Buy Now →Brioche Buns
These rolls are light and airy. And, they come together in just a few hours, so you can skip the extra run to the grocery store for hamburger buns and instead make your own in time for burger night!
- Prep Time: 20 minutes + 2-4 hours proofing time
- Cook Time: 20 minutes
- Total Time: 40 minutes + 2-4 hours proofing time
- Yield: 10 rolls 1x
- Category: Rolls, Brioche, Buns, Homemade Bread
- Method: Bake
- Cuisine: American
Scale
Ingredients
- 1 cup filtered water
- 3 tablespoons whole milk
- 2 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 2 large eggs
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 2 teaspoons kosher salt
- 2 ½ tablespoons unsalted butter, softened
Instructions
- Warm the water in a small saucepan or in the microwave using a microwave-safe bowl until the water reaches 85-90º F (30-32º C). Do not exceed 90º F (32º C) – water that is too hot will kill the yeast. Add to the water the milk, yeast and sugar, whisking to combine then set aside. In a separate bowl, beat 1 egg and set aside
- In the bowl of a stand mixer with the dough hook attached, add the bread flour and all-purpose flour, salt and butter. Mix the ingredients until the butter is the size of crumbs. Note: if you do not have a stand mixer, rub the butter into the flours and salt with your fingertips
- Stir in the yeast mixture and beaten egg. Run the mixer on medium-low (I used #2 on my Kitchen Aid stand mixer) until a sticky dough forms, about 5-8 minutes. Scrape down the sides of the bowl, if necessary, using a bench scraper or silicone spatula. Note: this dough is sticky and will likely stick to the sides and bottom of the bowl. Avoid adding additional flour, as this will change the density of these rolls, making them heavy and dense rather than light and airy. If you are doing this by hand, use a dough scraper to stir in the yeast mixture and beaten egg until a dough forms. Scrape the dough onto a clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes
- Brush the inside of a large bowl with vegetable oil and apply a thin coat of oil to your hands – this will help remove the dough from the mixing bowl and shape it, as it will be sticky. Remove the dough from the mixing bowl and gather the ends underneath and pinch to close to shape the dough into a ball (does not have to be perfectly smooth). Place the dough in the bowl that’s been coated with oil, turn the dough to cover it lightly in oil, then cover the bowl with a damp kitchen towel. Let the dough rise in a warm spot (~75-80º F / 25-26º C) until it has doubled is size. Depending on the temperature of your kitchen, this should take 1- 2 hours. Note: the easiest way to ensure it’s doubled in size is to place an elastic rubberband around the bowl at the start of the proofing timeframe marking where the top of the dough is. This way you can check to see how much it’s risen above that line
- Once the dough has doubled in size, line a baking sheet with parchment paper and set it next to your clean work surface. Carefully remove the dough from the bowl using a bench scraper and place on the clean work surface. Dip the bench scraper or sharp knife in flour and divide the dough into 10 equal pieces. Note: I like to use a kitchen scale to weigh the dough then divide that weight by 10 to calculate the approximate size of each piece. I then weigh each piece as I cut it from the dough to ensure they’re all evenly sized, pinching off small pieces to adjust as needed. You can eyeball the size of the rolls if you do not have a kitchen scale
- To shape the dough into balls, gently flatten each piece. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm to form a C shape around the dough and gently roll the dough in your palm until it forms a smooth ball. Transfer the rolls to your baking sheet, placing them a few inches apart. Cover the dough balls with the damp cloth and allow them to proof for 1 – 1 ½ hours or until puffy. To test for doneness, use the knuckle of your pointer finger to gently dent one of the rolls. If it bounces back, let the dough rise a bit longer. If the dent remains, the dough is ready
- Once the dough has risen for a 2nd time, preheat your oven to 400º F (200º C). Place one rack on the bottom and one in the middle position. Place a metal baking pan (I use a 9×13-inch rectangular metal baking pan) on the bottom rack
- In a small dish, beat the remaining egg with a splash of water and a pinch of salt, if desired, to make an egg wash. Gently brush each one with egg wash (less is more here and be gently so you don’t deflate the rolls).
- Open the oven and add 1 cup of water or 1 cup of ice to the baking pan on the bottom rack to create steam. Quickly place the uncovered baking sheet in the oven and close the oven door. Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely before slicing and serving
Notes
- Cool buns completely before storing any leftovers. Store in a plastic bag at room temperature for up to 5 days
- Buns may be frozen for up to 3 months. Thaw at room temperature or in the microwave at 50% power
- Recipe adapted from NYTimes and The Clever Carrot
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Find it online: https://kickassbaker.com/brioche-buns/
