Quick Brioche Bun Recipe
The process of making homemade hamburger buns is less difficult than you would imagine! From start to finish, this fast brioche bun recipe takes less than an hour to prepare.
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Is it possible to create your own excellent handmade burger buns in under an hour? Would you trust me if I told you that you could do so in under an hour? Yes, this is correct! I’ve taken my tried-and-true hamburger bun recipe and made it even faster and simpler than before. They are light and delicate, with just a trace of sweetness, and they are delicious. You’re going to adore these! Brioche bread is produced using butter, eggs, milk, and a dash of sugar, among other ingredients. These basic ingredients provide a ton of flavor to the dish while also creating a tender crumb.
It is important to remember that baking with yeast is not intimidating if you are new to it.
- It is not necessary to let the dough to rise before shaping it into balls when using this recipe.
- The dough for your hamburger buns should be mixed and kneaded in a stand mixer, as recommended per the recipe.
- Try this recipe for brioche buns to serve your favorite burgers or sandwiches on the go.
- Pulled pork sandwiches and breakfast sandwich are also available at this location.
- There’s nothing quite like freshly baked, warm homemade bread on a cold winter’s day.
How to make brioche buns:
When baking using yeast, the first step is to let the yeast to rise in the oven. It is necessary to proof yeast for five minutes after mixing it with a warm liquid and sugar. This enables you to determine whether or not your yeast is alive and active. It will bubble up to the surface of the liquid, indicating that it is active yeast. It is necessary for your yeast to be active in order for your dough to rise. The ingredients for these brioche buns consist of warm water and milk, quick yeast (also known as fast rise or bread machine yeast), and two tablespoons of granulated sugar, all of which should be gently combined.
The most convenient method of measuring temperature is with an instant-read thermometer.
Mix the dough
To the yeast mixture, you’ll add salt and an egg and stir until everything is well combined. Following that, you’ll combine some all-purpose flour with some white whole wheat flour. White whole wheat flour is a lighter, gentler form of whole wheat flour than the traditional whole wheat flour. It is my preference to combine all-purpose and white whole wheat flours in my baking. The white whole wheat flour provides a source of nutritious whole grains, while the all-purpose flour contributes to the light, soft texture.
You may also use simply white whole wheat flour; however, your buns will be a little heavier in texture as a result of this substitution.
After you’ve included the flour, you’ll incorporate two tablespoons of unsalted butter. The butter will impart a rich and savory texture to the dough. When you use unsalted butter, you have more control over the quantity of salt that goes into your dish.
Knead the dough: How do you tell if your dough is kneaded?
A stand mixer fitted with a dough hook attachment makes kneading the dough the quickest and most efficient method. Knead the dough for approximately 8 minutes, or until it is smooth and elastic in texture. The dough will be quite soft and sticky when finished. When you press your finger into the dough, it adheres to your finger for a short period of time but then springs back and releases, rather than leaving a hole in the dough and a lot of dough on your finger, you have correctly kneaded the dough.
Shape the brioche buns
This recipe is unique (and time-saving) in that you do not have to wait for the dough to rise after it has been kneaded. You may begin shaping the dough into balls for your burger buns as soon as it is finished rising. After a fast 15-minute rise, the formed rolls will be ready for you to bake. and devour! Make a big ball out of your kneaded dough and set it on a lightly floured work area to form into brioche buns (see note below). Cut the ball into eight pieces that are equal in size. Shape each piece into a spherical ball by rubbing it with floured hands.
Placing the dough balls on a baking sheet that has been lined with parchment paper or a silicone mat will make them easier to work with.
Let the buns rest
Cover the buns with a clean kitchen towel and let them aside for 15 minutes to rest before baking them. During this period, they will increase in height and nearly double in size.
Bake the brioche buns
A little egg wash will be applied to the brioche buns before they are placed in the oven. An egg wash is a concoction made from one beaten egg and one tablespoon of milk, which is applied to the skin. The egg wash gives the brioche buns their gorgeous golden color and wonderful crust, and it also makes them moist and tender. After baking, brush the brioche buns with a small amount of melted butter to finish them off. This is not a required step, but it results in burger buns that are wonderfully delicious and golden, lustrous, and full of flavor.
Baking tips for brioche buns:
- Before mixing the liquids with the yeast, check the temperature of the liquids with an instant-read thermometer. In order to achieve this, the temperature should be between 105 and 115 degrees F. The yeast will be killed if the water and milk are too hot. Liquids that are too cold will not activate the yeast, and your dough will not rise. Make careful to spoon and level your flour rather than scooping it out of a measuring cup while you’re baking. Fill your measuring cup halfway with flour and level it off with the back of a knife
- You should avoid adding a lot of additional flour to the dough since this will result in tough burger buns. The dough should be soft and somewhat sticky when finished. It will be simpler to deal with the dough if you flour your hands and work area beforehand. Burgers and sandwiches can be served on brioche buns that have been lightly toasted, or they can be served plain.
Quick Brioche Bun Recipe
CourseBreadCuisineAmerican, French, and other cuisines Brioche bun, brioche bun recipe, brioche buns, brioche hamburger buns, handmade hamburger buns are some of the terms used to describe this product. Preparation time: 45 minutes Cooking Time: 15 minutes Time allotted1hrServings8 buns Calories247kcal The process of making homemade hamburger buns is less difficult than you would imagine! From start to finish, this fast brioche bun recipe takes less than an hour to prepare.
- 1 cup warm water (105-115 degrees F)
- 14 cup warm milk (105-115 degrees F, whole milk is best)
- 1 teaspoon instant (rapid-rise) yeast
- 2 teaspoons granulated sugar
- 1 12 teaspoons salt
- 1 egg
- 2 cups all purpose flour
- 1 12 cups white whole wheat flour
- 2 teaspoons unsalted butter (at room temperature, cut into 4 pieces)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the egg wash:
- A baking sheet with parchment paper or a silicone baking mat should be prepared. In the bowl of a stand mixer, combine the warm water, warm milk, yeast, and sugar until well combined. To blend, carefully stir the ingredients together. Allow for a 5-minute resting period. Toss in the salt and the egg into the mixing bowl. When combining at a slow pace, use the paddle attachment. Add both flours and mix on a low speed until just incorporated, then add the butter chunks and mix until well blended. Change to the dough hook and knead for a further 8 minutes. The dough will be extremely soft and little sticky when finished
- Roll it into a ball and place it on a floured work area. Knead the dough a few times with your hands to form it into a ball shape. Cut the dough into eight equal-sized pieces. Form each piece into a round ball and lay it on the baking sheet that has been prepared. Allow the dough balls to rest for 15 minutes after covering them loosely with a clean kitchen towel. In the meantime, preheat the oven at 400 degrees Fahrenheit. In a small mixing bowl, whisk together the egg and 1 tablespoon milk until well combined. Remove the cloth and use the egg wash to brush the tops of the buns. Preheat the oven to 350°F and bake the hamburger buns for 13-15 minutes, or until golden brown on top.
