Description
A savory brioche bun recipe combining classic buttery brioche dough with roasted garlic and fresh rosemary, resulting in a tender crumb and aromatic flavor perfect as a side dish.
Ingredients
Scale
- 0.5 cup warm milk (120 ml)
- 2.25 teaspoons active dry yeast (7 g)
- 0.25 cup granulated sugar (50 g), divided
- 2.5 cups all-purpose flour (300 g), plus extra for dusting
- 1 teaspoon fine sea salt (5 g)
- 3 large eggs (2 room temperature for dough, 1 for egg wash)
- 0.5 cup unsalted butter (113 g), softened and cubed
- 2 medium garlic heads
- 1 tablespoon olive oil (15 ml)
- 2 tablespoons fresh rosemary (10 g), finely chopped
- 0.5 teaspoon flaky sea salt (2 g), for finishing
Instructions
- Roast the Garlic: Preheat oven to 375°F (190°C). Slice off the top of the garlic heads, drizzle with 1 tsp olive oil, wrap in foil, and roast for 40-50 minutes until soft. Let cool completely, then mash the pulp with a fork.
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, remaining granulated sugar, and fine sea salt. Attach the dough hook.
- Mix the Dough: Add the activated yeast mixture and the 2 room-temperature large eggs to the dry ingredients. Mix on low speed for 2-3 minutes until a shaggy dough forms, then increase to medium-low speed and knead for another 5 minutes.
- Incorporate the Butter: While the mixer runs on medium-low speed, add the softened butter cubes one at a time, incorporating each piece before adding the next (5-7 minutes total). Continue kneading on medium speed for 10-12 minutes until the dough is smooth, elastic, and pulls away from the bowl.
- First Proof: Transfer the smooth dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1.5-2 hours, or until doubled in size.
- Prepare the Filling and Shape Buns: Combine the mashed roasted garlic pulp, remaining olive oil, and finely chopped rosemary. Gently punch down the proofed dough and divide it into 8 equal portions. Roll each portion into an 8×4 inch rectangle. Spread 1.5 teaspoons of the garlic-rosemary paste over each rectangle. Roll into a tight log and cut lengthwise to create two strands.
- Twist and Final Proof: Twist the two strands together to form a bun shape. Arrange the buns on a parchment-lined baking sheet, leaving space between them. Cover loosely and let proof for 45-60 minutes until noticeably puffy.
- Bake the Brioche Buns: Preheat oven to 350°F (175°C). Gently brush the proofed buns with the egg wash. Bake for 18-22 minutes, or until deep golden brown. If browning too quickly, loosely tent with foil.
- Cooling and Serving: Transfer to a wire rack to cool slightly. Sprinkle with flaky sea salt and additional rosemary for garnish before serving warm.
Notes
Store leftover brioche buns in an airtight container for up to 3 days. Ensure the yeast is fresh and active before mixing the dough. If the dough seems sticky during kneading, resist adding extra flour; continue kneading to develop the gluten structure.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun (90 g)
- Calories: 325 calories
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: brioche buns, savory bread, roasted garlic, rosemary, side dish, baking, yeast bread, dinner rolls