Comments on: light brioche burger buns

By: Hilary

Hilary — Sat, 19 May 2012 02:45:49 +0000

I made these tonight for some well-deserving grass fed ground beef that will become hamburgers tomorrow. I decided to try one as I was a little skeptical with the dough being so sticky. These buns are so tender and delicious! My entire house smelled fantastic. I used my kitchen aid stand mixer for the kneading and it was super easy. I just let the dough rise in the KA bowl then used a scraper to scrape it onto a lightly floured cutting board. I added very little extra flour. I couldn’t be more pleased with the results. Thank you for sharing this recipe!

By: deb

deb — Sun, 06 May 2012 20:06:24 +0000

Hi — The dough is, in fact, on the wet/battery side. This makes is harder to work with — often times, cooks want to add more flour to compensate, but it’s better to resist because wetter bread doughs lead to the final product being more tender and less dry. Mine were, in fact, incredibly moist and had a wonderful crumb. I found that mine spread instead of rising up-down too — this wonderfully shaped the final rolls. They’re not tall burger buns by any means.

I don’t mind answering questions one bit. Promise!

By: Mom24@4evermom

Mom24@4evermom — Sun, 06 May 2012 01:26:10 +0000

First of all, thank you so much for your blog. I hope all the questions don’t make you feel like throwing things and exclaiming it’s not your problem, you don’t know why we’re screwing up. :) I know it’s not your problem, I know it’s not your recipe, but I also know you’re very nice and very helpful. So…I made these yesterday and and I had some difficulties. First of all, the dough was more like a batter. I added flour but I was afraid to add too much, so I think I erred in not adding enough. I did use 3c bread flour and 1/3 c AP flour. I’m just guessing that perhaps I was measuring light. I’m more used to using weight when I bake. Next time I will try and get an estimate as to what the flour should weigh and go with that. Also, probably related, when my dough was rising on the second rise it tended to spread out instead of raising up. I know that Annie from Annie’s Eats had the same issue. As she did, I just reshaped them and threw them in the oven and they did rise, but they were a bit dense. I’m wondering if that’s the nature of the bun or if it’s because I squished all the “rise” out of them when I reshaped them. We enjoyed them, I just would possibly like them more if they were a bit less dense. I did use active dry yeast and followed the ingredients and recipe to the letter up to the end of that second rise.

By: Janine C

Janine C — Sun, 22 Apr 2012 03:49:54 +0000

Thanks for this recipe…I went to no less that six bakeries yesterday and not one sold brioche! So I just made these and they are delicious…and my house smells lovely! @Dan, I’m wondering if you let your yeast sit with the warm milk and sugar for a few minutes until it got foamy? No foam/bubbles means the yeast is not activating and the dough won’t rise. Or perhaps you didn’t oil the cling wrap and it got stuck to the dough?

By: Megan P

Megan P — Tue, 17 Apr 2012 07:56:54 +0000

Great recipe! Although I did tweak it due to lack of bread flour and personal taste. I added 3 cups all-purpose flour and 1/3 cup wheat flour (too wheat much makes me sick). While it was in the kitchen-aide, I added a little less than 1/4 cup olive oil and let it mix in. I also coated the bowl with a light layer olive oil as well, and the sheets I baked them on.

By: Anny

Anny — Tue, 10 Apr 2012 19:57:43 +0000

The dough was a complete sticky mess and I was close to throw it all away, but luckily I didn’t, because the buns came out fantastic… definitively worth the fight (and the cleaning)…

By: Alison

Alison — Sun, 08 Apr 2012 22:11:15 +0000

I let these rise a bit too long and a bit too hot (I popped them into my oven which had not finished cooling from baking a cake) so they spread a bit too much, but the taste is awesome. I’ll definitely be making these again.

I did everything in my stand mixer–used a beater blade to cut in the butter and the hook to knead.

By: Dan

Dan — Sun, 08 Apr 2012 18:08:21 +0000

I followed this recipe exactly. When I took the plastic wrap off, the buns fell spectacularly. They ended up so flat I just used two buns — one on top, one on the bottom. I’m not sure what I could do differently.

By: BoiledMouse

BoiledMouse — Fri, 06 Apr 2012 09:16:14 +0000

I made these last night with chorizo and manchego burgers (from serious eats). I used all strong white bread flour. I just threw all of the ingredients into my breadmaker in a random order with 1tsp of fast action yeast on the dough setting – left it an extra 30 mins to rise after the dough cycle completed then made into buns and left to rise another 30 mins while the oven heated. It worked really well, nom nom nom.

By: Kristen

Kristen — Mon, 12 Mar 2012 04:07:00 +0000

Wow, these are dreeeamy! So mad it’s midnight and nary a burger in sight. :( Was wondering if I should store these in large Ziplocs-although I swear I can always taste some sort of plastic-y aftertaste when I do that- or should I put them in a paper bag, or just in tin foil? I seem to recall on your pretzel recipe (maybe that one? or maybe one of your bread recipes…?) you mention you stored them incorrectly and they got damp and weird…..Thanks!