This buttery brioche bun recipe is so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into the brioche rolls you’ll fall in love!
These brioche buns would go so perfectly with my Homemade beef patties or chipotle burgers with avocado sauce!
We are so crazy in love with these brioche buns because brioche is our favorite type of bread. If you love brioche as much as we do, be sure to try out Nutella brioche and Brioche bread loaf.
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 a brioche different to most breads?
- Brioche differs from your basic yeast bread 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!
How to make brioche buns
- Start off by combing the warm milk, sugar, and yeast. Then leave it out for 15 minutes or so until it becomes frothy.
- 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.
- 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. The dough will be very sticky, which is what you want! DO NOT add more flour. The extra flour will make the brioche too dense.
- Next, you’ll need to place the dough into a large greased bowl. Cover and let it rise for about an hour.
- Now shape the brioche dough into a log and divide it up into 8 pieces. Shape each piece of dough into a round bun.
- 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.
How do you serve brioche buns?
- Brioche buns are typically served toasted, especially before being served with a hamburger.
- You can also toast the brioche bun in the toaster or oven and serve it with fruit jam or salted butter.
Can you freeze brioche buns
- Yes, you can freeze any type of hamburger buns. Do this 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.
Watch how to make brioche buns here
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!
Print Pin RateServings: 8 Buns
Calories: 179kcal
Ingredients
- 1 cup whole milk 237 ml
- 1/4 cup sugar divided 50g
- 2 tsp dry active yeast 6.3g
- 4 1/2 cups purpose flour 585g
- 2 tsp salt 11.38g
- 4 eggs
- 1/2 cup unsalted butter 113g
Instructions
- Warm 1 cup of milk to about 110 degrees Fahrenheit 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 1/4 cup of all purpose flour, 3 tbsp sugar, and 2 tsp salt in your beat bowl and make a well 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. She put 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 divided into eight equal pieces.
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 627mg | Potassium: 80mg | Sugar: 7g | Vitamin A: 525IU | Calcium: 50mg | Iron: 0.4mg
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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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Julie Curtis says
Excellent! Best buns I’ve ever eaten. Making as hot dog buns with poppy seeds too.
simplyhomecooked says
Thank you for your sweer feedback, Julie! Glad you loved the brioche buns 🙂
LADY says
❤️❤️❤️
Ally says
Hello! Thanks for the recipe! Can I make these and then refrigerate them overnight to be reheated the next day?
simplyhomecooked says
Hi Ally, you can definitely make them overnight and reheat the buns the next day 🙂
Tina Jones says
Awesome recipe. The buns came out amazing. But there’s no way that with half a cup of butter this recipe yields 8 buns at 179 cal. I calculated it on my own and got 425. The butter alone would be 200 kcal per bun.
simplyhomecooked says
Hi Tina, I’m happy to hear that you enjoyed these buns! The calculations must have been off. I’ll have to go an investigate where the calorie count was off. Thanks for bringing that to my attention.
Carol rice says
The number of ads on here is so disruptive that I almost closed your recipe. But I wanted to try your recipe that I am still trying. Something must be done. I am giving up now!
simplyhomecooked says
Hi Carol, I’m sorry you are having trouble. It costs a significant amount of money to publish these recipes. In order for me to keep it free for you, I rely on advertising to cover those expenses. I understand that you’ve experienced some frustration, but I will have to continue running those ads. I’ll try to keep them to a minimum. Thanks for understanding. Let me know if you have any more questions about the recipe.
Zuhairah says
I weighed each bun b4 baking just want to know does each bun have 179kcal.tnx
simplyhomecooked says
Hi, I don’t know the exact weight of each bun so I am not too sure.
Zuhairah says
Hi made the buns today and all i can say delicious,mouthwatering devine.awesome recipe.👌🏼
simplyhomecooked says
Thank you so much Zuhairah! I am happy to hear you enjoyed this brioche bun recipe 🙂
Sharon M Poch says
can this be done in a bread machine?
simplyhomecooked says
Hi Sharon, yes you can make the brioche dough in a bread machine.
Roshni says
Hi
How do I make these if I do not have a stand mixer?
simplyhomecooked says
Hi Roshni, you can knead the dough in a large bowl, then by hand. It will take longer than a stand mixer though.
Gabby says
Hi,
I was wondering if the nutrition facts are for the full batch or per bun?
simplyhomecooked says
The nutrition facts are per bun. The buns are a little larger than your average buns (my personal preference). You can make them smaller if you want. Just decrease the bake time a little bit. I hope you enjoy these brioche buns! 🙂
Jessica Perera says
Hi there. Unfortunately here in Sri Lanka we are facing a butter shortage. Can I sub margarine?
simplyhomecooked says
Hi Jessica, I have never tried this recipe with margarine so I am not too sure how the outcome would be. So sorry I am not much help.
Bren says
Hi! Can I substitute the milk with half and half and if so, same amount? I am avoiding the grocery stores so only have half and half. Thank you!
simplyhomecooked says
Hi Bren, I have never tried substituing milk for half and half so I can’t say exactly how to results will be. But according to what others say, to make milk from half and half people add 1/4 cup of water to 3/4 cup milk to make whole milk. I hope that helps.
Julie Woodburn says
I’m in the process right now my dough is so wet and sticky no way I could form into balls
simplyhomecooked says
Hi Julie, the consistency of the dough can vary depending on many factors. The size of your eggs, the way you measure your flour, and how long you beat the dough. How exactly do you measure your flour? I highly recommend spooning it in and leveling it out with a knife. I hope that helps! Let me know if you have any more questions.
Rachel says
Hi, I am in the process also now and experiencing the same wetness and stickiness…..how did it’s turn out in the end ??,😞
simplyhomecooked says
Hi Rachel, the dough should be sticky (since there is butter in it) but it shouldn’t be wet to the point where you cannot shape a ball. If that’s the case, add 2 tablespoons of flour at a time. If it’s still too sticky after you’ve mixed it, add 2 more tablespoons. I hope that helps 🙂
Niloo says
I want to make this for tomorrow’s lunch but I won’t have the proper time for rising the dough for the first part.so can I make the dough tonight and after rise number 1,refrigerate it overnight and do the rest in the morning (rise number 2 and baking)?!
simplyhomecooked says
Hi Niloo, you can definietly do the first rise tonight. Form the buns and place them in a baking sheet covered with plastic wrap in the fridge overnight. The next morning they should have raised just enough to be ready to bake. I hope that helps.