Mini Brioche Slider Buns

Name: Mini Brioche Slider Buns
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 29
Ingredients: 1 ⅛ cup (10oz or 278g) whole milk; ½ cup (1 stick or 113g) unsalted butter, cut into small pieces; 4 ½ teaspoons (15g) instant yeast; 4 ⅓ cup (608g) all-purpose flour; 2 ½ Tablespoons (30g) granulated sugar; 1 ½ teaspoons (9g) salt; 3 large eggs; egg wash: 1 large egg beaten with 1 Tablespoon water; Add the flour, sugar, and salt to the bowl. Mix on low speed just until most of the flour is incorporated. Add the eggs then mix on medium-high speed for about 5 minutes, or until the dough is very smooth and has pulled away from the sides of the bowl. Scrape the sides and bottom of the bowl a couple of times during the process.; Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 - 1 ½ hours.; Line 2 baking sheets with parchment paper or silicone mats. Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.; Allow the buns to cool completely before slicing. Enjoy!; Shaping: See notes in the post above for more detailed instructions on how to shape the buns.; Storing: The baked buns can be stored at room temperature and are best enjoyed within 2 days.; Freezing: Wrap the buns in plastic wrap and put them in a ziploc freezer bag and they will keep up to 3 months in the freezer.; In a small saucepan, add the milk and butter and heat on low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.; Using a bowl scraper or a knife, divide the dough into 29 equal pieces, using a scale to weigh each one to about 40 grams.; Loosely cover with the baking sheets with plastic wrap and allow to rise in a warm spot until doubled in size, about 45 minutes to 1 hour.

30 mins prepServes 29

You will be addicted to these buttery, golden Mini Brioche Slider Buns as soon as they hit your mouth. They have a fluffy and delicate texture that makes them the perfect bun for a slider or sandwich or just enjoyed all on their own.

29 servings

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Instructions

Shaping: See notes in the post above for more detailed instructions on how to shape the buns.

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Recipe Yield: This recipe makes about 29 mini slider buns when weighed at 40 grams each. For larger, more traditional-sized buns, you can divide the dough into 90-95 gram pieces which should give you about 12 large buns.

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Storing: The baked buns can be stored at room temperature and are best enjoyed within 2 days.

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‍Freezing: Wrap the buns in plastic wrap and put them in a ziploc freezer bag and they will keep up to 3 months in the freezer.

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Mini Brioche Slider Buns

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