These brioche-style onion burger buns are the perfect accompaniment for your burger. Plus they make amazing dinner rolls!
Have I told you all lately just how much I adore carbs? Like I LOOOOOOOOOOOVE bread and I’m saddened to say this but my thighs love it even more *damn it!*. LOL Bread is my downfall needless to say.
Not chocolate, not cake, not cookies but give me a piece of fresh warmed buttered bread and I’ll follow you home like a little stray cat purring like I’m your bestie for life.
So when I decided to make these onion brioche buns I wanted to really go over the top with them.
These I made were bigger than your normal-sized buns as I needed ‘Gunther Sized’ buns as the boys were over the house doing manly construction work.
Let’s just say these buns lasted for 1 meal and that was it! They INHALED these like it was their job!
Brioche Onion Hamburger Buns
These brioche-style onion burger buns are the perfect accompaniment for your burger. Plus they make amazing dinner rolls!
- Prep Time: 2 hours
- Cook Time: 10-15 minutes
- Total Time: 2.5 hours
- Yield: 12 rolls
- Category: breads, burger rolls, hamburger rolls, dinner rolls
- Method: oven
- Cuisine: breads, burger rolls, hamburger rolls, dinner rolls
Ingredients
- 2/3 cup / 163.41 grams warm whole milk
- 1/3 cup / 78.9 grams warm water
- 3 tablespoons / 63 grams of honey
- 2 Xl eggs, room temp.
- 2 1/4 teaspoons / 7 grams instant dry yeast
- 3 cups / 360 grams of bread flour (plus more, if needed)
- 1 1/2 teaspoons / 9 grams of sea salt
- 4 tablespoons / 56.7 grams unsalted butter, softened and cut into cubes
- 1/2–3/4 cup / 72-108 grams dried minced onions
- 1 egg yolk with 1 teaspoon water, beaten
- sesame seeds *optional
Instructions
- In the bowl of a mixer fitted with the dough hook, add the flour, salt, and dried onions. Using a whisk, gently combine. Add in the butter, eggs, honey, milk, water, and yeast. Mix on low scraping the sides of the bowl to incorporate all the flour.
- Increase the speed to medium and knead for 8 minutes…the dough should be tacky and look pretty sticky. You can add a tablespoon of flour or so if you feel it’s too sticky (some dough will just barely stick to the sides of the bowl). Don’t add too much flour as the dough should be tacky and look almost wet. It’s a very soft dough.
- Continue kneading for an additional 2 more minutes (10 minutes total – this is important!) The dough will ‘climb up the dough hook’. That’s OK. Scrape the sticky dough that clings to the sides of the mixer bowl and then form all of the dough into a ball. Lightly butter a bowl and put the dough in that. Cover the bowl with plastic wrap and let rise in a warm place until at least doubled in bulk and is nice and puffy about 1 to 2 hours.
- Place the puffed dough gently onto a floured countertop. Lightly sprinkle a bit of flour on top as well. Using a dough scraper, divide the dough into 12 equal pieces (mine were about the size of a lemon). These puff up! Flour your hands from the pieces into balls and place them on a lightly oiled parchment-lined baking sheet. Arrange 2 to 3 inches apart on the baking sheet as they will rise some more. *You can also place them in a prepared larger muffin or hamburger bun pan for more uniform, puffier tops. Flatten the balls down a bit ( to about 1 1/2-2”). Lightly spray the dough balls with cooking spray and cover loosely. Let buns rise in a warm place for 1 to 2 hours or until puffed again.
- minutes before ready to bake, preheat the oven to 400F with rack in center.
- Lightly brush each bun with egg yolk mixture and top with sesame seeds. Bake, turning the sheet halfway through baking until the tops are golden brown, about 10-15 minutes.
- Transfer to a rack to cool completely and freeze, if desired.
Notes
*Prep time includes proofing
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