Description
Light and flavorful homemade brioche buns perfect for burgers and sandwiches of all sorts (perfect for breakfast sandwiches ICYMI!). Sturdy enough to hold up to fillings, but soft enough not to crush what’s inside on its way to your mouth.
Ingredients
Scale
- 1 cup lukewarm water (not more than 105°F)
- 3 tablespoons whole milk, at room temperature
- 2 teaspoons (7 grams) instant yeast
- 2–1/2 tablespoons (31 grams) granulated sugar
- 1 large egg
- 3 cups (360 grams) bread flour
- 1/3 cup (40 grams) all-purpose flour
- 1–1/2 teaspoons (7 grams) kosher salt
- 2–1/2 tablespoons (35 grams) butter, cut into small cubes and at room temperature
- 1 large egg, thoroughly mixed with 1 tablespoon water, for brushing
- Flaky sea salt, for sprinkling
Instructions
- Combine the water, milk, yeast, granulated sugar, egg, bread flour, all-purpose flour and salt in the bowl of a stand mixer fitted with the dough hook. Stir together on low speed; once the flour is incorporated, raise the speed to medium and mix until a soft, sticky dough forms. Add the butter cubes, one at a time, until each is incorporated. Continue kneading the dough for 5 to 7 minutes in the stand mixer until a smooth dough forms. It will still be slightly sticky; add a little more flour until the dough starts to pull away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead a few times until the dough comes together in a ball. Transfer to a greased bowl, turn once to coat both sides with oil, and cover with a dish towel. Set aside in a warm place for 1-1/2 to 2 hours, until the dough is puffy and doubled in size.
- Line two large baking sheets with parchment. Turn the dough out onto a lightly floured surface and divide into 8 equal balls (weighing each one helps!). To form into balls, begin folding the edges of the dough into the center to form a smooth top. Cup each dough ball in your hand and use the counter to roll it around to form a smooth ball. Transfer to the prepared baking sheets with four on each sheet. Cover and let rise again for 1-1/2 to 2 hours, until puffy.
- Preheat the oven to 400°. Fill a small baking dish with 1 cup water and place on the bottom rack of your oven. Place another rack in the middle. Brush the tops of the buns with the egg wash and sprinkle with flaky sea salt. Bake the buns until golden brown, one pan at a time and rotating halfway through baking, for 15 minutes total. Repeat with the second pan of buns. Let cool completely before serving.
Notes
Inspiration: Light Brioche Rolls on nytimes.com
- Category: Bread-y Things, Breads