Brioche buns keep nicely in the freezer. Allow it cool fully before wrapping tightly and freezing for up to 3 months. Nutritional Information Per Serving: 1 bun|247 calories|44 grams carbohydrate|8 grams protein|5 grams of fat|2 grams saturated fat|Cholesterol: 32 milligrams sodium: 455 milligrams fiber: 4 grams sugar: 4 grams Nutritional Information Per Serving: 1 bun The nutritional information is a best-guess approximation.
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Light Brioche Buns Recipe
- Brioche buns are a good candidate to be frozen after baking. To store for up to 3 months, allow to cool fully before wrapping tightly in plastic wrap. Nutritional Information Per Serving: 1 bun|247 calories|44 grams carbohydrate|8 grams protein|5 grams of fat|2 grams saturated fat|Cholesterol:32 milligrams sodium:455 milligrams fiber:4 grams sugar:4 grams Nutritional Information Per Serving: 1 bun This is an approximation of the nutritional information. Recipe will be saved. Affiliate links are used on this site. Please note that I may gain a small compensation if you make a purchase after clicking on one of these links. This is at no additional cost to you. Please accept my sincere gratitude for your support of Kristine’s Kitchen!
Nutritional analysis per serving (8 servings)
- 276 calories
- 6 grams of fat
- 3 grams of saturated fat
- 0 grams of trans fat
- 2 grams of monounsaturated fat
- 1 gram of polyunsaturated fat
- 46 grams of carbs
- 2 grams of dietary fiber
- 4 grams of sugars
- 9 grams of protein
- And 196 milligrams of sodium. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- 276 calories
- 6 grams of fat
- 3 grams of saturated fat
- 0 grams of trans fat
- 2 grams of monounsaturated fat
- 1 gram of polyunsaturated fat
- 46 grams of carbs
- 2 grams of dietary fiber
- 4 grams of sugars
- 9 grams of protein
- 196 milligrams of sodium Edamam’s best guess based on the ingredients and preparation methods available at the time of writing. If you want to get the most out of your food, consult with a professional nutritionist.
The Fluffiest Brioche Buns Recipe
They are light, buttery, and pillow-y soft, thanks to the tangzhong method that was used in their creation! They are delicious either freshly baked or simply toasted, and they create the finest burgers I have ever had the pleasure of tasting! Utilize these burger buns in your favorite burger dishes, such as Sloppy Joes and chicken sandwiches, as well as a brunch sandwich such as Bacon Egg & Cheese. You just want to eat them directly out of the oven? No problem. They are delicious when served with butter and/or jam!
These are the best homemade brioche burger buns!
These buns have probably been on my baking list at least three times a week for the past month! Since the first time I tasted them, I’ve pledged to myself that I’ll never buy store-bought buns ever again. Yes, they really are that wonderful! It is necessary to prepare ahead for these treats, especially if you want to consume them on the same day that they are baked, but it is well worth it! I’d want to suggest that including the tangzhong is optional, but that would be deceiving. While traditional brioche does not employ this approach, I have found that it contributes significantly to the extraordinarily soft texture of these brioche buns.
A wonderful, buttery cloud of goodness.
In this post, you will learn:
- What is brioche and what is the tangzhong technique are both important questions to consider. Listed below are the items you’ll need to produce the fluffiest brioche buns possible: Instructions on how to prepare these buns
- What kinds of toppings can you put on the buns
- How to properly toast hamburger buns
- Suggestions for how to make use of your tasty buns
The tangzhong method of making brioche and what it entails; Listed below are the items you will need to produce the fluffiest brioche buns possible: Make these buns by following the instructions below. Toppings that can be used on the buns include: Burger buns should be toasted according to the recipe. Storingandfreezinginstructions; Inspiration for using your wonderful buns in a variety of recipes.
What is brioche?
Brioche is a sweet yeast bread from France that is sweetened with butter, milk, and eggs to make it more delectable. Brioche dough may be used to produce a loaf of bread (which makes the most exquisite French toast), cinnamon rolls, or delectable gourmet buns, among other things. As a result of the high fat and protein content of this dough, the bread has a rich and delicate texture, as well as a buttery flavor and a gorgeous golden exterior.
What is Tangzhong?
Tangzhong is a Japanese technique for making yeast bread, buns, and rolls that are softer and fluffier. To prepare the dough, a tiny quantity of the flour is briefly cooked with liquid until it thickens and becomes a thick slurry that will be added to the dough later on. Precooking some of the flour causes the starches to pre-gelatinize, allowing more moisture to be retained inside the gluten strands, allowing them to absorb more water during the baking process. As a result, the use of tangzhong enhances the amount of moisture that the dough is able to absorb throughout the kneading, baking, and chilling processes, resulting in a softer and more moist feel for our buns after baking.
Ingredients for Brioche Buns
FLOUR – While you may prepare this recipe using all-purpose flour, I highly recommend using bread flour in place of the all-purpose flour. A larger protein content causes gluten elasticity to be increased, giving these soft buns a chewy texture as well as an additional lift, which causes them to rise and become tall and plump when baked. YEAST – I use active dry yeast, which needs to be proofed before it can be combined with the other ingredients in the recipe. If you are using instant yeast, which does not need to be proofed, you may add it directly to the dry ingredients without mixing it first.
- MILK – I recommend that you use whole milk.
- BUTTER –Brioche is made unique by the addition of butter, so splurge on the best you can find.
- EGGS – We are using one whole egg and one egg yolk to add richness to our dish.
- They also contribute to the lightening of the texture and the tenderness of the crumb.
ALMONDS — Don’t forget to add some salt! When combined with the other ingredients, it helps to bring out the tastes of those components while also strengthening the dough by allowing it to hang on to the carbon dioxide gas that occurs during fermentation, resulting in a dough with good volume.
How to make brioche buns recipe
brioche dough tends to be quite moist and sticky because to the high fat level, thus it is best kneaded in a stand mixer to ensure even distribution of the fat. In the event that you want to knead it by hand, Richard Bertinet provides a fantastic video demonstration of his approach that is included on the DVD that comes with his book “Crust.” Because the brioche needs to be proofed twice, you need allow at least 3 hours for this recipe to complete. For those who desire to begin baking on one day and complete it on another, after the dough has been raised for the first time and doubled in size, it can be retarded overnight in the refrigerator.
A few tips:
- Brioche dough tends to be quite moist and sticky because to the high fat content, thus it is best kneaded in a stand mixer to prevent it from becoming too sticky. The DVD that comes with Richard Bertinet’s book “Crust” includes a terrific video demonstration of his process for kneading dough by hand, which you can see here. Because the brioche needs to be proofed twice, you should allow at least 3 hours for this recipe. If you want to start one day and complete the next, you may delay the dough overnight in the refrigerator after it has risen for the first time and doubled in size. Form the buns the next morning and allow them to rise for one hour at room temperature before baking them.
