Comments on: light brioche burger buns

By: Melanie

Melanie — Tue, 09 Mar 2010 01:58:54 +0000

Made these tonight in my breadmaker on the dough cycle. Then removed from machine, divided into 8 pieces, rolled into balls & allowed to rise on baking sheet for 45 min. Then baked on Silpat covered baking sheet. The result was an absolutely wonderful bun. I used King Arthur Bread Flour and King Arthur All Purpose Flour. We make all our bread at home, as well as our pizza dough..we will now remove buns from our grocery list as well.

By: Dan

Dan — Sat, 20 Feb 2010 02:44:33 +0000

I’ve recently just come across your blog and I think it’s great. These little buns will be perfect for the trio of pork sliders that I will be making for a school project. Thanks for sharing this recipe!

By: Randi Lynne

Randi Lynne — Thu, 04 Feb 2010 17:34:09 +0000

I planned on making burgers today and decided to skip the store bought buns and make them myself. I remembered seeing this recipe and decided to try it out. It was one of the easiest breads I’ve made so far and I feel well worth the effort. The buns came out light and beautiful. I cannot wait for my delicious burger later!

Blogs like yours make cooking for people like me so much easier. :) You searched out the best recipe with your time and effort and I believe you’ve found a winner!

By: Lindsay

Lindsay — Tue, 02 Feb 2010 20:51:01 +0000

Thank you! See I know if you have posted a recipe then it is trustworthy. I am still learning to cook, and even more learning to bake. But I am making pulled pork sandwiches for the Lost Premiere and thought how cool would it be if I could successfully make the buns to go with it. I am currently eating one all on its own and am now thinking that’s how they all should be eaten. No butter, no nothing. So even if it is a common white bread recipe with nothing special about it… Its fantastic. My only problem tonight will be convincing people to eat the pulled pork with the bread!

By: Cindy

Cindy — Mon, 01 Feb 2010 14:46:25 +0000

Respectfully,
This recipe is simply a common white bread recipe, nothing special about the recipe.

The word Brioche in the title is a misnomer.
Brioche is characterized by a high butter content, the brioche lite recipes containing 20 percent butter, with the rich brioches going up to 100 percent at the highest.
This recipe contains 7.5 percent butter. Most enriched white bread recipes call for the same amount of butter. No one ever considered them to be a brioche.

Lightness and soft texture texture in a hamburger bun is more about technique, proofing method and the brand of flour being used.
The best bun I ever ate was made with common grocery store RobinHood bleached and bromated AP flour, the worst was made with King Arthur unbleached unbromated bread flour.

By: jani

jani — Fri, 22 Jan 2010 01:03:38 +0000

dear deb,
first of all, thank you. i have been inspired by your words and fulfilled as i make your recipes. again, thank you.
secondly, i made these buns for dinner this evening and they turned out beautifully. the only think i did differently was i baked the buns on my baking stone. delicious!

sincerely,
jani

By: Anna

Anna — Wed, 20 Jan 2010 23:43:16 +0000

::light bulb:: I bet it IS my parchment paper! It’s not the Whole Foods brand though. It’s pre-cut sheets of sandwich wrapping paper. I thought it would work the same, but apparently I was wrong. I’ll be sure to steer clear of the Whole foods brand as well! Thanks =)

By: deb

deb — Wed, 20 Jan 2010 22:54:58 +0000

Hi Anna — I wouldn’t think it’s the honey. Actually, I’ve never heard of things sticking to parchment — you don’t perhaps have the Whole Foods brand of “natural” parchment, do you? It is my nemesis, as it is parchment-like but without the high-heat nonstick properties of real parchment paper. (Can you tell it has burned me before?)

By: Anna

Anna — Wed, 20 Jan 2010 21:32:26 +0000

I made these today, and they were awesome! One problem I did have is they stuck to the parchment paper after I baked them. I used honey instead of sugar because we were out. Could that be the problem? They tasted great though!

By: Allie

Allie — Wed, 30 Dec 2009 16:47:55 +0000

This is IT. Delish. I was so proud of them I was worried whatever I cooked up to put on them wouldn’t live up to the buns.

I make all breads with my stand mixer. For now I can’t imagine kneading by hand. It allows me to keep the dough wetter than I would like if it was sticking all over my fingers and counter. And this is working well for me for now. I have been telling all my friends, if you have a stand mixer there is no need to be scared of yeast. Baking a good cake seems just as challenging…and then you need to decorate it.