Published: by Dina
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This buttery Brioche Bun Recipe is so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into these brioche rolls, you’ll fall in love!
These brioche buns would go perfectly with my Homemade beef patties or chipotle burgers with avocado sauce!
Table Of Contents
- Recipe Details
- What You’ll Need
- Ingredient Notes
- Add-ins and Substitutions
- How to Make Brioche Buns
- Recipe Tips
- FAQs
- Serving Suggestions
- Make This Recipe in Advance
- More Delicious Brioche Breads!
- Watch how to make brioche buns here
- Full Recipe Instructions
Recipe Details
I am crazy for this Brioche Bun recipe because it can be used for so many dishes and the flavors and texture are to die for.
- TASTE: Buttery, lightly sweet, and with a rich flavor that can’t be beat, these buns taste amazing.
- TEXTURE: They’re so light and fluffy. You won’t believe how decadent this airy brioche recipe is.
- TIME: This will take about 50 minutes, plus proofing time.
- EASE: This simple recipe uses basic ingredients and step-by-step instructions and images so you’re making your own Brioche Buns perfectly every time.
What You’ll Need
Ingredient Notes
- Dry active yeast- This is the key to giving these buns their airy, fluffy texture.
- Eggs- We use lots of eggs in this brioche bun recipe to give it a light texture, as well as yummy flavor.
- Unsalted butter- This ingredient gives the buns that melt-in-your-mouth buttery taste.
Add-ins and Substitutions
- Substitute honey- If you’re avoiding refined sugars, try this recipe with honey or pure maple syrup as the sweetener instead.
- Make it dairy-free- You can substitute the butter and milk with dairy-free options, like vegan butter and almond or coconut milk.
- Sprinkle on other toppings- Top the buns with white sesame seeds like I did, or try poppy seeds, black sesame seeds, or everything bagel seasoning.
- Try them gluten-free- With gluten-free flour in place of the all-purpose wheat flour, you can make these completely gluten-free and delicious.
How to Make Brioche Buns
- Froth the yeast. Start off by combing the warm milk, sugar, and yeast. Then leave it out for 15 minutes or so until it becomes frothy.
- Start mixing the dough. Then combine the flour, sugar, salt, eggs, and yeast mixture into the bowl of your stand mixer using the hook attachment. You’ll want to start off on low speed so the flour doesn’t go flying everywhere.
- Add the butter. Now slowly pick up the speed to high and add in the softened butter once you don’t see any more patches of flour. You’ll want to beat the brioche dough for about 10 minutes.
- Proof the dough. Next, you’ll need to place the dough into a large greased bowl. Cover and let it rise for about an hour.
- Shape the buns. Now shape the brioche dough into a log and divide it up into 8 pieces. Shape each piece of dough into a round bun.
Pro Tip:Cover the proofing brioche bun dough with a damp tea towel so it stays moist.
- Proof again and bake. Then place each brioche bun onto a baking sheet and let the buns rise. Now brush them with egg wash and sprinkle a few sesame seeds on top and bake for 25-30 minutes at 350 degrees Fahrenheit.
Recipe Tips
- Make sure the yeast froths- If your yeast is not frothing, it may be too old or the water too cold. Start again because this is really important for getting the perfect airy texture.
- Use softened butter- Let your butter sit out at room temp or microwave for a few seconds at a time to get it soft, but not melted. Cold butter will make these buns more like biscuits.
- Don’t worry about sticky dough- Once you add the butter, the dough will be very sticky – which is what you want! DO NOT add more flour, or the brioche will become too dense.
- Brush on the egg wash- To get that perfect golden brown exterior that shines, brush on some egg wash before baking. It also adds a nice touch of flavor.
FAQs
What is brioche?
What makes brioche buns different from other buns?
Serving Suggestions
This Brioche Bun Recipe is so buttery and fluffy, it will taste delicious with almost anything you make. Here are some tasty ways to enjoy it.
- Burgers: These make the perfect addition to your favorite burgers. Try them them with Spicy Chipotle Burgers with Avocado Sauce or these juicy Homemade Beef Burger Patties.
- Sandwiches: These Brioche Buns are scrumptious with a Slow Cooker Beef Brisket Sandwich, Classic BLT Sandwich, or Grilled Cheese Sandwich.
