Bread Machine Brioche Buns
Slightly adapted from The Clever Carrot
I don’t remember which week it was that The Clever Carrot shared these gorgeous brioche burger buns on my page, but I remember wanting to make them right away. I remember we were just having our first taste of spring weather and I was dying to fire up my grill. I don’t often eat a burger, but once in a while I really, really WANT one and this was one of those days.
So in anticipation of grilling burgers, I made these buns. I never did end up making burgers because my kids didn’t want burgers, but we have been enjoying the buns. They are great for sandwiches and WOULD be perfect for burgers, IMHO, although my son says the ones I made are more “slider” size than burger size. I made 16 buns and I think they are the perfect size for burgers … but then I’m small and I eat small. The Clever Carrot only made 8 buns from the same amount of dough, so I would guess the buns she made must be MUCH larger than mine, more like a “burger-size” bun for a big man like my “boy” (who isn’t really a boy anymore … even though he towers over me, I still think of him as “my boy”).
She used a stand mixer to make her dough … I used a bread machine to make the dough. If you’re making the dough by hand or using a mixer, go visit The Clever Carrot for instructions.
- 1 cup water
- 3 tablespoons milk
- 1 Tablespoon active dry yeast
- 2½ tablespoons sugar
- 1 large egg
- 3 cups bread flour
- 1/3 cup white whole wheat flour
- 1 teaspoon salt
- 2½ Tablespoons butter, softened
- Put all the ingredients in your bread machine and set it on the dough setting.
- When the dough is ready, pull it out and cut into 16 pieces (or 8 if you want BIG burger buns). Preheat the oven to 170 F, then turn it off. This provides the perfect warmth for rising the dough. Spray two baking sheets with cooking spray.
- Shape each piece of dough into a ball, then pull the dough down from the top of the ball, pinching it together on the bottom to smooth out the surface. Set the ball on the baking sheet, leaving 2 - 3 inches of space between them to allow room for rising. Repeat until all 16 buns are shaped.
- Spray the buns with cooking spray (or lightly brush with melted butter or oil), then cover loosely with a clean towel and set them in the warmed oven. Let rise for about 40 minutes or until they are nice and puffy.
- Set a shallow baking pan in the bottom of the oven and pour about 1/2 cup of water in. Gently remove the towel from the top of the buns and turn the oven to 400 F. Bake for 15 - 20 minutes or until the tops of the buns are a deep golden brown. I set them on a rack to cool. Brush the tops of the buns lightly with butter or olive oil -- or spray lightly with cooking spray -- to soften the tops of the buns.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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