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Ingredients
- 3.5 cups bread flour
- 2.25 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 1.5 teaspoons salt
- 3 large eggs, room temperature
- 0.25 cup warm milk
- 8 tablespoons unsalted butter, softened
- 1 egg beaten with 1 tablespoon milk for egg wash
- Sesame seeds for topping
Before you start
Equipment You'll Need
- Large mixing bowl
- Wooden spoon
- Kitchen scale
- Plastic wrap
- Parchment paper
- 2 baking sheets
- Pastry brush
- Wire cooling racks
- Instant-read thermometer
Safety Tips & Important Notes
Follow these for best results and safety.
- Ensure butter is properly softened but not melted for best incorporation
- The dough will be sticky after adding butter - this is normal for brioche
- Room temperature eggs mix more easily and create better texture
- Don't over-proof the second rise or buns may collapse
- Internal temperature should reach 190°F for fully baked buns
Instructions
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In a large mixing bowl, whisk together flour, yeast, sugar, and salt.
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In a separate bowl, whisk together the 3 eggs and warm milk until combined.
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Add the egg mixture to the flour mixture and mix with a wooden spoon until a shaggy dough forms.
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Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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Gradually work in the softened butter, kneading until fully incorporated and dough is smooth and slightly sticky.
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Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours until doubled in size.
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Punch down dough and divide into 8 equal portions, about 3 oz each.
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Shape each portion into a smooth ball by tucking edges underneath and rolling on an unfloured surface.
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Place shaped buns on parchment-lined baking sheets, spacing 3 inches apart.
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Cover loosely with plastic wrap and let rise for 1-1.5 hours until nearly doubled and springs back slowly when gently pressed.
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Preheat oven to 375°F during the last 15 minutes of rising.
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Brush tops gently with egg wash and sprinkle with sesame seeds.
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Bake for 18-22 minutes until deep golden brown and internal temperature reaches 190°F.
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Cool on wire racks for at least 30 minutes before slicing.
Chef's notes
Buns can be made 1 day ahead and stored covered at room temperature
Freeze baked buns for up to 3 months, thaw at room temperature
For extra richness, substitute 2 tablespoons of milk with heavy cream
Slice horizontally when completely cool for best results
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