Top Brioche Roll recipe for hotdogs and burgers

brioche burger rolls and hotdog buns

hard

 5 - 6  hours

uk/france

How to make artisan brioche rolls fast? Soft and delicious, these brioche buns are perfect for burgers or hotdogs to go inside. By using less butter we have drastically reduced the cost of these baps making them more affordable to make. So strictly these are not brioche buns, a true Frenchman might hit me!


Though they are what most pubs and restaurants use for their artisan burgers. They taste amazing and great for entertaining!


Ingredients 

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   620g  White bread flour 


   310g  Milk


  13.5g  Fresh yeast (6g dried)


  12.5g  Salt


     93g  Butter, softened and broken into peices


   155g  Egg (3 medium)


     62g  Vegetable oil separated into two 31g amounts


1

Weigh the ingredients and If using dried yeast add it to the milk and whisk to dissolve. Leaving the sugar, butter and half of the oil add the ingredients to a large mixing bowl.

2

Set a 6 minute timer and use a dough scraper to gently combine the ingredients. When the bowl is starting to hinder the kneading technique, remove the dough onto a workbench. Slow kneading using a slow, stretching technique until the timer sounds. Add the sugar and continue kneading for 2 minutes. Place back into a mixing bowl, cover and put in the fridge for 10 minutes.

3

Remove from the fridge and set a timer for 5 minutes. Fast knead using the stretch and slap technique. Once the timer sounds, put the dough back in the bowl and add the butter and the remaining oil. Mash the dough into the fats to get them to incorporate, when they have combined, take the dough back on to the table and knead as fast as you can for 3 minutes.The dough should now be strong, smooth and elastic. 

4

Using a dough scraper, remove the dough and place in a flour dusted mixing bowl, cover and leave to rest for 15 minutes.

5

Take the bowl out of the fridge and place on the kitchen table for 45 minutes.

6

Remove the dough from a bowl onto a table. Complete a stretch and fold or lightly knead for 30 seconds, place back in the bowl, cover and leave on the table for another hour.

7

Prepare a baking sheet with a sheet of greaseproof or silicone paper. Turn the dough out to a lightly dusted table and cut into 100g pieces using a metal dough scraper. Shape into rounds and place the burger buns straight onto the baking sheet. For finger rolls, leave to rest on the table for a couple of minutes before rolling into cylinders with your hand and traying up. 

8

Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F). 

9

Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched. When ready, crack an egg and whisk with a pinch of salt. 

10

Egg wash the rolls and place on the stone in the oven, dropping the temperature to 220C (430F). Bake for 10-15 minutes, changing the setting to top heat only half way through (if you can). 

11

Take out the oven and give the tray a bang on the table and allow to cool for a couple of hours.

Method using a dough mixer


1

Weigh the ingredients and If using dried yeast add it to the milk and whisk to dissolve. Leaving the sugar, butter and half of the oil add the ingredients to a mixer with a dough hook attachment.

2

Mix for 5 minutes at slow speed, then add the sugar and continue on slow speed for another 3 minutes before moving to fast speed for 5 minutes. Add the remaining oil and the butter to the mixer, mixing on slow speed for 2-3 minutes, then moving to fast speed for another 2 minutes. The dough should now be strong, smooth and elastic. 

3

Using a dough scraper, remove the dough and place in a flour dusted mixing bowl, cover and leave to rest for 1 hour. 

4

Remove the dough from a bowl onto a table. Complete a stretch and fold or lightly knead for 30 seconds, place back in the bowl, cover and leave for another hour.

5

Prepare a baking sheet with a sheet of greaseproof or silicone paper. Turn the dough out to a lightly dusted table and cut into 100g pieces using a metal dough scraper. Shape into rounds and place the burger buns straight onto the baking sheet. For finger rolls, leave to rest on the table for a couple of minutes before rolling into cylinders with your hand and traying up. 

6

Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F). 

7

Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched. When ready, crack an egg and whisk with a pinch of salt. 

8

Egg wash the rolls and place on the stone in the oven, dropping the temperature to 220C (430F). Bake for 10-15 minutes, changing the setting to top heat only half way through (if you can). 

9

Take out the oven and give the tray a bang on the table to set the rolls and allow to cool for a couple of hours.

How to make these brioche rolls video tutorial


Top tips for the best brioche rolls


The finger rolls will tend to rise quickest so ideally place finger and baps on separate trays so they can be baked at different times.

If you are not eating these rolls straight away, once they are cool place them in sealed plastic bags to retain the moisture. It is possible to freeze these rolls too.

Kneading, especially by hand adds warmth to the dough. It is best to take temperature checks at every stage to check the dough doesn't get too warm! If the dough rises above 28C (82F) cool the dough in the fridge.

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