| Source: jacob burton | |||
| Prep time: 16 hours | Cooking time: 18 minutes | Total time: 16 3⁄10 hours | |
This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.
To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."
For detailed instructions, please review our original recipe here. You can also watch our video demonstration.
Please see original hamburger brioche bun recipe for detailed instructions.
Scale dough to 55 grams.
Proof and bake in molds with a 3 inch / 7.6 centimeter diameter.
