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.
If you are looking for a recipe that makes regular sized burger buns, you can either use the one below and make 12 instead of the suggested 24 buns. Or you can hop over to a recipe for brioche burger buns that I’ve posted a while ago. The difference in short: It has almost the same ingredients but adds tangzhong, a type of roux where a small part of the flour and the milk are heated together (for more infos see note in the recipe part). Also, the method differs slightly.
Step-by-step recipe for brioche burger/slilder buns
Sprinkle the yeast over the milk and set it aside for 5-10 minutes for the yeast to activate and dissolve. Meanwhile, cream softened butter (not melted) and sugar together with a mixer in a separate big bowl, until light in color, about 3 minutes. Add the eggs, one at a time. Then, add the yeast-milk, salt and about half of the flour. Mix with your mixer on low speed for 1 minute until well combined (see pic above).
Add the rest of the flour and stir with a cooking spoon until the ingredients come together. Knead the dough with your hands either directly in the mixing bowl (less messy) or on a lightly floured surface for 5 minutes until smooth. Put the dough in a big clean and oiled bowl, and let it rise covered with a lid or cling wrap at room temperature until doubled in volume, about 1-2 hours, depending on the room temperature.
Turn the dough out onto a lightly floured work surface and divide it into 24 equal pieces (a scale helps a lot). Shape each piece of dough into a smooth, tight round ball and place them onto a baking sheet lined with parchment paper, 3 inch apart. They will puff up noticeably.
Let the buns rise coverd with a tea towel until puffy, about 30 minutes to 1 hour. Instead of covering the balls with a tea towel, you can spray them with a spray bottle filled with water (or brush them with water) to prevent them from drying out. If necessary, reapeat the spraying. When puffy, brush the buns in batches of 3 at a time with egg wash and sprinkle with sesame seeds. The sesame sticks better on recently brushed (= wetter) buns.
dPut them in the center rack of the preheated oven (I use rack 2 from 4 from top) and bake them for about 20 minutes at 375°F (200°C) or until golden brown. Transfer the buns immediately to a cooling rack.
When cooled completely, slice the buns in half horizontally and toast before filling them. For big batches, I use the oven broiler.
They are great for pulled pork sandwiches. The buns are also genius as breakfast rolls and freeze well, so better do not half the recipe ;-)
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