Equipment and tools to use: stand mixer, saucepan, kitchen scale, big baking sheet, parchment paper, and a kitchen brush are all recommended. Here’s how I prepare my brioche buns recipe, step by step. As is typically the case, the printable (and more thorough) version of the recipe may be found at the bottom of this page. Enjoy!
Step 1: Make the tangzhong
- In a saucepan (Photo 1), cook the tangzhong ingredients over medium heat until they are hot. Cook, whisking or swirling continually, until the mixture thickens and becomes a slurry in consistency. (See Photo No. 2) Immediately remove it from the heat and let it to cool to room temperature
Step 2: Proof the yeast
- In a small mixing dish, combine the lukewarm milk, active dry yeast, and sugar. Cover it with a kitchen towel and set it aside for 5 to 10 minutes, or until it is beautiful and bubbling, before using. (See Photo No. 3).
Step 3: Mix the dough, knead and rise
- In the bowl of your stand mixer, whisk together the flour and salt. (See Photo 4). Begin mixing with the stand mixer on a low speed with the reserved yeast mixture, and then increase the speed to medium. (See Photo No. 5). Once it has been fully integrated, add the tangzhong that was set aside and the eggs. Using your hands, mix until you have a shaggy dough. (See Photo 6). Change to the dough hook and gradually incorporate the butter, a spoonful at a time. Once all of the ingredients are combined, knead the dough for 8 to 10 minutes, or until it is smooth and glossy. (See Photo No. 7) It is common for the dough to be extremely soft
- Nevertheless, it is not recommended. Gather up the dough and set it in an oiled mixing basin to rest for 15 minutes. Cover it and set it aside in a warm place for 1 to 2 hours, or until it has doubled in volume. (See Photo 8) If you prefer, you may place the dough in the refrigerator overnight to let it to rest.
Step 4: Shape the buns and rise again
- When the dough has doubled in size, gently punch it down to deflate it further. (See Photograph 9) By punching down the dough, you may eliminate some of the gas bubbles that developed during the rising process, and the grain becomes finer. Divide the dough into 8 pieces, each weighing approximately 95g. (See Photo 10) Form the dough sections into balls as shown in photos 11 and 12. Place the balls on a baking sheet lined with parchment paper, allowing them to expand to their full size before removing from the oven. Cover with plastic wrap and set them aside in a warm place for approximately an hour, or until they are puffy. (See Photo 13).
Step 5: Bake
- Once the dough has doubled in size, gently punch it down to deflate it further. Image number nine. It eliminates some of the gas bubbles that developed during rising and results in a finer grain when the dough is punched down. 8 equal-sized pieces of dough (each weighing around 95g). a photograph of ten (Photos 11 and 12 show how to roll the dough sections into balls) Using a baking sheet coated with parchment paper, arrange the balls so that they have enough room to double in size before baking. Allow them to rise for approximately one hour in a warm location, or until they are puffy. a photograph (photo 13)
- A lovely sheen is achieved by brushing the buns with melted butter after they have been baked while they are still warm and toasty
- This also results in a buttery rich glaze.
Optional toppings for brioche buns
A lovely sheen is achieved by brushing the buns with melted butter after they have been baked while they are still warm and toasty; this also results in a buttery rich glaze being achieved.
- Toasted sesame seeds, poppy seeds, flaky salt, freshly ground pepper, everything bagel spice, oats, flax seeds, and sesame oil are all used in this recipe.
Note: If you’re using these toppings, sprinkle them on after you’ve brushed the buns with the egg wash before baking.
How to toast burger buns
The texture of the toasted buns adds to the overall appearance of your sandwiches. There are a few different methods for getting your buns nice and toasted so that they are ready to be used in your burger or sandwich dish. GRILL THEM: If you’re grilling burgers, go ahead and set the buns on the grill, cut side down, for approximately 1 minute, or until they’re slightly browned on the bottom. By brushing them with butter or mayonnaise, you can keep them from adhering to the grill. TOAST THEM IN A CAST IRON SKILLET: I enjoy preparing burgers in a cast iron skillet, and they are also excellent for toasting the buns.
You may also use a conventional skillet or griddle if you want to save time.
PUT THEM UNDER THE BROILER:Place the buns on a baking sheet, cut side up, and place them under the broiler for approximately 30 seconds, or until they are lightly browned and golden.
To cook the buns, place them in the air fryer compartment and air fried them for approximately 3 minutes, or until they are crisp.
How Long Do Homemade Hamburger Buns Last?
However, if properly refrigerated, these brioche buns will last for up to 3 days at room temperature. I feel that they are best enjoyed the day they are prepared. I recommend putting the cooled buns in a ziploc bag (removing as much air as possible) or firmly wrapped so that they don’t lose too much moisture throughout the cooling process.
Do not store them in the refrigerator. Bread that is kept in the refrigerator dries up and becomes stale considerably more quickly than bread that is left at room temperature! If you are not going to have them immediately after baking, I strongly advise toasting them for the finest results.
Can I freeze brioche buns?
To store them for a longer period of time, you should freeze them. They will retain their peak quality for up to three months. If you want to freeze hamburger buns, make sure they are entirely cold before you do so. Otherwise, condensation will form, resulting in freezer burn. Once they have reached room temperature, cover each one separately in aluminum foil or plastic wrap and arrange them in a single layer on a baking sheet to cool. Freeze until firm, then move them to a freezer bag while still covered in plastic wrap.
Thawing the buns
Refrigerate or bake the frozen brioche buns to defrost them out completely. To thaw frozen vegetables on the counter, keep them wrapped in plastic wrap and allow them to defrost for 1 to 2 hours. After that, you can either serve it immediately or reheat it in an oven heated to 300 degrees F for about 10 minutes. Defrosting in the oven may be accomplished by preheating your oven to 350 degrees Fahrenheit, taking the buns out of the freezer and out of their packaging, and placing them on a baking sheet.
Recipes to make with these buns
Refrigerate or bake the frozen brioche buns to defrost them out. Allow 1 to 2 hours for them to defrost on the counter while still wrapped in their wrapper. Cook for approximately 10 minutes at 300 degrees F, covered in aluminum foil, before serving or reheating. Defrosting in the oven can be accomplished by preheating the oven to 350 degrees Fahrenheit, taking the buns out of the freezer and out of their packaging, and placing them on a baking sheet. Bake for 30 to 40 minutes, or until the cookies are warm, on a baking sheet in a hot oven.
