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Sourdough brioche buns - recipe feature image

Sourdough Brioche Buns

These buttery sourdough rolls are perfect on their own, even better slathered in butter and jam! You can shape them in so many ways ... perfect for hamburgers and hotdogs!
4.38 from 35 votes
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Prep Time 1 hour
Cook Time 15 minutes
Fermentation Time 12 hours
Course Bread
Cuisine American, French
Servings 12 buns
Calories 284 kcal

Equipment

  • Stand Mixer
  • Mixing Bowl

Ingredients
  

  • 100 g Sourdough Starter fed and bubbly
  • 540 g Bread Flour
  • 2 Eggs around 45g each, room temp
  • 120 g Salted Butter soft
  • 200 g Milk whole milk
  • 50 g Sugar
  • 10 g Salt

Toppings

  • 1 Egg plus 1 tbsp water to use as egg wash
  • Butter extra for brushing after baked

Instructions
 

  • Warm milk to around 37C (you don't want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.
  • Now add the sourdough starter, flour and eggs to the bowl. Mix into a rough dough and let it sit for around 30 minutes.
  • Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.
    Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes.
  • Once the dough is silky and elastic (it can be slightly sticky but you should be able to pull a window pane). It should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside.
  • Once the dough has risen a bit (it doesn't have to double, 50% rise is ok in this instance) you'll need to shape the brioche dough into buns or rolls.
  • Turn the dough onto the counter and divide into equal portions. I have used 50g portions for these buns, but you can decide to use whatever portion you'd like.
    shape sourdough brioche buns into balls.
  • Use the instructions in the post above for shaping (you can make braided buns, round burger buns, hot dog buns etc).
  • Place the buns onto a baking tray lined with parchment paper and allow them to proof. Cover them with plastic wrap and place them on the counter to get all puffy.
  • Once the buns are puffy, it's time to bake them.
  • Preheat the oven to 180C.
  • While the oven is preheating, mix an egg with 1 tablespoon of water and brush the buns generously with this egg wash.
    applying egg wash to sourdough brioche buns
  • Bake the buns for around 15 minutes or until they are golden brown. Cooking time will depend on your specific oven (you might need to increase the temp or time accordingly).
  • Once they are out of the oven, brush them with lashings of butter and allow to cool.
    applying butter to sourdough brioche buns

Notes

Bulk Fermentation Time - Please remember that like any sourdough, the bulk fermentation and proofing times will be specific to you. They depend on the strength of your starter and the temperature of your kitchen/home. I do not specify specific times for this reason.
You can find all my best tips for kneading and working with sourdough brioche dough here.

Nutrition

Serving: 50gCalories: 284kcalCarbohydrates: 39gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgSodium: 418mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 337IUCalcium: 34mgIron: 1mg
Keyword Sourdough Bread, Sourdough Rolls, Thermomix Sourdough
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