AUGUST/SEPTEMBER 2019 • COOK’S COUNTRY 19BRIOCHE HAMBURGER BUNS
Makes 12 buns
All-purpose fl our can be substituted for
the bread fl our, but the buns won’t be as
tall; use the same amount of all-purpose
fl our by weight, not by volume.
32⁄3 cups (201⁄8 ounces) bread fl our
1 tablespoon instant or rapid-rise yeast
1¼ cups (10 ounces) water,
room temperature
2 large eggs, plus 1 large egg,
lightly beaten
¼ cup (1¾ ounces) sugar
2½ teaspoons table salt
13 tablespoons unsalted butter,
cut into 13 pieces and softened
1½ teaspoons sesame seeds (optional)
- Whisk fl our and yeast together
in bowl of stand mixer, then add
room-temperature water and 2 eggs. Fit
mixer with dough hook and mix on low
speed until dough comes together and
no dry fl our remains, about 2 minutes,
scraping down bowl and dough hook
frequently. Turn off mixer, cover bowl
with dish towel or plastic wrap, and let
dough stand for 15 minutes. - Add sugar and salt to dough and
knead on medium-low speed until in-
corporated, about 30 seconds. Increase
speed to medium and, with mixer
running, add butter 1 piece at a time,
allowing each piece to incorporate be-
fore adding next, about 3 minutes total,
scraping down bowl and dough hook as
needed. Continue to knead on medium
speed until dough is elastic and pulls
away cleanly from sides of bowl, about
10 minutes longer. Transfer dough to
greased large bowl. Cover tightly with
plastic and let rise at room temperature
until doubled in size, about 1 hour.- Line 2 rimmed baking sheets with
parchment paper. Turn out dough onto
counter and divide dough into twelve
3-ounce portions; divide any remaining
dough evenly among portions. Work-
ing with 1 dough portion at a time, cup
dough with your palm and roll against
counter into smooth, tight ball. Evenly
space 6 dough balls on each prepared
sheet. Using greased bottom of dry
measuring cup, press dough balls to
3-inch diameter, about ¾ inch thick.
Poke any air bubbles in dough balls with
tip of paring knife. - Cover loosely with plastic and let rise
at room temperature until doubled in
size, about 1 hour. Adjust oven racks to
upper-middle and lower-middle posi-
tions and heat oven to 350 degrees. - Discard plastic and brush tops
and sides of dough balls with beaten
egg (you do not need to use all of
it). Sprinkle tops of dough balls with
sesame seeds, if using.
6. Bake until buns are deep golden
brown and register 205 to 210 degrees
in center, 18 to 20 minutes, switching
and rotating sheets halfway through
baking. Transfer sheets to wire racks and
let cool completely, about 30 minutes.
Serve. (Buns can be stored in zipper-lock
bags at room temperature for up to
2 days or frozen for up to 1 month.)
TO MAKE AHEAD (BUNS)
At end of step 4, cover sheets with
plastic wrap and refrigerate for up to
24 hours. Let dough balls sit at room
temperature for 1 hour before proceed-
ing with recipe.BRIOCHE DINNER ROLLS
Omit sesame seeds. After fi rst rise, di-
vide dough into twenty-four 1½-ounce
portions, dividing any remaining dough
evenly among portions. Cup each dough
portion with your palm and roll against
counter into smooth, tight ball. Place
in greased 13 by 9-inch baking pan in
6 rows of 4. Cover with plastic wrap
and let rise until doubled in size, about
1 hour. Adjust oven rack to middle posi-
tion and heat oven to 350 degrees. Brush
dough balls with beaten egg. Increase
baking time to 25 minutes. Let rolls cool
in pan for 15 minutes, then transfer to
wire rack and brush with 1 tablespoon
softened unsalted butter.BRIOCHE SANDWICH LOAVES
Omit sesame seeds. After fi rst rise,
divide dough into 2 equal pieces. Press
each piece of dough into 8 by 5-inch
rectangle with long side parallel to
counter edge. Working with 1 piece
of dough at a time, fold top edge of
rectangle down to midline, pressing
to seal. Fold bottom edge of rectangle
up to midline and pinch to seal. Flip
dough seam side down and gently
push on ends to shape into 7 by 3-inch
rectangle. Transfer loaves, seam side
down, to two greased 8½ by 4½-inch
loaf pans and pat gently to fi ll pans.
Cover with plastic wrap and let rise
until doubled in size, about 1 hour.
Adjust oven rack to middle position
and heat oven to 350 degrees. Brush
loaves with beaten egg. Increase bak-
ing time to 32 minutes, switching and
rotating pans halfway through baking.
Let loaves cool in pans for 15 minutes.
Remove loaves from pans and let cool
completely on wire rack, about 1 hour.TO MAKE AHEAD
(ROLLS AND LOAVES)
Before second rise, cover with plastic
wrap and refrigerate for up to 24 hours.
Let dough sit at room temperature for
2 hours before baking. Increase baking
time by 5 minutes.Preparing the Dough
As the last of the butter is added to the
mixer, the dough will look loose and
thin. Don’t worry; it will come together
and tighten up to a smooth consistency
(above) with continued kneading.Shaping Buns and Rolls
- Use bench scraper to cut dough, then
use scale to portion it.
2. Cup each portion with your palm and
move in circles to make smooth balls.
Shaping Loaves
- Press dough into rectangle, then fold
top edge down to middle and press to seal.
2. Fold bottom edge up to middle, pinch
to seal, and place seam side down in pan.
FULLY RISEN
Buns (top) and rolls (bottom)BEFORE AND AFTER
The loaf below is
ready to be baked.FIRST RISE
Let the dough rise until doubled
in size, about 1 hour.