Description
This classic brioche buns recipe yields soft, buttery, and slightly sweet bread rolls perfect for sandwiches or burgers. Made with enriched dough, these buns are fluffy and golden with a tender crumb, ideal for elevating any meal or snack.
Ingredients
Scale
Dry Ingredients
- 500 grams (4 cups) all-purpose flour
- 50 grams (1/4 cup) sugar
- 10 grams (1 teaspoon) salt
- 10 grams (2 teaspoons) active dry yeast
Wet Ingredients
- 250 milliliters (1 cup) warm milk
- 100 grams (7 tablespoons) unsalted butter, softened
- 3 large eggs
Instructions
- Activate the yeast: Mix the warm milk with sugar, then sprinkle the active dry yeast on top. Let it rest for 5-10 minutes until the mixture becomes frothy, indicating the yeast is alive and active.
- Combine ingredients: In a large bowl, whisk together the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture, softened butter, and eggs. Stir until a rough, shaggy dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment for 1 to 2 hours until it has doubled in size.
- Shape the buns: Gently punch down the risen dough to release air. Divide it into 8 equal portions. Shape each portion into a smooth ball and arrange them on a baking sheet lined with parchment paper, spaced apart.
- Second rise: Cover the shaped buns loosely and allow them to proof for 30-45 minutes until they have puffed up and nearly doubled again in size.
- Prepare for baking: Preheat your oven to 190°C (375°F). Optionally, brush the tops of the buns with a beaten egg to give them a shiny, golden crust.
- Bake: Bake the buns in the preheated oven for 15-20 minutes until the tops are golden brown and the buns sound hollow when gently tapped.
- Cool: Remove the buns from the oven and transfer them to a wire rack. Let them cool completely before slicing or serving.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- For an extra buttery flavor, you can brush the buns with melted butter right after baking.
- Use a kitchen thermometer to check the oven temperature for consistent baking results.
- You can freeze the baked buns in an airtight container for up to 1 month; thaw before serving.
- If you prefer a richer bun, substitute one egg yolk for a whole egg in the dough.
