Brioche Buns
Nothing beats a homemade brioche bun—soft, fluffy, and just the right amount of buttery. But if the thought of making brioche from scratch sounds like a full-day project, don’t worry. This recipe keeps things super simple while still giving you bakery-style results. No complicated steps, no overnight waiting, just fresh, golden buns that are perfect for sandwiches, burgers, or even straight-up with some butter.
Brioche is known for its rich, slightly sweet flavor and its airy, soft texture. Unlike regular bread rolls, brioche gets its signature taste and lightness from eggs and butter. Most traditional brioche recipes call for proofing the yeast in warm liquid before adding it to the flour, but in this recipe, we skip that step by mixing the yeast straight into the dry ingredients. Why? Because as long as your yeast is fresh and your milk is warm enough (but not too hot!), it will activate just fine as the dough comes together. This saves time and simplifies the process without affecting the rise.
Why you’ll love this Brioche Buns
Soft, Buttery Buns That Will Make You Feel Like a Bread-Making Pro
Baking bread can feel intimidating but these brioche buns make you look like you know what you’re doing, even if this is your first time working with yeast. The dough is forgiving, the process is straightforward, and the end result? Bakery-level buns that are perfect for any occasion. Plus, nothing beats the smell of freshly baked bread filling your kitchen.
Ingredients Needed for Brioche Buns
- All-purpose flour – This is the base of the dough, giving structure while keeping things soft. Bread flour can be used if you want a chewier texture.
- Sugar – A little sweetness enhances the flavor and helps feed the yeast.
- Active dry yeast – This recipe uses active dry yeast, but instead of proofing it in liquid first, it’s mixed directly into the flour. This works perfectly as long as your yeast is fresh and your milk is warm (around 125°F before mixing with eggs, then check the mixture to be at least 110°F before adding to the flour). If you’re unsure whether your yeast is good, you can still proof it separately before mixing it in.
- Salt – Enhances the flavor and balances out the sweetness.
- Milk – Adds moisture and richness to the dough. It’s heated slightly to help activate the yeast.
- Eggs (room temperature) – Give brioche its signature tenderness and golden color. Letting them warm up prevents the dough from being too cold, which helps with a good rise.
- Unsalted butter (softened) – Adds richness and that classic brioche flavor. Softened butter incorporates more easily into the dough.
How to make Brioche Buns
**For more detailed instructions, please refer to the printable recipe card below.**
Combine flour, sugar, yeast, and salt in a large mixing bowl.
Whisk warm milk and room-temperature eggs together slowly to avoid shocking the eggs.
Pour the milk-egg mixture into the dry ingredients and mix until a dough forms.
Add the softened butter, one tablespoon at a time, mixing until fully incorporated and the dough is smooth.
Knead the dough by hand or with a dough hook for about 5 minutes until soft and elastic. Let it rise in a warm place for 1-2 hours until doubled in size.
Divide the dough into 8 equal pieces.
Roll each piece into a ball, place on a parchment-lined baking sheet, and let them rise for another 30-45 minutes. Then, brush the buns with a beaten egg
Bake for 15-18 minutes until golden brown.
Variations
- Whole Wheat Brioche Buns: If you want a heartier bun with a bit more fiber, swap out half of the all-purpose flour for whole wheat flour. Whole wheat absorbs more moisture than white flour, so the dough might feel a little drier. If needed, add a tablespoon of milk at a time to keep the dough soft.
- Cheesy Brioche Buns: If you love cheese, this one’s for you. Stir about a cup of shredded cheddar, Parmesan, or even gruyere into the dough after you’ve mixed in the butter. The cheese will melt as the buns bake, creating little pockets of gooey goodness. These are fantastic for burgers or served alongside a bowl of Soup.
- Garlic Butter Brioche: Want a little extra flavor? Once the buns are fresh out of the oven, brush them with a mixture of melted butter, minced garlic, and a sprinkle of salt. The garlic butter soaks into the warm buns, making them incredibly. These make the perfect side for Pasta Dishes or as a base for garlic bread sandwiches.
- Sweet Brioche Rolls: If you’re in the mood for something a little sweeter, you can easily turn these into a breakfast-style brioche roll. Increase the sugar in the dough slightly, then sprinkle pearl sugar or coarse sugar on top before baking.
- Herb-Infused Brioche: A few dried herbs mixed into the dough can completely transform the flavor. Try adding a teaspoon of dried rosemary, thyme, or even everything bagel seasoning for a more savory twist. These buns pair beautifully with Roasted Meats, soups, or even as a sandwich roll for deli-style sandwiches.
