Brioche Slider Buns
Miniature brioche buns are perfect for making sliders! An easy no-knead recipe.
Servings: 18 brioche slider buns
Ingredients
- 3 1/3 cups all-purpose flour 453g, or bread flour
- 1 1/2 teaspoons instant yeast see recipe note #1
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 3 tablespoons butter see recipe note #2
- 3 tablespoons milk
- 1 cup lukewarm water
- 2 large eggs divided (one for egg wash before baking - see recipe note #6)
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
- In a medium bowl, whisk together warm water and one egg (recipe note #6). Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size (recipe note #3). Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture - recipe note #4).
- Line a baking sheet with parchment paper.
- Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle. With a dough scraper, divide dough into 18 equal pieces (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
- When ready to bake, preheat oven to 400˚F.
- Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake 12-15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely.
Video
Notes
- To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand 5-10 minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe.
- If using unsalted butter, increase kosher salt by a scant 1/8 teaspoon.
- If your room temperature isn't warm enough for the dough to rise, use this tip from Cooks Illustrated magazine to create a proofing oven: place the dough in the covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf. Close the oven door and you've created a great atmosphere for the dough to rise.
- If you refrigerate your dough overnight, check it in the morning to see if it has doubled in size. If not, remove from the refrigerator to finish rising in a warm place before proceeding with recipe.
- To freeze unused slider buns, allow them to cool completely and transfer to a freezer safe bag or container. Thaw in the bag at room temperature. Use within 2 months.
- If scaling the recipe (2x, 4x), note that you'll need to reference the number of eggs in the ingredient list for step 3 of the recipe as the quantity is text and won't change. One egg for the egg wash will likely still be enough if you double the recipe, but you may need a second egg if you make a larger quantity.
Nutrition
Calories: 119kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 221mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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