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
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
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
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Trecey says
Hi! I plan on making this tonight, but I only have instant yeast. Would this still work?
simplyhomecooked says
Hi Trecey, yes you can definitely use instant yeast. You will have to skip the step where you activate the yeast in the warm liquid and instead just add everything to the mixer bowl right away.
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.
Irish says
Can I use bread flour for this recipe?
simplyhomecooked says
Hi Irish, yes you can! 🙂
Roel Dacayo says
It’s me again, sorry I forgot to thank you Dina.
Thank you so much!
Much Love,
Roel
simplyhomecooked says
No worries Roel! Thank you so much!
Roel says
Extremely happy with the result of my first Brioche bun. I hope I could show it here ☺️
simplyhomecooked says
Thank you so much Roel! I am very happy to hear that you enjoyed the brioche buns 🙂
Mike says
How exactly did you measure calories? According to my calculation the whole recipe weighs in around 1150 KG which comes out to roughly 289 calories per 100 grams. Your estimate of 179 calories just doesn’t make sense to me it seems way too low considering all the butter and eggs. I’m really curious to know as I’m searching for low calorie rolls and the recipe looks great.
Thanks
simplyhomecooked says
Hi Mike, the calories are based on a calorie generator plugin. So its a very rough estimate. I have a disclaimer for this on my disclosure page.
Debbie says
I have tried to make this recipe twice.
Each time, the fought is just a soupy mess after the 10 minute kneading with the dough hook. I have to add a lot of flour to be able to shape it into a ball. Don’t know what os going wrong. Help!!
simplyhomecooked says
Hi Debbie, I am so sorry to hear that. How exactly do you measure your flour? I always recommend spooning it into the measuring cup and leveling it off with a knife. It also depends on the type of flour you used as well. Lastly, the strength of your mixer could also be a factor. I hope this helps. Let me know if you have any more questions.
Debbie says
I weigh my flour. Used AP – 120g per cup.
Just tried making another batch and only took my kitchen aid professional up to speed 3 with the dough hook.
The dough was better to handle, but still seemed softer than yours in the video.
Will see how they turn out later.
Thank you cery much.
simplyhomecooked says
Thanks for the feedback Debbie. Let me know how they turn out.
Debbie says
Also, I’ve been using XL eggs.
simplyhomecooked says
Hi Debbie, that might be why the dough was so sticky. XL eggs = more liquid in the recipe.
Esther says
I’ve tried a few different recipes before this one. Man this one is by far the best!
Love if and will definitely keep using this recipe!
simplyhomecooked says
Thank you so much, Esther! It makes me so happy to hear that! I really appreciate you taking the time to write a recipe review like this 🙂
Le says
Can I use 2% milk instead of whole milk? I don’t have whole milk but I do have whipping cream. Will either of those work?
simplyhomecooked says
Hi Le, 2% milk will work just as well.
Irish says
Really love your recipe. I actually tried it today and two thumbs up for this bread. 🙂 I’ll surely make this again.
simplyhomecooked says
Yay! So happy that you loved this Brioche Bun recipe, Irish! Very happy that this will be a repeat recipe for you 🙂 Thank you for taking the time to write this review! 🙂
Dimitra says
This recipe is definitely a keeper!! Best brioche recipe! I tried it with marmalade and cream cheese for breakfast as well as for burgers and they were both amazing! 🙂 Thank you!
simplyhomecooked says
Thank you Dimitra! I really appreciate your feedback and I’m so happy that you loved this brioche bun recipe 🙂 I hope you can find many more recipes that you enjoy on my blog 🙂
Patrick Cox says
Hi, I noticed that you use about half the butter I have typically seen in brioche recipes. is this because they are buns?
Thanks!
simplyhomecooked says
Hi Patrick, I use less butter since they are buns and need to be firm enough to hold a burger and toppings.