These buttery brioche buns are delicious, and they make fabulous sandwiches. For guests or a special event, bake these great tasting sandwich buns. They're perfect for burgers, barbecue, salads, or cold cuts.
The dough is quite soft, so mix and knead with a stand mixer and dough hook or bread machine on dough cycle.
I made these in 3-ounce portions and got 11 buns, but they could be made slightly smaller for a dozen or even larger.
Prep Time: 30 minutes
Cook Time: 17 minutes
Rising Time: 2 hours, 20 minutes
Total Time: 3 hours, 7 minutes
Yield: Makes 11 Buns
- 2/3 cup milk, lukewarm, about 85° F
- 2 1/4 teaspoons active dry yeast
- 3/4 cup all-purpose flour, 3 1/4 ounces
- 3 tablespoons sugar
- 3 cups plus 2 tablespoons all-purpose flour, 14 ounces
- 1 1/2 teaspoons salt
- 4 large eggs. lightly beaten
- 8 tablespoons (4 ounces) unsalted butter, room temperature
- Egg Wash
- 1 large egg
- 1 tablespoon water
In the bowl of a stand mixer, combine the milk and yeast. Let stand for 5 minutes. Add the 3/4 cup of flour and the 3 tablespoons of sugar. With the paddle attachment, mix the sponge until you have a fairly smooth batter. Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, until bubbles form across the top.
With the dough hook, mix in the 3 cups plus 2 tablespoons of flour, the salt, and the 4 beaten eggs. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times. Add the butter, 2 tablespoons at a time. Continue kneading, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
Oil a large bowl.
Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
Punch the dough down; fold over a few times. Again cover with plastic wrap and let rise for 45 minutes.
Line a large baking sheet with parchment paper.
Transfer the dough to a lightly floured surface. With floured hands, shape into balls. Flour your palm and flatten the balls to make thick disks. Arrange the rolls on the parchment lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
Heat the oven to 400° F.
Sprinkle the tops of the buns with a little cornmeal, then gently turn them over so the cornmeal dusting is on the bottom.
Combine 1 large egg with 1 tablespoon of water; whisk to blend well. Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
Bake for 7 minutes at 400° F. Reduce the oven temperature to 350° F and bake for 10 to 12 minutes longer, until golden brown.
Makes 10 to 12 buns, about 3 ounces each.
You Might Also Like
Caramelized onions give these soft sandwich rolls a wonderful sweet flavor, and the topping of sesame seeds and ninced dried onion gives them great texture. Make a batch of these rolls and freeze them to use for sandwiches or burgers.
This buttery, rich brioche loaf is a full day process, but the reward is in the bread. This bread should be made using a stand mixer. The recipe makes 2 loaves.
Shape these rolls as pan rolls or make cloverleaf shapes. Because of the wetness of the dough, a stand mixer makes preparation easier, but they can be kneaded with a portable mixer with dough hook attachment.
These homemade buns are made with a little whole wheat flour. Use the stand mixer or make the dough by hand.