garlic cheddar brioche buns

It’s Friiiiiday, Friiiiiday, gotta get down on…

Ahem. Friday.

But seriously, I could not be more ready for the weekend. The weather here might not say so but it IS springtime, dangit, and we’re planning on living it up for dinner at least once this weekend by grilling. This is about as exciting as our life gets right now, you guys, as we wait for baby to arrive (then life will REALLY get exciting… gah). I am slowly narrowing the radius for acceptable driving distances from our house/the hospital each and every day. As the husband so aptly put it, “It’s like we’re living in The Truman Show.”

Well hey, as long as there are burgers on garlic cheddar brioche buns to be had inside the bubble, I’m cool with it.

These rolls, with their perfect softness and flakiness and garlic-cheddar flavors, are perfect for burgers, but also as a side to, well, basically anything and everything. Breakfast sandwich? You bet. A riff on a BLT? YUP. Dipping mechanism into warm chili? Yes, please. You get the idea.

Happy baking and happy weekend, friends!

Garlic Cheddar Brioche Buns
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 12 buns
 
Ingredients
  • 2¾ cups all-purpose or bread flour, plus more for kneading
  • ¼ cup nonfat dry milk powder
  • 3 tablespoons granulated sugar
  • 1½ tablespoons instant yeast
  • 3 eggs
  • 1 egg yolk
  • ¼ cup warm water (about 115 degrees F), plus more for kneading
  • 10 tablespoons unsalted butter, softened and cut into very small pieces (or grated)
  • 1 cup shredded cheddar cheese
  • 2 teaspoons minced garlic
  • 1½ teaspoons salt
  • 1 egg, beaten with below amount of water (for egg wash)
  • 1 tablespoon water
  • coarse sea salt, for topping
Directions
  1. In a large bowl or in the bowl of a stand mixer, whisk together flour, dry milk powder, sugar and yeast. Add eggs, egg yolk, warm water, butter, cheddar cheese, garlic and salt. Using a dough hook, stir ingredients on low speed until just combined.
  2. Increase speed to medium and knead 5 minutes, adding more flour or warm water as needed (no more than a couple tablespoons of each) until dough pulls away from the sides of the bowl and is smooth, elastic and only slightly sticky. Or you can transfer dough to a lightly floured surface and knead by hand for 10 minutes until dough is smooth, elastic and only slightly sticky.
  3. Shape dough into a ball and place in a large, lightly oiled bowl; turn to coat. Cover bowl lightly with plastic wrap. Let dough rise in a warm place for 1½ to 2 hours until doubled.
  4. Line a baking sheet with parchment paper and sprinkle it lightly with flour. Punch down risen dough and divide it into 12 equal pieces. Shape each piece into a ball with a taut, rounded top, then transfer each ball to the prepared baking sheet. Cover lightly with a tea towel or plastic wrap sprayed with cooking spray. Let dough rise for 30 to 40 minutes until nearly doubled.
  5. Heat oven to 375 F. When buns are ready to bake, lightly score the tops with an X using a sharp serrated knife or scissors. Brush the tops with egg wash (egg beaten with water), then sprinkle with salt, if desired. Bake 25 to 30 minutes until buns are puffed and golden brown.
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(Recipe adapted from the lovely Savory Simple)

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