Anyhoo, moving swiftly on, this is a recipe I found over on Foodqawker and had to try it straight away. So far it is the best home made burger bun recipe I've come across, although my roll shaping technique will hopefully improve following on from the Bread Making course I attended last weekend with Jac from Tinned Tomatoes (yes ... that is another post I am still to write up! Sigh). I found the dough quite wet and difficult to shape into rolls as directed in the recipe so resorted to just 'dolloping' the mixture onto the baking sheets. Shaped to perfection or not, the result is lovely light and tasty bread rolls, the perfect size to house a burger or snag straight from the barbie. Wish I had a photo of them in all their glory stuffed to the gunnel's with all our barbie fare but I am afraid we all devoured them before I even stopped to think about the camera!
Light Brioche Burger Buns
50ml warm milk (40-45C)
250ml warm water (40-45C)
1 sachet (7g) active dry yeast
40g caster sugar
1 large egg
445g strong bread flour
70g plain flour
1 1/2 teaspoons salt
40g unsalted butter, at room temp
1 egg, lightly beaten
1 tbsp water
1 tsp sesame seeds
Combine milk, water, yeast and sugar and stir well. Let it sit for about 5 minutes, or until the top is foamy. In a small bowl, lightly beat the large egg.
In the large work bowl of a mixer, stir together both flours and salt. Cut in butter until crumbs form. Add the egg and yeast mixture to the flour. Mix together with the dough hook attachment on low. Once combined, increase the speed to medium until the dough is smooth and elastic, about 6-8 minutes (or you can knead by hand, in which case it will take you 8-10 mins). The finished dough will be slightly sticky (do not add additional flour).
Transfer the dough to a clean work area and form into a ball. Place the dough in a greased bowl, seam side down, turn once to coat the dough in the oil entirely. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free location until doubled in size, between 1-2 hours.
Remove the dough from the bowl and place on a clean work area. Punch the dough down, then let rest for about 5 minutes. Divide the dough equally into 10 sections and shape each into a ball. Line a baking sheet with parchment paper. Transfer the dough balls to the baking sheet, spacing them about 5cm apart. Cover with plastic wrap coated with cooking spray. Let rise for an additional 1-2 hours until doubled in size.
Set a large shallow pan of water on oven floor. Preheat oven to 200C. Bake rolls for 7 mins.
In a small bowl, beat together the egg with 1 tbsp water. Brush the egg wash on top of each bun. Sprinkle the buns with sesame seeds. Bake (remember to turn the baking sheets when returning the roll's to the oven to ensure even baking), until tops are golden brown, about 8-10 mins more. Transfer to a rack to cool completely.
Makes 10 Burger Buns
Stolen from Pass The Sushi
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