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Homemade Honey Butter Brioche Buns

Soft, sweet and fluffy brioche buns with honey butter rolled into the buns and served warm with a honey butter spread. 
5 from 1 vote
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Prep Time 2 hours 10 minutes
Cook Time 50 minutes
Course Dinner, Side Dish
Cuisine American
Servings 16 servings
Calories 266 kcal

Equipment

Ingredients
  

For the Dough

  • 7-7 ¾ cup bread flour
  • 1 packet instant yeast equivalent to 3 teaspoon if you do not have the packets
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 3 eggs whisked
  • 2 tablespoon honey
  • 2 cups warm water 110 degrees
  • 4 tablespoon butter softened

For the Honey Butter

  • 8 tablespoon butter softened
  • 2 tablespoon honey

For the Egg wash

  • 2 eggs whisked
  • ¼ cup water

Instructions
 

  • In your stand mixer, combine bread flour, instant yeast, salt and sugar.  Mix until combined. 
  • In a small bowl, whisk the eggs and add in the honey.  Whisk the honey into the eggs until combined. 
  • Measure your water and make sure it is at the proper temperature (110 degrees).
  • Add egg and honey mixture, water and softened butter to the stand mixer.
  • Turn the mixer on and mix using the dough hook.
  • If your dough is too wet, add flour as necessary.  When your dough starts to firm but is still a little sticky, remove from the mixer.
  • Place the dough in a large mixing bowl coated with olive oil.  Allow the dough to rest until it doubles in size.  This should take 45 minutes to an hour.
  • Grease your bread pan or line it with parchment paper.
  • Once the dough has doubled in size, punch down the center of the dough with your fist and then remove the dough from the bowl onto  your counter that has been coated in flour. 
  • Cut your dough in half and roll out one half of your dough until it is about ½ inch thick.  You want to try and roll your dough into the shape of a rectangle the best you can.
  • In a small bowl, mix the rest of the softened butter with honey.  Using a rubber spatula, spread half of the honey butter on the surface of the dough.
  • Starting at the end closest to you, roll up the dough with the butter on the inside until you get a long roll.
  • Cut the roll into 8 equal sections.
  • Complete these steps for the other half of the dough.
  • Taking each section of your rolled dough, pinch in the sides where you can see the rolls.  You want to pinch it down towards the bottom so the seems meet at the bottom and the top is smooth.  Your dough will be in ball form at this point.
  • Place each ball into the bread pans.  They will be touching each other.  You will be able to fit 8 rolls in each pan. 
  • Preheat your oven to 450 degrees.
  • Let the rolls rest in a warm environment another 20-30 minutes so they can rise one more time. 
  • Make an egg wash with eggs and water. Using a basting brush, brush the tops of the rolls with the egg wash.
  • Place the rolls in the oven uncovered.  Bake for 20 minutes at 450 degrees.
  • After 20 minutes, drop the temperature to 350 degrees and bake another 25-30 minutes.
  • Serve warm with extra honey butter.

Notes

Save rolls by wrapping them in tin foil and placing on the counter.  Rolls will be freshest the first two days.

Nutrition

Serving: 1rollCalories: 266kcalCarbohydrates: 50gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 52mgSodium: 107mgPotassium: 99mgFiber: 2gSugar: 6gVitamin A: 93IUCalcium: 31mgIron: 1mg
Keyword bread, brioche, dinner roll, roll, side, side dish
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