Meatless Monday: No-Knead Brioche Buns

It Sounds Crazy But I Made My Own Hamburger Buns!  If I’m going to eat bread, I want it to be worth it!  I want the bun to not just be a vehicle for itsIMG_0656 contents but part of the experience.  So, the other day, Chase asked for sliders and remembering that there aren’t very many good options for buns in this town, I decided to make my own.  I know its crazy but I did and they were delicious!  The recipe is a “no-knead” brioche bread.  It makes 10 large buns but you can make them smaller for sliders.  Just watch your baking time.  In addition, start this the day before you want to eat them.  The recipe requires that you allow the dough to rest for 16-24 hours.

Brioche is normally a long laborious process, thanks to Cook’s Illustrated, they have made Brioche an attainable outcome without a lot of guesswork.

According to Cook’s Illustrated, King Arthur Bread Flour works best with this recipe.  However, other high protein bread flours work as well.

No Knead Brioche Buns

Ingredients:

3 1/4 cups bread flour

2 1/4 tsp instant or rapid-rise yeast

1 1/2 tsp salt

7 large eggs (1 lightly beaten with a pinch of salt added)

1/2 cup water, room temperature

1/3 cup sugar

16 Tbsp unsalted melted and cooled slightly

 

Directions:

  1.  Whisk flour, yeast , and salt together in a large bowl.  Whisk 6 eggs, water, and sugar has dissolved.  Whisk in butter until smooth.  Add egg mixture to flour mixture and stir with wood spoon until a uniform mass forms and no dry flour remains, about 1 minute.  Cover blown with plastic wrap and let stand for 10 minutes.
  2. Holding the edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle.  Turn bowl 45 degrees; fold again.  Turn bowl and fold dough 6 more times for a total of 8 folds.  Cover with plastic and let rise for 30 minutes.  Repeat folding and rising every 30 minutes, 3 more times.  After the fourth set of folds, cover bowl tightly with plastic wrap and refrigerate for at least 16 hours or up to 24 hours.
  3. Line 2 baking sheets with parchment paper or silicon baking mats.  Transfer the dough to well-floured counter and divide into 10 equal pieces.  Working with 1 piece of dough at a time, pat dough into a disk.  Working around circumference of the dough, fold edges of the dough toward the center until a ball forms.  Flip dough over and, without applying pressure, move your hands in small circular motions to form dough into a smooth, taut round.  Add flour if needed. Dough can be tacky.  Repeat with remaining dough.
  4. Arrange buns on prepared sheets, 5 per sheet.  Cover loosely with plastic and let rise at room temperature until almost double in size. 1 to 1.5 hours.  Thirty minutes before baking, adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees.
  5. Remove the plastic and brush rolls gently with remaining egg beaten with salt.  Bake until golden brown and internal temperature registers 190 degrees, 15-20 minutes, rotating and switching sheets halfway through baking.  Transfer sheets to wire rack and let cool for 5 minutes.  Transfer buns to wire rack.  Serve warm or at room temperature.

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