You know those fancy burger buns you get from fancy “burger bars”? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It’s light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It’s all good, and just in time for that summer grilling.
Recipe:
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use a silicone basting brush … works much better… gonna make thesze this weekend
Can we bake this as a loaf of bread?
I bought your book. Unfortunately you missed the part where the buns had to raise a second time.
Tried it, too sweet for my taste. The printed recipe is slightly off, the total weight of all the ingredients is a lot more than the weight of 6 95-105gr buns, wastage can't be that big.
I love these!!! Just got my first batch out of the oven, they are PERFECT.
I gotta say, I had to knead by hand and i swore to myself that if these buns don’t turn out to be the best ones i ever had I will not try to be adventurous in the kitchen ever again. It was worth all the effort I swear! Thank You for this amazing recipe ❤
I’m good
Forgot to add the eggs🤦 but fuck it, let's see how they turn out xd
Currently waiting for my second rise and it’s 10:30pm here. So excited for these buns. Test run and making sandwiches but I’m positive they will be amazing and I will make them again for the first burgers of the spring
I have made these twice…first time I made six, per the recipe. I made eight the second time. While absolutely simple to make and very tasty…they are HUGE! The six came out nearly the size of a baby’s head. I am going to make ten next time. Anyone else have this big bun issue?
Made these buns today. They are awesome! Incredibly easy and super delicious! Thanks!
For Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
For Dough:
1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoon (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
For Egg Wash:
1 whole egg
Splash of whole milk
nice
get to the point ffs
Dear Joshua,
Thanks for all the nice videos.
Can you tell me what makes this bun a good burger bun? I haven't tried it yet, but I want to know what characterises a great burger bun.
Best,
Ahmed (from Egypt)
I vil put sunflower seeds on mine, so the burger society can kiss my åss
how long do these last? I'm an 11th grader whose tryna meal prep so I'd appreciate anyone helping me out <3
Any advice on making them a wider diameter? I know that changes ingredients, rising time, baking time. We are smash burger fanatics and we prefer a "Texas" size bun a that's wider (approx. 5" diameter) versus a small "tall" stacked type bun you have in the video. Many thanks friend!
They literally did not rise. Left the dough to rise for an hour and half. Barely risen, Then left the rolled out dough balls to rise for 2 hours, Barely risen.
I've tried turning on my oven light and it literally didn't make any difference in heat. What does work for me though is i turn my oven on for 1-2 minutes and it will usually stay a nice 85° for hours if I don't open the door too often
Josh. Love the recipe. However I need help. How do you deal with the doe being all sticky and stuff? How do you efficiently pull it out from the mixer and form afterwards?
Heyy, does anyone know if you could turn these into donuts? Like brioche donuts?
Tolking to much get out and be quiet
Thoughts on instead of mixing in softened butter, using cooled browed butter and mixing it in with the eggs?
I want papas kiss but I don’t have a stand mixer papa😓
I hate to say it, but your weights are way off! If you follow this recipe by weighing the ingredients you will not be successful. It requires more flour to be successful
Burger Buns are the icing on the cake?
I think it is the whole experience.
It is annoying to follow his instructions to the letter to come out with dough that is so sticky you can not work with, yet his isn't. This is something that i find when following all his videos. When you buy his cookbook the recipes are all slightly different in measurements from his videos.
1:11 it kind of looks like a crabby patty
This is the second time I've tried this recipe, and both time a terrible flop ! it totally ruined my date night cause we ended up chewing on dry yet raw bricks !
Just came across this tutorial. Thank you very much. Will definitely try. Can we use the dough function on the bread machine to knead the dough.
Has anyone tried Active Yeast instead of Instant?
Obrigado por compartilhar ♥
Bingus
im making the buns right now… dont have mixer, only got 7g of some yeast not sure if its instant or not…. weeeeell after mixing it by hand and reaching the stage of putting it into greased bowl, the dough is still SUPER sticky… pretty sure i effed up. but still managed to transfer it into a greased bow in some shape and put it in the oven with the light on… now im waiting if it explodes. hopefully it wont but im not betting on it.
There is something wrong with the measurements
Messed up didn't let them rise for the second hour after splitting them. Super important
Omg they turned out!!! Thanks dude❤
HI
Smash burger patties is where it's at imo
Burger ocean 😂
why no potato flakes?
Joshua! These buns are amazing and a STAPLE in my house. However. How many grams would sliders be if I wanted to down size! In the process of making them now!
thats your hair!! xD
Mr. Weissman, can you please update your written recipe with the amount of water needed to mix with the warm milk and yeast? I winged it tonight, and ended up with what I'm calling mega buns. Not that they weren't delicious 😂