I love the buttery, eggy flavor of brioche breads, but the price has been getting out of control. It actually costs over a dollar for a single brioche hamburger bun…as much as the burger itself! Well, I did some math and, even with the price of eggs and butter right now, these home-made brioche buns are much less expensive than store-made and, in my humble opinion, taste better. 
Of course that could be the pride of making them yourself.
These are great for burgers, pulled pork or chicken, any sandwich, or with just a little butter…or just plain, warm from the oven. Toppings, if any, are up to you. That part is completely optional, but don’t forget to use the milk wash before putting them in the oven. That helps give them their golden brown color. Enjoy!
BRIOCHE ROLLS
Ingredients:
- 1 Cup Whole Milk, heated to about 110°
- ¼ Cup Granulated Sugar
- 3 Tsp. Active Dry Yeast
- 3 Cups Bread Flour (All-purpose flour is also fine to use, the ‘crumb’ of the finished product will be slightly different.)
- 3 Eggs, room temperature
- 7 Tbsp. Unsalted Butter, melted
- Pinch of Salt
- 1 Tbsp. Milk (for brushing the tops)
- Sesame/Poppy/Caraway Seeds (optional)
Instructions:
In a large bowl, or bowl of a stand mixer, combine the warm (110°) milk with yeast, sugar, and 1 cup of flour. Whisk them together until combined. Cover the bowl with a towel and set aside in a warm place for about 30 minutes. (Since my house is usually cold in the winter, I turn my oven on just until warm, then turn it off, and leave the bowl on the stove top.)
In a separate bowl, whisk the eggs. Melt your butter in the microwave or on the stove top. Once the yeast mixture has set for 30 minutes, add the salt, eggs and melted butter and whisk. Whisk in the remaining flour a little at a time. (You may need up to another ½ cup of flour, depending on weather conditions and the brand of flour. You’re looking for a slightly sticky dough.)
Knead the dough by hand or in your stand mixture, with a dough hook attachment, until it becomes elastic, scraping down the bowl as needed (about 10-15 minutes). The dough should be slightly ‘sticky’ but not stick to your hands.)- Cover the dough with a towel and let it rise for about an hour.
- Divide the dough into 8-12 pieces (depending on the size roll you prefer…I made 8). Form a flattened round shape out of each piece.
- Place the shaped dough pieces on a parchment lined baking sheet. Cover them with a towel and allow them to rise for 30 minutes.
- Brush the rolls with the tablespoon of milk. Sprinkle them with whatever seeds you care to (optional). Bake them in a preheated 350° oven for about 25 minutes, or until they are golden brown. Enjoy!
