* Exported from MasterCook *
Buns, Easy Buttermilk Brioche
Recipe By :Chris Scheuer
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Brioche Buns
470 grams all-purpose flour -- plus up to 1/4 cup more, (3 1/4C)
45 grams sugar -- (3T)
65 grams instant yeast -- (4 1/2t)
18 grams kosher salt -- (1 1/2t)
75 grams butter -- (1/2C)
300 ml buttermilk -- (1 1/4C)
1 large egg -- at room temp
For the egg wash:
1 large egg
5 milliliters water -- (1t)
These delicious, golden glazed Buttermilk Brioche Buns have a soft,
tender crumb, and come together, start to finish, in less than an hour!
Tips:
These rolls freeze well. I like to freeze them on a sheet pan or
plate for about an hour, uncovered. Once they are fairly well frozen,
I throw them in a ziplock bag or freezer container. Freezing them for
a short period, uncovered will keep them from getting crushed in the freezer.
I love to serve these buns toasted. If it's just Scott and myself, I
just drizzle a tiny (less than a teaspoon) of oil in a sauté pan over
medium low heat. Once the pan is hot, I add the sliced buns with the
cut side down. It takes just a few minutes till the surface is golden
and crisp. If I'm serving a crowd, I drizzle a sheet pan with oil and
rub the oil to coat the pan with my fingers. Then add the rolls and
place in a 350°F oven for about 10 minutes, till golden and crisp. Delish!
Prep: 40 mins
Cook: 14 mins
Total: 54 mins
Preheat oven to 400F. Line 2 baking sheets with parchment paper.
Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of
a stand mixer. Mix with the dough hook to combine.
Place butter and buttermilk in a medium-size microwave-safe bowl or
cup and cook on high for 1 minute. Stir and then cook for another 20
seconds. Check the temperature of the mixture with your finger. It
should feel very warm to the touch, but not so hot you pull back your
finger. Continue to cook in 10-second increments until proper
temperature is reached, 120-130F.
Add buttermilk and butter to the flour mixture. Mix, with the dough
hook, until well combined, then add the egg and remaining 1 1/4 cups
of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer)
for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time
until the dough starts to leave the sides of the bowl.
Transfer dough to a well-floured work surface. Turn to coat all sides
of the dough with flour. Divide the dough into 10-12 pieces. Shape
into round rolls - (see technique above in the post).
Place the dough balls on the baking sheet about 2 inches apart.
Gently flatten each piece with the palm of your hand. Cover both
sheets with a clean kitchen towel and allow to rise for 15 minutes.
Whisk the extra egg together with the water. Brush each roll with the
egg wash, covering the entire top surface.
Bake for 12 to 15 minutes until golden brown. Remove from oven and
transfer rolls to a wire rack to cool.
Cal 206, Fat 6g, Carb 30g, Sod 373mg, Pro 5g
Question: Can this dough be made, froze til ready to use?
Reply: I have made the rolls and frozen them baked but not the dough.
The rolls freeze really well!
Question: Do you freeze the rolls before or after they are cooked?
Reply: I've actually done it both ways and it works well. If you
freeze them beforehand, just pop them right in the oven from the
freezer. They will take a few minutes longer to bake.
S(Internet address):
"https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/#wprm-recipe-container-32640";
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Per Serving (excluding unknown items): 241 Calories; 7g Fat (25.2%
calories from fat); 8g Protein; 37g Carbohydrate; 3g Dietary Fiber;
50mg Cholesterol; 658mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1228