Small Batch Sourdough Brioche Buns

 

These little brioche buns are rich and buttery. You can use them however you'd like, from little sandwich rolls to dinner rolls to filling them for a dessert. The dough may seem a little dry at first, but once the butter is fully incorporated, it works into a nice, soft, cohesive dough. This is a small batch. It makes eight small buns or four large buns and is easily doubled for a larger batch.

Ingredients:

50 grams lukewarm milk

100 grams sourdough starter

2 eggs room temp.

30 grams sugar

5 grams salt

1 stick unsalted butter room temp.

1 egg plus one tbsp water for an egg wash

Directions:

1. In the bowl of a stand mixer, whisk together the milk, sourdough starter, eggs, and sugar until fully combined.
2. Sift in your flour and salt and mix just until there is no more dry flour.
3. With the mixer on low start adding your soft butter, one tablespoon at a time, allowing each tablespoon to mix for a few seconds before adding the next. 
4. Once all the butter is incorporated, cover the dough and let it rest for 30 minutes.
5. After a thirty minute rest, mix it again on low speed for 5-10 minutes, or until it passes the window pane test (pull up a small piece of dough and see if it stretches thin enough to see through it without tearing).
   
   
   
6. Cover the dough and allow it to bulk ferment until it doubles in size. This took about six hours for me. 
7. Once your dough doubles in size, turn it out onto a lightly floured surface and divide it into eight equal size pieces. 
8. To shape each portion of dough, pull each side into the center. Turn it over so its seam side down and pull it against the counter or against one of your palms to create tension and a nice round shape.
   
   
   
9. Place each shaped bun on a sheet pan, cover and let them rise again until they have risen about 50% of their original size. This took about two hours for me. 
10. When ready to bake, preheat your oven to 350 and make your egg wash.
11. Combine one egg and 1 tbsp of water and whisk to combine. Brush a very light layer of egg wash over the top of each bun.
    
    
    
12. Bake for 20-25 minutes or until lightly golden on top.