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.
More bread recipes to try!
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 Rate Servings: 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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Fatema says
Nice brioche buns
Thanks
simplyhomecooked says
You are very welcome and thank you 🙂
Sadie says
These are fantastic. They look picture perfect. Great flavor and texture. Soft enough for a sandwich, but will stand up to a hot burger patty. The dough came together effortlessly and handled beautifully. I used the weight measures and had to add 20 grams of flour. After 15 minutes of kneading the dough passed the windowpane test and could be shaped into a slack ball. I let the dough rise for about 45 minutes at room temperature until it was puffed but not doubled, then refrigerated it until I was ready to shape and bake the buns. I divided the dough into 9 portions (130 g each) but would do 10 the next time. The second rise at room temperature was 2 hours. The buns baked quickly and were done in 17 minutes.
simplyhomecooked says
Yay! So happy to hear you loved these brioche buns and that they turned out picture perfect 🙂 Thank you for your input on the recipe and details! It helps others when they may have questions. Thank you for taking the time to leave your awesome feedback! I hope you find many more delicious recipes on my blog 🙂
XM says
Does your brioche bun recipe call for 4-1/4 or 4-1/2 cups of flour? Your video calls for 4-1/4 but the recipe says 4-1/2.
simplyhomecooked says
Hi 🙂 It can actually range from 4 1/4 to 4 1/2. Depending on the brand of flour I have found that sometimes you have to add a little extra flour if the dough is too wet and sticky. You want the dough to have some tackiness to it. Start with 4 1/4 and work up from there. I hope that helps and I hope you love these brioche buns 🙂
Iveta says
Bulky dopadly výborně… těsto sice trošku řidší, ale při pečení těsto krásně naskočilo. Děkuji 😀
simplyhomecooked says
Thank you for your feedback 🙂 Happy to hear you enjoyed these brioche buns!
Heidi says
Hi. What would be the result if im going to use 3 eggs instead of 4. Will it be stiffer? Thank you.
simplyhomecooked says
Hi Heidi, decreasing this recipe from 4 to 3 eggs will change it and it won’t turn out. You have to adjust all the dry ingredients to have the same ratio. Hope that helps. Let me know how it turns out if you try 🙂
Belinda Ravazzolo says
Just wondering if anyone has tried making this recipe using gluten free flour?
simplyhomecooked says
I have never tried it with gluten-free flour so I am not too sure. But I would love to know how it turns out if you give it a try 🙂
Michelle Bautista says
¡Hola! Muchas gracias por la receta.
Acabo de hacerla y es deliciosa salieron prefectos, a mí y mi familia nos encantó.
Cuesta un poco trabajar la masa a mano, ya que es muy pegajosa pero vale la pena por qué es muy rica.
Gracias 😊
simplyhomecooked says
Thank you for your kind recipe review, Michelle! 🙂
Courtney says
I just noticed that the ingredient list calls for 4.5C AP flour but the recipe only mentions 4.25C. Is the extra 0.25C for the floured surfaces? I’ve made these twice now and they always turn out delicious but look horrible because the dough never balls up. Not sure if I need to use more flour or mix for longer. Any risk of over mixing?
simplyhomecooked says
Thank you for pointing that out. It’s quite hard to over mix brioche dough since it requires a lot of mixing to get the proper texture. I usually recommend starting with 4 1/4 and add more as needed since everyone’s all-purpose flour is a little different.
Katie says
Hi, I was wondering if using margarine would produce the same result as it would butter? I seem to only have margarine…
simplyhomecooked says
Hi Katie, I have never made these brioche buns with margarin so I am not too sure how the outcome would be. But I know that butter is the key ingredient in any type of brioche bread, so I would not recommend replacing it.