Fluffy Brioche Dinner Buns (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup milk, warmed to 105°F
02 -
1 1/2 teaspoons active dry yeast
03 -
1/4 cup plus 1 tablespoon white sugar
04 -
1 teaspoon salt
05 -
4 cups all-purpose flour, lightly measured
06 -
3 large eggs
07 -
1/2 cup unsalted butter, room temperature
→ Egg Wash
08 -
1 large egg
09 -
1 teaspoon water
# Instructions:
01 -
Mix the warm milk (105°F), yeast, and 1 tablespoon sugar in a big measuring cup. Stir lightly and leave it for 10 minutes till it gets bubbly.
02 -
Put flour, the rest of the sugar, salt, eggs, and the bubbly yeast mix in your stand mixer with the hook. Start slow until the flour gets wet, then crank it up. Keep mixing about 4-5 minutes until you see the dough forming.
03 -
Drop in chunks of room temp butter. Mix on high for 5-10 minutes until your dough looks smooth and stretchy, and doesn't stick to the sides anymore.
04 -
Pop the dough in a bowl with a bit of grease, then cover it with a towel or plastic. Let it sit for an hour or until it's twice as big. Want it faster? Use your oven's proof mode.
05 -
Press the air out of the dough and cut into 12 even pieces. Roll each into balls and put them in a deep 9x13 inch baking dish.
06 -
Cover your shaped balls and wait another hour for them to puff up.
07 -
Coat rolls with egg wash (just beat an egg with 1 teaspoon water). Stick in a 350°F oven for around 25 minutes till they're golden on top.
# Notes:
01 -
You can make these ahead by covering and chilling the shaped rolls overnight. Just let them warm up for 20 minutes before you bake them.
02 -
Keep them in a sealed container at room temp for 1-2 days, or toss them in the freezer for up to 2 months.