Tanzghong Brioche Slider Buns

Buns that are used as a vehicle for other food are a very important part of the equation. You don’t want a bun that is too heavy or dense otherwise it takes over the other food, you don’t want it too light and fluffy because then it falls apart and doesn’t accomplish its primary role of transporting the other food. These buns (originally seen here) are the perfect vehicle for burgers and pulled pork we had recently. They are sturdy enough for the juicy burger with oodles of toppings and saucy pulled pork and yet they don’t overwhelm the dish with bread-y-ness. The Tangzhong roux is supposed to help preserve the rolls for longer than those without, however, they never last that long in my house, so I cannot confirm this theory.

Tanzghong Brioche Slider Buns

For the recipe inspiration, please click here.

Makes 18 slider buns (for 65 g burgers)

Ingredients:

• 60 mL warm water
• 8 g dry yeast
• 25 g sugar
• 500 g unbleached, all-purpose flour, divided
• 125 g milk (yes grams)
• 3 eggs, room temperature
• 5 g sea salt
• 125 g butter, softened
• 1 egg for egg wash
• 40 g Sesame seeds

Directions:

1. Combine the yeast, sugar and warm water allow to proof for 10-15 minutes.
2. Combine 50 g of the flour with the water and cook over low heat until a smooth paste is formed. Allow to cool for a bit. Beat in the eggs one at a time until fully incorporated. Set aside.
3. In the bowl of your stand mixer with the dough hook attachment, combine the remaining 450 g flour, yeast mixture and salt. Pour in the flour paste/egg liquid and knead until the dough comes together. Add the softened butter a little at a time and knead on medium for 30 minutes or until the dough is no longer as sticky and comes away from the sides of the bowl.
4. Grease a bowl and add the dough, cover and set in a warm, dark place for about 1 hour or until doubled in size.
5. Shape into 18 buns (about 55 g each) and set on a baking sheet covered with a clean cloth for 1-2 hours or until doubled in size.
6. Preheat the oven to 400° F.
7. Brush with the egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until the internal temperature is about 185° F to 190° F.
8. Allow to cool before serving.

Notes:

• The original recipe called for instant yeast or bread machine yeast but I only had the regular kind so if you choose to substitute with instant yeast, you need not dissolve it in the 60 mL water, just add it to the flour along with the sugar.
• These buns have excellent structure and would hold up for burgers, pulled pork or anything saucy.