|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A hamburger can be good, but if it's served on a subpar bun that isn't up to the task, this cookout staple can definitely suffer. Enter the brioche bun.
There are lots of reasons why that burger from your favorite restaurant is served on a brioche bun, but the main reason? They can handle the job. Soft but sturdy thanks to the butter and eggs, brioche rolls keep well. Not into burgers? These buns are also great for everyday sandwiches with cold cuts, tuna salad, and grilled chicken. Or make them smaller, and serve on the side as dinner rolls.
The starter for brioche dough comes together with a bit of sugar, milk, and yeast. The dough is a soft (and sticky) one, and requires a longer knead time to properly develop the gluten. If you can, knead it with a stand mixer and dough hook, or a bread machine on the dough cycle. It will look and smell eggy and buttery.
Click Play to See This Recipe Come Together
- For the Starter:
- 2/3 cup milk (lukewarm, about 85 F)
- 2 1/4 teaspoons active dry yeast
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 3 tablespoons sugar
- For the Dough:
- 3 cups plus 2 tablespoons (14 ounces) all-purpose flour
- 1 1/2 teaspoons salt
- 4 large eggs (lightly beaten)
- 8 tablespoons (1 stick) unsalted butter (at room temperature)
- 1 teaspoon olive oil or vegetable oil for bowl
- 1 tablespoon cornmeal for dusting
- For the Egg Wash:
- 1 large egg
- 1 tablespoon water
- For the Optional Topping:
- Sesame seeds or poppy seeds
Note: While there are multiple steps to this recipe, this brioche bun recipe is broken down into workable categories to help you better plan for preparation and baking.
Make the Starter
Gather the ingredients.
In the bowl of a stand mixer, combine the milk and yeast. Let stand for 5 minutes.
Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
Make the Dough
Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
Oil a large bowl with the olive oil or vegetable oil.
Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
Let Dough Rise Again and Shape
Punch the dough down; fold over a few times.
Cover with plastic wrap again and let rise for 45 minutes.
Line a large baking sheet with parchment paper.
Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
Bake the Rolls
Heat the oven to 400 F.
Sprinkle the tops of the buns with a little cornmeal, then gently turn them over so the cornmeal dusting is on the bottom.
Make the egg wash by combining the egg with the water; whisk to blend well.
Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
Bake for 7 minutes at 400 F.
Reduce the oven temperature to 350 F and bake for 10 to 12 minutes longer, until golden brown.
Serve and enjoy.
How to Store and Freeze Brioche Rolls
- Brioche rolls will keep at room temperature if well wrapped in foil or a plastic bag for up to 3 days.
- To freeze, wrap each roll individually in foil and transfer to a zipper-topped freezer bag for up to 3 months.
- This recipe makes between 10 and 12 rolls, depending on their size. If you need larger or smaller rolls, simply divide the dough accordingly.
- Make sure the butter is room temperature. If it is too cold, it won't blend into the dough evenly and the texture will be off.
- To check if the rolls are ready, tap the bottom of one of them; it should sound hollow.