light whole wheat brioche buns

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in preparation for lunch this week, i made light whole wheat brioche buns.  sadly they didn’t work out quite as well as i had hoped.  the plastic wrap that i used to cover the dough for the second rise got stuck on the dough.  then when i took off the plastic wrap, the buns just deflated.  fail.  so they weren’t quite as light and fluffy as they should be.  oh well, lesson learned and i guess this is why these are my baking adventures.

even though they didn’t turn out exactly as i expected, thankfully they are still good enough for sandwiches for lunch.

Light Whole Wheat Brioche Buns

adapted from smittenkitchen

Ingredients

  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2 1/2 tablespoons honey
  • 2 large eggs
  • 2 1/3 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons unsalted butter, softened
  • Sesame seeds (optional)

Directions

  1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
  2. In a large mixing bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs.
  3. Stir in yeast mixture and beaten egg until a dough forms.
  4. Knead dough with dough hook for 8-10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
  5. Shape dough into a ball and place in a lightly greased bowl.  Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  6. Line a baking sheet with parchment paper or a silpat mat.
  7. Divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet.
  8. Allow to rise in a warm place for 1-2 hours (original instructions: Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours).
  9. Set a large shallow pan of water on oven floor.
  10. Preheat oven to 400 degrees with rack in center.
  11. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using.
  12. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.
  13. Transfer to a rack to cool completely.
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