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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elmira says
hi , i made this recipe today but my buns got cracked 😟 i do all the steps like you but it didnt finish well what was the problem?
simplyhomecooked says
Hi Elmira, it seems like your dough might have been too wet or too dry. If your dough is too dry it can form a crust before it has time to rise in the oven. This will cause the crust of your bread to crack and let the air out of the bread wherever it cracks.
Lauren says
These are amazing. They are enormous, so I would make 10 next time. Sticky dough, but keep at it with the mixer – I let it go about 14 min before the dough started pulling away better. Incredibly airy and fluffy. Awesome recipe and video – thank you!
simplyhomecooked says
Thank you for the feedback, Lauren. Yes, mixing the dough long, will give the most amazing texture.
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.
Donna says
I weighed the eight buns and they came to approximately 143 grams each. I am doing my final proof now and the dough looks amazing. I am using them for my black bean burgers. Thank you for the recipe
simplyhomecooked says
You are very welcome Donna! I hope you love these brioche buns 🙂
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.
Noori says
Hey. Tried the buns, it was quite easy but I found it a bit hard to divide the dough into portion cuz it was too sticky. Followed the exact measurements.
I greased my palms with oil avoid the messiness. Hope that doesn’t make a difference.
simplyhomecooked says
Hi Noori, thank you for this question. It is ok to grease your palms with some oil to make it a bit easier. This dough is supposed to be a bit stickier due to having a little less flour. That is how you get light and fluffy bread vs dense bread. I hope this helps and I hope you enjoy these brioche buns 🙂
Emily says
I made 12 smaller buns. They were perfect and pretty easy to make! Loved the video. Thanks!
simplyhomecooked says
Hi Emily, I am so happy to hear that you loved the video and recipe! I usually make my buns a little larger than most people, hence the recipe portion. I love any brioche bread 🙂 And thank you for your kind review!
Salina says
Hi this looks super easy ,can I use the bread machine to knead,if so do I still need to proof the yeast
simplyhomecooked says
Hi Salina, yes you can use a bread machine for this recipe. You would still need to proof the yeast first.
Caren says
Olá, Dina
Que receita maravilhosa! Vou fazer, certamente.
Obrigada por compartilhar
simplyhomecooked says
Olá Caren, muito obrigado pelo seu feedback!
J Fernando says
Preparare la receta