- Breakfast: Serve them toasted with butter or homemade Strawberry Jam. You can also use them to make Breakfast Sandwiches and The Best Brioche French Toast.
- Dessert: Repurpose day old buns by breaking them up into pieces and making and using them to make Bread Pudding with Vanilla Rum Sauce.
Make This Recipe in Advance
Make ahead: These taste best fresh, so knead the dough and then place it in the fridge, covered, the night before. In the morning, let it proof, then bake the buns so you can serve them fresh.
Storing: Store any leftovers wrapped in plastic wrap or in a ziplock bag once they have cooled. They will keep for about 3 days in the fridge.
Freeze: Freeze them by tightlywrapping eachbrioche bun with aluminum foil then place the buns in a gallon-sized plastic zip-lock bag. Freeze the brioche for up to 3 months.
More Delicious Brioche Breads!
- Buttery Brioche Bread
- Best Nutella Brioche Bread Recipe
- Brioche French Toast
- Brioche Hot Cross Buns (VIDEO)
Watch how to make brioche buns here
Full Recipe Instructions
Brioche Buns
These buttery brioche buns are so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into the brioche rolls you’ll fall in love!
5 from 86 votes
Print Pin Rate
Course: bread
Cuisine: American, French
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Proofing Time: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 8 Buns
Calories: 441kcal
Author: Dina
Ingredients
- 1 cup whole milk 237 ml
- 1/4 cup sugar divided 50g
- 2 tsp dry active yeast 6.3g
- 4 1/2 cups all-purpose flour 585g
- 2 tsp salt 11.38g
- 4 eggs
- 1/2 cup unsalted butter 113g
US Customary – Metric
Instructions
Heat up 1 cup of milk to about 110 degrees Fahrenheit (microwave or stovetop) and add 1 tbsp sugar and 2 tsp of dry active yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes
Meanwhile combine 4 1/2 cup of all-purpose flour, 3 Tbsp sugar, and 2 tsp salt in the bowl of a stand mixer. Then make a well in the center with a spatula.
Pour the yeast mixture and 4 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high.
When no more patches of flour appear add in the sliced 1/2 cup of softened butter.
Continue to beat the dough for another 10 minutes until it’s formed its shape.
Now place it on a lightly floured surface. It will be very sticky. Shape it into a ball and place it into a greased bowl.
Cover The bowl with plastic wrap and keep in a warm place for one hour.
Form the dough into a log and divide it into 8 equal pieces. If you have a kitchen scale, you can weigh each piece of dough to get perfectly equal-sized buns.
Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. This should take about 30 to 50 minutes.
Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees Fahrenheit for 25-30 minutes or until they are golden brown.
Notes
- Make sure the yeast froths- If your yeast is not frothing, it may be too old or the water too cold. Start again because this is really important for getting the perfect airy texture.
- Use softened butter- Let your butter sit out at room temp or microwave for a few seconds at a time to get it soft, but not melted. Cold butter will make these buns more like biscuits.
- Don’t worry about sticky dough- Once you add the butter, the dough will be very sticky – which is what you want! DO NOT add more flour, or the brioche will become too dense.
- Brush on the egg wash- To get that perfect golden brown exterior that shines, brush on some egg wash before baking. It also adds a nice touch of flavor.
Nutrition
Calories: 441kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 629mg | Potassium: 184mg | Fiber: 3g | Sugar: 8g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
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Dina
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Reader Interactions
Comments
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Luz Alvizurez says
Hi! Have you tried this with bread flour? It’s all I have.
Thanks!Reply
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Dina says
Hi Luz, bread flour will work great!!
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Vanessa says
I made these for burgers last night and they were absolutely delicious! My whole family loved them. It was a fairly easy recipe as well which was a huge bonus. Do you think it would work out as a bread in a bread pan rather than rolls? Thanks!Reply
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Dina says
Vanessa, I am happy to hear that you all enjoyed these brioche buns! I actually have a brioche bread loaf recipe that is based off of these buns. Click here for the brioche bread recipe. Enjoy! 🙂
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Steph says
These were wonderful! I got worried that my dough wasn’t going to rise in the first hour, but they did and turned out perfect! So very good as hamburger buns! Thank you for the recipe!Reply
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Dina says
I am so glad to hear that you loved the brioche buns Steph! Thank you for the kind feedback 🙂
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Leslie says
Hi! Can you use instant yeast instead of active dry? If so, what’s the ratio?
