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Light Brioche Burger Buns Or Breadsticks Recipe

Ingredients

How to make it

  • Combine 1 cup warm water, the warm milk, yeast and sugar and let stand 5-10 minutes until foamy. (See below directions if you are nervous about yeast......or if you are lazy like me).
  • Mix the 2 eggs & the yolk together-save the white for making a wash to help adhere seeds to top of roll.
  • In large bowl, mix the salt and flour together.
  • Add the butter, yeast mix and beaten eggs.
  • Using the dough hook, mix it until a soft dough forms-dough will be stickier than a usual bread dough, so be wary of adding extra flour (UNLESS you are making the breadsticks-see below). Once dough is well mixed-place it in a lightly oiled bowl and let it rise for 1-2 hours until about double in size.
  • Once dough has doubled in size, you are ready to shape it and place it on parchment paper for a 2nd rise. I found that I needed to use lightly oiled hands to shape each roll. Once shaped, spray a piece or 2 of plastic wrap with PAM type stuff and cover your rolls. Let them rise a 2nd time until almost double in size. Meanwhile, heat your oven to 400°. Add a pinch of salt and 1 teaspoon water to your eggwhite and mix it well-this will be the wash for your rolls.
  • Once dough has risen a 2nd time, brush the tops with eggwash & sprinkle on seeds of your choice (or none, or minced onions or garlic or whatever you wish). Bake in 400° oven for about 15 minutes. Cool on wire rack.
  • For those of you nervous about using yeast.....make sure yeast isn't outdated, and make sure the fluids you add to your dough are not HOT (baby bottle warm is fine). Here is how I mix a dough in my kitchen aid mixer without "proofing" the yeast in warm water first : I add warm fluids to my mixing bowl along with salt, sugar, eggs and about 1/2 the required flour. I mix this well, making a thickish slurry out of it, then I add my yeast and mix that in well. Using the paddle beater for this works fine, and once the slurry is mixed well, switch to the dough hook, and add the remaining flour and mix well. Remember, this dough will be stickier than usual for a bread, so it won't pull up off the sides of the bowl. Once dough is well mixed, remove it to a lightly oiled bowl cover it and let it rise 1-2 hours until double in size, then continue on to step 6.
  • If you are making breadsticks, ignore the advice about not adding extra flour. I made pencil thin breadsticks and added about 1/4 cup extra flour (possibly more) along with my cheese. I also needed a little flour to roll the dough out to about 1/4" thickness so I could cut it for breadsticks.
  • I baked the pencil thin breadsticks on parchment paper in the 400° oven for about 6-8 minutes. If you want to make breadsticks thicker, go right ahead-remember, a recipe is just a guideline.

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  • ttaaccoo 14 years ago
    This is fab,Dollhead! I am anxious re yeast, and I appreciate your going to the trouble to write it all out. Your breadsticks sound delish!! 55555
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I love recipes from scratch like this one! These sound divine, thanks for sharing!
    Was this review helpful? Yes Flag

The Cook

dollhead Mechanicville, US

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