Superior Brioche – Brioche Buns

Brioche Buns

Easy to use 30% paste base to make delicious and buttery brioche rolls

Superior Brioche – Item #60056 – Pack Size 50 lb. Box

Patent Flour100%
Superior Brioche30%
Eggs (Optional)14%
Fresh Yeast±6%

If omitting optional eggs, adjust water to ±54% hydration


  1. Mix for 2 minutes Low, 8-10 minutes High until dough is developed. DDT 78°F – 80°F
  2. Rest dough for 10 minutes
  3. Scale and round to desired size; 3 oz. recommended
  4. Intermediate Proof for 10 – 15 minutes
  5. Lightly sheet to flatten dough balls and place on 4” bun pans
  6. Lightly brush with egg wash for satin finish
  7. Proof dough for 45 – 60 minutes at 95°F and 90% RH or until fully proofed
  8. 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

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