No-Knead Brioche Buns (Print Version)
# Ingredients:
→ Dough
01 -
4 cups (512 g) all-purpose or bread flour
02 -
2 teaspoons (10 g) kosher salt
03 -
2 teaspoons (8 g) instant yeast
04 -
2 tablespoons (28 g) sugar
05 -
1 1/3 cups (300 g) cold water
06 -
1 egg
07 -
1/3 cup (78 g) milk
08 -
4 tablespoons (57 g) butter
→ Finishing
09 -
1 egg beaten with 1 tablespoon water (for egg wash)
10 -
Olive oil for coating dough
# Instructions:
01 -
Whisk together the flour, salt, yeast, and sugar in a large mixing bowl.
02 -
In a medium bowl, whisk together the cold water and egg. Heat the milk and butter together until the butter is completely melted.
03 -
Pour the hot milk-butter mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add this to the flour bowl and stir with a spatula until you have a sticky dough ball.
04 -
Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming during the rising process.
05 -
Cover bowl and let rise in a warm area for 2 to 3 hours or until doubled in size. Alternatively, place the bowl in the refrigerator immediately and let it rise overnight or for 12 to 18 hours.
06 -
Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (for perfectly even rolls, use a scale: about 128 g each for 8 rolls or 102 g for 10 rolls).
07 -
Using as much flour as necessary to prevent sticking, roll each portion into a ball, and place on a parchment-lined sheet pan with space between each roll.
08 -
Let the shaped rolls rise until they puff up and feel light to touch, approximately 30-45 minutes.
09 -
Preheat the oven to 425°F (220°C). Brush rolls with egg wash. Bake for 15 to 20 minutes or until golden brown all around.
10 -
Transfer rolls to a wire rack to cool completely before serving.
# Notes:
01 -
If using active dry yeast instead of instant, dissolve it in the lukewarm liquid before adding to dry ingredients.
02 -
If refrigerating the dough overnight, you can deflate and shape it directly from the refrigerator without bringing to room temperature first.
03 -
For even baking, use a large sheet pan that can accommodate all rolls with adequate spacing.