Easy to use 30% paste base to make delicious and buttery brioche rolls
Superior Brioche – Brioche Buns
Superior Brioche – Item #60056 – Pack Size 50 lb. Box
| Ingredient | % |
|---|---|
| Patent Flour | 100% |
| Superior Brioche | 30% |
| Water | ±40% |
| Eggs (Optional) | 14% |
| Fresh Yeast | ±6% |
| Total | 190% |
If omitting optional eggs, adjust water to ±54% hydration
Procedure
- Mix for 2 minutes Low, 8-10 minutes High until dough is developed. DDT 78°F – 80°F
- Rest dough for 10 minutes
- Scale and round to desired size; 3 oz. recommended
- Intermediate Proof for 10 – 15 minutes
- Lightly sheet to flatten dough balls and place on 4” bun pans
- Lightly brush with egg wash for satin finish
- Proof dough for 45 – 60 minutes at 95°F and 90% RH or until fully proofed
- Bake at 350°F – 370°F in a rack oven for 16 – 18 minutes
Tech Tip – For glossier shine apply egg wash immediately before baking
Explore More Recipes
Superior CL Serene #15 – Walnut and Chocolate Babka
See Recipe
Superior #35 Danish Base – American-Style Danish
See Recipe
Zesty Rye and 50-50 Pumpernickel – Marble Rye Bread
See Recipe
Tempest – Alpine Bread
See Recipe
Superior Brioche – Chocolate Swirl Babka
See Recipe
Bagel Most – Pretzel Bagel
See Recipe
BP Crusty Bolillo
See Recipe
Brioche Brownie Focaccia – Superior Brioche
See Recipe
Superior Delicioso Bizcocho – Conchas
See Recipe
Bagel Soft & Toscalito – Sourdough Soft Pretzels
See Recipe
Toscalito – Roman-Style Pizza Bianca
See Recipe
Toscalito – Roman-Style Margherita Pizza
See Recipe
Pane Toscano – Raisin and Walnut Sourdough
See Recipe
Superior #14 White Bread – Garlic Parmesan Knot Rolls
See Recipe