Light Brioche Buns

Bake the buns 13–16 minutes until the tops are deep golden brown. Preheat the oven to about 375°F (190°C). For certainty, an internal temperature of 190–200°F (88–93°C) indicates they're done. If the tops brown too quickly, tent with foil for the last few minutes. Cool on a wire rack a few minutes before serving to let the crumb set.

Yes — brioche benefits from cold fermentation. After mixing and initial development, cover and refrigerate the dough 12–48 hours. Cold proofing improves flavor and makes shaping easier. When ready, shape the buns, let them proof at room temperature until puffy (usually 1–2 hours), brush with egg wash and bake. For a same-day method, complete a warm bulk rise, shape, then proof and bake.

Store cooled buns in an airtight bag or container at room temperature for up to 2 days. For longer storage, wrap individually and freeze up to 3 months. To refresh, thaw and warm in a 325–350°F oven for 8–12 minutes. Refrigeration is possible for 3–5 days but will dry them out faster; briefly warming restores softness.

Dense buns usually come from underproofing, insufficient gluten development, using too much flour, or inactive yeast. Make sure you knead until the dough is smooth and elastic, measure flour by weight, proof until adequately risen and jiggly, and confirm your yeast is active (proof active dry yeast in warm water first). Also ensure butter is fully incorporated and the dough isn’t overheated during mixing.

You can use all-purpose flour, but expect a slightly softer, less structured crumb; knead a little longer and adjust hydration as needed. Whole milk can be swapped for unsweetened plant milks (almond, oat, soy) with modest flavor changes. Replacing eggs or butter will change the recipe fundamentally — for a vegan brioche, follow a specialized vegan-enriched dough recipe using vegan butter and egg replacers rather than a straight swap.

Use soft (not melted) butter cut into small pieces and add one piece at a time on low mixer speed, allowing each piece to fully incorporate before adding more. If the dough becomes warm or greasy, chill the bowl briefly and continue. Proper mixing will yield a smooth, elastic dough; patience and gradual incorporation are key to preventing greasy texture or collapse during proofing.