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.
3Large Eggs + 1 large Egg yolk, white reserved for wash
½cup (8tbsp)Unsalted Butter, at room temperature
For the Egg Wash:
1Large Egg white (reserved from above)
Cut the cheese into chunks. Place the flour and cheese into the food processor, process until the cheese is finely ground and no big pieces remain.
In the bowl of a stand mixer, combine the flour and cheese mixture with the remaining ingredients, mix and knead until a smooth dough forms. This will take quite a bit of time, about 20 minutes, so be patient.
Form the dough into a ball, place it in a greased bowl and let rise for 1 hour.
Refrigerate the dough covered overnight. This will help in shaping the buns.
Next day, take the dough out of the fridge about 1 hour before you want to shape the buns.
Divide the dough into 10 large buns or 20 smallish buns.
Shape each piece into a ball. The dough is more like play-doh and less like dough. Place the balls onto a parchment lined baking sheet, leaving space between them. Flatten them out by using a measuring cup or other flat surface.
Cover the buns and let them rise until they are very puffy. This might take about 3~4 hours, depending on how warm your house is.
Preheat the oven to 350°F.
Whisk the egg white with the water until foamy. Brush the buns with the egg wash.
Bake the buns for 25~30 minutes. Tent the buns loosely with foil if they start to brown too quickly. The buns have to be golden brown and if a instant read thermometer inserted into the center reads about 190°F.
Remove the buns from the oven, cool them on a rack.