Light Brioche Buns
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons warm milk
- 2teaspoons active dry yeast
- 2½tablespoons sugar
- 2large eggs
- 3cups bread flour
- ⅓cup all-purpose flour
- 1½teaspoons salt
- 2½tablespoons unsalted butter, softened
Nutritional analysis per serving (8 servings)
276 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 9 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
- Step 2
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Step 3
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Step 4
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Step 5
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
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Private Notes
Comments
Forgot to note in previous comments - I used my KA stand mixer for this. Paddle attachment to stir the ingredients, dough hook to knead for 8 minutes at #2 speed.
240g "Warm" Water (~105°F¹) 45g "Warm" Milk (~105°F¹) 5.67g Active Dry Yeast (=4.2g Instant Yeast) 31.25g Sugar 2 Large Eggs (~100g) 471g Bread Flour 47.85g All Purpose Flour 9g Salt 2.5Tbsp Unsalted Butter, Softened (35.47g) ¹ "Warm" is subjective. The temp. should vary based on room temp. The liquid temp. can be adjusted but too high can kill the yeast. Stand Mixer - Mix flours, salt, butter w/paddle. Add yeast mixture and beaten eggs w/dough hook to knead (8mins on med-low (#3))
A pretty straight forward recipe, but it needs to be stated that this is supposed to be a very sticky dough. You SHOULD have some difficulty handling it. If mixing by hand, three stretch and folds during the bulk fermentation will further develop the gluten and makes the dough much easier to handle and shape later - it's worth the extra time hovering over the dough. The buns hold up incredibly well under a juicy patty and plenty of condiments.
These buns are so easy to make and taste so good. I won’t be purchasing hamburger buns anymore. This was my first try. I’m going to wrap and freeze a few to see how they taste after defrosting.
I’ve made this recipe at least three times, and I’m just chiming in to say that if you accidentally put both eggs into the dough instead of saving one for the egg wash, the rolls still turn out fine.
These buns need more than 15 minutes in the oven. 20 minutes gives you better color and sturdier crust (but still pillowy soft on the inside).
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