Egg-Free Brioche Buns

Egg-Free Brioche Buns

The title of this post may seem a little contradictory–Egg-Free Brioche Buns? Brioche is a type of French bread containing milk, butter, and eggs. However, since I can’t eat eggs, I set out to make a version that retains the light, fluffiness of brioche minus the eggs and egg wash. The result are these soft, puffy rolls that are perfect for burgers, sloppy joes, sandwiches or just eating straight out of the oven!

Egg-Free Brioche Buns

Bread Flour

I use two types of flour to make my Egg-Free Brioche Buns: whole wheat bread flour and bolted bread flour. Bread flour has a slightly higher protein content than all-purpose or pastry flour which gives bread its slightly chewy. The whole wheat makes the buns more hearty and substantial with higher nutrient contents.

sliced brioche bun

Bolted flour is one that many people are unfamiliar with and may be tricky to find in your average grocery store. It is sifted to remove 75% of the bran, but what remains adds flavor and nutrition. Basically, it is a variety of flour in between white and whole wheat. I get mine from Meadowlark Mill which is a small, local mill in southern Wisconsin. If you can’t find this type of flour, regular bread flour will work too.

finished Egg-Free Brioche Buns

How to Make Egg-Free Brioche Buns

Start by whisking the flours together with the salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. If you don’t have a stand mixer, that’s okay too–just use a large bowl instead. In a separate, small bowl, whisk the cold water, aquafaba, and honey.

In a microwave safe dish, heat the milk and butter in the microwave until the butter melts. Add the water mixture to the milk and butter and whisk to combine. Pour all the wet ingredients into the mixer bowl and use the dough hook on low speed to combine all the ingredients. If you aren’t using a stand mixer, use a wooden spoon or spatula to mix the dough.

Egg-Free Brioche Buns

If needed, scrape down the sides of the bowl to make sure everything gets incorporated. The dough should be fairly sticky, but if it is too wet, add more flour, and if it is too dry add a touch more water.

Lightly cover the bowl with a tea towel and refrigerate overnight for about 12-18 hours. If you are in a hurry, let the dough rest and rise in a warmer location for 2-3 hours. The dough is much easier to work with when chilled, but the buns will turn out just fine regardless of which way you let them rise.

Egg-Free Brioche Buns

When the rise time is up and the dough is about doubled in size, line a baking sheet with parchment paper and deflate the dough. Divide it into 10 portions and roll each one into a ball. Place them on the baking sheet with a few inches between each one (they will expand). If needed, use two baking sheets. You could also make eight larger buns or 12 little ones.

Close up of unbaked bun

Cover the rolls with a tea towel and let rise for 1-2 hours if the dough was in the refrigerator. If you did the shorter, countertop rise, 30 minutes to an hour will be plenty of time.

Egg-Free Brioche Buns

When the rise time is almost up, preheat the oven to 425°F. Bake the buns for 15-20 minutes or until the tops are golden brown. Enjoy!

Variations for Egg-Free Brioche Buns

Most commonly, I make Egg-Free Brioche Buns in the classic circular shape. It makes them great for use with burgers, sloppy joes, pulled pork, sandwiches, or just plain with butter and honey. However, they can easily make brat buns too! To do this, when you divide the dough into portions, simply roll them into an oblong shape instead of a ball. The tricky part is getting the sizing right. I find that I need to make them smaller than I think because they puff up a lot during the last rise and in the oven, making them larger than necessary.

If whole wheat bread isn’t your thing, feel free to use four cups of regular or bolted bread flour. The buns will rise more and be lese dense.

I hope you enjoy this recipe! Let me know what you think in the comments below. Share any photos on Instagram and tag @roots_and_rosemary so I can see your creations!

More Bread Recipes to Try

Print Recipe
No ratings yet

Egg-Free Brioche Buns

These Egg-Free Brioche Buns are soft and fluffy yet hearty and substantial. They work well for burgers, sloppy joes, or fresh from the oven!
Prep Time20 mins
Cook Time20 mins
Rise Time12 hrs
Total Time12 hrs 40 mins
Servings: 8 buns
Author: Rachel Alexandra

Equipment

  • Stand mixer
  • Dough hook

Ingredients 

  • 2 cups bolted bread flour
  • 2 cups whole wheat bread flour
  • 2 tsp Celtic sea salt
  • 2 tsp yeast
  • Tbsp raw honey
  • ¾ cup cold water
  • 3 Tbsp aquafaba
  • cup Organic Valley milk
  • 4 Tbsp Irish butter

Instructions

  • In the bowl of a stand mixer fitted with the dough hook attachment, whisk both flours, salt, and yeast. Set aside.
  • In a small bowl, whisk the cold water, aquafaba, and honey.
  • Add the milk and butter to a microwave safe dish and heat them in the microwave until the butter is just melted.
  • Add the water mixture to the milk and butter and whisk to combine.
  • Pour all the wet ingredients into the mixer bowl and use the dough hook on low speed to combine all the ingredients.
  • If needed, scrape down the sides of the bowl to make sure everything gets incorporated. The dough should be fairly sticky, but if it is too wet, add more flour, and if it is too dry add a touch more water.
  • Lightly cover the bowl with a tea towel and refrigerate overnight for about 12-18 hours.*
  • Line a baking sheet with parchment paper and deflate the dough.
  • Divide it into 10 portions and roll each one into a ball. Place them on the baking sheet with a few inches between each one (they will expand quite a bit). If needed, use two baking sheets.
  • Cover the rolls with a tea towel and let rise for 1-2 hours (30 minutes if you did not refrigerate the dough).
  • When the rise time is almost up, preheat the oven to 425°F.
  • Bake the buns for 15-20 minutes or until the tops are golden brown. Enjoy!

Notes

*If you are in a hurry, let the dough rest and rise in a warmer location for 2-3 hours. The dough is much easier to work with if it has been refrigerated, but the buns will turn out just fine regardless of which way you let them rise.
If you don’t have a stand mixer, the dough can be mixed with a wooden spoon or kneaded by hand.
Tried this recipe?Tag @roots_and_rosemary on Instagram


1 thought on “Egg-Free Brioche Buns”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.