Fancy brioche type burger roll
Delicious, fine textured and soft rolls at last!
Traditional brioche is a little more fiddly. I invented this recipe yesterday as an experiment to see if l could make a soft bun for my resident bun critic. We found the commercial brioche burger buns too sweet. You can add more sugar if you like a used a couple of teaspoons.
We enjoyed our buns with home cooked corned beef sitting in the park at Kiama down the south coast of NSW. I reckon one of those fancy hipster cafes would have charged $17 for this!!
Happy baking, it’s worth the wait. Liz x
3 cups bread flour
two teaspoons of bread improver
2 teaspoons yeast
1 duck egg or 2 hen eggs
140ml warm water
10mins in kitchen aid
Divide into 4 or 6 pieces (or 12 for sliders)
Flour the lined baking tray
Shape, wash with milk add sesame on top
Prove for 40 mins