Grandpa Joe's
Brioche Buns

Soft, buttery, and delicious.  Perfect for nearly any sandwich.

About this recipe

All credit for this recipe goes to Peter Reinhart who published it in his 2001 book "The Bread Baker's Apprentice" (page 128).  The dough can be baked in a variety of shapes, but I prefer hamburger bun-shaped.

Ingredients

  • unbleached bread flour
  • 2 teaspoons instant dry yeast
  • 4 ounces milk, at 90° F
  • 4 large eggs, lightly beaten
  • 2 tablespoons sugar
  • 1¼ teaspoon salt
  • 4 ounces unsalted butter, at room temperature
  • extra virgin olive oil
  • 1 egg (for egg wash finish)

Directions

  1. In the bowl of a stand mixer, combine 2¼ ounces of the flour, the yeast, and milk.  Stir or mix until all the flour is hydrated.  Cover and let stand for 45 minutes.
  2. Add the beaten eggs, sugar, and salt.  Mix to combine with the dough hook attachment.  While mixing, add an additional 14¾ ounces flour in quarter-cup increments.  When the flour is fully hydrated, cover and let stand for 5 minutes (to allow the gluten to begin to develop).
  3. With the mixer set to a medium speed, add the softened butter in four increments, allowing each addition to incorporate before adding the next. 
  4. Then, knead the dough at low speed with the dough hook attachment for 8 minutes.
  5. Remove the dough to a lightly oiled bowl.  Cover with plastic wrap and let stand in a warm place for 90 to 120 minutes, or until the dough doubles in size.
  6. Remove the dough to a floured work surface.  Cut the dough into 4 ounces pieces and using both hands roll the dough into tight balls.
  7. Place the shaped balls on a parchment paper lined cookie sheet.  Cover and let stand in a warm place for 60 minutes.
  8. Brush gently with egg wash and then cover and let rise another 15 minutes.
  9. Bake in a preheated 400° F oven for 14 minutes, or until golden brown.  The internal temperature should reach 190° F.
  10. Carefully place the buns on a rack to cool to room temperature before serving.
Brioche Buns.

Notes

  • This recipe has been optimized for King Arthur Unbleached Bread Flour.
  • Makes eight four-ounce buns.
Posted: April 2016.