If you like a good burger, then try making your own burger buns. These sourdough brioche burger buns are fantastic. Why? Because they are made with Wagyu beef tallow instead of butter. You may never eat a regular burger bun again.
What is Brioche?
Brioche is considered an upgrade to regular bread and is used in everything from bread pudding to sandwiches. Sourdough brioche burger buns are light, soft, sweet and golden brown. There is nothing better to showcase your burger masterpiece.
Use Beef Tallow Instead of Butter
Brioche is typically made with butter and that is what contributes to its soft texture and wonderful taste. Since these buns are destined for burgers, why not up the game and use beef tallow instead of butter? The fat in beef tallow easily replaces the butter with the addition of some wonderful beef flavor. Beef tallow takes these burger buns from ordinary to extraordinary.
Are They Better Than Store Bought Sourdough Brioche Burger Buns?
Absolutely, positively yes, they are far superior to a store bought burger bun. First, they are as fresh as they can be. Unless you buy your brioche buns from a bakery that makes them fresh everyday, your getting burger buns that have softeners and preservatives and you have no idea when they were made.
These burger buns are simply fresher and taste better than anything you can buy. They are easy to make and taste great. The beef tallow adds a wonderful but subtle level of complexity that you will not find in a store bought burger bun. They are also terrific as a dinner roll with a little butter. Make more of these buns than you need because a few will go missing when they come out of the oven.
Some Additional Ideas for Beef Tallow
Sourdough Brioche Burger Buns with Beef Tallow
- 2/3 cup sourdough starter
- 1 cup whole milk warm
- 1 egg
- 3/4 tsp instant yeast
- 2 tbs sugar granulated
- 2 tsp kosher salt
- 430 g all-purpose flour divided
- 193 g beef tallow
- 1 egg beaten with a tablespoon of cold water
- 1 tbs sesame seeds
- Add the dry yeast and milk to the bowl of a stand mixer. Let the yeast hydrate 20 seconds then mix with a whisk. Add the flour (only 325 grams), egg, sugar and salt and mix with a paddle attachment on medium speed until a shaggy dough is formed. Cover the dough with plastic wrap that has been sprayed with a little cooking oil and let it rest 30 minutes.
- Using the dough hook, knead the dough for 8 minutes while slowly adding the remaining flour and the Wagyu beef tallow a tablespoon at a time. Move the dough to a dough tub that has been sprayed with cooking oil. Cover and place in a warm area of the kitchen for three hours.
- Move the dough to a work surface and cut into eight pieces. Use a cooking scale to get them all the same size. Stretch out a piece then fold it over itself in thirds (like folding a letter). Roll the dough into a tight ball by dragging it across an un-floured surface (watch the video). Repeat with the other pieces of dough.
- Place the dough ball on a parchment lined tray and flatten slightly into the shape of a bun. Cover with plastic wrap that has been sprayed with cooking spray. Allow to rise until they double in size (about 80 minutes). Watch them carefully. Do not let them over proof or they will deflate and you will have to start over from the beginning.
- Brush each bun with egg wash (beaten egg and water) and sprinkle sesame seeds on top. Bake at 375°F for 20 – 25 minutes until golden brown and the internal temperature is 190°F. Move the buns to a cooling rack and let them cool for an hour before slicing.