Rich, eggy, and buttery, these fluffy rolls have a soft, pillowy consistency—they’re like regular hamburger buns on steroids. You’ll want to slice and fill them with your favorite juicy burger to give it its due.
The not-so-well-kept secret to brioche dough is butter, and plenty of it. Its origin is French (mais, oui!), probably in Normandy where butter rules, and dating as far back as the 17th century. While it is most often made into a savory bread or roll, it also answers the call of the sweet tooth, filled with custard, cream or jam.
Brioche is a very versatile dough, and in practical terms, because of its richness, it keeps well, and despite its softness, is sturdy enough to stand up to a juicy burger — especially when slathered with butter and toasted it.
Ingredients
- 1 tbsp dry yeast (10gr)
- 1/2 cup water
- 1 cup milk
- 4 eggs
- 4 cup flour
- 80 g butter
- 1 tbsp granulated sugar
- 1 tsp salt
- For the egg wash: 1 egg yolk 1 teaspoon of milk
- Sesame
- Black seeds
Instructions
1- Whisk the warm water, yeast, and a pinch of sugar in a small bowl and set aside.
2- In the bowl of a stand mixer, add flour, activated yeast, milk, sugar, and salt. Beat the egg in a separate bowl and add to the mixture. Mix them for 7-8 minutes with the paddle attachment or knead using hand.
3- Then, cover it with a cloth and let it rest for 5-10 minutes.
4- Add 2-3 pieces of butter at room temperature to the dough and knead again for 7-8 minutes. Cover it with plastic wrap and let it rise in the refrigerator for about 3 hours.
5- Punch down the ready dough and place the dough on a floured counter. Divide the dough into 70g equal pieces and roll each piece into a ball.
6- Cover the ball with plastic wrap and let them rest for 30-45 min. Preheat the oven to 375F.
7- Brush the buns with egg wash. Sprinkle sesame and black seed. Bake on the middle rack for about 28-30 min.
8- Remove the buns from the oven and let them cool. Bon appetit!
