Roasted Garlic & Herb Brioche Buns Recipe (with Video)

Prepare and proof the Sweet Levain
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 149 F and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make Roasted Garlic Oil & Roasted Garlic Cloves
1. Combine extra virgin olive oil and peeled garlic cloves in a 9 x 9-inch baking dish
2. Roast at 250 F for 1.5 - 2 hours, until the garlic cloves are golden brown and soft
3. Allow the mixture to cool to room temperature, then separate and reserve the Roasted Garlic Oil and Roasted Garlic Cloves
Make and proof the Main Dough
1. Knead all ingredients except salt and the second portion of oil on low speed for 3 mins
2. Add the salt, and increase the speed to medium-low for 5 mins
3. Increase the speed to medium and very slowly drizzle in the second portion of oil; it will take about 5 minutes to incorporate fully
4. Continue kneading on medium until the dough is smooth, shiny, and unsticks from the bowl, 7 - 10 mins longer
5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test
6. Roughly chop 60 g Roasted Garlic Cloves; finely chop 2 tbsp fresh parsley and 1 tbsp fresh chives
7. Turn the dough onto a clean countertop and top it with the Roasted Garlic Cloves and herbs
8. Stretch and fold the edges of the dough into the center to enclose the ingredients, then press the dough to flatten; rotate the dough 90 degrees and continue this process of stretching, folding, and rotating the dough until the ingredients are evenly distributed; the dough might be a bit stickier than before
9. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil
10. Cover the bowl with plastic and proof at 82 F for 1 - 1.25 hours, until roughly doubled in size; alternatively, the dough can be made the day before and proofed in the fridge overnight, in which case lengthen the second rise by 30 mins
Shape and proof the buns
1. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas
2. Divide the dough into 12 pieces of roughly 91 g each; cover them with plastic while you work
3. Lightly re-flour one portion of your countertop and leave another portion of the counter clean
4. Pre-shape the buns into a ball by placing one piece top side down on the floured portion of the counter; press lightly to flatten it out, then fold each of the edges of the dough into the center, pressing down to seal them in place
5. Turn the piece of dough over onto the clean portion of the counter and cup the dough from underneath with the heels of your palms; press the heels together beneath the dough and move them in opposite directions so that you pinch the seam underneath and rotate the piece of dough; it will become more and more of a ball shape
6. Finally, cup your hand over the ball of dough and rotate it against the counter so that the seam underneath catches on the counter and the surface of the dough becomes even tauter
7. Turn the ball over and give the seam a final pinch to seal
8. Repeat steps 4-7 with all the pieces of dough, then cover them with plastic and let them rest for 20 mins
9. Meanwhile, lightly grease a 13 x 9-inch rectangular baking dish with cooking spray and line it with parchment paper
10. Once the dough balls have rested, repeat steps 4-7 with each ball, then place the balls top side up in the prepared pan
11. Cover the pan loosely with plastic and proof at 82 F for 1.5 hours, until the balls have roughly doubled in size and they are snugly touching
Bake and finish the buns
1. While the buns proof, preheat the oven to 350 F and position a rack in the center
2. Combine the ingredients for the Egg Wash and brush each bun lightly with this mixture
3. Sprinkle the buns with flaky sea salt and bake them until they are deep golden brown and the center bun registers 195 F in the middle, roughly 30 mins
4. While the buns are baking combine the ingredients for the Roasted Garlic & Herb Oil
5. Allow the buns to cool for about 10 mins in the pan, then brush them with the Roasted Garlic & Herb Oil, being generous with the herbs and light with the oil
6. Serve the buns warm or at room temperature, with additional Roasted Garlic Oil and Roasted Garlic Cloves, if desired
7. Note: Buns keep for up to 4 days on the counter wrapped tightly in plastic wrap; for the best eating experience, if consuming more than 12 hours after baking, reheat the buns in a 300 F oven for about 10 mins, until just warmed through