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
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? Brioche is a French type of bread that is made with yeast, flour, and a large amount of eggs and butter. The high butter content is what gives brioche bread that fluffy and tender texture.
What makes brioche buns different from other buns? Brioche differs from your basic yeast bun because it has a lot of butter in it. The incorporated butter makes each bite of brioche so fluffy and melt-in-your-mouth delicious!
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 tightly wrapping each brioche 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!
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!
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Servings: 8 Buns
Calories: 441kcal
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
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!
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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Troy says
Buns turned out great
Dina says
Thank you Troy! I am glad that the buns turned out great!
Sophie says
Delicious recipe! Are these nutrition facts for the entire back or for one bun?
Dina says
Glad to hear you enjoyed this recipe Sophie! The nutrition facts are for one bun. These are large buns so take into account if you make smaller buns or the same size. This recipe gets about 8 buns. Also, that nutritional facts are an automated estimate so it can be off by a bit. Hope that helps. Thank you for your feedback and support! 🙂
Lesa says
This recipe is easy to follow and the buns are great!
Dina says
Hi 🙂 Happy to hear you enjoyed this recipe! Thank you for supporting my food blog and for your kind feedback. 🙂
Beth H says
I would like to make a sweet version of the Brioche bun, roll in some chocolate chips and home made candied orange peel. Would I just add a bit more sugar and an extract to the dough for this purpose? Thanks for your help.
Dina says
Hi Beth, yes that is exactly what you would need to do to achieve what you’re looking for! It sounds like a lovely addition!
KARI says
Simple and recipe worked well
Dina says
Hi Kari 🙂 Happy to hear that you found this brioche bun recipe simple to follow! Thank you for your feedback and support. 🙂
Margie says
I made these for Thanksgiving and everyone loved them. I will say, it was really hard not to add more flour into the dough, but I read what you said and was patient and the dough finally did come together after about 15min. ( I tried to stay busy so I wouldn’t obsess!) I shaped and refrigerated the rolls after the 1st rise and actually got 20 good size dinner rolls with this recipe. I let them sit on the counter for a bit and baked the morning of. They tasted wonderful and I will be making them again.
Dina says
That is so awesome to hear Margie! I am very happy that you were patient with the flour and the dough. Thank you for keeping this recipe as a family favorite! I appreciate you taking the time to leave your kind feedback! I hope you find more of my recipes to enjoy! 🙂
Kiki says
Did this recipe call for water? I followed it
What was said here and the dough is dry
Dina says
This recipe does not have any water. I use milk at the liquid ingredient. There is a chance that your dough was dry due to the way you might have measured 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 measuring cup can result in compacted extra flour. Which can make drier and denser baked goods.
Siham says
Hi!
I was wondering which metric i should be using. Because it says something different when i tap the metric button then waht it says automatically in the ingredient list as metric.
If i measure it in a cup it gives me other quantities as well.
I am confused so i would love to hear from you for advice.
Thank you!
Dina says
Hi, the metric converter on the recipe card is auto-generated by a software the estimates. I wish there was a more accurate system I could use on my website. I would recommend that you use a conversion table on google for more precise quantities. I hope that helps!