I waited far too long to start making hamburger buns. Do not be like me! Do not be afraid of making your own brioche buns because they will change your life and also make you feel like a grown up. Plus, these are soooooooo easy!
Dairy-free Sourdough Brioche Hamburger Buns
Yield:
8
Ingredients
- 360g Organic Bread Flour
- 120g Coconut water
- 120g Active Starter
- 25g Organic Olive Oil
- 15g Raw Honey
- 20g pineapple or mandarin juice
- 1 Egg + 2 Egg Yolks
- 8g Salt
- FOR THE TOP -
- One Raw Egg, whisked (for eggwash)
- Sesame Seeds (optional)
Instructions
- Feed your starter the night before.
- In the morning, mix dough and ferment for 6 -10 hours on the counter or until the dough becomes puffy (doubles in size). Perform a few sets of stretch and folds periodically if you have time.
- Cold Proof: Store covered dough in the fridge for 12 – 36 hours.
- Shape: Lightly flour your work surface, and sprinkle a little bit of flour on top of the dough. Divide the dough into 8 pieces. Pinch the edges to the bottom of each roll, and try to round it tightly. Transfer the shaped rolls to a greased baking pan.
- Final Rise: Cover the rolls and let them proof for 3-4 hours at 70-74 degrees Fahrenheit, or until they double in volume.
- Brush the top of each bun with egg wash. Use optional sesame seeds at this time.
- Preheat & Bake: Preheat the oven to 375F. Bake for about 23-25 minutes until they turn golden brown.
- Cover with a cloth right after baking so the tops become soft.
- Let the buns cool for 1 hour before digging in!
