These buttery brioche buns are delicious, and they make fabulous sandwiches. Bake these sandwich buns when you have guests or a special event, bake these great tasting sandwich buns. They're perfect for burgers, barbecue, salads, or cold cuts.
The dough is quite soft, so mix and knead with a stand mixer and dough hook or bread machine on dough cycle.
I made these in 3-ounce portions and got 11 buns, but they could be made slightly smaller for a dozen or even larger.
- 2/3 cup milk, lukewarm, about 85° F
- 2 1/4 teaspoons active dry yeast
- 3/4 cup all-purpose flour, 3 1/4 ounces
- 3 tablespoons sugar
- 3 cups plus 2 tablespoons all-purpose flour, 14 ounces
- 1 1/2 teaspoons salt
- 4 large eggs. lightly beaten
- 8 tablespoons (4 ounces) unsalted butter, room temperature
- Egg Wash
- 1 large egg
- 1 tablespoon water
- In the bowl of a stand mixer, combine the milk and yeast. Let stand for 5 minutes. Add the 3/4 cup of flour and the 3 tablespoons of sugar. With the paddle attachment, mix the sponge until you have a smooth batter. Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
- With the dough hook, mix in the 3 cups plus 2 tablespoons of flour, the salt, and the 4 beaten eggs. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times. Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
- Oil a large bowl with olive oil or vegetable oil.
- Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
- Punch the dough down; fold over a few times. Again cover with plastic wrap and let rise for 45 minutes.
- Line a large baking sheet with parchment paper.
- Transfer the dough to a lightly floured surface. With floured hands, shape into balls. Flour your palm and flatten the balls to make thick disks. Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
- Heat the oven to 400 F.
- Sprinkle the tops of the buns with a little cornmeal, then gently turn them over so the cornmeal dusting is on the bottom.
- Combine one large egg with one tablespoon of water; whisk to blend well. Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 7 minutes at 400° F. Reduce the oven temperature to 350° F and bake for 10 to 12 minutes longer, until golden brown.
Makes 10 to 12 buns, about 3 ounces each.
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