No Knead Brioche Buns

Brioche Bun, No-Knead

This recipe came through my feed the other day and since I was experiencing some back pain I thought I would give it a go! Not having to knead the dough was a back-saver. Now, I will tell you that I melted my butter…DO NOT… do it! Use softened butter as directed and you will get better results! I was rushing against the clock, trying to get the prep dishes washed up before we lost sunlight on the solar panels!  Next time? I would just let the dough rest overnight, I reckon and do them up properly!

For all the fancy photos, but no video, hop on over to Jo’s page! <a href=”” target=_blank”> Jo’s</a>

Brioche Buns

1 cup water, lukewarm
2 Tbsp Sugar, divided
1 Tbsp Active Dry Yeast
1 cup Milk, lukewarm
1/2 cup Butter, melted
2 large Eggs, room temperature, separated
1 tsp Salt
4-6 cups Flour
6 Tbsp Butter, softened

Sesame Seeds, Poppy Seeds, Everything Bagel Seasoning, optional


To large mixing bowl add your lukewarm water along with one Tablespoon of the sugar and the active dry yeast. Give it a stir and let rest for about 10 minutes, until frothy.

Next, sprinkle 2 cups of flour over the liquid.
Then add the remaining sugar, milk, melted butter, salt, egg whites and roughly stir everything together.
Add more flour, a cup at a time, until the dough comes together but is still a bit sticky and soft. I ended up using about 4 cups of flour as it is super dry out where I live.  You are looking for a sticky, elastic dough that will spring back when poked.
Use hand to roughly form a ball, gathering up any loose flour, then turn out onto work surface for a brief moment while you oil your mixing bowl well. Return dough to the oiled bowl, cover (I use an oiled pizza pan) and let rise in a warm, draft free place until doubled in size, about 1 to 2 hours.

Preheat oven to 375F.
Line two baking trays with parchment paper and set aside.

Punch down dough to release air and turn out onto lightly floured work surface. Spread the dough with your hands or roll out (I prefer using a rolling pin) dough into a rectangle, approximately 20x16inches.
Spread about half the softened butter over the entire surface of the dough. Fold in thirds, then roll the dough out a bit, maintaining a rectangular shape. Spread about 2 tablespoons of the remaining butter over the new rectangle, and fold it in thirds again, just like folding a letter. Roll the dough out a bit again then spread remaining butter over the top. Fold in thirds one last time. Roll dough so it is about 12x8inches.  All this folding creates layers like in croissants.
Using sharp knife cut the dough into 8 long strips, each strip about 1 1/2 inches wide. Fold each rope in two and twist it, then bring the ends together and pinch them to connect the rope. If your hands stick to the dough, just rub a little bit of oil on your hands..
Place the formed buns on the prepared baking trays, four to each tray.
Whisk egg yolks with about a tablespoon of water and brush each bun, generously. Sprinkle with topping of your choice; I highly recommend Everything Bagel Seasoning.
Bake in preheated oven for 20 – 25 minutes, rotating trays after 10 minutes. Allow buns to cool on baking trays for 10 minutes before transferring to wire racks to cool completely.

Enjoy the same day you baked them! You may store leftovers for up to three days in an airtight container.
They may also be frozen for up to three months.

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