Paul Dundon’s Weblog


A little cheese and a little whine

Bread Machine Brioche Burger Rolls

This is a very light brioche with less butter and egg than usual, but which has more richness and sweetness than a typical white bread, making for a great burger roll.


80ml water
3 medium eggs
1 sachet instant dried yeast (7g)
50g sugar
500g flour
1 tsp salt
100g butter

1 egg, beaten, for glazing

Make the dough using the dough cycle on your bread machine. It can be tricky to get the moisture content right for this recipe, because of differences in the size of the eggs, so check the dough about ten minutes into its cycle and if it’s too dry (a lot of flour at the edges of the pan) add a few teaspoons of water.

Once the dough is ready, knead it for about 60 seconds and divide into 12 portions. Roll lightly into balls and place on 2 baking trays. Leave these covered in a warm place for about 90 minutes to prove. You will probably need to bake them in two batches: for each tray, brush the rolls lightly with beaten egg and sprinkle with sesame seeds, then bake for 15-18 minutes in an oven pre-heated to 200°C. The second tray can continue to prove while you’re baking the first.

Makes 12 rolls.


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My Bookshelf

The Golden Bough
The Value of Nothing
The Fire
A Wolf at the Table
Devil Bones

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