No-Knead Brioche Buns

SERVES Makes 10 buns

TIME 1¼ hours, plus 17½ to 18 hours resting

WHY THIS RECIPE WORKS

Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approach that lets time do most of the work. To build structure and Ensure an even, fine crumb in the finished loaf, we divided the dough and shaped it into tight balls before placing them in the pans. Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approach that lets time do most of the work. To build structure and Ensure an even, fine crumb in the finished loaf, we divided the dough and shaped it into tight balls before placing them in the pans.

INGREDIENTS

3 ¼ cups (17 ¾ ounces) bread flour

2 ¼ teaspoons instant or rapid-rise yeast

1 ½ teaspoons salt

7 large eggs (1 lightly beaten with pinch salt)

½ cup water, room temperature

⅓ cup (2 ⅓ ounces) sugar

16 tablespoons unsalted butter, melted and cooled slightly

note: BEFORE YOU BEGIN

High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice.

Directions at americastestkitchen.com

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