Side Dishes
Brioche Slider Buns
Complement any slider recipe with homemade brioche buns. The eggy, buttery dough makes for rich flavor and texture that rounds out the already decadent sandwiches.
Ingredients
WHISK:
COMBINE:
WHISK:
BRUSH:
Test Kitchen Tip
The dough will be tacky, but if it seems too wet or sticky, add a bit more flour, 1 tablespoon at a time.
Instructions
Whisk together butter and 3 eggs in the bowl of a stand mixer on low speed until combined, then whisk in milk.
Combine water, sugar, and yeast in a small bowl; set aside until foamy, 5 minutes.
Whisk together flour, sugar, and salt until combined.
Add yeast and flour mixtures to butter mixture and knead on low speed with a dough hook until dough is smooth and elastic, about 15 minutes. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, 1½–2 hours, or refrigerate overnight.
Punch down dough to release air, then divide into 1-oz. portions using a bench knife. Shape dough into balls and place on parchmentlined baking sheets. Cover buns with plastic wrap and let rise until doubled, 1½ hours (or longer if you refrigerated the dough).
Preheat oven to 350°.
Brush tops and sides of dough balls with egg wash; bake until golden brown, about 20 minutes. Let buns cool before slicing.
The butter and egg mixture will still be lumpy and look curdled after whisking — that’s OK.
Cut the dough with a bench knife. Tearing it breaks the gluten strands in the dough, causing dense buns.
To form a taut surface, hold a ball of dough in your palm, pull the sides up, and pinch the bottoms to close.
Nutritional Facts
Nutritional Facts
Per bun
Calories: 97
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 30mg 10%
Sodium 97mg 4%
Carbs 12g 4%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.