- There’s a Blue Cheese Burger, an X-Tudo (Brazilian Epic Burger), an Apple, Bacon, and Brie Burger, a Sriracha Turkey Burger and a Juicy Lucy Burger. There’s also a Fried Chicken Sandwich and a New York Bacon, Egg and Cheese Sandwich.
Have you tried this recipe yet? I always look forward to hearing from you! Please leave a remark and a 5-star review in the section below. You may also take a photo and tag me with @oliviascuisine on Instagram if you want.
The Fluffiest Brioche Buns
Servings:8buns Preparation time: 2 hours and 45 minutes Cooking Time: 15 minutes Time allotted: 3 hours course: Breadcuisine:French-American They are light, buttery, and pillow-y soft, thanks to the tangzhong method that was used in their creation! They are delicious either freshly baked or simply toasted, and they create the finest burgers I have ever had the pleasure of tasting!
For the tangzhong:
- 18 grams (2 tablespoons) bread flour
- 60 grams (1/4 cup) whole milk
- 25 grams (2 tablespoons) water
For the dough:
- 1 cup whole milk, lukewarm
- 9 grams active dry yeast (1 tablespoon)
- 30 grams sugar (2 12 teaspoons)
- 180 grams whole milk, lukewarm 3 14 cups bread flour
- 10 grams (1 1 2 teaspoons) kosher salt
- 1 big egg
- 1 egg yolk
- 43 grams (3 tablespoons) unsalted butter
- 415 grams (3 1 4 cups) bread flour
- 1 egg + 1 tablespoon water
- 43grams (3 tablespoons) melted butter
- 1 egg + 1 tablespoon water
Make the tangzhong:
- In a pot, combine all of the tangzhong ingredients and whisk constantly until there are no lumps. Over medium heat, whisking or tossing continually, cook for about 3 minutes, or until the sauce has thickened somewhat. Immediately remove it from the heat and let it to cool to room temperature
Make the dough:
- To make the dough, combine the lukewarm milk (98 to 105 degrees F), yeast, and sugar in a small mixing dish. Cover with a cloth and set aside for 5 to 10 minutes, or until the mixture becomes frothy. Reserve
- In the bowl of your stand mixer, whisk together the flour and salt
- Start the mixer on low with the paddle attachment attached and set it to low speed. While the machine is operating, pour in the yeast mixture. Allow it to run for a couple of seconds before adding the tangzhong, followed by the egg and egg yolk, and mixing thoroughly. Mix until a shaggy dough forms
- Repeat with the remaining ingredients. Change the paddle attachment for the hook attachment after removing the paddle attachment. Begin kneading the dough and gradually incorporate the butter, one tablespoon at a time. It is not necessary to add the following tablespoon until the first has been thoroughly absorbed. Following complete incorporation of the butter, turn on the stand mixer and knead the dough for 8 to 10 minutes, or until it is smooth and elastic. Using the dough, roll it into a ball and set it aside in an oiled mixing basin. Remove from the oven and set it in a warm position (such as your oven, with the door closed) for 1 to 2 hours, or until it has doubled in size
- In order to deflate the dough, gently punch it. Using a bench knife, cut the dough into 8 equal pieces, each weighing approximately 95g. Form the dough sections into little balls and set them on a baking sheet coated with parchment paper, ensuring that they have enough space to double in size before baking. It should rise for up to 1 hour, or until puffy, after being covered with a towel again. Preheat the oven at 375 degrees Fahrenheit for at least 15 minutes before you begin. Bake the buns for 15 to 18 minutes, or until they are golden brown, after brushing them with an egg wash (1 large egg beaten with 1 tablespoon water). Remove the buns from the oven and immediately coat them with melted butter to finish baking. Allow them to cool for 10 minutes in the pan before transferring them to a cooling rack to cool completely
If you want to make smaller buns, split the dough into 12 pieces rather than 8. You may make them even more compact by using sliders. The amount of time required to bake will be somewhat reduced.
Divide the dough into 12 pieces rather than 8 pieces if you want smaller buns. Even more compact versions are available as sliders. You’ll have a little more time to bake this time!
You may prepare the dough and allow it to rise at room temperature for the first time. Once the mixture has doubled in size, wrap it in plastic wrap and place it in the refrigerator overnight or for up to 2 days. Remove the container from the refrigerator when it is ready to use and go to step 8.
Please take the time to read the topic before making any substitutions.
While these buns are best served fresh from the oven, they may be saved for up to 3 days if they are securely wrapped or placed in a ziploc bag. Before putting them in the refrigerator, make sure they are fully cold.
Freeze them for up to 3 months if you want to keep them for a longer period of time. To freeze the buns, firmly wrap each one when it has cooled. After that, lay the mixture on a baking sheet and freeze until it is firm. Once frozen, put the buns to a freezer bag to keep them fresh.
Freeze them for up to three months if you want to keep them for a longer period of time. To freeze the buns, wrap each one individually in plastic wrap that is securely fitted around it. After that, lay the mixture on a baking sheet and freeze until it becomes firm. Wrapped in plastic wrap, place the frozen buns in a freezer bag and freeze until needed.
If you like this brioche buns recipe, you’ll also like:
- Honey Oat Bread, Irish Soda Bread, No-Knead Olive Bread, and other variations are available.
We got the idea for this recipe from our bakery, where brioche buns are only one of the many different kinds of rolls and buns that King Arthur bakers create on a regular basis. They are rich, soft, and pillow-like in texture, similar to our bakery’s, and they are the ideal vessel for a huge, juicy burger to be enjoyed with friends and family.
- Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Mix and knead the dough ingredients — either by hand or in a mixer or bread machine — until they are smooth and glossy. We don’t advocate kneading this by hand because it starts off sticky and requires 15 to 20 minutes of kneading in a stand mixer to develop. Form the dough into a ball, place it in an oiled mixing basin, cover it, and set it aside for 1 hour. To make it simpler to mold the dough, place it in the refrigerator overnight, wrapped with plastic wrap. Using a spatula, remove the dough from the refrigerator and divide it into six pieces the next day. Form each portion into a flattened ball and insert it into the individual pie and burger bun pan cups that have been gently oiled. Alternatively, arrange the buns on a baking sheet that has been lightly oiled or lined with parchment paper, spacing them approximately 2 to 3 inches apart. Cover the buns with a clean kitchen towel and allow them to rise until they are extremely puffy. According to how warm your rising environment is and how cold the dough is, it might take as little as 1 hour or as much as 2 to 3 hours to complete. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Bake for 14 to 18 minutes on the center rack of the oven, tenting with foil after 10 minutes if they appear to be browning too rapidly. A digital thermometer put into the center of the buns should read at least 190°F when they are completed baking. Remove the buns from the oven and allow them to cool on a wire rack. 6 buns may be made with this recipe.
Tips from our Bakers
- In this recipe, you may use either SAF Red or SAF Gold instant yeast
- Both will work just as well.