Serving Suggestions
- Classic Burger Buns: These brioche buns were made for burgers. They’re soft enough to be easy to bite into but sturdy enough to hold up to juicy patties and all the toppings.
- Breakfast Sandwiches: Split one in half, add a fried or scrambled egg, some crispy bacon, and a slice of cheese, and you’ve got yourself a seriously good breakfast sandwich. The slight sweetness of the brioche balances out the savory ingredients perfectly. For an extra touch, spread a little butter or mayo on the bun and toast it before assembling.
- Pulled Pork Sliders: These buns are soft and slightly sweet, which makes them a perfect match for smoky, tangy Pulled Pork. Just pile on the pork, add some coleslaw for crunch, and you’ve got an amazing slider that’s great for parties or game days.
- Dipping Bread: Need something to soak up a bowl of Soup or Stew? These buns are great for that! Whether it’s a hearty Beef Stew, a Creamy Chowder, or even just a bowl of tomato soup, these buns will do the job.
- French Toast Buns: If you somehow have leftover brioche buns (which probably won’t happen), slice them up and use them for French toast. Brioche makes the best French toast because it soaks up the egg mixture without getting too soggy. Just dip the slices in your usual egg mixture, fry them up, and serve with syrup, fruit, or even a dusting of powdered sugar.
Storage and Freezing
- How should I store Brioche Buns?
These buns stay fresh for about 3 days if kept in an airtight container or a bread bag at room temperature. If you notice them starting to dry out, pop one in the microwave for about 10 seconds, and it’ll soften right up.
- Can I freeze Brioche Buns?
If you want to save some for later, let the buns cool completely before freezing. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready to eat, let them thaw at room temperature for an hour or warm them up in a 300°F oven for 5-10 minutes.
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Tips & Tricks
- No Need to Proof the Yeast First: A lot of bread recipes call for dissolving yeast in warm liquid before adding it to the flour, but that step isn’t necessary here. As long as your yeast is fresh and your milk is the right temperature (at least 110°F after mixing with the eggs), it will activate just fine once the dough starts coming together. This method saves time and simplifies the process without sacrificing that perfect rise.
- Checking Your Yeast: Since this recipe mixes the yeast directly into the dry ingredients, the best way to ensure it’s fresh is by checking the expiration date. If you’re unsure, you can proof the yeast separately by dissolving it in warm milk (around 110°F) with a pinch of sugar and letting it sit for 5-10 minutes. If it foams up, it’s good to go! If nothing happens, the yeast is likely expired and won’t give your buns a proper rise.
- Don’t Skip the Egg Wash: The beaten egg brushed on top before baking gives the buns that beautiful golden-brown finish. Without it, the buns will still taste good but won’t have that classic brioche shine.
- Make the Dough Ahead of Time: If you want to prep in advance, you can let the dough rise in the fridge overnight instead of at room temp. This slow fermentation develops even more flavor, and you can just shape and bake the buns the next day.
- Use a Kitchen Scale for Even Buns: If you want all your buns to bake evenly, weigh the dough before dividing it up. This way, each bun will be the same size, so they’ll all bake at the same rate.
- Baking Time May Vary: Every oven is different, so start checking your buns around 15 minutes in. If they’re browning too fast, you can lightly tent them with foil to keep them from over-browning.
Recommended
More Easy Bread Recipes
FAQ
Brioche Buns
Equipment
- Kitchen thermometer
- Stand mixer with a dough hook (or a sturdy spoon and hands for kneading)
- Pastry brush
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2¼ teaspoons active dry yeast 1 packet
- 1 teaspoon salt
- ¾ cup warm milk (heated to 125°F to compensate for cooling)
- 2 large eggs
- 4 tablespoons unsalted butter softened
Instructions
- Combine flour, sugar, yeast, and salt in a large mixing bowl.
- Whisk the warm milk and room-temperature eggs together slowly to avoid shocking the eggs. Check the temperature of the mixture after combining—it should be around 110°F. If it has cooled too much, microwave in 10-second intervals, stirring in between, until it reaches 110°F.
- Pour the wet ingredients into the dry ingredients. Mix until a dough forms.
- Add the softened butter, a tablespoon at a time, mixing until fully incorporated and the dough is smooth.
- Knead the dough by hand or with a dough hook for about 5 minutes until it’s soft and elastic.
- Cover the bowl and let the dough rise in a warm place for 1-2 hours until doubled in size.
- Divide the dough into 8 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
- Cover the buns and let them rise for another 30-45 minutes.
- Preheat the oven to 375°F. Brush the buns with a beaten egg for a shiny finish.
- Bake for 15-18 minutes until golden brown. Cool slightly before serving.
