Golden homemade brioche hamburger buns topped with sesame seeds are perfect for pulled pork sandwiches, some grilled chicken & avocado, or your favorite hamburgers!
I promised on Monday when I posted my recipe for sweet & spicy slow cooker pulled pork that I would also post a recipe for homemade brioche buns. This recipe makes 8 large buns perfect for your backyard bbq. You can use them for pulled pork sandwiches, of course, or top them with cheeseburgers and allllllll the toppings. Store-bought buns can’t hold a candle to a fresh brioche bun.
If you look at other bun recipes, you might notice that a lot of them call for bread flour. Which is totally fine if you happen to have a bag of bread flour in your cupboard. Except that I never have any when I want to bake bread! It’s just one of those ingredients I never think about at the store. So I did some research and found that you can add a little baking powder and salt to your all-purpose flour to make a good bread flour substitute that will provide some of the additional lift that the extra proteins in bread flour typically provide. It totally works and doesn’t change the flavor of the bread at all, so I went ahead and included the adjustment in the recipe below. If you have bread flour and want to go with that, then just use the same flour measurement and leave out the baking powder and 3/4 teaspoon of the salt.
Just know before you start making these that the dough is very sticky. Just make sure to knead it in the stand mixer for the full amount of time noted in the recipe and it will be totally fine. The gluten will be developed and as the dough rises it will gain a little more structure.
- 1 cup warm water
- 3 tablespoons whole milk
- 2 1/2 tablespoons sugar
- 2 teaspoons active dry yeast
- 2 eggs, divided
- 3 cups all-purpose flour
- 4 tablespoons butter, softened
- 4 1/2 teaspoons baking powder
- 2 1/4 teaspoons salt
- Sesame seeds (optional)
In a glass measuring cup, combine the warm water, milk, sugar, and yeast. Allow the yeast to proof (get all foamy and bubbly) for 5-10 minutes. Meanwhile, in a separate bowl, gently beat 1 egg and the yolk of the second egg, reserving the white of the second egg for brushing the tops of the buns before baking them.
In the bowl of a stand mixer with a paddle attachment, combine the flour, salt and butter, mixing until the butter is the size of crumbs.
Add the yeast and beaten egg and yolk to the flour mixture. Mix on medium-low speed with your paddle attachment for 5-8 minutes, until a very sticky and wet dough forms.
Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, roughly 1-2 hours. Meanwhile, line a baking sheet with parchment paper.
Once the dough has risen, punch it down and turn it onto a lightly floured surface and divide it into 8 equal-size parts using a bench scraper or pizza cutter.
Shape each portion of dough into a smooth ball by flattening it slightly and then tucking the edges together at the back to create a seam. Gently roll into a smooth ball and then set the ball of dough down on your parchment-lined pan so that the seam is on the bottom and there is a smooth, domed top to each bun. Space the buns 2-3 inches apart to allow for expansion.
Loosely cover the shaped buns with plastic wrap and allow to rise for another 1-2 hours, then beat the reserved egg white from earlier with a splash of water and use it to gently brush the top of each bun with egg wash so that it will brown nicely and have a beautiful shine when baked. Sprinkle with sesame seeds, if desired.
Preheat oven to 400 degrees. Just before putting the buns in the oven, place a pan with a cup of water on the bottom rack of the oven to create steam while the buns bake. Place the buns in the oven on the rack above the water and bake for 15-20 minutes, or until golden brown. Cool completely before slicing in half and serving.
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