These homemade and fluffy Brioche Burger Buns are easy & quick to make. With this recipe, the next barbecue can come!
Hello, burger-lovers! Today, you can enjoy an easy recipe for delicious burger buns with dry yeast, which can definitely compete with the purchased alternative.
Taste and Occasion
Making great burger buns yourself is easier than you think. The result: a great fluffy, moist and slightly sweet base for classic or vegetarian patties. If you love barbecue - like we do - you definitely need a good burger bun recipe. So get ready, here it is!
Admittedly, my homemade hamburger buns were rather insufficient for a long time. A little too "heavy" and too close to regular breakfast buns. The recipe I'm sharing with you today is different. And it is definitely better than the store-bought alternative or those from McDonald's and Co. These tend to be quite bland or far too airy and consist mainly of ingredients such as emulsifiers, acidity regulators and even alcohol.
Perfect burger buns are like a mixture of braided bread, milk roll and classic wheat roll. Only without the crust. The foundation: a conventional, comparatively lush yeast dough. Recipes for brioche burger buns sometimes vary widely. Some are with, some without butter, for some you need eggs, for others not, the amount of yeast ranges from very little to really a lot, and there are also significant differences in the sugar content.
Sure, buying is faster. But you don't need too much time for my burger roll recipe with dry yeast, either. Which, by the way, is mainly spent on rising anyway. If you let the dough rise overnight in the fridge, you can cut the amount of yeast in half (which I rarely do, though). The only somewhat tricky point is to get as evenly sized, nicely shaped brioche burger buns as possible. Although I personally don't mind if they are a bit irregular.
How to make the Burger Buns
Let's get started with our delicious AND homemade burger buns: First of all, prepare the yeast dough: For that, mix flour with dry yeast and sugar, put in a large bowl with all other ingredients and knead for at least 5 minutes. Now cover your dough and let it rise in a warm place for about an hour.
Then, transfer the dough to a lightly floured work surface or baking mat and shape it into 8-12 equal-sized balls. The size will depend on how large the patties are. Classic, pretty large buns are about 80-100 grams each. Line a baking sheet with baking paper and work the dough portions into rounds. Then, space them out on the baking sheet.
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
After that, cover your buns with a damp tea towel and let rise, covered again, in a warm place for 30-60 minutes, possibly in special stainless steel rings. Preheat the oven to 400°F/200°C. Whisk egg yolk with milk and brush the buns carefully with it. In the end, sprinkle with sesame seeds if desired and bake for 12-16 minutes until golden brown. Enjoy the next barbecue with your homemade burger buns!
If you want to be on the safe side, use special rings with a diameter of 9-10 cm, in which the dough for the homemade burger buns goes and is also baked. Such stainless steel rings are often quite expensive, especially since you need 8-12 pieces. Cheaper and actually equally good are dessert rings. Another insider tip for the perfect burger buns: some baking malt or bun baking agent in the dough. This results in the ideal consistency.
For the dough
- 400 grams (3 ⅕ cups) wheat flour, or spelt
- 1 sachet dry yeast
- 10 grams (1 ⅘ tablespoons) baking malt, optional
- 20 grams (1 ¾ tablespoons) sugar
- 200 milliliters (⅘ cups) milk, lukewarm
- 1 egg, medium
- 40 grams (3 tablespoons) butter, soft
- 10 grams salt, quantity to taste
- 1 egg yolk, medium
- 1 teaspoon milk
- Sesame seeds
- For the yeast dough, mix flour with dry yeast and sugar. Put in a large bowl with all other ingredients, and knead for at least 5 minutes. Cover and let rise in a warm place for about 1 hour.
- Transfer dough to a lightly floured work surface or baking mat and shape it into 8-12 equal-sized balls. The size will depend on how large the patties are. Classic, pretty large buns are about 80-100 grams each.
- Line a baking sheet with baking paper. Work the dough portions into rounds and space them out on the baking sheet.
- Cover buns with a damp tea towel and let rise, covered again, in a warm place for 30-60 minutes, possibly in special stainless steel rings.
- Preheat the oven to 400°F/200°C. Whisk egg yolk with milk and brush the buns carefully with it. Sprinkle with sesame seeds if desired and bake for 12-16 minutes until golden brown.
- If you have more time for rising, you can reduce the amount of yeast. Overnight rising of the dough in the refrigerator is also possible (using about half the amount of yeast).
- To get evenly shaped rolls of the same size, I recommend using so-called burger rings or (cheaper) dessert rings. Grease them, let the dough portions rise directly, and bake in the rings.
- The baking malt or bun baking agent results in great consistency and fluffiness. If necessary, it also works without.
We eat more or less vegetarian and grill accordingly vegetarian buns, which now taste almost the same as classic ones with meat. But no matter what you put on the homemade burger buns: you will be thrilled! By the way, for your next barbecue, I can also recommend my Indian naan or the focaccia.
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