There’s nothing better than the scent of freshly baked bread and these brioche buns always lure everyone into the kitchen as they bake. These sweet brioche rolls will practically melt in your mouth and while they’re delicious with just some jam or butter, they’re perfect for your next BBQ as well.
Don’t let the idea of baking bread intimidate you. The dough comes together quickly and easily and once you’ve made this a couple of times, you’ll be able to make it in your sleep! If you’d like to try another easy bread recipe like these brioche buns, try my French Bread, brioche bread, English Muffins. You’ll be baking up a storm in no time.
WHAT YOU NEED TO MAKE THIS RECIPE
Bread flour — bread flour has a higher protein content, giving the buns a chewier texture than if you used all-purpose flour exclusively. The bread flour gives the dough an extra lift as well, making them more round and plump.
Butter — be sure to buy unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt across different brands, so I like to add my own measured salt to my brioche dough. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent but is not greasy. This way, it’ll incorporate into the dough seamlessly.
Eggs — brioche is not complete without eggs. The eggs will make the crumb more tender and light. You can use any eggs you have on hand, but if you would like a deeper yellow color to your buns, use eggs that have deep orange yolks.
Yeast — always double-check the expiry date of your yeast. If it is past its best before date, it’s best to pick up a new packet of yeast at the store. If you only have active dry yeast, you will have to bloom it beforehand in the warm milk. The rise time will take a bit longer compared to instant yeast.
HOW TO MAKE BRIOCHE BUNS
1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt.
2. Mix the warm milk and eggs in a separate bowl or measuring cup.
3. Add to the dry ingredients in the mixer and knead until the dough comes together for about 2 minutes.
4. Add butter, a ½ tablespoon at a time. Let each spoonful of butter incorporate into the dough before adding the next spoonful. Continue kneading until an elastic and tacky dough forms, about 10 minutes.
5. Transfer dough to a well-floured surface. Knead a few times by hand and shape into a ball.
6. Cut the ball like a pizza into 8 pieces.
7. Using flour as needed, pull the edges of each dough piece into the center and pinch together to create a ball. Turn over and round out with your hands and flatten the balls with your palm. Place on a lined sheet pan and cover, allowing it to rise to double its size.
8. Brush the tops of the risen dough balls lightly with egg wash before baking for 12 to 15 minutes until the tops of the brioche buns are golden brown.
PRO TIPS FOR MAKING THIS RECIPE
- Sprinkle the tops of the egg-washed and risen brioche buns with poppy seeds, sesame seeds, or everything seasoning before baking for a classic hamburger bun look.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your burger buns dough in an OFF oven with the light on.
- For even-sized brioche burger buns, use a kitchen scale to make sure each dough ball weighs the same.
- The easiest way to slice these brioche buns into hamburger buns is to use a bread knife.
- Make sure the milk is between 110 to 120F as milk that’s too hot will kill the yeast, and milk not warm enough won’t activate the yeast.
- If you are using yeast from a container, be sure to store the additional yeast in an airtight container in the fridge so it doesn’t go stale.
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
FREQUENTLY ASKED QUESTIONS
What makes a brioche different from most breads?
A lot of standard bread recipes call for water, flour, salt, and yeast. However, brioche has a generous amount of eggs, milk, and butter added to the dough. The result is that brioche bread is much more moist, soft, and rich in comparison. Brioche also tastes sweeter than traditional bread.
How do I store extra buns?
If you have extra brioche buns, allow them to cool and then transfer to a Ziploc bag. You can keep them at room temperature for up to 3 days. Feel free to reheat them slightly in the oven or on the grill before serving.
Can I freeze brioche hamburger buns?
These brioche burger buns are freezer-friendly! Once they’ve cooled to room temperature, wrap each bun individually in plastic wrap and place them in the freezer. You can store them in freezer-safe bags for an extra layer of protection against freezer burn. They’re freezer-friendly for up to 3 months.
Can I make this without a mixer?
It’ll require time, patience, and elbow grease, but you can knead brioche dough by hand if you do not have a mixer. The dough is on the softer side, so it’ll be more difficult to knead by hand, but it is possible. The higher fat content means it’ll take longer to form gluten structure, so I highly recommend using a mixer when able to.
If you love this recipe try these out!
If you’ve tried this Brioche Buns recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Brioche Buns
Equipment
Ingredients
Brioche Dough:
- 2½ cups bread flour plus more for dusting (300g)
- ¾ cup all-purpose flour (90g)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (.25-ounce packet)
- 1½ teaspoons salt
- ¾ cup warm milk 110-120F (180mL)
- 2 large eggs
- 4 tablespoons unsalted butter room temperature (57g)
Egg Wash:
- 1 large egg
- 1 tablespoon water or milk
Instructions
Brioche Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt.
- Mix the warm milk and eggs and add to the dry ingredients in the mixer.
- With the mixer on low speed, knead until the dough comes together, about 2 minutes. Add butter, a 1/2-tablespoon at a time, waiting to add the next pieces until the first is fully incorporated. Continue kneading until an elastic and tacky dough forms, about 10 minutes. (Dough will be soft and should feel sticky but not stick to a clean finger when touched. Add a tablespoon or two of additional flour if needed.)
- Transfer dough to a well-floured surface. Knead a few times by hand and shape into a ball. Cut the ball like a pizza into 8 pieces.
- Line a baking sheet with parchment paper or a silicone mat.
- Using flour as needed, pull the edges of each dough piece into the center and pinch together to create a ball. Turn over and round out with your hands and flatten the balls with your palm. Place dough rounds pinch-side down on the baking sheet a few inches apart.
- Cover with a clean tea towel or plastic wrap until well puffed, about 30 minutes. (They should increase in size by about 50%.)
- Meanwhile, preheat the oven to 400F.
Egg Wash:
- In a small bowl, beat egg and milk together until well combined. Brush the tops of the risen dough balls lightly with egg wash.
- Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway through baking for a more even color. Let the buns cool completely before slicing. Store baked buns in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- Sprinkle the tops of the egg-washed and risen brioche rolls with poppy seeds, sesame seeds, or everything seasoning before baking for a classic hamburger bun look.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your burger buns dough in an OFF oven with the light on.
- For even-sized brioche burger buns, use a kitchen scale to make sure each dough ball weighs the same.
- The easiest way to slice these brioche rolls into hamburger buns is to use a bread knife.
- Make sure the milk is between 110 to 120F as milk that’s too hot will kill the yeast, and milk not warm enough won’t activate the yeast.
- If you are using yeast from a container, be sure to store the additional yeast in an airtight container in the fridge so it doesn’t go stale.
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
