Brioche Buns Jun 27 Written By Sarah Truesdell PrintBrioche BunsYield: 2 loaves or 12-18 bunsAuthor: Sarah TruesdellIngredientsFor the dough1/4 tsps (7 g) instant or active dry yeast (one packet)1/2 cup (4 fl oz) whole milk3 tbsps sugar3 cups (420 g) bread flour3 eggs1 yolk1 tsp Kosher salt or ¾ tsp sea salt.1 3/4 sticks (7 oz) butter, softened but still coolFor the egg wash1 large egg1 egg yolk1 tbsp milkInstructionsMake the doughCombine milk, yeast and sugar in the bowl of a stand mixer fitted with a dough hook and whisk by hand.Add the flour, eggs and yolks and salt and mix on low for about 6 minutes with the dough hook. Mix until you achieve a window pane. Start checking at 6 minutes. You may need more time, particularly if you use all-purpose flour.Once the dough is strong, add the butter in chunks and beat until fully incorporating, Stopping the mixer periodically to push the butter down the sides of the bowl.Leave the dough in mixer bowl and cover tightly with plastic wrap. Alternatively, remove dough to a shallow baking dish or ¼ sheet pan and wrap tightly with plastic. Refrigerate for at least 4 hours, or overnight. After this, you can freeze for 1 week. (You can let rise for 1-2 hours at room temp instead of chilling, but this dough is much easier to work with cold)Shape and proof as directed for 1-2 hours, depending on the temp in your room.Shape the round bunsUsing ½ of the dough from the recipe, divide into 6 (for hamburger buns) or 12 (for dinner roll size) equal pieces. Working quickly, shape each piece into a ball by flatting into a rectangle, then roll up starting with a short side, then fold the edges under to meet under the ball, give a quarter turn and fold those edges down, repeat until you have a taught skin formed around, with seams at the bottom. On a clean counter, place the ball seam-side down, cup your hand over the ball, and gently but firmly roll the ball so that the friction with the counter pulls the seam together. Place the shaped buns, seam side down, on a parchment lined baking pan with plenty of space between buns. Cover loosely with a piece of plastic wrap that has been lightly oiled or sprayed with cooking spray. Let rise.30 minutes before baking, pre-heat oven to 350F.Egg wash all visible surfaces of your buns.Bake for about 30 minutes, or until a dark golden brown.Shape the long bunsUsing ½ of the dough from the recipe, divide dough into 6 equal pieces. On a clean counter, roll a piece out into a rectangle that is 5 x 4 inches. Roll up tightly and tuck under edges, pressing to seal. Place seam side down on a parchment lined baking pan. Either space them out or place about 1 inch apart for pull-apart buns. Cover loosely with a piece of plastic wrap that has been lightly oiled or sprayed with cooking spray. Let rise.30 minutes before baking, pre-heat oven to 350F.Egg wash all visible surfaces of your buns.Bake for about 30 minutes, or until a dark golden brown.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Brioche Buns Jun 27 Written By Sarah Truesdell PrintBrioche BunsYield: 2 loaves or 12-18 bunsAuthor: Sarah TruesdellIngredientsFor the dough1/4 tsps (7 g) instant or active dry yeast (one packet)1/2 cup (4 fl oz) whole milk3 tbsps sugar3 cups (420 g) bread flour3 eggs1 yolk1 tsp Kosher salt or ¾ tsp sea salt.1 3/4 sticks (7 oz) butter, softened but still coolFor the egg wash1 large egg1 egg yolk1 tbsp milkInstructionsMake the doughCombine milk, yeast and sugar in the bowl of a stand mixer fitted with a dough hook and whisk by hand.Add the flour, eggs and yolks and salt and mix on low for about 6 minutes with the dough hook. Mix until you achieve a window pane. Start checking at 6 minutes. You may need more time, particularly if you use all-purpose flour.Once the dough is strong, add the butter in chunks and beat until fully incorporating, Stopping the mixer periodically to push the butter down the sides of the bowl.Leave the dough in mixer bowl and cover tightly with plastic wrap. Alternatively, remove dough to a shallow baking dish or ¼ sheet pan and wrap tightly with plastic. Refrigerate for at least 4 hours, or overnight. After this, you can freeze for 1 week. (You can let rise for 1-2 hours at room temp instead of chilling, but this dough is much easier to work with cold)Shape and proof as directed for 1-2 hours, depending on the temp in your room.Shape the round bunsUsing ½ of the dough from the recipe, divide into 6 (for hamburger buns) or 12 (for dinner roll size) equal pieces. Working quickly, shape each piece into a ball by flatting into a rectangle, then roll up starting with a short side, then fold the edges under to meet under the ball, give a quarter turn and fold those edges down, repeat until you have a taught skin formed around, with seams at the bottom. On a clean counter, place the ball seam-side down, cup your hand over the ball, and gently but firmly roll the ball so that the friction with the counter pulls the seam together. Place the shaped buns, seam side down, on a parchment lined baking pan with plenty of space between buns. Cover loosely with a piece of plastic wrap that has been lightly oiled or sprayed with cooking spray. Let rise.30 minutes before baking, pre-heat oven to 350F.Egg wash all visible surfaces of your buns.Bake for about 30 minutes, or until a dark golden brown.Shape the long bunsUsing ½ of the dough from the recipe, divide dough into 6 equal pieces. On a clean counter, roll a piece out into a rectangle that is 5 x 4 inches. Roll up tightly and tuck under edges, pressing to seal. Place seam side down on a parchment lined baking pan. Either space them out or place about 1 inch apart for pull-apart buns. Cover loosely with a piece of plastic wrap that has been lightly oiled or sprayed with cooking spray. Let rise.30 minutes before baking, pre-heat oven to 350F.Egg wash all visible surfaces of your buns.Bake for about 30 minutes, or until a dark golden brown.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
