Soft Brioche Buns
These brioche buns that are fluffy, rich, and perfect for any occasion—from BBQs to gourmet sandwiches.
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Equipment
- Stand Mixer with Dough Hook
Ingredients
- 4 cups Bread Flour 24 oz
- 1 ½ packet Active Dry Yeast 0.40 oz
- 2 teaspoon Salt .20 oz
- 8 Eggs
- 4 tablespoon Granulated Sugar 2 oz
- 2 sticks Unsalted Butter 8 oz
Instructions
Step One: Mix the Dough
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the dry ingredients, yeast, and eggs. Mix on low speed until a sticky dough forms. Increase the mixer speed to medium and knead the bread dough until a smooth dough develops.
Step Two: Add the Butter
- Add the butter in small pieces, letting it incorporate into the dough before adding more. Make sure your butter is at room temperature; this helps it blend smoothly into the dough.
- Step Three: Proof and Shape
- Cover the bowl with a clean kitchen towel and place it in a warm place. Let the dough rise until it has doubled in size. When the dough has risen, portion it according to the type of brioche you want to make:Full-size hamburger buns: 10- 4 oz piecesBrioche slider buns: 20-2 oz piecesBrioche loaves: 2-21 oz piecesTo shape the buns, round the dough with the palm of your hand on an un-floured surface, then flatten them between the palms of your hands and place the flattened discs on the prepared baking pan
Step Four: Bake and Cool
- Bake the brioche buns in a 325-degree oven for about 20 minutes or until golden brown (bake times vary depending on the bun size). Allow the brioche to cool completely before packaging.
