I am a yeast junkie. I absolutely love baking with yeast. Breads are my kryptonite and I love it dearly. I have been experimenting with trying to bake different types of bread to find the best type of bread for lunch sandwiches. The bread I’m looking for needs to be soft and delicately flavored so that is can carry the flavor of its filling well. Some recipes I’ve attempted are dry or others don’t rise well enough. It’s a bit like Goldilocks with this search.
I think these are the perfect buns. They are soft and fluffy with a beautiful tight crumb. Plus, the buttery flavor and perfect balance of salt and sugar is to die for. I was always slightly afraid of attempting brioche bread. For some reason, I always heard that it was very difficult to make. However, upon actually looking into the recipe, I realized that this dough is just like any other dough. It just involves and egg and butter, unlike some of the loaf breads I’ve made in the past. Brioche is a French bread with a rich and buttery crumb. While there are many difficult variations to make fancy Brioche pastries, my buns are a simpler version.
Like all bread doughs, they need to be well-kneaded until spring back well. It’s also vital that the dough has a sufficient amount of time to rise both initially and after shaping. I as a bit wary of this recipe when I saw that it didn’t seem like a large amount of dough, but once it rose after shaping, I was a convert. These babies were huge after the rise! They are truly the king of breads! The egg wash also adds a lovely glossy shine that we all love to see on our buns.
If you’re looking for a great sandwich bun or even a bread to split and fill with butter, this is it. It’s easy and low maintenance and a must-have in your recipe index! And just LOOK at that soft, fluffy interior 😉
Note*** This version of the recipe is solely mine. When rep-osting, please cite me and my website.
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Deliciously light and fluffy buns perfect for any filling
>>> Yields 8 large buns
-Prep: 15 min
-Bake: 20 min
- 1 C warm water
- 3 tbsp warm milk
- 2 tsp active dry yeast
- 2 1/2 tbsp sugar
- 1 large egg
- 3 1/2 C AP flour
- 1 1/2 tsp salt
- 2 1/2 tbsp unsalted butter, softened
- egg wash: 1 egg, beaten
1) Combine the warm water, warm milk, yeast, and sugar together in a bowl and let stand until foamy for about 5 minutes.
2) Mix together flour and sugar. Add in the butter, egg, and the yeast mixture. Stir to combine and let sit for 5 minutes.
3) Knead the dough for 8-10 minutes until a ball forms. The ball should not be wet and should spring back at a touch. Add up to 1/4 C flour if necessary.
4) Either let the dough rise in a warm place until doubled for 2-3 hours OR let rise overnight in the fridge. Let the dough come to room temperature before working.
5) Divide the dough into 8 equal pieces. Roll each into a smooth ball and place them 2-3 inches apart. Let them rise in a warm place for an hour.
6) Preheat the oven to 400 F.
7) While the oven is preheating, beat an egg and apply it over the tops of the buns lightly. Don’t let it drip down to the pan.
8) Place a shallow pan on the rack below where the buns are to be baked at. Fill it with water to create a steam bath.
9) Bake the buns for 15-20 minutes until the tops are golden brown and baked in the middle.
10) Remove from the oven and let cool completely before slicing or freezing.