Brioche Buns

By JAmero4702

Makes 2 pounds of dough, enough for 12 buns.

Ingredients

• 1/4 cup plus 2 Tablespoons whole mile
• 1/4 cup sugar
• 1 1/4 teaspoons active dry yeast (from one 1/4 ounce envelope).
• 1 1/4 cup plus 2 tablespoons unbleached bread flour
• 1 1/4 cup plu 2 tablespoons all-purpose flour, plus more for surface
• 1 tsp salt
• 5 large eggs, plus one large egg and one large yolk, lightly beaten, for egg wash
• 1 cup (2 sticks) unsalted butter, softened, plus more for pan and bowl

Details

Servings 6

Preparation

Step 1

1. Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl or mixer. Mix until just combined. Sprinkle with the remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover. Let stand 445 minutes.

2. Using the dough hook attachment, mix dough to combine. Add eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Add butter, 1 tablespoon at a time, mixing until dough is smooth and comes together in a ball around the dough hool, about 5 minutes more.

3. Coat a large bowl with butter. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.

4. Punch down dough, and re-cover. refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.

5. Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into 36 equal pieces. Roll each piece into a small ball

6. Butter twelve 3-ounce brioche molds and place on a large baking sheet. Place 3 dough balls inside each mold. Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.

7. Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until the tops are dark gold. Remove from oven, and immediately remove brioche rolls from pans by gently tapping and transfer to a wire rack. Let cool completely. Brioche rolls can be wrapped in plastic and stored for up to 2 days, refrigerated for up to a week, or frozen for up to a month.