Soft Brioche Buns

Ingredients

• 0.5 cup whole milk (warm, about 105°F)
• 2 tbsp granulated sugar
• 2.25 tsp active dry yeast (1 standard packet)
• 3 cup bread flour (plus more for dusting; spooned and leveled)
• 1 tsp kosher salt
• 3 eggs (large, room temperature)
• 0.5 cup unsalted butter (softened to room temperature, cut into pieces)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)
• sesame seeds (optional, for topping)

Steps

1. 1

   In the bowl of a stand mixer, combine the warm milk (105°F), granulated sugar, and yeast. Whisk together and let sit for about 5 to 10 minutes until the mixture is foamy and the yeast is activated.

2. 2

   Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the flour is just incorporated.

3. 3

   Add the 3 room-temperature eggs one at a time, mixing well after each addition until a shaggy dough forms.

4. 4

   With the mixer on medium-low speed, add the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This process should take about 5-8 minutes.

5. 5

   Once all the butter is added, increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away from the sides of the bowl.

6. 6

   Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.

7. 7

   Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface.

8. 8

   Divide the dough into 8 equal pieces (about 100g each if using a scale). Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion on the counter.

9. 9

   Place the dough balls onto a parchment-lined baking sheet, spaced at least 3 inches apart. Flatten them slightly with the palm of your hand.

10. 10

    Cover the buns loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm spot until puffy and nearly doubled, about 45 to 60 minutes.

11. 11

    Preheat your oven to 375°F (190°C).

12. 12

    In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Gently brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds if desired.

13. 13

    Bake for 15 to 20 minutes, or until the buns are deep golden brown and reach an internal temperature of 190°F.

14. 14

    Transfer the buns to a wire rack to cool completely before slicing.

Notes

For the best results, use a kitchen scale to ensure the buns are uniform in size. If your kitchen is cold, you can let the dough rise in an oven that is turned off with the light on. These buns freeze beautifully; just wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

Nutrition per serving

• bread
• baking
• brioche
• buns
• burger buns
• vegetarian
• yeast bread