A light brioche recipe perfect for pulled pork
- 1 cup warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 ½ tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 1 ½ teaspoons salt
- 2 ½ tablespoons unsalted butter (softened)
- In a glass measuring cup, whisk the water, milk, yeast and sugar. Set aside to activate the yeast, about 5 minutes.
- Beat one egg and set aside.
- In a bowl of a stand mixer, whisk flours with salt. Add butter. Using your fingers, rub int the butter to pea sized. Connect the bowl to stand mixer and fit with dough hook. On the lowest speed stir in yeast mixture and beaten egg until a dough forms. Increase speed on mixer to medium and knead the dough until it begins to form a ball and pull away from the sides of the bowl, about 10-15 minutes. The dough should be less sticky and be able to hold it’s shape in the next step.
- On a clean counter, scrape the dough out of the bowl taking care to get all of the dough out of the bowl. Shape the dough into a ball and return it to the bowl. Cover and let rise in a warm place, with no drafts, for 90 minutes or doubled in size.
- Line a baking sheet with parchment paper.
- Using dough scraper, divide dough into 8-10 equal parts. Shape each piece into a ball, taking care to not completely deflate the dough. Place the buns 3 inches apart on the baking sheet. Cover with a kitchen towel and let rise in a warm place (at least 70 degrees) for 1 to 2 hours.
- 20 minutes before you are ready to bake, arrange the racks in the oven to have one rack on the middle level and one on the bottom level. Fill a 9×13 inch baking pan with water and place it on the bottom rack. Preheat the oven to 400ºF.
- Whisk the remaining egg and brush each roll with egg wash right before putting them in the oven.
- Bake the rolls for 15-20 minutes. Transfer rolls immediately to a wire rack to cool.