Scroll to the bottom of the page for "PRINT RECIPE" ⬇

These Rosemary Brioche Buns were inspired by an unforgettable dining experience at a restaurant in Kuala Lumpur. The irresistible combination of buttery richness and the earthy fragrance of rosemary lingers beautifully, creating a lasting impression.

I’m absolutely thrilled to have baked these buns even better than the ones I originally tried! With their soft, pillowy texture, these buns are a perfect addition to your Christmas and New Year celebrations.

Their charming mini loaf shape pays homage to the creative influence of Autumn Kitchen.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Soft & Fluffy Rosemary Brioche Mini Loaves

Yields: 8 buns

INGREDIENTS:

Old Dough:

150g bread flour (I used Japan High Gluten Flour)

105g milk

1/4 tsp instant yeast

1/4 tsp sugar

Main Dough:

150g bread flour (I used Japan High Gluten Flour)

All the old dough

35g sugar (I used brown sugar)

1/2 tsp instant yeast

1 tsp (5g) salt

95g cold egg, whisked - (reserve 10g and add in later if needed, I used all 95g) *

70g butter, room temperature

1 Tbsp chopped fresh rosemary

Egg Wash:

Balance of eggs + 1 Tbsp milk

I used medium 2 eggs for the main dough and balance use for egg wash)

Topping (optional)

Some coarse salt

Utensil:

Chefmade 8 cup Non-Stick Petite Loaf Pan (8.4 X 5.1 cm each)

* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of egg at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Old Dough

Combine milk, yeast, and sugar in a mixing bowl.
Add bread flour and mix by hand until a dough forms.
Roll into a ball, place in a greased bowl, cover with cling film, and proof at room temperature (28°C) for 1 hour.
After proofing, transfer the dough to the refrigerator and let it rest overnight for 12–16 hours. Keep the fridge temperature between 2°C and 4°C.
The next day, remove the dough from the fridge and let it return to room temperature for 30 minutes before use. Alternatively, you can use it directly from the fridge if needed.
If not baking the next day, shape the dough into a ball after the initial fermentation, wrap it in cling film or place it in a ziplock bag, and freeze for 1–2 months. Defrost for 30 minutes before use.

Kneading Main Dough:

Place all ingredients (except butter) and the old dough (torn into pieces) into the bowl of a stand mixer.
Use the paddle attachment to mix for 2 minutes until well combined.
Switch to the hook attachment and knead for 3 minutes until the dough comes together.
Add butter in two batches, kneading for 10–12 minutes until fully incorporated and almost reach window pane stage.
Add chopped rosemary and knead for another 2–3 minutes until the dough reaches the windowpane stage.
Pause occasionally to scrape down the dough from the hook and prevent motor overheating.

1st Proofing:

Transfer the dough to a large greased bowl, cover with cling film or a kitchen towel, and let it rise in a warm place for about 60 minutes or until it doubles in size.

Shaping:

Place the dough on a floured surface and divide it into 8 equal portions. Further divide each portion into 3 smaller pieces (approximately 25.7g each) and roll each into a ball.
Flatten each ball into a rectangle using a rolling pin.
Fold the right side to the center, then the left side to meet the center.
Roll the dough into a long rectangle and roll it up like a Swiss roll to form a small log.
Place three small logs into each petit loaf pan. My kitchen is quite warm, I placed the pan in refrigerator while shaping the remaining dough to prevent over-proofing.

Final Proofing:

Remove the pans from the fridge after shaping all the buns.
Allow the mini loaves to proof for 30–45 minutes or until they increase by 80–90% of their original size in a warm place.

To Bake:

Preheat the oven to 190°C (top & bottom heat) or 180°C (fan-forced) for 15 minutes.
Brush each mini loaf with egg wash and sprinkle with salt.
Bake for 12–15 minutes or until the loaves are golden brown.
Remove from the oven and transfer the buns from the pan to a cooling rack. Allow them to cool completely before serving.

Old Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.