Tag Archives: Intermitten Fasting

Bread

Brioche Burger Buns (Conventional)

Leave a comment

Homemade burger buns sometimes just do not stand up to all of the juiciness of burgers. If you are looking for a conventional bun that can handle even the juiciest of burgers without falling apart, then this is your recipe.

INGREDIENTS:

  • 1 Cup warm water
  • 3 TBSP warm whole milk
  • 2 tsp yeast
  • 2.5 tsp sugar
  • 3 cups flour
  • 6 TBS Vital wheat gluten
  • 1/2 extra flour for rolling (or use olive oil)
  • 2.5 TBS room temp butter
  • 1.5 tsp Real Salt (omit if using salted butter, above)
  • 2 large eggs
  • (optional) sesame seeds and/or everything bagel spice

METHOD:

  1. In a glass liquid measuring cup combine the warm water, milk, yeast and sugar. Stir. Allow to rest for 5 minutes until it starts to foam.
  2. Into your stand mixer, place in the two flours, butter, and salt. Using the mixer, beat until you can no longer see lumps of butter.
  3. Add to the stand mixer bowl the water/yeast mixture and one egg. Beat using the batter attachment for 10 minutes on medium speed. This dough will be sticky but will form together into a ball towards the end of the 10 minutes. Do not shorten mixer time.
  4. Cover the dough ball in the mixer bowl with a clean towel. Leave to rise in warm room until doubled in size. (1-2 hours)
  5. Line a baking tray with parchment paper or a silicone mat.
  6. Tip out the dough which has doubled in size onto a floured cutting board.
  7. Punch out the air.
  8. Cut the dough into 8 even pieces. (Approx 3.4 ounces each)
  9. Flatten dough in hands (use flour, if needed). Pull the edges of the flattened dough piece towards the center until you have a rounded bun shape. place on the prepared baking tray, smooth side up, pinched side down. Cup the dough ball in your hands to shape and add a bit of height.
  10. Repeat this dough-ball shaping technique for each of he remaining sections of dough for a total of 8 buns on your tray(s).
  11. Place an inverted cup on each end of your bun tray(s), not touching any of the buns, and then cover with a clean towel. The cup keeps the towel from sticking to your dough as the buns rise. Allow the buns to rise 1.5 to 2 hours, or until double in size (reshape if necessary).
  12. Preheat oven to 400 degrees.
  13. Brush tops of buns, if desired, with beaten egg (or melted butter). (Optional:) If desired, top with either sesame seeds o r everything bagel spice.
  14. Place in preheated oven.
  15. Bake 15 minutes.
  16. Remove from oven.
  17. Allow to “counter top bake” for an additional 15 minutes. This step is important or the center of your buns will be under-cooked/doughy.

NOTE:

These are delightful! The original source recipe includes info about freezing, serving, storing these. I found this recipe on Pinterest and the source of the recipe is: https://www.kitchensanctuary.com/soft-light-brioche-burgers-buns/ One conventional roll, according to the original blogger’s post is about 7 net carbs. If you’re IF and/or OMAD this recipe may even figure into a low carb diet, despite being a conventional recipe. If so, it is well worth the occasional 7 net carbs (especially since it can be frozen).

FREEZING CONVENTIONAL BREAD:

Eur J Clin Nutr 2008 May;62(5):594-9. doi: 10.1038/sj.ejcn.1602746. Epub 2007 Apr 4. The impact of freezing and toasting on the glycaemic response of white bread.

NOTE: I followed this recipe to prepare the strong bread flour adjustment to this recipe.

See this post for a conventional Bread Flour recipe.