How to make your own brioche buns

"Making these perfectly round, perfectly soft pillowy rolls are easier than you think."

Perfect for burgers these buttery, baked brioche buns work so well with barbecued meat fillings or on their own as a dinner bun with soup in the winter.

Making these perfectly round, perfectly soft pillowy rolls are easier than you think. Here’s how you can make your own at home:

You will need:

Electric Mixer
Dough Hook to use in the mixer
Plastic or reusable wrap
Oven tray, greased
Pastry or basting brush
Sharp knife

260g high grade flour
12g yeast
260ml milk, luke warm

175g Westgold butter, soft
420g high grade flour
50g caster sugar
¾ teaspoon salt
3 eggs, beaten
1 egg, beaten to glaze
Sesame seeds

To make your brioche buns:

Put the first measure of flour and yeast into the bowl of an electric mixer. Pour over the warm milk and stir until combined. Cover the bowl with plastic wrap and leave until doubled and bubbly.

Add the second measure of flour, caster sugar, salt and eggs. Using a dough hook, starting on a low speed, mix until a dough forms.

Add the butter in 4-5 lots until all added. Knead for around 8-10 mins until you have a smooth dough.

Remove dough from the mixer and knead on the bench with your hands and form into a smooth ball. Put back into the bowl and cover with plastic wrap. Leave to prove until doubled in size.

Gently remove dough from the bowl onto a lightly floured bench. Using a sharp knife, cut the dough off into 125g pieces. Roll into a bun shape and gently press to flatten.

Place buns on a greased oven tray. Brush all over with egg wash. Cover loosely with plastic wrap and leave to prove.

When the dough has proved enough, it will feel very soft and bounce back when gently pressed with your finger. Heat the oven to 170 deg C. Very gently brush the buns again with egg wash and sprinkle with sesame seeds. Bake for 20-25 mins.

Cool on a wire rack.

Your dough can keep in the fridge for up to 2 days, or it can be stored in the freezer for up to 3 months. If you don't plan on using or eating it right away you can choose to either refridgerate or freeze the prepared brioche dough at the step before baking, or you can refridgerate/freeze the freshly baked bread.

Makes approximately 6 buns.