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TheseBrioche Bunsare moist and fluffy, and they’re completely failsafe. Their texture is soft and pillow-like, thanks to the use of butter and cream. Alternatively, the buns may be used as hamburger buns. Enjoy! Following your first bite of these buns, you will be unable to go back to store-bought versions! Fresh made bread smells incredible, and the aroma of these brioche buns always draws the entire family into the kitchen while they are being prepared. These sweet brioche rolls will virtually melt in your mouth, and while they’re excellent with just a dab of jamor butter, they’ll be even better served at your next barbecue.
You’ll be able to make this in your sleep after a few attempts since the dough comes together swiftly and simply.
You’ll be whipping up a storm in the kitchen in no time.
WHAT YOU NEED TO MAKE THIS RECIPE
Bread flour has a larger protein level than all-purpose flour, which results in a chewier texture in the buns compared to when you use only all-purpose flour. The addition of bread flour provides the dough an extra lift as well, resulting in a more round and plump loaf of bread. Make careful you choose unsalted butter rather than salted butter when purchasing butter. Because salted butter does not have a constant quantity of salt across different brands, I prefer to add my own measured salt to my brioche dough while making a brioche recipe.
This will ensure that it is smoothly incorporated into the dough.
As a result of the eggs, the crumb will be more soft and light.
Always double-check the expiration date on your yeast before using it.
If you are using only active dry yeast, you will need to bloom it in the warm milk before using it in the recipe. When compared to quick yeast, the rise time will be a little bit longer.
HOW TO MAKE BRIOCHE BUNS
1. In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, sugar, yeast, and salt until well combined. 2. 2. In a separate dish or measuring cup, whisk together the heated milk and eggs. Mix the wet ingredients into the dry ingredients in the mixer for approximately 2 minutes, or until the dough comes together. 4. Add the butter, a spoonful at a time, until the mixture is smooth. Continue to stir the dough after each tablespoon of butter has been added until it has completely incorporated into it.
- Knead the dough a few times by hand before shaping it into a ball.
- Slice the ball into eight pieces, similar to how you would slice a pizza.
- Turn the balls over and round them out with your hands before flattening them with your palm.
PRO TIPS FOR MAKING THIS RECIPE
- For a typical hamburger bun appearance, sprinkle poppy seeds, sesame seeds, or everything seasoning over the tops of the egg-washed and raised brioche buns before baking
- The amount of time it takes for your dough to rise is determined by the temperature of your home. The recommended temperature for dough rising is between 75 and 78 degrees Fahrenheit. If your kitchen is too chilly, you may put your burger bun dough in an oven that is turned off but with the light turned on
- Use a kitchen scale to ensure that each dough ball weighs the same amount while making even-sized brioche burger buns. Using a bread knife to cut these brioche buns into hamburger buns is the quickest and most efficient method. Make sure the milk is between 110 and 120 degrees Fahrenheit since milk that is too hot may kill the yeast, while milk that is not warm enough will prevent the yeast from activating. To prevent staleness of the yeast if you are using it from a container, make sure to keep any leftover yeast in an airtight container in the refrigerator. By measuring your flour accurately, you may avoid accidentally adding too much flour! Mistake number one: Using an excessive amount of flour in a baking recipe. The most accurate approach to measure flour is to use a kitchen scale. To use a measuring cup in the absence of a whisk, fluff your flour with a spoon, sprinkle it into your measuring cup, then level it off with a knife
FREQUENTLY ASKED QUESTIONS
Lots of common bread recipes call upon water, flour, salt, and yeast as the primary ingredients. Brioche, on the other hand, contains a significant amount of eggs, milk, and butter in the dough. As a result, brioche bread is significantly moister, softer, and richer than traditional bread. Brioche has a sweeter flavor than ordinary bread as well.
How do I store extra buns?
Lots of conventional bread recipes call upon water, flour, salt, and yeast as the basic ingredients. When it comes to making brioche, the dough is made using a significant number of egg yolks, milk, and butter. This results in far more moist, soft, and rich brioche bread when compared to other baked goods. Brioche is also a little sweeter than ordinary bread in terms of sweetness.
Can I freeze brioche hamburger buns?
These brioche burger buns may be stored in the freezer! Allow them to cool to room temperature before wrapping them separately in plastic wrap and storing them in the freezer for later use. It is recommended that you keep them in freezer-safe bags to provide an additional layer of protection from freezer burn. They may be stored in the freezer for up to 3 months.
Can I make this without a mixer?
In the event that you do not have access to a mixer, you may make brioche dough by hand, albeit it will take more time, patience, and elbow grease. Because the dough is on the softer side, it will be more difficult to knead by hand, but it is still doable to accomplish. Because of the larger fat level, it will take longer for the gluten structure to develop, thus I highly recommend using a mixer whenever possible.
In the event that you make this Brioche Buns recipe, please remember to review it and let me know how it turned out in the comments section below; I always appreciate hearing from you!
These Brioche Buns are rich, buttery, and soft, and they are really simple to make. You may use them as a hamburger bun or eat them on their own since they are fluffy and delicious. Time to Prepare50 minutes CoursebreadCuisineAmericanPreparation Preparation time: 12 minutes Time allotted 1hour2minutes Servings8 buns Calories297kcal per serving
- 12 cups bread flour plus additional flour for dusting (300g)
- 34 cup all-purpose flour (90g)
- 2 tablespoonsgranulated sugar
- 14 teaspoonsinstant yeast (.25-ounce packet)
- 112 teaspoonssalt
- 34 cup warm milk110-120F (180mL)
- 2 large eggs
- 4 tablespoons unsalted butterroom temperature (57g)
- 3 tablespoonsgranulated sugar
- 14 teaspoonsinstant yeast
- Put all of the ingredients in the bowl of a stand mixer fitted with the dough hook attachment and whisk together until well combined. Combine the heated milk and eggs in a separate bowl before adding them to the dry ingredients in the mixer. Using the mixer on low speed, knead the dough for about 2 minutes, or until it comes together completely. Add the butter, a half-tablespoon at a time, mixing well after each addition. Do not add the next pieces until the previous is completely integrated. Continue to knead the dough for another 10 minutes, or until it becomes elastic and tacky. (When touched, the dough will be soft and sticky, but it should not adhere to a clean finger.) In the event that extra flour is required, add a tablespoon or two. Transfer the dough to a lightly floured work surface. Knead the dough a few times by hand before shaping it into a ball. Cut the ball into eight pieces, similar to how you would slice a pizza. A baking sheet with parchment paper or a silicone mat should be prepared. Pull the edges of each dough piece towards the middle, pinching them together to form a ball with the help of more flour if necessary. Turn the balls over and round them out with your hands before flattening them with your palm. Place dough rounds on a baking sheet, pinch-side down, and space them a few inches apart. Cover with a clean tea towel or plastic wrap and let aside for 30 minutes to allow the puff to develop. It is recommended that they double in size (by approximately 50%). Meanwhile, preheat the oven at 400 degrees Fahrenheit.
