Need a base for your fillings? Maybe you're lost with what to pair your pulled pork with, or maybe you're missing the buns for you sloppy Joe's?
Well, we have a brioche bun recipe that's lighter than the usual brioche composition, but still rich enough to deliver what we love in brioche.
Our buns were still great after five days sitting in a box at room temperature, though, you'll probably notice after a day or two, they aren't as crunchy as they were newly baked. Just toss them in the toaster, or slip a couple in the oven and you'll get back the shell and, the fluffy, steaming middle!
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