Cheese Brioche Buns are buttery and delicious. Great as sandwich buns or as dinner rolls.
December is here and it’s time for Bake-a-thon 2017. Valli is our organizer and as a group we will be baking all month long — 3 baked goodies per week. So I am starting the baking fun with some Cheese Brioche Buns. I baked these for Thanksgiving last week and they were quite a hit with everyone.
Brioche bread uses a dough that is rich with butter and eggs. This recipe is no different — it has 3 eggs and 1 egg yolk and half cup of butter. I didn’t try to make it eggless or heart healthy because it is Thanksgiving after all 🙂 Also I was making these for family who eats eggs.This recipe for Cheese brioche buns is from King Arthur flour catalog. Usually when grated cheese is added to the recipe, there is speckled appearance to the buns. But in this recipe, the cheese is ground or processed right into the flour dispersing it evenly. So when the buns are baked, there is no tell tale sign of the cheese until you bite into the bun.
Due to the high fat content in the dough, it takes lot longer to knead it. So it would be best to use a stand mixer or a hand mixer to knead the dough. Also the dough needs to rest overnight before shaping them into buns. So plan accordingly.
These cheese brioche buns are best to serve warm. They are soft and have an assertive cheese flavor. They are great as sandwich buns or as dinner rolls. Any leftover rolls can be wrapped right and stored at room temperature for 2~3 days. Just warm them a little before serving.
This is part of the Bake-a-thon 2017.
This goes for the December: Week 1, Cooking from Cookbook Challenge Group.