- In a small mixing basin, whisk together the egg and milk until completely blended. To finish baking, lightly brush the tops of the risen dough balls with egg wash, and bake for 12 to 15 minutes, turning the pan midway through baking to get an equal color throughout. Allow the buns to cool fully before cutting into them. Baked buns can be stored in an airtight container for up to three days or frozen for up to three months.
- Before baking, sprinkle the tops of the egg-washed and raised brioche rolls with poppy seeds, sesame seeds, or whatever seasoning to give them a characteristic hamburger bun appearance. The amount of time it takes for your dough to rise is determined by the temperature of your home. The recommended temperature for dough rising is between 75 and 78 degrees Fahrenheit. If your kitchen is too chilly, you may put your burger bun dough in an oven that is turned off but with the light turned on
- Use a kitchen scale to ensure that each dough ball weighs the same amount while making even-sized brioche burger buns. Using a bread knife to cut these brioche rolls into hamburger buns is the quickest and most efficient method. Make sure the milk is between 110 and 120 degrees Fahrenheit since milk that is too hot may kill the yeast, while milk that is not warm enough will prevent the yeast from activating. To prevent staleness of the yeast if you are using it from a container, make sure to keep any leftover yeast in an airtight container in the refrigerator. By measuring your flour accurately, you may avoid accidentally adding too much flour! Mistake number one: Using an excessive amount of flour in a baking recipe. The most accurate approach to measure flour is to use a kitchen scale. To use a measuring cup in the absence of a whisk, fluff your flour with a spoon, sprinkle it into your measuring cup, then level it off with a knife
297 calories|43 grams of carbohydrates|10 grams of protein|9 grams of fat|5 grams of saturated fat|1 gram of polyunsaturated fat|3 grams of monounsaturated fat|1 gram of trans fat|87 milligrams of cholesterol|476 milligrams of sodium|142 milligrams of potassium|2 grams of fiber|4 grams of sugar|314 international units of vitamin A|1 milligram of vitamin C|47 milligrams of calcium|1 * Notice Regarding Nutrition
Easy Brioche Bun Recipe (No Knead)
It is possible that this content contains affiliate links. Brioche buns that are feather light, fluffy, and buttery rich are the result of this no-knead Brioche Bun recipe, which requires no work to prepare. In about 10 minutes, you can have the dough ready. Allow it to rise if you want to make the buns the same day, or make it a day ahead and let it rise slowly in the refrigerator overnight. Even the most self-assured home cook might be scared by the prospect of baking. When it comes to cooking, you may add a pinch of this or that whenever you choose.
This very easy recipe, however, can be made by anybody who has access to a few basic ingredients and, preferably, a kitchen scale.
Go to the following page:
- Ingredients Required to Make this Brioche Bun Recipe include the following: A 5-Star Recipe that is Easy to Make
- What distinguishes a brioche from other types of bread
- Whether or not brioche buns are suitable for hamburgers
- Storage Suggestions
- Brioche Buns: How to Make Them
- Recipe Video
- Recipe for Brioche Buns
Ingredients You Need to Make this Brioche Bun Recipe
- All-purpose flour or bread flour are the most common types of flour. Instant yeast (also known as active dry yeast) See the recipe notes for more information. Sugar: white granulated sugar, either regular or extremely fine
- A couple of eggs: one for the recipe and another for an egg wash before baking
- Salted butter: If you are using unsalted butter, increase the salt by 12 teaspoon. Kosher salt is a kind of salt that is kosher. Milk: Whole milk is preferred, although 2 percent is OK as well
A 5-Star Recipe Simplified
Recipe modified from a New York Times recipe by Jane Sigal for light brioche buns that received a 5-star rating. This recipe does not require any kneading. She now has almost 700 5-star reviews on her recipe as I write this, and with good cause. The brioche buns are very delicious. They do, however, require 8 to 10 minutes of kneading time. A stand mixer fitted with a dough hook or paddle attachment is not required for my condensed version, which saves time and effort. Making this dough the day before or the night before you want to bake takes no more than 10 minutes, and the result is delicious.
What makes a brioche different to most breads?
Using eggs, butter, and milk in brioche dough makes it richer than typical bread recipes, which may be made with only flour, water, yeast, sugar, and salt (some bread doughs are even salt free). Brioche dough also has a subtle sweetness from the sugar that is absent from many other bread doughs. This recipe is lighter than typical brioche bun recipes since it uses only a few tablespoons of butter and milk in the dough (many recipes need for multiple eggs), as well as an additional egg for an egg wash before baking (many recipes call for two).
You can still expect light, fluffy, and buttery brioche buns that are excellent for burgers (such as my favorite Lamb Burgers) and sandwiches, despite the fact that it is a lighter version of the recipe.
Are brioche buns good for burgers?
A burger is incomplete without brioche buns, which are light and buttery in texture while without overpowering the flavor of your beef (or vegetarian) patties. These are an excellent choice for summer grilling because of the light texture and portable design. Homemade hamburger buns add a special touch to what would otherwise be a typical summer cookout. And the method of creating them is quite easy! Making the dough will take you no more than 10 minutes, including stirring it together. Allow the dough to rise the same day or overnight in the refrigerator before dividing it into 8 buns.
Allow them to rise until they are fluffy and light, then brush them with the egg wash before baking them.
- Paninis, hot pressed sandwiches (shrimp salad, egg salad, or crab salad all seem delicious! )
- Cold sandwiches (shrimp salad, egg salad, or crab salad all sound delicious!). Bread Pudding (sometimes known as a sourdough bread pudding)
- Strata for breakfast
- Thinly sliced and cooked till crisp for crostini, whether sweet or savory
- Croutons are made by cubing bread and baking it till crisp.
As a bonus, you’ll be able to tell exactly what’s in your brioche buns. Some pre-packaged buns include a big list of mysterious components, which is preferable to consume. Lastly, when it comes to ingredients, while I suggest instant yeast, I have provided instructions for using active dry yeast in case that is what you happen to have on hand instead. In order to ensure that the active dry yeast remains active, it is a good idea to dissolve it in warm water with a pinch of sugar before using it.
Brioche buns may be kept at room temperature for up to 2 days if they are stored in an airtight container. They also freeze exceptionally well. Allow them to cool fully before transferring them to a freezer-safe bag and storing them there. Allow the bag to defrost at room temperature. To toast your buns, cut them in half lengthwise and set the halves cut side down on the grill for a minute or two.
