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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Bea says
Hi bb Dina, I’m making these now. Since reading through the comments I will definitely be making 12. With that amount if
flour it should be fine. FYI: When people are rude enough to ask for conversion then politely let them know to Google the charts. Next they’ll be asking you to bake it. I’m sorry, it’s just rude. Thanks for sharing!
simplyhomecooked says
Hi Bea, I hope you enjoy these brioche buns! You are too kind, I love it 🙂 Since the recipe is French, a lot of people prefer to bake it using grams. So I totally understand. The bigger problem is when they ask me to translate the recipe in a different language lol.
Lini VAIFALE says
Was looking for an easy and best brioche on you tube and found your channel, let me just say that I tried your brioche rolls recipe and it came out soooo good so soft and fluffy. Thanks for sharing is a keeper,
simplyhomecooked says
Hi Lini, thank you so much for taking the time to leave such a kind review 🙂 I am very happy that you enjoyed my brioche bun recipe! I hope you find many more recipes that you will enjoy from my blog 🙂
Mary Paukert says
I made these buns today, and followed the directions carefully. While I was adding the butter I was a little concerned because the dough was VERY sticky, but the longer it kneaded, the more it came into the sticky ball I was expecting! The dough wasn’t super hard to manage, even sticky! It raised like a champ and was pretty simple to divide and shape. I, too, would make 12 smaller buns another time, but that’s because I can’t eat that big a sandwich in one sitting! I would suggest each one who tries this recipe needs to try according to the author’s directions FIRST, then modify! I thought the rolls were hard and crusty when they came out of the oven, but were quite soft…deceptive looking! The aroma as they baked was intoxicating, and the taste is even better! Thanks for sharing such a GREAT recipe!
simplyhomecooked says
Mary, thank you so much for your kind review! I’m so glad you enjoyed these brioche buns! 🙂
Jesse-Gabriel says
Einfach nur großartig, danke für das Rezept und auch für die Gramm – Angaben!!!
Grüße,
Jesse-Gabriel aus Berlin
simplyhomecooked says
Hi Jesse-Gabriel, Du bist herzlich Willkommen
Cecilla Corrales says
Is it necessary to use a mixer for this recipe or could I do it by hand if I really wanted too
simplyhomecooked says
Hi Cecilla, I highly recommend using a mixer for any type of brioche recipe. Brioche gets its texture from the well-mixed butter. This long process of mixing the butter in is crucial for the best brioche buns.
Barbs says
Hi Dina, I’ve tried a lot of bread recipes but for the first time, my buns came out great. I ate two right out of the oven. My husband even complimented me on the taste. Thanks so much for such a simple yet great recipe.
simplyhomecooked says
Barbs, that’s so awesome!! Thank you for taking the time to write such nice feedback about my brioche buns recipe 🙂
Joanna says
Hi Dina. Can I use instant yeast, and if so, do I use the same amount? Thanks! These buns look so good and I cant wait to make them!
simplyhomecooked says
Hi Joanna, you can definitely use instant yeast for this brioche bun recipe. Use the same amount 🙂
Rita Chung says
It’s such a nice Brioche bun, I just followed your recipe and it turned out so nice and is delicious.Thanks for sharing the recipe and for sure I will make it more often as it’s so easy to make it too.
simplyhomecooked says
Hi Rita, thank you for taking the time to write such a kind review. I’m thrilled to hear you enjoyed the brioche buns so much!
Pat says
These buns are delicious, but I’m wondering how to keep them from spreading too much. I actually get 12 buns from this recipe, but the dough is so soft, they spread out quite a bit. Should I add a little more flour? I used bread flour but I don’t know if that makes any difference. I love the taste and texture, just need to figure out how to keep them from spreading.
simplyhomecooked says
Hi Pat, using bread flour can slightly differ from all-purpose flour. I would add about 1/4 cup next time you make these brioche buns 🙂 I’m happy to hear you enjoyed the taste and texture.
Linda Neujahr says
The dough was almost unmanageable. The ingredients say 4 1/2 c flour. But in body of instructions says 4 1/4 cups?
