Light Brioche Buns

Page: www.nytimes.com/2009/07/01/dining/011brex.html?ref=dining

Cuisine: North American | Course Type: Breads

(2 reviews)

Tags:

Recipe Review

Simple recipe for slightly buttery, light burger buns. Although they're called brioche, with only 2 1/2 tablespoons of butter, and one egg, they're not really in the league of real brioche - more of an enriched dough.

However, they are quite nice, though perhaps a little dry, and made a good holder for some cheeseburgers for dinner. I made them in about 3 1/2 hours, with rising included.

(3) useful  

Comments

Login or register to add your own comments.