I cannot believe that I have been buying these all of these years! These buns are super simple and crazy delicious. I was shocked at how simple these buns came together. Seriously it was just as fast as I could have packed up all the kids, gotten in the car, went to the store and bought them.
I made the dough and let it rest while we went to gymnastics class. Then I came back home and rolled out the dough balls. Let them rise while I made the kids lunch and then boom, baked them off! Seriously, it was that simple. Then that night we had homemade brioche buns for our burgers. The girls loved them so much they asked to eat them the next day for snack with some butter. I used one the next morning for an egg sandwich and it was soooo amazing!!
What makes a brioche bun different than a regular bun?
Eggs! Brioche is an egg based dough. Also butter!! We add in some butter into the flour of this dough to help with the layers and crumb. That is what makes brioche so delicious. Most regular dinner rolls may have butter, but not eggs too.
What do you need to make brioche buns?
Milk-I would use the whole milk here. You want the full fat content for this recipe here.
Yeast-Â active dry yeast is perfect here. You will want to bloom it first in warm water, but it will make a nicer final product
Sugar-Â Sugar helps feed your yeast and you want these buns to rise so that they are nice and light
Eggs-Â Brioche is an egg roll, so you need an egg in the dough and on the top
Bread flour- The bulk of the flour in this recipe is bread flour. This will give you a nice sturdy dough and a nice layer in your dough
All purpose flour- We use a small amount of all purpose flour in this dough to cut the bread flour slightly
Kosher Salt- Always kosher salt in my kitchen. This is to help flavor your dough
Unsalted butter- You will cut softened butter into the flour to help build the layers in the dough. This will help create pockets of steam when they bake and give you those beautiful layers in the buns
I feel like these are all things you have on hand or can definitely easily purchase. Brioche are not buns that are cheap in the store or at the bakery. So, it is absolutely less expensive to make them.
Chef’s Tips-
To make these brioche buns, I would recommend hand mixing them. You can use a mixer, but you want to make sure that you don’t over mix the butter or the dough. I just cut the butter in by hand, but you can cut it in with a pastry cutter as well. Then mix your wet into your dry and mix by hand and knead the dough until nice and smooth. You don’t need to add oil or butter into the bowl to let it rise. You will punch the dough down and then knead it again. So, make sure you have a good hour or two to let the dough balls rise again before baking. That will yield the light and fluffy rolls you want.
Homemade Brioche Buns
Ingredients
- Ingredients
- 3 tbsp warm milk
- 2 tsp active dry yeast
- 2 1/2 tbsp sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 2 1/2 tsp unsalted butter softened
Instructions
- In a measuring cup, combine 1 cup warm water, warm milk, yeast and sugar. Let that stand and get all foamy for about 5 minutes. Meanwhile, beat 1 egg.
- In a large bowl, mix the flours and salt together. Add the butter to the flour and rub lightly until it is a course meal consistency. Make a well in the center of the flour and butter mixture and add in the yeast mixture and the beaten egg. Once the dough has come together, pull it out of the bowl and knead it for 8-10 minutes until a smooth dough forms.
- Return the dough into the large bowl and cover it to rise for 1-2 hours in a warm, dark place.
- Line a baking sheet with parchment paper. Once the dough has risen, punch it dough and cut into 8 equal parts. Gently knead and roll each piece of dough into a ball and arrange 2-3 inches apart on the baking sheet. Cover it again loosely,(I always cover with kitchen towels to rise). Let the dough balls rise for another 1-2 hours.
- You want to create a little steam in your oven, so preheat it to 400 degrees and add a small pot or oven safe dish with water into the oven on the bottom. Beat the remaining egg and add a splash of water.
- Brush the tops of the buns with the egg wash and bake them for about 15 minutes. I rotate the sheet pan 1 time about half way through. Transfer to a rack and cool completely. Enjoy!