Which is it? I assumed that the add’l 1/4 c was for forming and shaping the dough. I am an experienced bread baker so I am a little confused on this recipe. Thanks
simplyhomecooked says
Hi Linda, in the video, you may need to add a little more flour depending on the size of your eggs. If the eggs tend to be extra large, you’ll need to add more flour. The dough should be quite sticky though. That’s due to all the butter in the dough. Which will give the brioche buns that fluffy texture. I hope the buns turned out delicious 🙂
Amy says
These are great buns! I’ve made them 3 times already. My family loves them! Thanks!!
simplyhomecooked says
Wow, Amy that’s awesome! I’m so glad your family enjoys these brioche buns so much!!
Kat says
Wow…these homemade brioche buns look so beautiful Dina! So many possibilities with this one. Need to try your recipe.
simplyhomecooked says
Thank you, Kat! These brioche buns are so versatile. I love how they can be enjoyed sweet or savory.
Barry says
Can bread flour be used?
simplyhomecooked says
Hi Barry, Yes you can use bread flour for these brioche buns.
ATSE says
Can I have the quantities of butter, flour, gram and for milk in ml
simplyhomecooked says
Hi ATSE, I don’t normally convert recipes on my own, but this brioche bun recipe seems to have a lot of people asking for the metric conversions so here it is:
1 cup milk- 237 ml
1/4 cup sugar – 50g
2 tsp yeast- 6.3 g
4 1/2 cup flour- 585g
2 tsp salt- 11.38g
4 eggs-
1/2 cup butter- 113g
Atse says
Thank you very much. I have make and it’s very good
simplyhomecooked says
My pleasure Atse, glad you enjoyed this brioche buns recipe 🙂
Julia Frey says
I need to make these brioche buns as soon as possible, Dina! They look fantastic My daughter doesn’t eat breakfast but she will eat brioche! She went on a class trip to France when she was in primary school and brought home brioche for breakfast. Such a little foodie, I was so proud! lol
simplyhomecooked says
Haha well done Vika well done! I would be proud if my daughter brought brioche as well 😉
Pamela says
Hi thank you for this recipe, can you please tell me what Suze eggs are used? Thankyou 🙂
simplyhomecooked says
Hi Pamela, I used large eggs for this brioche bun recipes 🙂
ND says
I would love one of those Brioche buns with some jam and a cup of milk on the side, this was my childhood favorite. When honey was in season, we would dip them into fresh honey. Gosh! #childhood
simplyhomecooked says
That sounds so yummy Natalya! My favorite part about this brioche bun recipe is that it’s so versatile. You can go down the savory route and serve it with a burger or go all out with jam and butter! So good! 🙂
Amanda says
I have these in the oven right now and they are HUGE! I had my doubts about separating the dough into only 8 pieces, but followed the directions and made only 8. Now that they are baking, I’m seeing that they are really way too big. Is this really only supposed to make 8 rolls? Has anyone else had this problem?
simplyhomecooked says
Hi Amanda, How long did you let the brioche buns proof? Sometimes if they proof for too long, they might rise too much.
Holly says
The buns are wonderful, and beautiful, but if you only make 8 buns they are quite large. I needed to use 4 3/4 c flour to make a manageable dough. Next time I will make 12. I don’t know what I was thinking when I made 8 except that’s what the recipe said… And I believe the nutritional info is WAY off. According to my calculations at 8 buns each bun has (rounded) 425 calories, 15 g fat, 62 g carbs and 11 g protein.
simplyhomecooked says
Hi Holly, I’m glad you enjoyed the taste of the brioche buns. The nutritional facts are generated by a plugin I use. I have a disclaimer that these are all just estimates. I hope you make these again and come out with better results 🙂
Susan Olcott says
May we freeze amd bake at a if freezr diff time ???
simplyhomecooked says
Hi Susan, do you mean you want to freeze the brioche bun before baking or after? I’m sorry I’m a little confused.
Lisa says
Hmmm Dina,
I’m hooked they came up amazing.
My Mama loved them so much.
Thanks so much for your lovely recipe.
simplyhomecooked says
Thank you so much, Lisa! I’m so happy you all loved the brioche bun recipe 🙂
Valentina says
Oh wow, Dina! These homemade brioche buns are making me so hungry! I cannot wait to try them. My kiddos will love the soft buns. Cannot wait to try them.
simplyhomecooked says
Thank you so much, Valentina! I hope your whole family loves this delicious brioche bun recipe! 🙂