Brioche slider buns

By Foodiewife

1) Ensure that your butter, eggs, and milk are at room temperature so the dough isn’t cold. Cold dough lengthens the rise time (so if you refrigerate your dough during the rise time, be prepared – it will take longer).

2) Make sure the water you mix with your yeast isn’t too hot, but warm enough to activate it. Here’s why: water that’s too hot will kill the yeast [no bueno], and water that’s too cold, well, you’re gonna have some seriously rise-impaired bread. The water you use to mix with the yeast should be between 105 and 110 degrees (you can use one of your handy thermometers for this). Because of the sugar you’ll also add to the water-yeast mixture, you’ll get a vigorous bubble (also known as “proof”).

3) Texture of the dough – when the dough is ready to be removed from your stand mixer, it will naturally pull away from the bowl slightly, and it’ll have a “tacky” sort of feel. If it feels too tacky or wet, add a bit more flour – one Tbsp at a time.

4) It’s all about portion control… A scale is the simplest way to make sure that all of your mini buns are going to be the same size. I “eyeballed” it, but do what you feel comfy with.

Ingredients

• 1 1/2 stick butter, room temp (12 Tbsp)
• 3 eggs, room temp
• 1/4 cup whole milk, room temp
• 2/3 cup warm water (between 105 and 110 degrees F)
• 1 Tbsp sugar
• 2 1/2 tsp active dry yeast (1 package)
• 4 1/4 cups bread flour (please use bread flour)
• 1/2 cup sugar
• 1 1/2 tsp table salt
• 1 egg, whisked with 1 Tbsp water

Preparation

Step 1

In a stand mixer, whisk together the butter and 3 eggs. The mixture will still be lumpy and appear curdled after mixing (don’t worry – that’s what it’s supposed to look like). Whisk in the milk.

Combine the water, sugar and yeast in a small bowl. Set aside until foamy, about 5 minutes.

Whisk together the flour, sugar and salt in a bowl until combined.

Change your whisk attachment to the bread hook attachment for your stand mixer. Add the yeast and flour mixtures to the butter mixture (slowly add the flour mixture – about 1 cup at a time) and knead with your dough hook attachment until the dough is smooth and elastic, about 15 minutes.

Transfer the dough to a large, oiled bowl (I used olive oil, and brushed it up the insides of the bowl). Cover with plastic wrap and let rise until doubled, about 1 1/2 to 2 hours. If you’re looking to do this in the fridge, leave it in the fridge overnight.

Punch down the dough to release any air bubbles. Divide the dough into 1 oz portions. Shape down into tight, round balls. Place on a parchment-lined baking sheet (don’t have parchment? spray non-stick spray on your baking sheet instead). Cover buns with plastic wrap and let rise until doubled, about 1 1/2 to 2 hours (remember, this will take longer is you refrigerated the dough).

Preheat oven to 350 degrees F.

Brush the tops and sides of the dough balls with the egg-water mixture. Bake until just-golden, about 20 minutes. Cool the buns before slicing.

If you’re making larger loaves, increase your baking time. Check at 25 minutes, and bake longer (if necessary) until the loaves are just-golden.