Brioche Buns x6

Here’s a small-batch brioche bread recipe that makes 6 soft, buttery rolls—perfect for breakfast, burgers, or dinner sides.

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🥖 Small-Batch Brioche Rolls (6 rolls)

🧈 Ingredients:

• 1 ¼ cups (160g) all-purpose flour
• 1 tbsp (12g) granulated sugar
• ¼ tsp salt
• 1 tsp (3g) instant yeast (or active dry yeast*)
• 1 large egg, room temp
• 2 tbsp (30ml) milk, lukewarm
• 3 tbsp (42g) unsalted butter, softened and cubed
• 1 egg yolk + 1 tsp water (for egg wash)

If using active dry yeast, bloom it in the warm milk with the sugar for 5–10 minutes first.

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🥣 Instructions:

1. Make the dough:

   • In a bowl, mix flour, sugar, salt, and yeast.
   • Add the egg and lukewarm milk. Stir until combined into a rough dough.
   • Knead by hand or mixer until smooth (about 5–8 mins).
   • Gradually knead in the butter, a few cubes at a time, until fully absorbed and the dough is shiny and elastic (about 10–15 mins more).

2. First rise:

   • Shape into a ball, place in a greased bowl, cover, and let rise at room temp until doubled (1.5 to 2 hours).

3. Shape the rolls:

   • Punch down dough, divide into 6 equal pieces.
   • Roll each piece into a smooth ball and place on a parchment-lined baking sheet or in a 6-cup muffin tin.

4. Second rise:

   • Cover loosely and let rise again until puffy (45–60 mins).

5. Bake:

   • Preheat oven to 375°F (190°C).
   • Brush tops with egg wash.
   • Bake for 15–18 minutes, or until golden brown and the tops sound hollow when tapped.

6. Cool:

   • Let cool slightly before serving warm. Store leftovers in an airtight container.

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