Brioche Buns

The buns are great for hamburgers and sandwiches! Pretty simple and very delicious!

#bread
Avatar of Alexander Bell-Towne

Alexander Bell-Towne

August 28th, 2020

This recipe is adapted from The Spruce Eats

Ingredients

For the Starter

  1. ⅔ cup milk (lukewarm, about 85 F)

  2. 2 ¼ teaspoons active dry yeast

    One ¼ ounce packet

  3. ¾ cup (3 ¼ ounces) all-purpose flour

  4. 3 tablespoons sugar

For the Dough

  1. 3 cups plus 2 tablespoons (14 ounces) all-purpose flour

  2. 1 ½ teaspoons salt

  3. 4 large eggs (lightly beaten)

  4. 8 tablespoons (1 stick) unsalted butter (at room temperature)

  5. 1 teaspoon olive oil or vegetable oil for bowl

  6. 1 tablespoon cornmeal for dusting

For the Egg Wash

  1. 1 large egg

  2. 1 tablespoon water

For the Optional Topping

  1. Sesame seeds or poppy seeds

Directions

Make the Starter

  1. In the bowl of a stand mixer, combine the milk and yeast. Let stand for 5 minutes.

  2. Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.

    If you have a larger stand mixer, just whisk it by hand instead of using the paddle attachment

  3. 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

  1. 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.

  2. 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.

  3. Oil a large bowl with the olive oil or vegetable oil.

  4. Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 ½ hours, or until doubled in bulk.

  5. Punch the dough down; fold over a few times.

  6. Cover with plastic wrap again and let rise for 45 minutes.

Shaping The Buns

  1. Line a large baking sheet with parchment paper.

  2. 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.

  3. Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.

Baking the Buns

  1. Heat the oven to 400 F.

  2. Sprinkle the tops of the buns with a little cornmeal, then gently turn them over so the cornmeal dusting is on the bottom.

  3. Make the egg wash by combining the egg with the water; whisk to blend well.

  4. Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.

  5. Bake for 7 minutes at 400 F.

  6. Reduce the oven temperature to 350 F and bake for 10 to 12 minutes longer, until golden brown.

  7. Serve and enjoy.