The Best, Easiest No-Knead Brioche Buns

The Best, Easiest No-Knead Brioche Buns

If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more. To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise. As always: for best results, use a digital scale to weigh the ingredients.  Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.  If using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.  A Fun Variation: After brushing with the buns with the eggwash, sprinkle the buns with seeds or everything bagel seasoning.

Ingredients

  • 4 cups all-purpose or bread flour

    512 g

  • 2 teaspoons kosher salt

    10 g

  • 2 teaspoons instant yeast

    see notes above if using active dry yeast, 8 g

  • 2 tablespoons sugar

    28 g

  • 1 1/3 cups cold water

    or less, see notes above, 300 g

  • 1 egg
  • 1/3 cup milk

    78 g

  • 4 tablespoons butter

    57 g

  • for the egg wash: 1 egg beaten with 1 tablespoon water

Directions

  1. 1

    Whisk together the flour, salt, yeast, and sugar.

  2. 2

    In a medium bowl, whisk together the cold water and the egg.

  3. 3

    Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising. 

  4. 4

    Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.

  5. 5

    Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)

  6. 6

    Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly.  Preheat the oven to 425ºF.

  7. 7

    Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

The Best, Easiest No-Knead Brioche Buns

The Best, Easiest No-Knead Brioche Buns

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