Brioche Bun Recipe: Brioche buns are not your average bread rolls. Rich, soft, and slightly sweet, these golden, buttery buns are the Rolls-Royce of bread. Think of them as a cross between bread and pastry. Thanks to their high butter and egg content, they’re deliciously tender and airy, with a slight chew that makes them perfect for burgers, sandwiches, or even as standalone treats.
Their luxurious texture and flavor make them a bakery favorite, but the best part? You can make them right in your own kitchen. Whether you’re planning a gourmet burger night or simply want to elevate your sandwich game, homemade brioche buns bring a touch of indulgence to any meal.
Ideal Uses for Brioche Buns
From backyard barbecues to brunch spreads, brioche buns are a versatile choice. They’re especially popular as the base for gourmet burgers because they soak up juices without falling apart. But they’re just as delightful with pulled pork, egg sandwiches, or even simply spread with butter and jam.
Their subtly sweet taste also makes them perfect for French toast. Trust us—once you go brioche, you won’t go back to plain old buns.
Ingredients You’ll Need
Dry Ingredients
To make authentic brioche buns, you’ll need the following dry ingredients:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 tsp salt
These basic pantry staples create the structure of your buns. The sugar feeds the yeast, while the salt balances flavor.
Wet Ingredients
For the rich, moist texture, these wet ingredients are key:
- 4 large eggs
- 1/2 cup whole milk (warm, around 110°F)
- 10 tbsp unsalted butter (room temperature, cubed)
- 1 egg yolk + 1 tbsp milk (for egg wash)
The butter and eggs provide richness, while the warm milk activates the yeast. Don’t skip the egg wash—it gives that irresistible golden sheen!
Equipment Required for the Recipe
Essential Kitchen Tools
Having the right tools makes this recipe a breeze:
- Stand mixer with dough hook (optional but helpful)
- Mixing bowls
- Measuring cups and spoons
- Plastic wrap or a clean kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush (for egg wash)
While you can knead the dough by hand, a stand mixer saves you time and arm strength. That said, hand-kneading gives you more control and a closer connection to your food.
Step-by-Step Guide to Making Brioche Buns
Step 1: Preparing the Dough
Start by activating your yeast. In a small bowl, combine the warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until it becomes foamy. This means the yeast is alive and ready to work its magic.
In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Add in the foamy yeast mixture and eggs. Mix until the dough comes together, then add the butter one cube at a time. It might look greasy at first, but keep mixing until the dough is smooth and slightly sticky.
This initial mixing should take about 10 minutes if you’re using a stand mixer. If kneading by hand, it might take closer to 15 minutes.
Step 2: Kneading and First Rise
Once your dough is smooth, form it into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
This slow rise develops flavor and creates that iconic fluffy texture. If your kitchen is cold, place the bowl in a slightly warmed (but turned-off) oven.
Step 3: Shaping the Buns
After the first rise, punch down the dough gently to release air. Turn it out onto a lightly floured surface. Divide it into 8–10 equal pieces, depending on your desired bun size.
Roll each piece into a smooth ball, tucking the edges under to create surface tension. Place them onto a parchment-lined baking sheet, spaced apart to allow for the second rise.
Step 4: Final Rise
Cover your buns loosely with a towel and let them rise again for 45 minutes to 1 hour. They should puff up noticeably—don’t rush this step!
Preheat your oven to 375°F (190°C) while the buns are rising. Just before baking, brush each bun gently with the egg wash. This gives them their shiny, bakery-style finish.
Step 5: Baking to Perfection
Bake your brioche buns in the preheated oven for 15–18 minutes or until golden brown. They should sound slightly hollow when tapped and have a beautiful golden crust.
Let them cool on a wire rack for at least 10 minutes before serving. The smell alone will tempt you, but this cooling period helps set the structure.
Tips for the Best Brioche Buns
Common Mistakes to Avoid
Even though making brioche buns is straightforward, a few common pitfalls can throw things off track. Let’s tackle these head-on so you don’t end up with dense or dry buns.
1. Rushing the rise time: Patience is key. Brioche dough needs time to develop structure and flavor. Cutting corners during proofing can result in heavy buns instead of light, airy ones.
2. Not using room-temperature butter: Cold butter doesn’t incorporate smoothly and can cause your dough to break or clump. Make sure your butter is soft but not melted. This ensures a silky, consistent dough.
3. Skipping the egg wash: That glossy, golden-brown top? It’s all thanks to the egg wash. Without it, your buns will still taste great, but they won’t have that irresistible shine and color.
4. Over-baking: Brioche is rich, so it can brown quickly. Keep an eye on your buns in the oven—pull them out when they’re golden on top and register 190–200°F inside.
5. Too much flour: When shaping, avoid adding too much flour to your work surface. Excess flour can make the dough stiff and ruin the bun’s soft texture.
By steering clear of these common mistakes, you’ll be on your way to baking brioche buns that are not only gorgeous but bakery-quality in taste and texture.
Serving and Storage Suggestions
There’s nothing quite like a warm brioche bun fresh from the oven, but these buns hold their magic for days when stored right.
Serving Suggestions
- Burger Night: Slice them in half and toast lightly before stacking your burger and toppings.
- Breakfast Sandwiches: Add eggs, cheese, and a slice of ham or bacon for a gourmet breakfast.
- Sliders or Mini Sandwiches: Make smaller buns for perfect party appetizers.
- French Toast: Leftover brioche makes the best French toast—crispy on the outside, custardy inside.
Storage Tips
- Room Temperature: Keep the buns in an airtight container or wrapped in foil at room temperature for up to 3 days.
- Refrigeration: Avoid refrigerating—they’ll dry out. Stick to freezing if you want long-term storage.
Freezing Brioche Buns
Wrap each bun individually in plastic wrap, then place them in a zip-top freezer bag. They’ll stay fresh for up to 2 months. To reheat, thaw at room temperature and warm in the oven for 5–10 minutes at 300°F (150°C).
FAQs about Brioche Bun Recipe
Can I make brioche buns ahead of time?
Yes! You can prep the dough the night before and let it rise slowly in the fridge overnight. Just shape, let them do a second rise at room temp, and bake the next day.
How do I store leftover brioche buns?
Wrap them in plastic or store them in an airtight container at room temperature. They stay fresh for up to 3 days.
Can I freeze brioche buns?
Absolutely. Wrap individually and freeze for up to 2 months. Thaw and reheat for a freshly baked taste.
Can I make this recipe dairy-free?
You can try substituting plant-based butter and non-dairy milk, but it may slightly alter the texture and richness.
What can I substitute for eggs in brioche?
Eggs are essential for authentic brioche texture and flavor, but for an egg-free version, try using aquafaba or a commercial egg replacer—just know it won’t be exactly the same.
Conclusion
Making brioche buns at home is one of those kitchen adventures that sounds fancy but is totally doable. With a little time, patience, and the right steps, you can whip up a batch of rich, buttery buns that rival any bakery’s. Whether you’re hosting a burger night or just want the best bread roll to enjoy with jam, these brioche buns deliver every single time.
And hey, don’t be surprised if you find yourself making these on repeat—they’re that good.
