Buttermilk Brioche Buns
User Reviews
5
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Prep Time
40 mins
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Cook Time
14 mins
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Total Time
54 mins
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Servings
12
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Calories
206 kcal
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Course
Baked Goods
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Cuisine
French
Buttermilk Brioche Buns
Description
Buttermilk Brioche Buns combine traditional brioche dough ingredients including all-purpose flour, sugar, instant yeast, and kosher salt with butter, warm buttermilk, and egg to form a rich, soft dough. The buttermilk and egg contribute moisture and tenderness, while butter adds flavor and richness. The dough is kneaded until elastic and rested before shaping into individual buns.
After shaping and proofing, the buns are brushed with an egg wash mixed with water to create a shiny, golden surface when baked. Baking at 400°F results in buns with a soft crumb and a lightly browned crust, suitable for holding fillings without crumbling.
These buns are well suited for serving with savory fillings or as dinner rolls. Their tender crumb and subtle sweetness complement a range of sandwich ingredients.
Ingredients
For the Brioche Buns
- 3 ¼ cups all-purpose flour plus up to ¼ cup more
- 3 tablespoons sugar
- 4 ½ teaspoons instant yeast (2 packets)
- 1 ½ teaspoons kosher salt
- ⅓ cup butter
- 1 ¼ cups buttermilk
- 1 egg at room temperature, large
For the egg wash:
- 1 egg large
- 1 teaspoon water
Instructions
- Preheat oven to 400˚ F. Line 2 baking sheets with parchment paper.
- Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine.
- Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130˚F.
- Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 ¼ cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to ¼ cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl.
- Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls - (see technique above in the post).
- Place the dough balls on the baking sheet about 2 inches apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes.
- Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface.
- Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 373mg | 16% |
| Potassium | 80mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 240IU | 5% |
| Calcium | 39mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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