Brioche Buns
Course:
Bread (savory)
Ingredients
Dough
- 512 grams Bread Flour
- 10 grams Salt (2 teaspoons)
- 8 grams Dried Yeast (2 teaspoons)
- 28 grams Sugar
- 300 grams Water (cold -- maybe reduce by 75g)
- 1 Egg
- 78 grams Milk
- 57 grams Butter
Egg Wash
- 1 Egg
- 1 tablespoon Water
Steps
Yields 8-10 buns.
Make the dough (15 mins):
- Whisk together the flour, salt, yeast, and sugar.
- In a medium bowl, whisk together the cold water and the egg.
- Reduce the cold water by 75g (so 225g total). You can always add more back in!!
- Heat the milk and butter together until the butter is melted.
- Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball.
- Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
Rise: 2-3 hours:
- Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
Shaping (5 mins):
- Cover a work surface lightly with flour.
- Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls).
- Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two.
Rest (40 mins):
- Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly.
- Meanwhile, preheat the oven to 220ºC conventional.
Bake (20 mins):
- Brush rolls with egg wash.
- Bake 15 to 20 minutes or until golden all around.
- Transfer rolls to wire rack to cool completely.
Source: https://alexandracooks.com/2018/04/28/easy-no-knead-brioche-rolls-overnight-and-refrigerated-or-not/