How to Make Brioche Buns
Step 1: Combine the dry ingredients in a large mixing bowl (flour, sugar, salt, and yeast). Step 2: In a small saucepan, heat the butter and milk until barely melted; put aside. Step 3: In a separate bowl, whisk together the egg and warm water. In a separate bowl, whisk together the milk and butter mixture. In a separate bowl, combine the heated water mixture with the dry ingredients, stirring with a wooden spoon or rubber spatula until everything is well blended. Cover with plastic wrap and set aside in a warm area until doubled in size.
Gather the dough into a ball with greased hands, then flatten into a loose rectangle using floured hands.
Using your palm, carefully shape each piece into a ball by first tucking the edges under, then pinching them together and rolling again on a floured work surface.
In a warm environment, cover gently with plastic wrap and let rise for 1 to 2 hours, or until puffy and light to the touch.
(Dough that has been refrigerated will take longer to rise.) Step 6: Brush the raised buns with egg wash and bake them for 15 minutes at 400 degrees Fahrenheit, turning the baking sheet halfway during the baking time. Cool the buns on a wire rack once they have been baked.
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Brioche Bun Recipe
- Recipe for light, buttery brioche buns that doesn’t require any kneading. Preparation time: 15 minutes Cooking Time: 15 minutes Time to Awaken4 hours Time allotted: 4 hours 30 minutes CourseBreads and Quick Breads are two types of bread. CuisineFrenchServings 8 brioche buns are required. Calories267kcal
- 1 1/2 teaspoonsinstant yeastsee recipe note1
- 2 tablespoons sugar
- 1 1/2 teaspoonskosher salt
- 3 tablespoonsbuttersee recipe note2
- 3 tablespoonsmilk
- 1 cup warm water
- 2 large eggs divided (one for egg wash before baking)
- 3 tablespoons butter
- In a large mixing basin, whisk together the flour, yeast, sugar, and salt until well combined. Heat the butter and milk in a small saucepan over low heat until the butter has barely melted. Remove the pan from the heat and allow it to cool slightly. Warm water and one egg are whisked together in a medium-sized mixing basin. Whisk in the heated milk and butter mixture until everything is well mixed. Pour the liquid over the flour mixture and stir with a wooden spoon or rubber spatula until there is no dry flour left and you have a shaggy, sticky mixture. Set aside for 2 to 4 hours in a warm area, tightly covering the bowl with a lid or plastic wrap. The dough should have doubled in size by that time. Alternatively, carefully cover and refrigerate for 12 to 24 hours to allow the dough to rise gently in the refrigerator (this is my favourite method since it produces the greatest flavor and texture)
- Prepare a baking sheet by lining it with parchment paper. Turn out the rising dough onto a lightly floured work surface and, using lightly floured hands, collect the dough into a ball, then gently flatten it into a rectangle shape. Divide the dough into eight equal pieces using a dough scraper (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking the edges under and then squeezing the pieces together to bind them together. Place the pinched edge down on the work area and gently roll the ball with your palm to produce a ball of varying sizes. Place 2 to 3 inches apart on the baking sheet that has been prepared. Place a clean kitchen towel over the buns and allow to rise until puffy and light to the touch, about 1 hour or up to 2 hours if dough is direct from the refrigerator. Preheat the oven to 400 degrees Fahrenheit when you are ready to bake the buns. Whisk together the remaining egg and 1 tablespoon water in a small bowl and brush the mixture over the buns with a pastry brush. Turn the baking sheet midway through baking time and continue baking for another 15 minutes, or until the tops are golden brown. Cool fully on a wire rack after removing the buns from the oven.
- If you want to use active dry yeast instead of instant yeast, increase the amount to 2 tablespoons. In the third stage of the recipe, stir a teaspoon of sugar into the heated water and sprinkle yeast over the top of the mixture. Allow it sit for 5-10 minutes, or until the yeast has foamed. In a separate bowl, whisk together the egg and the somewhat cooled butter and milk mixture. Toss in the yeast mixture with the dry ingredients and continue with the instructions
- If you’re using unsalted butter, you’ll want to up the kosher salt to 2 tablespoons. If the temperature in your home isn’t warm enough for the dough to rise, follow this trick from Cooks Illustrated magazine to build a proving oven for the dough: Position a covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups boiling water on the bottom shelf of your oven to bake the dough. Then you can close the oven door and you’ve produced an ideal environment for the dough to rise
- Allowing the buns to cool fully before transferring them to a freezer-safe bag or container is the best way to store them. Allow the bag to defrost at room temperature. Use within 2 months after purchase
Increase the amount to 2 teaspoons if you want to use active dry yeast instead of instant yeast. In the third stage of the recipe, stir a teaspoon of sugar into the heated water and sprinkle yeast over the top of the water mixture. Allow it sit for 5-10 minutes, or until the yeast has risen to the surface. Egg and somewhat cooled butter and milk mixture should be whisked in after that. Toss in the yeast mixture with the dry ingredients and continue with the preparation as directed. Use 2 tablespoons of kosher salt if you’re using unsalted butter.
Position a covered dish on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf of your oven.
Allow the bag to defrost at room temperature for several hours.
Homemade Brioche Burger Buns
These fluffy rolls, which are rich, eggy, and buttery, have a soft, pillowy consistency—they’re similar to typical hamburger buns, but on steroids. You’ll want to slice them open and stuff them with your favorite juicy burger to properly honor it. Using enough of butter in your brioche dough is a well-kept secret in the world of baking. Its origins are French (yes, really! ), most likely in Normandy, where butter reigns supreme, and date back to at least the 17th century. While it is most commonly used to make a savory bread or roll, it may also be used to satisfy a sweet appetite by being filled with custard, cream, or jam and baked.
It preserves well due to its richness, and, despite its softness, it is tough enough to stand up to the demands of a juicy hamburger — especially when coated with butter and lightly toasted.
Brioche is worth creating for burger buns, but it’s also a good idea to have this traditional pastry method in your back pocket in case you want to use it to make anything else.
Allow your creativity to run free!
What is Classic Brioche?
While these rolls will require a bit more time and work, they are not out of reach for the home chef, and they are not as time demanding as you might expect in terms of hands-on time. Based on the traditional process of producing a sponge or starter and allowing it to rise for around 45 minutes, this recipe is created. In a stand mixer, knead the sponge for about 8 minutes until it becomes a soft dough, adding the eggs and flour as needed. Allow the dough to rise for about an hour at room temperature after adding the cold but creamy butter.
It will be extremely soft and sticky at this time, and it would be hard to shape it at this point.
When left in the fridge overnight, the dough swells even more and stiffens, making it much simpler to shape the next day. Finally, the rolls are brushed with an egg wash immediately before baking, and they come out of the oven fluffy and golden.
Tips for Success with Brioche Burger Buns
It’s always a challenge when you’re trying anything new, but these ideas should make it a little easier to traverse some of the finer elements of the recipe.
