Overnight Homemade Brioche Buns
Make soft, rich Homemade Brioche Buns using melted butter and an overnight refrigerator rise. Perfect for breakfast sandwiches, burgers, or sliders.
Servings: 8 buns
Calories: 350kcal
Ingredients
- 3 ¾ cups all-purpose flour plus 1 to 2 tablespoons more if needed
- ¾ teaspoon kosher salt
- 1 ½ teaspoon instant yeast or active dry yeast
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- ¾ cup milk 100 to 110°F
- 3 large eggs room temperature (one reserved for egg wash)
Instructions
- Combine flour, sugar, yeast, and salt in the bowl of your stand mixer. Add melted butter, warm milk, and 2 eggs. Mix with a paddle attachment until combined.
- Switch to your dough hook and knead until smooth and elastic, 7 to 10 minutes, adding an extra 1 to 2 tablespoons of flour if the dough sticks to the sides fo the bowl after 3 minutes.
- Place the dough in a lightly oiled bowl, cover, and refrigerate overnight.
- In the morning, divide dough into 8 pieces, using a kitchen scale if possible. Shape each into a ball and place on a parchment-lined baking sheet. Lay another sheet of parchment paper on top and cover with another sheet pan to encourage the funds to rise out rather than up.
- Cover and let rise for 30 to 45 minutes while preheating oven to 375°F.
- Brush with egg wash consisting of a beaten egg mixed with 1 tablespoon of water. Bake 18 to 20 minutes or until golden brown.
- Cool on a wire rack before slicing.
Video
Notes
Notes
Transfer the dough to a lightly floured surface and begin kneading by pressing the dough forward with the heel of your hand, then folding it back over itself and turning it a quarter turn. Continue this push-fold-turn rhythm until the dough feels smooth, elastic, and only slightly tacky, about 8 to 10 minutes. If it sticks too much, dust the surface lightly with flour, but try not to add too much or you’ll lose that soft brioche texture. When the dough forms a smooth, round ball and bounces back when gently pressed, it’s ready for its overnight rise.
- Makes 8 buns perfect for breakfast sandwiches or 6 larger hamburger buns. Can also make 12 slider sized rolls.
- Use warm milk and room temperature eggs for best results.
- Add only a small amount of flour if the dough feels sticky.
- Do not skip the overnight chill; it improves flavor and makes shaping easier.
- Store at room temperature for 2 days or freeze for up to 3 months.
Transfer the dough to a lightly floured surface and begin kneading by pressing the dough forward with the heel of your hand, then folding it back over itself and turning it a quarter turn. Continue this push-fold-turn rhythm until the dough feels smooth, elastic, and only slightly tacky, about 8 to 10 minutes. If it sticks too much, dust the surface lightly with flour, but try not to add too much or you’ll lose that soft brioche texture. When the dough forms a smooth, round ball and bounces back when gently pressed, it’s ready for its overnight rise.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 253mg | Potassium: 122mg | Fiber: 2g | Sugar: 8g | Vitamin A: 389IU | Calcium: 49mg | Iron: 3mg
