Brioche Buns
Soft, buttery, and bakery-style
These brioche buns are light, fluffy, and slightly sweet, with a golden, glossy crust. Made with enriched dough containing eggs, butter, and milk, they’re strong enough to hold burgers yet soft enough to melt in your mouth. Once you make them at home, store-bought buns won’t compare.
Ingredients (Makes 8 buns)
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500 g (4 cups) bread flour
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7 g (2¼ tsp) instant yeast
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50 g (¼ cup) sugar
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1½ tsp salt
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4 large eggs, room temperature
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120 ml (½ cup) warm milk
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170 g (¾ cup) unsalted butter, soft
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1 egg + 1 tbsp milk (for egg wash)
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Sesame seeds (optional)
Instructions
Step 1: Make the Dough
In a large bowl or stand mixer, combine flour, yeast, sugar, and salt.
Add eggs and warm milk. Mix until a shaggy dough forms.
Step 2: Knead & Add Butter
Knead dough for 8–10 minutes until smooth and elastic.
Gradually add softened butter, a little at a time, kneading well after each addition. Dough will become soft and glossy.
Step 3: First Rise
Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1½–2 hours, until doubled.
Optional: Refrigerate overnight for better flavor and easier shaping.
Step 4: Shape the Buns
Divide dough into 8 equal pieces. Shape each into a tight, smooth ball.
Place on a lined baking tray, spacing well apart.
Step 5: Second Rise
Cover loosely and let rise 45–75 minutes, until puffy and nearly doubled.
Step 6: Egg Wash & Bake
Preheat oven to 180°C (350°F).
Brush buns gently with egg wash. Sprinkle with sesame seeds if using.
Bake for 15–18 minutes, until deeply golden.
Step 7: Cool
Cool on a wire rack. Buns should feel light and sound hollow when tapped underneath.
Tips for Perfect Brioche Buns
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Room-temperature ingredients improve dough texture
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Add butter slowly for proper gluten development
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Weigh dough pieces for evenly sized buns
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Do not overbake—brioche dries quickly
Serving Ideas
Perfect for:
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Burgers and sliders
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Fried chicken sandwiches
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Breakfast egg sandwiches
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Pulled pork or beef
Storage & Freezing
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Store at room temperature for 2 days, well wrapped
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Freeze up to 2 months
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Refresh briefly in the oven before serving
Variations
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Mini brioche buns: divide into 12–16 pieces
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Milk buns: reduce butter slightly, increase milk
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Sweet buns: add 1 tbsp honey and vanilla
Final Thoughts
These brioche buns are soft, rich, and beautifully golden—strong enough for savory fillings but tender enough to enjoy on their own. A true bakery staple made right at home.