RCBaughn
TVWBB Super Fan
I don't know how many of you guys bake bread a lot, but if I am going to make myself a burger I always bake my own bread. I find the texture of a bought bun just can't stand up to the onslaught of beef and toppings that I throw on a burger. I usually make at least a 10 ounce patty that way I only have to eat one burger and not two. Less chance of the burger getting cold before you eat it too.
But here is my bun recipe, if you decide to try it please post up a picture. I would love to see other peoples results.
Light Brioche Burger Buns
-5.5 oz KABF
-5.5 oz KAAP
-1 tsp salt
-1 tsp ADY
-1 tablespoon honey
-1 egg
-2 tablespoons butter
-1/4 cup milk, buttermilk, goat milk, or coconut milk
-Slightly less than half cup water
Mix salt and flour in mixing bowl of stand mixer. Next add honey to milk/water mixture and microwave till 115 degrees. Add yeast to liquid and allow to proof till foamy. Add liquid mixture and egg to the flour and just knead until the flour has absorbed most of the liquid, maybe 45 seconds. Turn the mixture off and allow dough to rest for 10 mins to hydrate. After hydrated, continue to knead on medium speed for about 3-4 minutes, then add softened butter one tablespoon at a time until each are fully incorporated. Continue to knead for 4-5 mins or until the dough is extremely smooth and windowpanes well. This is a fairly sticky dough and will barely stick to the bottom of the bowl. Grease bowl and cover dough and allow to rise till doubled, 1-1/2 hours.
Remove dough from bowl and gently punch dough down and degas large bubbles. Cut dough into four equal portions by weight, which will be big big, like 140 grams. Feel free to make smaller buns if you want. Take each portion and form into a very tight ball and place on pan covered in parchment and gently press dough to flatten slightly. Allow to proof till dough doesn't spring back when poked but still resilient, about an hour or so. Brush buns with egg wash and sprinkle with seeds of choice, slash tops in an x pattern and place into a preheated 400 degree oven on the middle rack. After 7 mins remove the buns and brush them with the egg wash again, but don't brush the slash cuts only the crust of the bun. Return to oven and bake till fairly dark brown. I usually go for 7-8 minutes more. Allow buns to cool and either enjoy or freeze them for later! They freeze great and the recipe is easily doubled.
*****Tip - I fill my measuring cup with milk to 1/4 cup then with water until it is exactly half way between 1/2 and 3/4 cup, which is why I said slightly less than 1/2 cup water. If anyone wants to do that math feel free. Lol.
Good luck to anyone who tries these, and here is a picture of what you can expect if you bake them!
But here is my bun recipe, if you decide to try it please post up a picture. I would love to see other peoples results.
Light Brioche Burger Buns
-5.5 oz KABF
-5.5 oz KAAP
-1 tsp salt
-1 tsp ADY
-1 tablespoon honey
-1 egg
-2 tablespoons butter
-1/4 cup milk, buttermilk, goat milk, or coconut milk
-Slightly less than half cup water
Mix salt and flour in mixing bowl of stand mixer. Next add honey to milk/water mixture and microwave till 115 degrees. Add yeast to liquid and allow to proof till foamy. Add liquid mixture and egg to the flour and just knead until the flour has absorbed most of the liquid, maybe 45 seconds. Turn the mixture off and allow dough to rest for 10 mins to hydrate. After hydrated, continue to knead on medium speed for about 3-4 minutes, then add softened butter one tablespoon at a time until each are fully incorporated. Continue to knead for 4-5 mins or until the dough is extremely smooth and windowpanes well. This is a fairly sticky dough and will barely stick to the bottom of the bowl. Grease bowl and cover dough and allow to rise till doubled, 1-1/2 hours.
Remove dough from bowl and gently punch dough down and degas large bubbles. Cut dough into four equal portions by weight, which will be big big, like 140 grams. Feel free to make smaller buns if you want. Take each portion and form into a very tight ball and place on pan covered in parchment and gently press dough to flatten slightly. Allow to proof till dough doesn't spring back when poked but still resilient, about an hour or so. Brush buns with egg wash and sprinkle with seeds of choice, slash tops in an x pattern and place into a preheated 400 degree oven on the middle rack. After 7 mins remove the buns and brush them with the egg wash again, but don't brush the slash cuts only the crust of the bun. Return to oven and bake till fairly dark brown. I usually go for 7-8 minutes more. Allow buns to cool and either enjoy or freeze them for later! They freeze great and the recipe is easily doubled.
*****Tip - I fill my measuring cup with milk to 1/4 cup then with water until it is exactly half way between 1/2 and 3/4 cup, which is why I said slightly less than 1/2 cup water. If anyone wants to do that math feel free. Lol.
Good luck to anyone who tries these, and here is a picture of what you can expect if you bake them!
) . They look mahvellous!! I love any product with some variation of seeds on them.
