Brioche Dough … Kaiser Rolls and Hamburger Buns

A brioche dough is a type of enriched dough. Milk, butter and eggs give you a lovely tender crumb and, whether you shape it into a bread loaf or any of the many shapes of buns and rolls, you’ll be happy with the result.

Crumb of the rolls

I used a basic brioche recipe as I have in the past for my hybrid hamburger buns, sans sourdough starter. (Replace the starter with ~ 2/3 flour and 1/3 liquid.) I DID make one other important change. Instead of using butter, I used leftover duck fat, for an even richer flavour.

Half of my dough (~2 lbs) ended up as kaiser rolls and the other half was portioned slightly larger into buns.

 

10 thoughts on “Brioche Dough … Kaiser Rolls and Hamburger Buns

    1. (Laughing SO hard!!)

      Thank you for that incredibly generous compliment. I can usually manage a good yeast bread but sourdough = bricks if I stray from a strict recipe. I belong to a couple of sourdough breaking groups and when I see what they post … I cry inside, just a little. 🙂

      1. My mom couldn’t bake bread for some reason. I was always amazed cause it seemed pretty straightforward but I was really proud that I could do something better than she did … she was just so talented in many ways.

    1. Thank you but there are tons of YouTube videos and other blogs already with pictures. It’s just a double knot that gives you the 5 portions. They SHOULD be evenly sized, of course. 🙂

  1. Your rolls are beautiful, especially the knotted ones. I love how you added duck fat for extra flavour. I think making your own bread or rolls is incredibly satisfying xx

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