Chocolate Chip Brioche Buns
Ingredients
- 1 cup milk
- ½ cup hot water
- ½ cup 1 stick) melted butter (not hot)
- ⅓ cup white sugar
- 2 ¼ tsp active dry yeast
- 6 cups all-purpose flour (plus half cup, if needed)
- 1 tsp salt
- 2 eggs
- 1 ¼ cups mini chocolate chips, divided
- 1 egg, for egg wash
Instructions
- In a bowl or 4-cup measuring cup, combine milk, hot water, melted butter, and sugar. Add in yeast, whisk it in and let it proof for 10 minutes. Pour mixture into the bowl of a stand mixer. (If you have a dairy mixer bowl, you can just put it all straight in there. We just don’t want to use hot water and dairy in a pareve mixer bowl.)
- Add in 6 cups all-purpose flour, salt and eggs. Turn the machine to low, until the dough starts to come together. Increase the mixer to medium for about 6-8 minutes. If the dough is too sticky, gradually add the last half cup of flour. The dough should be slightly sticky.
- Cover the mixer bowl and let the dough rise for 1 hour at room temp. until doubled in size.
- Once risen, add 1 cup mini chocolate chips and knead until combined. (You can do this by hand, too.)
- Divide the dough into 18-24 parts and shape them each into smooth round balls. Place the rolls onto two baking sheets lined with parchment paper.
- Cover loosely and let the rolls rise for 15 minutes. Then brush with egg wash and sprinkle the remaining ¼ cup of chocolate chips on top of the rolls.
- Bake at 350℉ for 20-22 minutes or until the tops are golden brown.
- Serve warm.
