Mini Brioche Buns

4.34 from 3 votes

Mini Brioche Buns are the perfect soft, slightly sweet bun recipe for burgers or sandwiches of any size. These are buttery and delicious, and even YOU can make them!

Course Sandwich, Side Dish

Cuisine American

Keyword brioche hamburger buns, mini brioche buns

Prep Time 30

Cook Time 15

Resting Time 45

Total Time 1 35

Servings slider buns

Calories 132kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon yeast
1/4 cup sugar
1 2/3 cups 2% milk - warmed to 100 degrees F
2 large eggs - beaten
3 teaspoons kosher salt
1/3 cup all-purpose flour
4 3/4 cups bread flour - or to right consistency
6 Tablespoons unsalted butter - cut into cubes and softened to room temperature
egg wash and sesame seeds - add before baking

Instructions

In a mixing bowl, combine yeast, sugar, and warm milk. Stir and let the mixture sit for about 15 minutes. Once the yeast is activated, you will see lots of bubbles.
1 Tablespoon yeast, 1/4 cup sugar, 1 2/3 cups 2% milk
Crack the eggs into a small bowl, and whisk. Pour into yeast mixture and combine.
2 large eggs
In your standing mixer, combine the all-purpose flour, 4 cups of the bread flour, and salt. Add in softened butter, and start mixer to combine.
1/3 cup all-purpose flour, 4 3/4 cups bread flour, 3 teaspoons kosher salt, 6 Tablespoons unsalted butter
Add in the yeast mixture, and using dough hook, start mixer. Gradually add in more flour, until the dough starts to pull away from the sides of the mixer. The dough should be easy to handle but yet slightly sticky.
Grease a large bowl with canola oil, and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen.
Let the dough rise until doubled in size. The time it takes for the rise will depend on where you live and the temperature of your home.
Using a baking mat or cutting board, spread a bit of oil to use to form slider buns (about 48-50 grams each). Slice off small sections of dough, and using your hands and the oiled surface, form them into small balls and place them on prepared baking sheets. Cover with a towel and let rise again, about 20-30 minutes.
Preheat oven to 350 degrees. Brush the egg wash on the top of the buns, and then sprinkle with sesame seeds.
egg wash and sesame seeds
Bake for approximately 13-15 minutes, or until the bottoms and tops are slightly browned. Remove and let cool on wire cooling racks.

Notes

1. Using warm milk will activate the yeast mixture. This will take about 10-15 minutes, or until you see the foam and bubbles on top.
2. Add flour until you get the right consistency. It should be slightly sticky, but easy to handle.
3. The dough will rise at different rates each time you make it, depending on the temperature/humidity inside and outside your home.
4. Different climates also affect how fast your dough rises. In Texas, my dough rises pretty quickly due to more heat and humidity.
5. The egg wash makes these rolls nice and shiny on top.

Nutrition