Light Brioche Buns

Forgot to note in previous comments - I used my KA stand mixer for this. Paddle attachment to stir the ingredients, dough hook to knead for 8 minutes at #2 speed.

240g "Warm" Water (~105°F¹) 45g "Warm" Milk (~105°F¹) 5.67g Active Dry Yeast (=4.2g Instant Yeast) 31.25g Sugar 2 Large Eggs (~100g) 471g Bread Flour 47.85g All Purpose Flour 9g Salt 2.5Tbsp Unsalted Butter, Softened (35.47g) ¹ "Warm" is subjective. The temp. should vary based on room temp. The liquid temp. can be adjusted but too high can kill the yeast. Stand Mixer - Mix flours, salt, butter w/paddle. Add yeast mixture and beaten eggs w/dough hook to knead (8mins on med-low (#3))

A pretty straight forward recipe, but it needs to be stated that this is supposed to be a very sticky dough. You SHOULD have some difficulty handling it. If mixing by hand, three stretch and folds during the bulk fermentation will further develop the gluten and makes the dough much easier to handle and shape later - it's worth the extra time hovering over the dough. The buns hold up incredibly well under a juicy patty and plenty of condiments.

I make theser buns about once a month. They are superb. But please correct the time factor. Two rises of 1-2 hours each + baking time does not equate to one hour of prep.

Great! My mixer with dough hook worked well for this. The dough is so moist that if I hadn't known that I'd measured correctly, I might've added more flour. Since it was so sticky, I had to dip my fingers in water to check the elasticity and also when shaping the dough into balls. They are big, so I could easily make ten. Finally, I baked them on an insulated baking sheet which may be why the bottoms didn't brown at all while the tops were fine, so I'll use a regular baking sheet from now on.

Aargh. Please include water in the ingredients section and also do these by weight it would be much easier.

this is my go-to recipe for hot dog/hamburger buns. Ingredient ratios are spot on. I prepare the dough in a mixer, starting w/ a paddle for the flours, salt and butter and change to a dough hook when adding egg and yeast-liquid. And then everyone says 'you MADE the BUNS, TOO?? Hah! idiot-proof recipe, really.

A cup of water is called for in step one.

This is my go-to brioche recipe. It stands up well to the juiciest of burgers but is also heavenly with butter and jam fresh from the oven. Due to the Coronavirus quarantine, I'm using this recipe to make hot dog buns for my 4 year old's dinner. I'm not sure she'll ever want to return to store bought buns after this simple indulgence. Be well everyone.

I believe you forgot the cup of wáter you're supposed to use with the milk, sugar and yeist.

We made the Senior Citizens' Short-Cut version: Halved the recipe; used all-purpose flour; and baked it in our toaster oven (no water tray) on the balcony rather than heating up the kitchen oven in July. Perhaps not as refined as the original, but still quite good.

I love this recipe! I made them for a second time last night to go along with the Bulgogi Sloppy Joes, by Sam Sifton, and if I do say so myself, everything was delicious. Jane Sigal's Light Brioche Buns recipe was my first endeavor into the bread baking world, and after making them successfully, I feel a lot more confident about taking on more baking projects. I highly recommend this recipe!

I've made these many times - 6 bigger buns (5 oz. each) instead of the recommended 8, and they're always a huge hit. But yesterday I let the dough proof the full 2 hours both times, even though it looked well-risen after 1 hour, and wow, what a difference. So much lighter, and not that feeling of 'too much bread for this burger.' Topped with sesame seeds and baked 16 minutes, they were perfect for our 6-ounce lamb burgers.

I made this exactly as described, but mixed the dough for 10 minutes in my KA stand mixer, on speed 2. I let the dough rest in a covered bowl for 2 hours. I don’t understand what people are saying about the dough being overly sticky. I found it very easy to work with. Maybe because the KA developed the gluten better, or maybe because of the 2 hour rise.

In step 3, the first rise, you can do 1 hour in a warm place and then put it in the fridge for a few hours or overnight. The cold helps the butter in the dough firm up so it's easier to form into buns to prepare for the second rise.