You can shape dough this into 18 rolls or 2 cinnamon brioches or create something new like air fried doughnuts! - Either way it's an amazingly easy fluffy dough I've made many times without fail.
These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour!
3 ¼ CUP all-purpose flour plus ( up to 1/4 CUP more if needed )
3 TBL sugar
2 packages (1/4-ounce) instant yeast ( 4 1/2 TSP )
⅓ CUP salted butter
1 ¼ CUP buttermilk
1 large egg at room temperature
1 large egg and 1 TSP water whisked ( egg wash )
Preheat oven to 375˚ F. Line baking sheets with parchment paper.
Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine.
Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120˚F.
Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 1/4 cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl.
Transfer dough to a lightly floured work surface and lightly coat with flour. Divide the dough into half. Shape 1 half into 4 to 6 rolls depending on the size you like. Place the dough balls on the baking sheet and cover with a clean tea towel and allow to rise for 20 minutes.
Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface (I like to sprinkle w sea salt)
With the second half of the dough, roll into an 8 by 10 rectangle and spread with soft butter and sprinkle w sugar and cinnamon. Begin rolling the longer side into a spiral, then turn the rolled dough into itself like a snail and tuck the end under itself.
Place it in a 6inch spring foam pan or cake pan lined with parchment cover w tea towel rise for 20 minutes- then brush top w egg wash and sprinkle w sugar.
Place rolls and cinnamon brioche in the preheated oven for 15-18 minutes.
Remove the rolls, reduce heat to 350 and cover top of brioche with a piece of parchment.
Continue to bake the brioche for an additional 20 minutes.