The dough for these no-knead brioche buns comes together in no time, and the buns are perfect for sandwiches of all kind!
Today, I offer my sincerest apologies. On May 22, 2012, I posted a recipe for light brioche buns, promising you the brioche bun to end all brioche buns. Look no further, I said.
And then, in the recipe, I asked you to use not only bread flour but also a third cup of all-purpose flour. And I didn’t offer you any measurements in weights; I gave you cups only.
And I asked you to bloom your yeast in warm milk and warm water, but I didn’t tell you how warm the milk and water should be.
And I had you soften butter and massage it into the flour. I even asked you to scoop up the mixed dough and slap it down on the counter. And I asked you to knead your dough for 8 to 10 minutes until it was smooth and elastic.
Friends, I am sorry. I promise never to do this again. I promise never to ask you to use two types of flour unless it’s completely necessary. I promise never to ask you to bloom yeast. I promise to always give you weights of flour. I promise never to ask you to knead dough unless it serves some purpose.
I promise. I promise. I promise.
How to Make Brioche Buns
The recipe included below is similar in makeup to the light brioche bun I once loved — there’s a little milk, a little butter, a little egg — but the method is simpler: in sum, it follows the Bread Toast Crumbs no-knead method. Here’s the step-by-step:
- Whisk together the dry ingredients (flour, salt, sugar, and instant yeast). I cannot recommend enough using a digital scale to measure the flour.
- Create a lukewarm liquid by whisking together a hot milk-butter mixture into a cold water-egg mixture. The combined liquids will be perfectly lukewarm — no need to take its temperature.
- Combine the wet and dry ingredients.
- Mix with a spatula, stirring just until a sticky dough ball forms — no kneading necessary.
- Place in a warm spot to rise (tip in recipe for creating a warm spot to rise), and let rise till doubled.
- Punch the dough down using two forks.
- Portion into 8 to 10 pieces.
- Ball them up.
- Let them rise again briefly.
- Brush with an egg wash.
- Bake until golden.
Make Them Ahead
You can make these rolls two ways:
- Mix the dough, let it rise for 2 to 3 hours, then shape and bake.
- Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.
As with the focaccia, the overnight, refrigerator method creates lighter, airier rolls, but both methods work well. I love the convenience of mixing dough at night and baking the following day, but you absolutely can mix and bake these the same day and get great results.
These brioche buns are perfect for burgers, pulled pork, and sandwiches of all kind, but I especially love them with Joanne Chang’s Famous Egg Sandwich from the Flour, Too cookbook:
If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more.
To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.
- 4 cups (512 g) all-purpose or bread flour
- 2 teaspoons (8 g) kosher salt
- 2 teaspoons (8 g) instant yeast
- 2 tablespoons (28 g) sugar
- 1 1/3 cups (300 g) cold water
- 1 egg
- 1/3 cup (78 g) milk
- 4 tablespoons (57 g) butter
- for the egg wash: 1 egg beaten with 1 tablespoon water
- Whisk together the flour, salt, yeast, and sugar.
- In a medium bowl, whisk together the cold water and the egg.
- 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.
- 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.
- Deflate dough, divide into 8 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each), roll into balls, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 rolls on at once. Note: If you prefer smaller buns, divide dough into 10 equal pieces.
- Let rise until the rolls puff and feel light to touch — this can take 30 minutes to an hour, or as long as 2 hours for refrigerated dough. Note: if you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.) Preheat the oven to 425ºF.
- Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.
- Category: Bread
- Method: Oven
- Cuisine: French, American
Keywords: no-knead, brioche, buns, best, easy