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A Special Holiday-Inspired Bake

These Rosemary Brioche Buns were born from a memorable dining experience in Kuala Lumpur. The rich brioche, infused with fresh rosemary and baked in petite loaf shapes, left such an impression that I had to recreate it at home.

Perfectly soft with a subtle herbal fragrance, these mini loaves are ideal for Christmas and New Year gatherings—or anytime you want a savory twist on classic brioche.

Why You’ll Love This Recipe

✔ Buttery and fluffy with tender crumb

✔ Subtle rosemary flavor that elevates the taste

✔ Charming individual portions

✔ Excellent for freezing and reheating

✔ Made with the Old Dough Method for better flavor and shelf life

What is a Brioche?

Brioche is a French enriched bread, known for its high egg and butter content, giving it a light, tender crumb. By infusing it with rosemary, this recipe offers a savory variation that pairs well with cheese boards, soups, or simply warm with butter. However, my is a lighter version.

How To Make Soft & Fluffy Rosemary Brioche Mini Loaves

Ingredients You’ll Need (Yields: 8 Buns)

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.

Step-by-Step Instruction

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Tips for Best Results

Windowpane Stage:
Knead the dough until it stretches thin—like translucent paper—without tearing. Reaching this “windowpane stage” ensures enough gluten development for a soft, airy texture.
Kneading Time:
Use the kneading time as a guide—not a rule. It varies depending on flour type and mixer power. High-fat doughs (like brioche) may need 18–20 minutes for proper gluten formation.
Flour & Hydration:
For best results, use high-protein bread flour. Always hold back a little liquid to adjust consistency—add it 1 tablespoon at a time if the dough feels dry or stiff.
Dough Temperature:
Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
Proofing: Avoid over-proofing during the final rise—it can cause buns to collapse or wrinkle. Aim for 80–90% volume increase. Use the finger poke test:
Bounces back quickly → Under-proofed
Leaves a deep dent → Over-proofed
Slowly springs back → Perfectly proofed
Don’t forget the oven spring—your dough will rise more once it hits the heat.
Baking & Oven Temperarate:
The baking time and temperature listed are based on my oven. Since all ovens behave differently, keep an eye on your bread and adjust as needed for your setup.

How to Store

Room Temp: 2–3 days in an airtight container

Freeze: Wrap individually and freeze for up to 1 month

Reheat: Defrost at room temp or warm in oven (160°C for 5–7 mins)

FAQs

Can I use dried rosemary?

Yes, but use half the quantity. Fresh rosemary gives a better aroma.

Can I skip the old dough?

Technically yes, but it’s worth the extra step for flavor and softness.

What if I don’t have a petite loaf pan?

You can bake these in muffin tins or shape into round rolls bake in 8" square pan.

Share Your Bakes

Tried this recipe? Tag me on Instagram @Bakewithpaws or LEAVE A COMMENT below—I love seeing your creations and am always happy to answer baking questions!

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Rosemary Brioche Buns – Soft, Buttery & Aromatic Mini Loaves