Garlic Parmesan Pull Apart Brioche Buns

Light, fluffy and buttery, these brioche buns flavored with garlic and parmesan are completely addictive and irresistible served warm.

This dough also makes a wonderful brioche loaf (if you choose not to fill it with the garlic and parmesan) which is perfect sliced for sandwiches and makes delicious brioche burger buns

Ingredients

Full brioche buns recipe with instructions can be found in the recipe card. 

• Milk. Whole milk or full cream milk.
• Sugar. 
• Instant yeast. 
• Flour. All purpose flour or bread flour can be used. You want a high protein flour (between 10 and 13 per 100g is perfect).
• Salt. 
• Egg. 
• Butter. Unsalted butter.
• Garlic cloves. 
• Parmesan cheese. 

How to make brioche buns

1. Make the brioche dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warmed milk, sugar and yeast. Allow to stand for 5 minutes until foamy. Add the flour, salt and egg to the yeast mixture then mix on low speed until the dough starts coming together. Add the softened butter, one tablespoon at a time, allowing the butter to knead into the dough before adding the next spoonful. The dough will be soft and tacky but if it’s too wet, add a few tablespoons of flour at a time until it forms a soft dough.
2. Allow to rise: Cover with plastic wrap and place in the fridge overnight (you could allow it to rise at room temperature for 2 hours if you’d prefer to make it on the same day, but the flavor won’t be as good).
3. Form the brioche buns: On the day of baking, remove the dough from the fridge and allow to come to room temperature for 1 hour. Transfer the dough to a lightly floured work surface and roll out into a rectangle approximately ½cm thick. Combine softened butter with minced garlic and grated Parmesan then spread onto the dough. Roll up the dough then slice into 12 equal pieces. Transfer the buns to a baking dish, placing them seam side down. I used a round cake pan but a loaf pan, casserole dish, etc. will all work. You could use a baking sheet lined with parchment paper too, especially if you’re doubling this recipe and have more buns to bake. Cover the buns and allow to proof for 30 minutes while you preheat the oven.
4. Bake: Brush the buns with egg wash. Transfer the buns to the oven and bake for 20-35 minutes until golden brown, risen and cooked through. The buns are ready when they sound hollow when tapped. Remove from the oven and immediately brush with melted butter. Allow to cool on a wire rack for 10 minutes then serve.

Can I make this ahead?

The dough is best made the day before baking. Letting the dough rise slowly in the fridge overnight allows more flavor to develop and will result in light, fluffy and buttery rolls.

Bread roll recipes

1. Garlic butter bread wreath with fondue dip
2. Soft Pumpkin Dinner Rolls with Sage Butter
3. Easy soft and fluffy bread rolls