You were looking at my Turkey Burger recipe and wondering about the bun, weren’t you? No, I didn’t buy them at the supermarket — I have this thing about fresh baked bread (love love love it), so I can’t resist every opportunity to make it. Burger night is no exception.
The inspiration for making these was a restaurant that, sadly, does not make these anymore. But back in the day, they had the best turkey burger I had ever had. I guess the good thing about a restaurant not making your favorite dish anymore is that if you want it, you’re kind of forced to learn to make it on your own…
A Note About the Recipe: I did make these a bit lighter than traditional brioche rolls. For traditional rolls, use all milk for liquid (instead of water), 2 tablespoons of sugar (in place of 1 tablespoon), and replace my butter substitute for real unsalted butter. These will be more rich than the recipe below.
These brioche buns also work well outside of the burger realm. I’ve used them as hotdog buns, sandwich rolls, breakfast toasties, and just as a side dish to a nice salad.
1 whole egg, beaten with 1 teaspoon water for egg wash
optional: poppy seeds or sesame seeds for topping
Preheat oven to 425F.
Prepare a baking sheet by covering with parchment paper.
In a medium bowl gently stir together warm milk, yeast, sugar, melted butter, and egg. Let stand 5 to 10 minutes or until the yeast blooms.
Place flour and salt in a large bowl of a stand mixer.
With the paddle attachment of the stand-mixer in place and the mixer on low speed, add the melted butter and mix until flour resembles little bread crumbs.
Add the yeast mixture to the flour mixture and continue to use paddle until just combined.
Switch to the dough hook and continue to stir on low until a smooth, shaggy dough has formed. About 5 to 7 minutes. (The dough will be wet, but should pull away from the dough hook fairly easily. If needed add a bit more flour, 1 tablespoon at a time.)
Place in a clean, slightly greased bowl and cover with a damp cloth to rise in a warm place. The dough should at least double in size. (About 1 to 2 hours)
Once dough is risen, punch down and place on a lightly floured surface.
Divide the dough into 8 equal pieces.
Shape each piece into a ball and place on a baking sheet 2 to 3 inches apart.
Cover the shaped dough balls with the dish cloth and let rise for another 10 minutes.
Whisk the second egg with 1 teaspoon of of water and gently brush the dough balls with the egg wash.
Optional: Sprinkle each bun with poppy seeds or sesame seeds
Bake brioche buns for 10 to 12 minutes at 425F, or until golden.