Brioche slider buns
30 minutes, plus proving and overnight resting time
Preparation time
10 minutes
Cooking time
35 rolls


2 tbsp milk, warmed

2 tsp (7g) dry yeast

360 g Baker’s flour (high protein)

1 tbsp caster sugar

220 g (4) eggs
2 tsp (6 g) salt flakes
120 g cold butter, cubed

Egg wash

1 egg, beaten lightly
2 tbsp sesame seeds (black or white)


  1. Combine the milk and yeast in a small bowl, set aside for 10 minutes to activate.
  2. Place all ingredients except the butter into the bowl of a freestanding mixer with a dough hook. Knead for 10 minutes on low speed.
  3. Add the chopped butter, a little at a time, until all incorporated and continue beating for another ten minutes.
  4. Tip out the dough, knead lightly and place into a bowl. Cover and place the dough in the fridge overnight.
  5. Knock down the dough, shape into buns of approximately 20g each and place on a perforated baking tray lined with baking paper.
  6. Place the dough in the oven place on Prove yeast dough for 30 minutes, or leave to rest in a warm place until doubled in size.
  7. Preheat the oven on Moisture Plus with Fan Plus at 200°C with Automatic burst of steam.
  8. Brush the buns with the egg wash and sprinkle with sesame seeds.
  9. Place in the oven on shelf position 2 and bake for 8 minutes or until cooked through. Cool before serving.


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