If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing.
Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork (recipe here) or a grilled portobello cap burger, that it is almost unbelievable. Toast them before assembling and you will notice that the taste and structure of the buns will improve further.
Also, do not half the amount of ingredients. I know, 24 sliders sounds a lot but considering their size it’s really not that bad. These brioche buns not only make great burger buns but are also one of the most delicious treats I’ve ever had for breakfast. In my opinion, they taste best when lightly toasted. If they are too thick to fit into your toaster, just cut them twice or use the oven broiler. Spread with unsalted butter and orange marmalade or apricot jam. By the way: They also freeze well.
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