These cheddar brioche buns are the perfect base for a grilled cheese sandwich or cheeseburger. They’re also a fantastic side for stews and chili!
收益率 8 小圆面包或12个面包卷




  • 2 3/4 中筋面粉
  • 1/4 脱脂奶粉
  • 3 汤匙 砂糖
  • 1 1/2 茶匙 海盐
  • 2 (0.25ozeach) packages (14g) or 4 1/2 茶匙 铂酵母
  • 3 鸡蛋
  • 1 蛋黄
  • 1/4 温水 (120-130°F)
  • 10 汤匙 无盐黄油,室温
  • 1/2 切达干酪 (磨碎(或更多视需要))


  • 1 鸡蛋+ 1汤匙水 (打匀后洗蛋)
  • 粗海盐


  • 加入面粉, 奶粉, 糖, salt and instant yeast to the bowl of a stand mixer and briefly whisk together. Add the 3 鸡蛋, yolk, water and butter. Use the dough attachment to knead the ingredients together on low speed for 20 minutes. Turn the speed up to medium and mix for another 2-3 minutes.
  • Place the dough in an oiled bowl (if the dough is too sticky to handle, some vegetable oil on the hands works wonders). Cover with a kitchen towel and allow the dough to rise for 1 hour, then place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).
  • Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.
  • Divide the dough into 8-12 even pieces (8 pieces will yield hamburger/sandwich sized buns, 12人将提供晚餐面包卷). Str等h out one piece and add a spoonful of cheese to the center (For 8 buns, add 2-3 茶匙 of cheddar per bun). Fold the dough around the cheese for a cheese-filled center. Alternately, knead the cheese into the dough so that it’s more evenly distributed. After shaping the bun, poke any 大 bits of visible cheese back into the dough. It won’t hurt the bun if cheese is visible but it might create dark spots in the final product.
  • Place the buns on the prepared sheet, cover loosely and allow to rise for an additional 3 hours. 预热烤箱至375华氏度. Brush the egg wash liberally on top of each bun and sprinkle coarse 海盐 on top.
  • 烤25-30分钟, or until they’re a deep golden brown on top and register 190°F in the center with an instant read thermometer.


This recipe yields 8-12 buns depending on how thick you roll them. 8 pieces will yield hamburger/sandwich sized buns, 12 will yield dinner rolls.
*8 buns took approximately 30 minutes in the oven. For smaller buns, start checking for doneness after 25 minutes.


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审查 & 评论

丽莎OVERTON | 回复

Do you really mean to have the dough mixed for 20 minutes initially?

红星酵母| 回复

Hi Lisa – due to the richness of this dough, a longer kneading time is required to fully develop the dough.



的配方? 速度,!