Comments on: light brioche burger buns

By: DAISY FAIRBAIRN

DAISY FAIRBAIRN — Sun, 05 Feb 2012 20:32:23 +0000

LISA, I did the same with the eggs (oops) and they came out great!! Thanks for a great recipe SK !!

By: Lisa

Lisa — Sun, 05 Feb 2012 05:09:40 +0000

Oh no! Just made these and realized i put both eggs in the dough. Hope they work out. Anybody else make this rookie mistake?

By: Mike

Mike — Sun, 29 Jan 2012 19:02:27 +0000

I’ve made these a few times before and they’ve been truly fantastic – definitely the finest burger buns I’ve ever tasted, and it’s good that they are there in their own right, rather than just as a means of delivering the burger.

Last night, however, I followed the same recipe only I didn’t divide the dough to make buns. Instead I baked it in a loaf tin to create a rich bread to have for breakfast with poached eggs, ham and a tarragon mayonnaise/mustard (French’s + Mayo). The bake is superb (180C for 25mins) and it makes some of the nicest toast!

By: Mark

Mark — Sun, 22 Jan 2012 11:26:50 +0000

Made these last night to go with Heston Blumenthal’s burger recipe and they were superb.

There was a bit of a schoolboy error in that I forgot to oil the clingfilm for the second rise and for a moment I thought all was lost, but they fixed themselves during cooking and ended up perfect.

Thanks :)

By: Alexis

Alexis — Thu, 19 Jan 2012 22:08:28 +0000

This is my second ever baking attempt. I’m shocked that they turned out perfect despite that half-way into my kneading, I realized I didn’t add the beaten egg, so I added it at that point. It was ridiculously slimy and hard to incorporate, but I kept at it for 5 more minutes. So fluffy and tasty.

By: Sara

Sara — Sun, 15 Jan 2012 03:54:44 +0000

update: I have made these twice now, no plastic wrap for rise #2 nor did I brush with an egg wash. I make 10 buns on two pans so that most of them do not touch (I was trying to eliminate ANY risk of collapsing)…. they worked perfectly for me with these small changes. I struggle with getting the sticky dough balls a uniform size, but the smaller buns turn out to be the perfect size for my four and six year old :)

By: Christyna

Christyna — Thu, 12 Jan 2012 04:44:16 +0000

OMG! Just made these tonight. Been saving this recipe since you first posted these. I don’t know why I waited so long. They were soft pillows of delicious goodness. Thanks, Deb!

By: Nom

Nom — Tue, 10 Jan 2012 14:18:57 +0000

These were tender, sturdy, tasty, tempting. So soft if not fluffy.
Tears apart satisfyingly.
I’m sorry, I’ll stop.
I just feel strongly about bread.

By: Nom

Nom — Tue, 10 Jan 2012 11:36:10 +0000

Though I didn’t make these immediately after reading it, your telling me to makes these was one of the best pieces of advice I have ever listened to. These buns….I’m almost overcome.
The plump, golden brown, thin-skinned, soft little breads were exactly what I imagine a baby’s bottom would be like if it was baked.
In short, this is one of the best things I’ve ever pulled out of my oven.
I pass on your advice to everyone who sees this page.
Make these now.

They make a wonderful In-n-Out Animal Style.

By: jean

jean — Tue, 03 Jan 2012 09:13:49 +0000

This recipe is exactly what I was looking for. I have tried it three times now and although I use slightly less water than stated in the recipe, it comes out just the way a burger bun should be . My kids love it !
Thanks for sharing this recipe with us .
Jean