Brioche Buns Super soft and Fluffy

Brioche Buns — Super Soft and Fluffy

Presenter: Rick (welcome back, “I’m Rick”)

Note: Many ingredient amounts are not specified in the video; the recipe is presented with several unspecified quantities (see Ingredients).

Yield

• Makes 12 rolls (6 per tray when baking)

Ingredients (as spoken)

• Milk (amount not specified)
• Sugar (mixed into milk to feed yeast; amount not specified)
• Yeast (added to milk + sugar to bloom)
• Bread flour + all‑purpose flour (used together; proportions not specified)
• Salt (to flour; amount not specified)
• Eggs: 4 eggs (plus 1 reserved/extra for egg wash)
• Softened butter (amount not specified; added into dough)
• Oil (for hands/bowl) — butter can be used instead to keep the “butter theme”
• Egg (for egg wash) + a little water to thin
• Sesame seeds (optional, for topping)

Equipment & preparation

• Stand mixer with dough hook (use low speed; do not go above speed 2)
• Mixing bowl, plastic bag or plastic wrap (to cover for proofing)
• Work surface with flour, pizza cutter or knife (to divide dough)
• Baking tray(s) lined with parchment
• Pastry brush (for egg wash)
• Oven or air fryer (Rick uses an air fryer oven at 160°C)
• Cooling rack

Method — step‑by‑step

1. Bloom the yeast Combine milk with sugar, stir, add yeast and leave to bloom until active (visual cue: it blooms). Set aside.

2. Mix dry ingredients Combine bread flour, all‑purpose flour and salt in a bowl.

3. Beat eggs Lightly beat the 4 eggs.

4. Combine wet and dry Add the milk + yeast mixture and beaten eggs to the flour, then add the softened butter.

5. Mix / knead Attach the dough hook and knead on low (no higher than speed 2) for about 6–6½ minutes. The dough should be tacky/sticky but not overly sticking to the bowl.

6. Transfer & oil bowl Remove the dough hook, oil your hands and the bowl (or use butter). Turn dough to coat and oil the surface; cover with a plastic bag or wrap.

7. First rise (bulk proof) Leave covered for about 1 hour (until risen).

8. Divide dough Turn dough onto a floured surface, flatten, then divide into pieces — Rick cuts into 12 pieces (uses a pizza cutter). Exact equality is not critical.

9. Shape rolls Pull sides into the centre and roll into balls. Technique: push forward and pull back with your fingers while rolling, finishing with a small twist to seal. Place shaped rolls on parchment-lined trays (six per tray).

10. Second rise (proof after shaping) Cover with plastic and let rise for up to ~40 minutes.

11. Egg wash & seeds Beat the reserved egg with a splash of water to thin; brush evenly over rolls (include sides to avoid streaky coloration). Sprinkle sesame seeds if desired.

12. Bake (air fryer / oven) Rick uses an air fryer set to 160°C and bakes one tray at a time. He set 20 minutes but removed when done at ~16 minutes (visual cue: deep brown sheen from egg wash). If using a conventional oven, use similar visual cues for doneness.

13. Cool Remove from oven, place on a cooling rack, allow to cool slightly before slicing.

Timings & key cues

• Knead: ~6–6½ minutes (low mixer speed)
• First rise (bulk): ~1 hour
• Divide into: 12 rolls (6 per tray)
• Second rise (proof after shaping): ~40 minutes
• Bake (air fryer at 160°C): set 20 minutes, pulled at ~16 minutes when rolls have a deep brown sheen from the egg wash

Chef tips & techniques

• Bloom the yeast in milk with sugar first — sugar helps yeast activity.
• Keep mixer speed low (≤ 2) while kneading to protect gluten structure and avoid overheating.
• Expect a tacky/sticky dough — that’s normal for enriched brioche. Don’t overflour or panic.
• Oil or butter the bowl and your hands to handle sticky dough more easily.
• Shaping technique: push/pull with fingers and finish with a twist to create smooth rolls — this is faster and more consistent than “wrist-rolling.”
• Divide dough roughly; exact equality is not critical for burger buns.
• Thin the egg wash with a little water for a great sheen and even browning. Brush down the sides to avoid streaks.
• Bake one tray at a time in an air fryer if necessary; watch for the visual cue (deep brown sheen) and pull when done.

Common mistakes / troubleshooting

• Do not run the mixer too fast.
• Expect sticky dough — avoid adding too much extra flour.
• Uneven cuts/shapes are acceptable for buns (they’re not delicate pastries).
• If the egg wash is not applied to the sides, you may get streaky coloring.

Serving & plating suggestions

• Use as hamburger buns, sandwich rolls, or simply split and slather with fresh butter.
• Can be grilled, pan‑seared with butter, or toasted.
• Sesame seeds provide a classic burger-bun look.

Variations

• Coat the bowl with butter instead of oil for extra richness.
• Use the rolls as burger buns or transform into toasted/grilled rolls.

Sources / Presenter

• Presenter: Rick (channel/video host). No external sources referenced in the subtitles.