Description
Soft, fluffy brioche buns with a golden hue and subtle sweetness from roasted butternut squash. Perfect for any occasion.
Ingredients
Scale
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) sugar
- 1 teaspoon salt
- 1/4 cup (60ml) milk
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 2 eggs
- 1/4 cup (60g) softened unsalted butter
- 1/3 cup (80g) mashed butternut squash
- Optional sesame seeds for topping
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube your butternut squash, toss with olive oil, and roast for 25-30 minutes until tender. Let cool and mash into a smooth puree.
- Warm 1/4 cup (60ml) of milk to about 110°F (43°C). Add 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Let sit for 5-10 minutes until frothy.
- In a mixing bowl, combine 3 1/2 cups (440g) all-purpose flour, 1/4 cup (50g) sugar, and 1 teaspoon salt. Add the yeast mixture, 2 eggs, 1/4 cup (60g) softened butter, and 1/3 cup (80g) mashed butternut squash. Mix until combined.
- Using a stand mixer, knead the dough for 8-10 minutes on medium speed until smooth and elastic. If kneading by hand, work the dough for about 12-15 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet, spaced evenly apart.
- Cover the buns with a towel and let them rise for another 30-45 minutes, or until puffy.
- Beat 1 egg with 1 tablespoon of water. Brush the tops of the buns gently to create a shiny crust. Sprinkle sesame seeds if desired.
- Preheat your oven to 375°F (190°C). Bake the buns for 20-25 minutes or until golden brown. They should sound hollow when tapped on the bottom.
- Let the buns cool slightly before serving.
Notes
[‘Roasting the butternut squash enhances its natural sweetness.’, ‘Check dough consistency; brioche dough should be soft but not sticky.’, ‘Proof dough in a warm spot for optimal rising.’, ‘Rotate the baking sheet halfway through baking for even browning.’]
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
Keywords: butternut squash, brioche buns, bread recipe, fall baking, holiday bread