Comments on: light brioche burger buns http://smittenkitchen.com/2009/07/light-brioche-burger-buns/ Sat, 21 Nov 2009 04:36:51 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Stephanie http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-330482 Stephanie Mon, 09 Nov 2009 00:06:15 +0000 http://smittenkitchen.com/?p=3731#comment-330482 These were exactly what i have been searching for, and was about to give up. This is the best bun recipe I have ever made. All others pale in comparison. These were nice and soft, not dense. I made 6 instead of eight and they were perfect for big burgers. I have been tuning in here for a while and have tried several other recipes. I havent been dissapointed yet. Keep up the good work :) These were exactly what i have been searching for, and was about to give up. This is the best bun recipe I have ever made. All others pale in comparison. These were nice and soft, not dense. I made 6 instead of eight and they were perfect for big burgers. I have been tuning in here for a while and have tried several other recipes. I havent been dissapointed yet. Keep up the good work :)

]]> By: Michellers http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-329442 Michellers Mon, 02 Nov 2009 05:28:30 +0000 http://smittenkitchen.com/?p=3731#comment-329442 I've made this recipe three times now with stellar results each time. I have found that rising them in the refrigerator overnight up to 24 hours yields the best, easiest results--I can mix the dough up the night before and the next day cook them up and look like a star. The recipe is also great for hot dog buns, by the way. I’ve made this recipe three times now with stellar results each time. I have found that rising them in the refrigerator overnight up to 24 hours yields the best, easiest results–I can mix the dough up the night before and the next day cook them up and look like a star. The recipe is also great for hot dog buns, by the way.

]]> By: emily http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-325128 emily Wed, 14 Oct 2009 06:25:59 +0000 http://smittenkitchen.com/?p=3731#comment-325128 instead of rolls, i made this in a rustic loaf shape. took about 6 more minutes to bake; turned out just as delicious. instead of rolls, i made this in a rustic loaf shape. took about 6 more minutes to bake; turned out just as delicious.

]]> By: Gina http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-324281 Gina Thu, 08 Oct 2009 09:08:26 +0000 http://smittenkitchen.com/?p=3731#comment-324281 Hmmm...I think I'll try these next week..shape them in oblongs and serve them with your lobster salad! Hmmm…I think I’ll try these next week..shape them in oblongs and serve them with your lobster salad!

]]> By: Charly http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-321616 Charly Tue, 22 Sep 2009 15:46:32 +0000 http://smittenkitchen.com/?p=3731#comment-321616 Made this using only all purpose flour, and I thought they turned out great!!! Great texture, perfect! Next try I used half, or was it a third? whole wheat flour, and they were denser, didn't like them as much. Made this using only all purpose flour, and I thought they turned out great!!! Great texture, perfect! Next try I used half, or was it a third? whole wheat flour, and they were denser, didn’t like them as much.

]]> By: Maggie http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-318373 Maggie Mon, 14 Sep 2009 18:26:43 +0000 http://smittenkitchen.com/?p=3731#comment-318373 Deb - Not enough moisture, very dry dough. Added another 1/2 water and 2 eggs to get a moister dough. OK, but not the raving results or other commenters. Deb -

Not enough moisture, very dry dough. Added another 1/2 water and 2 eggs to get a moister dough. OK, but not the raving results or other commenters.

]]> By: deb http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-317530 deb Tue, 08 Sep 2009 23:51:57 +0000 http://smittenkitchen.com/?p=3731#comment-317530 Breanne -- You can freeze a bread dough at any point in the process. You simply need to let it fully defrost and get back to room temperature and pick up the recipe where you left off. Breanne — You can freeze a bread dough at any point in the process. You simply need to let it fully defrost and get back to room temperature and pick up the recipe where you left off.

]]> By: Beth http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-317512 Beth Tue, 08 Sep 2009 20:51:08 +0000 http://smittenkitchen.com/?p=3731#comment-317512 Excellent post! I made these over the weekend, and posted about them on my site, A Bread A Day [dot] com. Really, really fantastic bread. Excellent post! I made these over the weekend, and posted about them on my site, A Bread A Day [dot] com. Really, really fantastic bread.

]]> By: Breanne http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-317509 Breanne Tue, 08 Sep 2009 20:16:58 +0000 http://smittenkitchen.com/?p=3731#comment-317509 There's just two of us so I would like to make a batch and freeze what we don't eat. (We don't eat burgers too often). Question: Do I freeze the dough, thaw, then bake as usual or do I bake as usual, thaw, and then warm in the oven before serving? I have frozen pizzza and bread dough before, but they didn't contain milk or eggs so I'm wondering how this dough will hold up. There’s just two of us so I would like to make a batch and freeze what we don’t eat. (We don’t eat burgers too often). Question: Do I freeze the dough, thaw, then bake as usual or do I bake as usual, thaw, and then warm in the oven before serving? I have frozen pizzza and bread dough before, but they didn’t contain milk or eggs so I’m wondering how this dough will hold up.

]]> By: Kayla http://smittenkitchen.com/2009/07/light-brioche-burger-buns/#comment-317463 Kayla Tue, 08 Sep 2009 15:17:54 +0000 http://smittenkitchen.com/?p=3731#comment-317463 Made these last night for burgers and they are fantastic! I did make them with 1/2 whole wheat bread flour and they turned out delicious. Thanks Deb for this great recipe! Made these last night for burgers and they are fantastic! I did make them with 1/2 whole wheat bread flour and they turned out delicious. Thanks Deb for this great recipe!

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