- If the dough starts to stick to the sides of the bowl or the dough hook starts to crawl up the dough hook, don’t be afraid to scrape it down and add more butter. Never fear, the dough will ultimately join together to form a single ball
- Cold dough is easy to work with and shape. When you take the dough out of the fridge after it has been allowed to rise overnight, you must work swiftly. To cool and firm it up if it becomes too warm and unmanageable, place it in the freezer for a few minutes. Using a scale, weigh the rolls to ensure they are all the same size. To get the weight of each roll, weigh the dough on a scale and divide the weight by eight to get the total weight of the dough. Making a start by cutting it into wedges and then make any necessary modifications. If you don’t have a scale, don’t be concerned
- You may estimate the weight with your eyes. Excessive emphasis is placed on perfection. Separate the rolls approximately 3 inches apart on the baking pan before flattening the dough
Sally Vargas is a woman who lives in the United States.
How to Adapt the Recipe
If you’ve never made brioche before, I strongly advise you to stick to the instructions in the recipe. That is excellent advice every time you are doing something new, and it is especially sound advice when it comes to baking. Once you are comfortable with the approach, you may begin experimenting with a far higher possibility of success. Some brioche changes, substitutions, and variant recipes are provided below:
- Whole wheat pastry flour or a combination of half all purpose flour and half whole wheat flour can be used in place of the white flour if you prefer whole wheat. Because whole wheat flour absorbs more moisture than white flour, you will need to either reduce the amount of flour used or increase the amount of liquid used to make changes. Make slider buns by dividing the dough into 16 pieces and shaping them in the same manner as the first
- Toppings such as sesame, poppy, or chopped dry onions are fantastic choices
- However, heavier seeds such as cumin or coriander are also good. Just be sure you brush the rolls with egg wash to ensure that the seeds stick to them. Toss away the egg wash completely and instead brush the buns with melted butter when they’re done baking
How to Store, Freeze, and Thaw Brioche Rolls
Buns can be stored in a plastic zipper bag for up to 3 days after they have totally cooled. (Warm buns may cause condensation to form in the bag, which will result in the bread being soggy.) Wrap each roll individually in plastic wrap and freeze in a zip-top freezer bag for up to 3 months if you want to keep them for a longer period of time. To thaw frozen vegetables, unwrap them and allow them to set at room temperature on a rack for approximately 20 minutes, or bake them for about 10 minutes at 350°F.
- In a large mixing bowl, combine 1 tablespoon instant yeast, 3/4 cup all-purpose flour, and 3/4 cup lukewarm water. The ingredients for the dough are as follows: 4 big eggs
- 3 3/4 cups all-purpose flour, divided
- 1/2 cup sugar
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) room temperature, unsalted butter
- 2 1/2 cups flour For the egg wash and topping, combine 1 big egg with 1 tablespoon water
- Optionally, sprinkle with flaky sea salt (for dusting).
- Make the sponge by whisking the yeast and flour together in a small mixing basin. Gently whisk in the water until everything is well-combined. Cover the bowl with plastic wrap and let aside for 45 minutes to allow the sponge to rise at room temperature. Sally Vargas is a woman who lives in the United States. Sally Vargas
- Make the dough: Sally Vargas Toss the sponge into the mixing bowl and beat with the paddle attachment on a medium speed until it is light and fluffy. Add in the eggs, one at a time, mixing them into the dough after each addition. Stopping to scrape down the bowl as needed is recommended. Combine 1 3/4 cups of the flour, the sugar, and the salt in a large mixing bowl. Initially, the dough will be sticky, having the consistency of thick cake batter in consistency. Sally Vargas is a woman who lives in the United States. Sally Vargas
- Kneading the dough (in Spanish): Toss the remaining 2 cups of flour into the mixer with the dough hook set on low speed, adding 1/2 cup at a time while mixing on low speed. Knead for 8 minutes on medium-low speed, stopping occasionally to scrape down the dough hook, until all of the flour is completely mixed. The dough will be solid, but it will still be a little sticky. Sally Vargas’s instructions for integrating the butter are as follows: Allow the dough to rest for 10 minutes before incorporating the butter. (This helps the gluten to unwind, making it simpler to incorporate the butter.) Add the butter to the dough one tablespoon at a time, while the mixer is still running on medium speed and the dough hook is still connected. Continue to stir until all of the butter has been incorporated before adding the next tablespoon. Continue to knead the dough for an additional 5 minutes once the final tablespoon has been added and mixed into it. The dough will be moist and sticky until all of the butter has been absorbed into the flour mixture. Scrape the mixture into a clean basin, forming it into a loose ball with your hands. To begin, allow the dough to rise at room temperature: Sally VargasSally Vargas For 1 hour, cover the bowl with plastic wrap and allow it to rise at room temperature Allowing the dough to rise in the refrigerator is recommended: Press plastic wrap onto the surface of the dough and let it to rise overnight in the refrigerator (8 to 12 hours). Sally Vargas
- How to form the buns: Turn out the chilled dough onto a floured surface and flatten it into a flat circle that is about 1-inch thick. Repeat with the remaining dough. Make eight wedges out of the dough. Make sure to weigh your dough (as a whole) and divide it by 8 to determine the weight of each bun to ensure that they are all the same size. A ball of dough may be formed by holding it in one hand and drawing its edges in toward the center to make a ball of dough. The dough will be rather soft and will not appear to be very elastic when finished. Place a dough ball on the board, smooth side up, with the smooth side facing down. Take one side of the roll and rotate it in a circular motion, pulling your cupped palm closer to your thumb and utilizing the friction between your hands to form the roll into a ball. Repeat the same with the remaining rolls. You shouldn’t have to re-flour the board after that. You’ll need a little stickiness to help you mold the balls into the desired form. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in the United States. Sally Vargas is a woman who lives in the United States. The final shape and rising are done by Sally Vargas. Prepare a baking sheet by lining it with parchment paper. Place the dough balls on a baking sheet 3 inches apart and press them flat so that they are about 3 1/2 inches across when they are finished. Pinch the dough balls together with a light dish cloth and let aside to rise until puffy and nearly doubled in size, about 1 1/2 hours. Sally Vargas
- Preheat the oven to 350 degrees: Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using egg wash, paint the following: In a small mixing bowl, whisk together the egg and 1 tablespoon of water until fully blended. Using a little touch to avoid inflating the dough, lightly brush the egg wash onto the rolls using a pastry brush. Sprinkle with flaky sea salt, if wanted, to finish off the dish. Baking the bread:Bake the rolls for 18 to 20 minutes, or until they are golden brown and sound somewhat hollow when tapped, and they achieve an internal temperature of 190°F, according to Sally Vargas. Remove the pan from the oven and place it on a cooling rack to cool. Make burgers, sandwiches, and salads with the slices you’ve saved from earlier. Sally Vargas is a woman who lives in Los Angeles.