Brioche Buns
This recipe is for brioche buns because if you’ve been following me, you know I love some good brioche. I was following a recipe for these but then I realized the recipe called for fast rising yeast, not regular yeast (I had already started making it). So from that point I kind of just had to make things up and now I have my very own recipe!
Makes 8 Hamburger Buns
Ingredients
1 c warm water
1/4 c milk
2 T sugar
2 t yeast
3 1/4 c flour
1 t salt
3 T butter, room temperature
1 egg, beaten
Eggwash
1 egg, beaten
1 T water
Directions
Start by mixing the warm water, milk, sugar and yeast in a bowl. Let it sit for about 5 minutes or until it starts to foam.
Meanwhile sift the flour and salt into a bowl. Then using a pastry blender or your hands, blend the butter into the flour mixture so that there are no big clumps left.
Mix the beaten egg in with the yeast mixture. Slowly add to the flour mixture. I made mine using my stand-up mixer with the kneading hook attachment. I mixed on speed 2 for about 5 minutes or until everything was blended together. If you use your hands it should take about the same amount of time.
Put the dough in a greased bowl, cover with a damp towel and let it sit for 1-2 hours or until it doubles inside. My apartment is pretty warm so it only took about an hour.
Separate the dough into 8 equal pieces and form each into its owns ball. Place on a lined or greased baking sheet about 2-3 inches apart. Cover with the damp towel and let rise again for about an 1 or until double in size.
Preheat your oven to 400F and place a roasting pan with about a 1/2 inch of water in it on the bottom rack. Meanwhile make the eggwash by mixing the egg and water and brush over top of your buns.
Bake for 20-25 minutes or until golden brown. Remove from the oven and place immediately on a cooling rack.
Notes
Gluten-free: This recipe is not gluten-free. I wish it was because I’m gluten sensitive but gluten-free flour is too expensive for this girl.
Dairy-free: This recipe can be made dairy-free by using a dairy-free milk.
Flour: I used all-purpose flour and sifted it. It’s not necessary to sift it, but I always like to. You can also use bread flour and the recipe should work just fine.