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Dina says
Hi Leslie, yes you can use instant yeast. You would use the same amount 🙂
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Tam says
Hi..
Made for first time today and dough was sticky and hard to handle. Was in mixer for alotted time, i double checked ingredients. Buns are dense not at all fluffy. Any suggestions on how I improve next time??
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Dina says
Hi Tam, it sounds like you might have added too much flour. How do you measure your flour? The best way to measure flour is to spoon the flour into the measuring cup and level it off with the back of a knife. Scooping it straight into the cup can result in compacted extra flour. Which will result in dense bread.
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Lori Milks says
They look and smell amazing! Easy recipe to follow. I made 8 huge buns and I followed the tip to weigh the dough and portion out 8. Next time I will portion for 10 as these are very large. Can’t wait for burgers tonight!Reply
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Dina says
I hope you all love them in your burgers Lori! Thank you for the feedback 🙂
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Sarah says
Hi Dina, if I substitute honey for the sugar, should I keep it at a 1:1 ratio?
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Dina says
Hi Sarah, I have not tested this recipe with honey yet so I can’t say for sure if the ratio would be 1:1. I know that honey tends to be sweeter. So I would use 3/4 of what the recipe calls for. I hope that helps!
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Steve Craddock Holly Ridge, NC says
This was my first attempt at brioche buns, and this recipe was perfect! EThese we’re east to make and turned out perfectly. I will be using this recipe many times now!My next batch, I plan to make “slider” size buns. My grandkids love my hamburger sliders and a smaller version of this will make the evn better!
Thank you for a great recipe!
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Dina says
I am so happy to hear that your first attempt was a success Steve! Thank you for taking the time to write your kind feedback!
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Steve Craddock says
Hi again, Dina!I made another batch of these tonight to make them slider size. I was able to get 25 of the perfect size (24 after my taste test). These are even better than the first batch. They are lighter and fluffier and just melt in your mouth! This is a permanent recipe in my baking file! Thank you very much!
Best regards,
Steve
Holly Ridge, NC -
Dina says
You are very welcome Steve! That is the best kind of feedback I could ask for! You are too kind! Thank you so much for supporting my food blog! 🙂
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Taylor says
Would the dough be okay to rise all day after shaking into balls? If I prepare in the morning and bake after work?
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Dina says
Hi Taylor, the dough rises quite fast once shaped into balls. They only need about 30 minutes to 1 hour for the final rise. I am afraid that by the time you return from work, they will overproof and deflate completely.
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Natasha says
These have become a staple in my house! So easy to make and they always turn out perfectly. I even add a bit more sugar and use this dough as a base for bulochki. Thank you for this amazing recipe!Reply
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Dina says
You are very welcome Natasha! 🙂 That is so awesome to hear that this recipe is a repeat in your home! Thank you so much for supporting me! 🙂
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Diana says
Hello,
I have a question. I’m having smoked pork (pulled pork) sandwiches for Mother’s Day and I decided to use this recipe for the buns. My problem is I had to make today, which is Friday but I won’t be serving them until Sunday. How can I keep them fresh until then?
Thank you!Reply
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Dina says
Hi Diana, they best way to preserve freshly baked bread is by freezing it. It won’t be nearly as delicious and soft by Friday unless you freeze it. I hope that helps!
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Nadya says
Hello, I don’t have a stand mixer, would it still work by hand kneading the dough?
Thank you
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Dina says
Hi Nadya 🙂 Yes, you can knead the dough by hand but it will take a little longer. I hope you love the recipe!
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Pam Larsen says
Can you use a single packet of yeast ? They measure out to 2 1/4 teaspoons , so would it make a big difference?
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Dina says
Hmm, that’s a great question Pam. I have not tried this recipe with a single packet of yeast so I am not too sure. I don’t see why a little extra yeast would be a problem though.
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Gabriel says
Use five cups of flour
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Pam says
Hi Dina,
These are y go to hamburger buns now! So thank you for sharing. I’m just wondering if you have any suggestions how I can turn these into onion hamburger buns? Do you have any suggestions? thanks,
PamReply
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Dina says
Hi Pam, I am so glad you love these brioche buns! I have actually never tried onion buns so I am not too sure what they are supposed to taste like.
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