This buttery brioche buns recipe is delicious, and the buns make fabulous sandwiches. Bake these brioche buns when you have guests or for a special event. They're perfect for burgers, barbecue, salads, or cold cuts.
The dough is quite soft, so mix and knead with a stand mixer and dough hook or bread machine on dough cycle.
Make these in 3-ounce portions to yield about 11 buns. They could be made slightly smaller for an even dozen or even larger if you don't need a large batch.
- For the Starter:
- 2/3 cup milk (lukewarm, about 85° F)
- 2 1/4 teaspoons active dry yeast
- 3/4 cup all-purpose flour (3 1/4 ounces)
- 3 tablespoons sugar
- For the Dough:
- 3 cups plus 2 tablespoons all-purpose flour (14 ounces)
- 1 1/2 teaspoons salt
- 4 large eggs (lightly beaten)
- 8 tablespoons (4 ounces) unsalted butter (room temperature)
- For the Egg Wash:
- 1 large egg
- 1 tablespoon water
- In the bowl of a stand mixer, combine the milk and yeast. Let stand for 5 minutes. Add the 3/4 cup of flour and the 3 tablespoons of 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.
- With the dough hook, mix in the 3 cups plus 2 tablespoons of flour, the salt, and the 4 beaten eggs. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times. 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 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.
- Punch the dough down; fold over a few times. Again cover with plastic wrap 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 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.
- 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.
- Combine one large egg with one tablespoon of 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.
Makes 10 to 12 buns, about 3 ounces each.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||8 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|