Brioche Slider Buns

February 8, 2017
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Brioche Slider Buns Burger Recipe

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.

Brioche Burger Buns Sliders Recipe

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.

Fluffy Brioche Slider Buns Recipe

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

How to make brioche buns for burgers

I do the first part of mixing the dough with a hand mixer.

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).

How to make Burger Buns Dough Recipe

After mixing the dough you have to knead it until it’s soft and smooth, about 5 minutes.

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.

Soft Brioche Slider Buns Burger Buns

Shape the dough into balls and place them on a sheet.

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.

Brioche Slider Buns Burger Buns

Let them rise for a second time until puffy.

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.

Brioche Slider Buns Burger Buns Recipe

Bake the buns until golden brown in color.

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.

Mini Slider Buns Recipe Pulled Pork Sliders

They taste best when halved and toasted.

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 ;-)

Brioche Slider Buns

Yield: 24 sliders or 12 burger buns

Brioche Slider Buns

Soft, fluffy, subtle buttery, and only slightly sweet brioche slider buns. The recipe makes either 24 slider buns or 12 burger buns. They are the perfect buns for pulled pork sliders. They freeze well and make perfect breakfast rolls (even better when toasted).

Ingredients

  • 1/2 cup + 1/3 cup (200 ml) warm milk
  • 2 1/4 teaspoon active dry yeast or instant yeast (7 g)
  • 11 tablespoons (160 g, 1 stick+3 Tbsp) unsalted butter in pieces, softened
  • 1 tablespoon (15 g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (6 g) fine salt
  • 600 g/21 oz (about 4 1/2 cups) white bread flour (all-purose flour works too)
  • To finish:
  • 1 egg yolk mixed with 2 teaspoons milk for egg wash
  • 2-3 tablespoons sesame seeds

    >> All ingredients at room temperature. For the dough, I recommend measuring the flour by weight in grams/oz since it is more accurate than measuring by volume.

Instructions

  1. Sprinkle the yeast over the milk and set it aside for 5-10 minutes for the yeast to activate and dissolve.
  2. Meanwhile, cream softened butter (not melted) and sugar together with a mixer in a separate big bowl, until light in color, about 3 minutes.
  3. Add the eggs, one at a time. If the eggs are not at room temperature, they might separate from the butter - but don't worry, as soon as the flour goes in, everything will come together again.
  4. Add the yeast-milk, salt and about half of the flour. Mix with your mixer on low speed for 1 minute until well combined.
  5. 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. For the first minutes, the dough will be very sticky, but it gets better after a while. Please don't add any additional flour as the buns will get tougher. After the first rise, the dough is a lot easier to handle.
  6. 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.
  7. Turn the dough out onto a lightly floured work surface and divide it into 24 equal pieces (a scale helps a lot).
  8. 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. 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.
  9. 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.
  10. Put 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.
  11. When cooled completely, slice the buns in half horizontally and toast before assembling. For big batches, I use the oven broiler.
http://www.lilvienna.com/brioche-slider-buns/

 

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com

 

Brioche Slider Buns was last modified: June 23rd, 2017 by Ursula

6 thoughts on “Brioche Slider Buns

  1. Marla Talasky

    I love Brioche! I am 51 and by myself, on my farm. I am a chef and have so many cookbooks and recipes. I googled Brioche Sliders,I didn’t feel like looking through my books. A recipe popped up for Light-Brioche Sliders. Lol,what a joke! That’s not Brioche! So,I am trying your recipe and already know, how delicious they’ll be. Fantastic job!

    Reply
    1. Ursula Post author

      Thanks for your comment Marla! Haha ;-) Yes, please try them. I’m sure you will like them. I always freeze the leftover buns and eat them toasted for breakfast.

      Reply
    2. Carole Moore

      Marla, I have actually made those [not Little Vienna ;-)] buns and they are horrid! Definitely NOT Brioche. I will make these buns tomorrow and I hope they work out. I’m really tired of looking for a decent brioche bun recipe.

      Reply
  2. Chris

    How many days do you think these will last? I am prepping for a huge party, and I will be making over 300 sliders. I would like to make these ahead of time, but don’t know how far ahead I should do.

    Reply
    1. Ursula Post author

      Hi Chris, Wow 300 sliders is quite a lot. I would say, 2 days stored at cool room temperature is not a problem if they are wrapped tightly. If you have some space in your freezer, they also freeze well. I’d suggest, you coud make a trial batch and store them at different places to figure out the best way. Unless, you don’t have any time left…. Hope this helps.

      Reply
  3. Katarina

    Hi Chris,
    How did you end up doing? I’m not making quite as many (only 50-70) but since there are so many other things to prep I’d love to know if I can make them well in advance.

    Reply

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