Load up the 3 in 1 burger maker with ground beef, ground chicken, ground turkey or a veggie mixture and stuff with cheese, chili, jalapeno or your winning combination. Thanks for your recipe! And congrats on your 5K! It says the recipe makes 8 buns, are these standard size, or mini? Hopefully that will work! If I was looking to make a more traditional brioche bun that is more eggy and rich , how could I alter this recipe to achieve that goal?
Decided to make your recipe today and they turned out beautifully. Glad you liked the recipe. And you mixed everything by hand? These turned out so well that I want to make them every day. Comments Gosh just look at those smooth and glossy tops on the buns!
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Can this recipe be doubled? It can take anywhere from 1-2 hours to double in size depending on how warm your kitchen is. So for next time, I would recommend adding a touch more flour to the initial mix to see if you have better results. And once you get the hang of it you can make loaves, sliders, etc. Thank you for this recipe, pictures, and hints.
This is the first time I make rolls and they turn out so perfect and lord knows I have experimented with bread and roll recipes for years! My husband gave me a kitchenaid mixer for our wedding anniversary in July. Thanks for the feedback- I love it! Good luck and let me know how it goes!
I used ice cubes rather than water when ready to place in the oven. Mary, Your dough turned out flat because it rose for too long. My first attempt at Brioche and they turned out great, thank you! How long should I bake a loaf? Definitely think my mixture was too wet though as when I shaped them they kept falling flat like pancakes… So I just got them in the oven as quick as possible and then they rose and all was well: The other recipes I have made said to shape the dough into a ball and put in a bowl with a little oil and coat all sides.
Transfer to a wire rack to cool completely. As for the second rise, again it all depends. It will never look as puffed and round when compared to dough risen in a warm environment.
I am an amateur chef at a summer market and historically have purchased rolls from a local bakery for my dishes. I also baste with butter when i pull them out of the oven. This recipe is fantastic!
But I did have some problems with them rising. This is not necessarily a bad thing, however sometimes it will cause the outside of the bread to harden before it has had a chance to fully rise. They went down a treat with my guests, and the buns cut very well. Made these today for hamburgers tonight.
I actually prefer to work in grams anyway ;. The crumb is excellent! I have faith these little guys are going to be delicious! Yes, this dough is definitely wet which is sometimes tricky to handle.
I want to perfect this. Sometimes you have to add more flour or water depending on your surrounding temperature. Hopefully that will work!
Dear Emilie, I tried these last night and they turned out great! My burgers were a bit tiny in comparison. Perfect for beef, turkey, chicken, pork, vegetable burgers and so on. And yes, chilling the dough after the initial rise is smart; the butter has a chance to solidify and makes the dough easier to handle. However, once baked they were so soft and tasty! I hope this answers your question!
I used all purpose flour I added 3 cups and then eye balled maybe enough to make it a high moisture dough — I make old fashioned donuts with a high moisture dough as well and have an eye for what it should look like and they turned out great. Thanks for the receipe ,First time baking the bun I found the bun slightly heavier and denser than the burger buns bought at bakeries. You are quite the clever carrot.
Durable and easy to clean. So glad you liked the recipe. Each of my separate pieces of dough were 10.
And I hope all of this information helps… if you have any other questions, please so not hesitate to ask! Those buns look really great, and I really want to try your recipe, but I comming from Saxony have some trouble understanding your ingredients list. These are what I was looking for. Thanks for bringing it to my attention!!! I have even used this recipe for hotdog buns and for lobster rolls too. King Arthur Flour has an excellent master conversion chart that you can reference.