Homemade Brioche Buns

Brioche Buns

Saturday afternoon,

Italian beef in the slow cooker,
and nothing but sliced white bread!

No rolls...

No crusty French bread...

No buttery buns..

No chance I'm leaving the house
to go to the grocery store!
I've got some time and some yeast,
so...
now I need to find the right recipe.

I found this one at

www.theclevercarrot.com
(I loved the name of the blog, so I was sure it had to be good. 
Check it out yourself for more good recipes like this one!)
and it did not disappoint!

Mixed it up.

Let it rise.
(On top of the warm oven because I didn't want to wait that long.)

Shaped it into rolls.

Rise again.

Next bake and O.M.G.
Opened the oven to such a beautiful sight!

They tasted as good as they looked, too!
A little more dense than your average hamburger bun,
but perfect for soaking up the juices of Italian beef.
Seriously thinking about never buying store bought buns again.

I used all purpose flour instead of bread flour 

(because, again, not wanting to run to the store) 

so I will plan ahead next time and try it with bread flour. 

Brioche Buns
Print Recipe

1 cup warm water

3 tablespoons warm milk

2 teaspoons active dry yeast

2½ tablespoons sugar

2 large eggs

3 cups bread flour

⅓ cup all-purpose flour
(I used all A-P and they were still great!)

1½ teaspoons salt

2½ tablespoons unsalted butter, softened.

Whisk together the warm water,milk, yeast and sugar and set aside.
Beat 1 egg.

With the paddle attachment,
mix the flours and salt in the bowl of a stand mixer.

Mix in the butter until it is the size of crumbs.
Add in yeast mixture and beaten egg.

Mix on medium until a dough forms, about 5-8 minutes.
It will be sticky, but if it's too sticky, add bit more flour.

Scrape down the sides of the bowl and shape the dough into a ball. 

Cover bowl with a damp kitchen towel

 and let the dough rise until it has doubled is size, 1- 3 hours

Put parchment paper on a baking sheet. 

Divide the dough into 8 equal pieces.

Flatten each piece, then pinch the edges together
and twist at the bottom to form in to a smooth ball.
Place on the baking sheet, pinched side down

a few inches inches apart. 

 Cover and rest for 1-2 hours, or until puffy and slightly risen.

To make the egg wash, beat the remaining egg with a splash of water. 

When the buns are finished with the 2nd rise, gently brush each one with egg wash.

Preheat your oven to 400 

and place a skillet or baking dish on the oven floor or bottom rack.

Before putting the dough in, add about ½ cup of water to the pan (to create steam). 

This will help keep the bread nice and moist.

 Bake for about 15-20 minutes or until golden brown. 

Transfer to a wire rack to cool completely

Enjoy!