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!
Print Pin Rate 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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Lydia Ragin says
These were Awesome!!! My 10 year old daughter just whipped these up in the kitchen and they were so good! They took our homemade burgers to the next level! Thank you very much. My daughter and I love your recipes!
Dina says
Wow Lydia! That’s awesome! Tell your daughter that she is amazing for taking on baking at such a young age. I am so happy to hear that you all love my recipes. I really appreciate your kind feedback! 🙂
LRagin says
These were Awesome!!! My 10 year old daughter just whipped these up and they were so good! They just took our homemade burgers to the next level! Thank you very much. My daughter loves your recipes!
Pam says
Hi Dina,
These are my “Go To” hamburger buns NOW !! Thanks for sharing your recipe, but I’m wondering if you’ve ever tried or thought about making these into onion buns with cartelized onion? Or do you have a separate recipe for onion buns? Would simply adding onion to this recipe work or would it mess it up?
Dina says
Hi Pam, I am so happy to hear that you love these brioche buns! I have actually never tried onion buns before so I am not too sure. But they sound delicious! 🙂
Duke Marmet says
Tasted good, but very dry. Looking for other recipes. Disappointing.
Dina says
Hi Duke, I am sorry to hear that you were disappointed with the texture of these brioche buns. A lot of people don’t know this, but the way you measure flour could really alter the results. Make sure to spoon the flour into the measuring cup and level it off with the back of a knife. Avoid scooping straight into the measuring cup. Scooping straight into the cup compacts the flour and changes the amount, making the bread more dense and dry. I hope that helps clear up some confusion.
Angela says
Delicious Recipe! I live at sea level and it’s been pretty humid lately. So, I added 2 tablespoons of flour to get the right consistency. I also made 10 instead of 8 because a few people commented on how big the buns were. I think this made them the perfect size. Baked them for only 8-9 minutes in my ¾ oven. In a full oven, it should only take about 12-15 minutes at 350 for 10 buns.
Dina says
Angela, I am so happy to hear you enjoyed these! 🙂
sylvia says
I’d like to make this dough in my bread maker. Any tips?
Dina says
Hi Sylvia, I have never made it in a bread machine so I can’t say too much about the process. But I do know that people have made it in a bread machine and had great success 🙂
JoAnne says
I don’t have a mixer with a dough hook. How should I proceed.
Dina says
Hi JoAnne 🙂 You can mix the dough by hand. It will just take a bit longer. Let me know how it goes! 🙂
Sheilah Hilsman says
Can I make slider rolls with this recipe?
Dina says
Hi Sheilah 🙂 Yes, you can make smaller brioche buns for slider rolls. I have not tried that with this specific recipe so I am not too sure about the bake time. If you give it a try let me know how it goes! 🙂
Raymond Hatchard says
Followed the instructions and was not disappointed. Very good bun with pulled pork and coleslaw. Will definitely make again. Only tweak would be to make ten buns. Eight portions was very large.
Dina says
Hi Raymond 🙂 Awesome to hear you loved these brioche buns! Love the sound of the pulled pork and coleslaw!! Thank you so much for your feedback and support! I hope you find more delicious recipes on my blog! 🙂
Dee says
Hello Dina… i dont know what’s wrong with my dough, but when i finally brush them ( they’are actually already risen so nicely ) with eggwash at the end before bake them, they suddenly collapsed and leaving ugly wrinkly look at the top. Then, it came all wrong while baking….. 🙁 help me…..
Dina says
Hi Dee 🙂 Sorry to hear your dough collapsed like that. I have never had that happen to me or any of my followers so I am not too sure what may have caused that. It may be that they were over-proofed. If you ever give it another try let me know how it goes!
Krista says
Hi, can I make the dough in advance and freeze it?
Dina says
Hi Krista, I believe that should work. Just freeze them right before the last rise. Thaw at room temperature when ready to use. Or you can fully bake them and freeze them after they have cooled down. I know bread freezes really well, so this could be an alternative 🙂
Maria Fernanda Da Silva Trindade says
Super bons, fiz na semana passada. Claro que adaptei ao tipo de farinha que tenho em Portugal. Adoro fazer massas diferentes. Esta é para continuar a fazer. Adorei.
Dina says
Fico feliz em saber que você conseguiu fazer essa receita funcionar para você! Sempre fico feliz em saber quando as pessoas amam minhas receitas! Obrigado pelo seu feedback e apoio! 🙂
Maria Fernanda Da Silva Trindade says
Os melhores que fiz até hoje, após várias receitas. Muito, muito bons. Obrigada por partilhar a receita.
Dina says
Você é muito bem-vindo! Muito feliz em saber que você amou esses pães de brioche! Obrigado pelo seu feedback Mari! 🙂
Pamela Clifton says
Please tell me why these buns cracked on the surface. I made them smaller for Sliders and loved the recipe and directions but they didn’t brown on top like the bottom after egg wash and the last 5 minutes of cooking the tops cracked. What did I do wrong?
Dina says
Hi Pamela, there is a chance that your buns might have been too dry. It sounds like the tops dried before they began to really rise, therefore they cracked when the rise happened. How did you measure your flour? Did you spoon it into the measuring cup and level it off? If not, there is a chance that you added a little too much flour. I hope that helps.
Gail says
My dough is too sticky to handle.what did I do wrong?
Dina says
Hi Gail, this dough should be slightly sticky, but if it is too wet to handle that you can add a little bit of flour (about 1-2 tablespoons at a time). The wet/dryness of the dough can vary depending on the type of flour you use. I hope that helps!
Maria Fernanda Da Silva Trindade says
Espectacular, fiz ontem. Muito bons. Obrigada pela receita.
Dina says
Você é muito bem-vindo! Que bom saber que você amou essa receita! Espero que você encontre mais receitas deliciosas do meu blog de comida! 🙂
Maria Fernanda Da Silva Trindade says
Fiz ontem esta
Pam says
Hi Dina,
Have you ever tried making these into slider buns?
Thought I’d ask.
Pam
Dina says
Hi Pam, I have never tried making these into sliders. They would definitely need to be smaller for them to work as sliders. But I think they would be great for sliders!
Pam says
Thanks Dina,
I’ve made these twice now with perfect results. I’m gonna see how they turn out as little sliders. If they work, I’ll let you know.
Dina says
Happy to hear you loved these brioche buns! Thank you for your feedback! I would love to hear how they turned out! 🙂
Deedee says
I have never left a comment on a recipe but god damn these are so good!!! Even though I kneaded it by hand, they turned out perfect. I used a cream and egg wash… I ate these plain not even as hamburger buns like I intended. By far one of the best bread recipes I’ve ever tried.
Dina says
You are too kind Deedee! So awesome to hear you loved these brioche buns so much! It really makes me so happy when people enjoy my recipes and call them the ‘best bread recipes’! Thank you so much for your awesome feedback and support! I hope you find many more delicious recipes on my food blog! 🙂