Brioche Slider Buns

Miniature brioche buns are perfect for making sliders! An easy no-knead recipe.

📝 Ingredients

• 3 1/3 cups all-purpose flour (453g, or bread flour)
• 1 1/2 teaspoons instant yeast (see recipe note #1)
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 3 tablespoons butter (see recipe note #2)
• 3 tablespoons milk
• 1 cup lukewarm water
• 2 large eggs (divided (one for egg wash before baking - see recipe note #6))

👨‍🍳 Instructions

1. 1In a large bowl, whisk together flour, yeast, sugar, and salt.
2. 2In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
3. 3In a medium bowl, whisk together warm water and one egg (recipe note #6). Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size (recipe note #3). Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture - recipe note #4).
4. 4Line a baking sheet with parchment paper.
5. 5Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle. With a dough scraper, divide dough into 18 equal pieces (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
6. 6When ready to bake, preheat oven to 400˚F.
7. 7Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake 12-15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely.