Hamburger Buns Lab143 recipes
← All hamburger bun recipes

Light Brioche Hamburger Buns

Emilie Raffa · theclevercarrot.com · 2013 · 8 buns

Against 143 hamburger bun recipes

Less salt than 80% of recipes and less egg than 81%.

See how all 143 hamburger bun recipes compare →

Get the method at theclevercarrot.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • Less salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 1.8%.
  • Less egg than 81% of recipes: 6.6% of the flour weight against the typical recipe's 13%, about half as much.
  • Less yeast than 83% of recipes: 0.8% of the flour weight against the typical recipe's 1.5%, about half as much.
  • More liquid than 76% of recipes: 64% of the flour weight against the typical recipe's 55%.
Liquid: 64%, 77th percentileFat: 9.3%, 42nd percentileSugar: 8.1%, 71st percentileEgg: 6.6%, 19th percentileSalt: 1.2%, 16th percentileYeast: 0.8%, 15th percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 cup warm water, about 75-85 F≈ 237 g
  • 3 tablespoons warm milk (I prefer whole milk)≈ 46 g
  • 2 teaspoons active dry yeast≈ 6 g
  • 2 1/2 tablespoons granulated sugar≈ 31 g
  • 1 large egg≈ 50 g
  • 3 cups bread flour≈ 381 g
  • 1/3 cup all-purpose flour≈ 42 g
  • 1 1/2 teaspoons fine sea salt≈ 9 g
  • 2 1/2 tablespoons unsalted butter, softened≈ 36 g
  • splash of watern/a
  • sesame seeds (optional)n/a
  • 120 g active sourdough starter (100% hydration)120 g
  • 160 g warm water, about 75-85 F160 g
  • 44 g warm whole milk44 g
  • 30 g granulated sugar30 g
  • 300 g bread flour300 g
  • 33 g all purpose flour33 g
  • 35 g unsalted butter, softened35 g

flour 756 gbatter 1560 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.

  • Liquid64% · 77th percentile
  • Fat9.3% · 42nd percentile
  • Sugar8.1% · 71st percentile
  • Egg6.6% · 19th percentile
  • Salt1.2% · 16th percentile
  • Yeast0.8% · 15th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
15 to 20 minutes
median 15 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.

Do something with it

Or browse all 143 hamburger bun recipes.