Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They’re also amazing dunked in stews or soups.
Brioche is one of my favorite yeasted breads. I often buy it pre-made to use for french toast or bread pudding, but making it from scratch is something that I recommend every home baker try at least once. Yes, it’s a bit time consuming but it’s really not complicated. And if you love bread, I promise you there is nothing quite like hot brioche, fresh out of the oven.
These cheddar brioche buns have so much potential. Use them as the bread for a grilled cheese sandwich. Or as the bun for a cheeseburger. Dunk them in chili (which is what we did). Heck, eat them plain (I did that, too).
I recommend making 8 buns for burgers and sandwiches (the size seen in the photos) or 12 buns for dinner rolls. Keep in mind when you’re rolling out the dough that it will continue to rise in the oven. I was fairly conservative with the cheese but you can push the quantity a good amount without having the buns lose their structure. Just make sure the cheese is contained within the dough as much as possible.
Cheddar Brioche Buns
- 11 1/2 ounces all-purpose flour (approximately 2 3/4 cups)
- 1 1/4 ounces nonfat dry milk (1/4 cup)
- 1 1/4 ounces granulated sugar (3 tablespoons)
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons instant yeast
- 3 large eggs
- 1 large egg yolk
- 1/4 cup lukewarm water
- 5 ounces unsalted butter, room temperature
- 1/2 cup cheddar cheese, grated (or more as needed)
- 1 large egg + 1 tablespoon water, whisked (for egg wash)
- coarse sea salt
- Add the flour, dry milk, sugar, salt and instant yeast to the bowl of a stand mixer and briefly whisk together. Add the 3 eggs, yolk, water and butter. Use the dough attachment to kneed the ingredients together on low speed for 20 minutes. Turn the speed up to medium and mix for another 2-3 minutes.
- Place the dough in an oiled bowl (if the dough is too sticky to handle, some vegetable oil on the hands works wonders). Cover with a kitchen towel and allow the dough to rise for 1 hour, then place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).
- Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.
- Divide the dough into 8-12 even pieces (8 pieces will yield hamburger/sandwich sized buns, 12 will yield dinner rolls). Stretch out one piece and add a spoonful of cheese to the center (For 8 buns, I added 2-3 teaspoons of cheddar per bun). Fold the dough around the cheese for a cheese-filled center. Alternately, kneed the cheese into the dough so that it's more evenly distributed. After shaping the bun, poke any large bits of visible cheese back into the dough. It won't hurt the bun if cheese is visible but it might create dark spots in the final product.
- Place the buns on the prepared sheet, cover loosely and allow to rise for an additional 3 hours. Preheat the oven to 375 degrees F. Brush the egg wash liberally on top of each bun and sprinkle coarse sea salt on top.
- Bake the buns for 25-30 minutes, or until they're a deep golden brown on top and register 190 degrees F in the center with an instant read thermometer.
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