Garlic Cheese Brioche Buns

By Kelli Anderson
View more Recipe

It’s cozy cooking season—time for breads, stews, and heartier flavors. These brioche buns (based on a sweet 18th-century English bun recipe) go savory with a filling of sautéed garlic and aged cheeses before being topped with herbed garlic butter. 

Other cheese varieties can be substituted, but a general rule of thumb is to avoid softer cheeses (like a young Gouda), which can leak out and can burn while baking. Instead, look for more aged cheeses like a Parmesan or a cheddar that stand up better to baking.

Perfect for eating hot from the oven or freezing for later use, these buns are as delicious as they are caloric. But well worth the indulgence.

INGREDIENTS

• 4 cups (500 grams) bread flour
• 2¼ teaspoons active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ⅔ cup whole milk 
• ½ cup butter, softened (for dough mixture)
• 4 eggs
• 2 tablespoons crushed garlic
• ½ cup butter (for melted topping)
• 1 cup grated Parmesan cheese
• 1 cup grated cheddar cheese (or other semihard cheese)
• 2 tablespoons finely chopped parsley or chives

DIRECTIONS

1. In a small bowl, mix warmed milk (105 to 115 degrees), dry yeast, and 1 teaspoon of sugar. Allow 10 minutes to proof (should be foamy).

2. Measure bread flour into a stand mixer bowl fitted with a dough hook. Add salt, 2 tablespoons of sugar, and garlic powder. Mix thoroughly. Add liquid milk mixture and eggs. 

3. Turn down the mixer to low speed, and mix until all the flour is incorporated.

4. Add 1 tablespoon of butter at a time, fully incorporating before each addition. Dough will be sticky but pulled away from the sides of the bowl.

5. Turn out the dough onto a very lightly floured surface and knead for 1 to 2 minutes.

6. Place in an oiled bowl in a warm place (and cover with a wet towel or plastic wrap) and let rise for 1 hour or until doubled in size.

7. Melt remaining ½ cup butter in a pan over low heat and sauté minced garlic until soft. Strain the garlic and reserve both the garlic and butter separately.

8. When the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to a rectangle about 18 by 12 inches.

9. Sprinkle the strained garlic evenly over the surface, reserving 1 inch along the top 18-inch side. Repeat with the cheese mixture.

10. Roll the dough tightly, long side toward the top, until it forms a log. Pinch the seams to close. Cut the log into 12 to 16 slices. Place them in a baking pan lined with parchment and let rise for 1 hour or until almost doubled.

11. Preheat the oven to 350 degrees. Make an egg wash by mixing 1 egg with 1 tablespoon of water and brush the risen rolls before placing them into the oven.

12. Bake for 20 to 25 minutes or until rolls reach an internal temperature of 190 degrees. Rolls should be golden brown.

13. Mix the strained garlic butter with minced parsley or chives. Pour over the rolls as soon as the rolls are removed from the oven. Serve warm.  

PRO TIP: These rolls freeze beautifully. Immediately after slicing the log into rounds, place the desired amount into a parchment lined pan to freeze. Cover or seal tightly with a freezer bag or wrap. When ready to use, thaw in the refrigerator (overnight works well), let rise on the counter, and bake as usual. Top with the melted butter and serve.

Photos: Kellira Media