Easy Brioche Bun Recipe
Our Brioche Bun recipe delivers golden, buttery buns that are soft, rich, and sturdy enough for burgers, sandwiches, or sloppy joes.
Ingredients
- 1 ⅛ cup whole milk -warmed to 100-110°F.
- 4 teaspoons active dry yeast
- 2 ½ tablespoons granulated sugar
- 4 cups all-purpose flour
- 5 tablespoons unsalted butter -softened
- 2 teaspoons kosher salt
- 1 large egg -lightly beaten
Instructions
- Warm the milk over medium heat to 100-110°F. If the milk is too hot, it will kill the yeast.
- Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine and let it sit, undisturbed, for about 10 minutes until bubbly.If it doesn't get bubbly, the yeast is old.
- Add the all-purpose flour, softened unsalted butter, and kosher salt to the yeast mixture. Mix to combine, then switch to the hook attachment.
- Mix on medium until a smooth dough forms. It will pull away from the sides of the bowl, leaving a smooth and slightly glossy surface.
- Lightly oil a large bowl and place the dough in it. Cover the bowl with plastic wrap and put it in a warm, draft-free area of the kitchen. Let the dough proof until doubled in size, approximately 1 – 1 ½ hours.
- To make hamburger-sized buns, divide the dough into eight equal-sized pieces. If you're weighing the dough, it should be 105-115 grams.It will yield approximately 16 slider buns, each weighing 45-50 grams, or 18 hot dog buns, each weighing 75-80 grams.
- Shape the dough by tucking all the edges of the dough into the center. Flip it over so it's seam side down and place it on a baking sheet lined with parchment paper. Repeat until all the dough is used.
- Roll each dough ball in the palm of your hand to form a nice, tight ball. Use your thumb to press the dough under itself and then pull back towards you with your other fingers. Tightening until the surface is smooth.
- Place each dough ball back on the parchment-lined baking sheet about 3 inches apart.
- Loosely cover the dough balls with plastic wrap, and place them in a warm, draft-free area of the kitchen. Let the dough proof until doubled in size, approximately 35-45 minutes.The dough balls will feel light and airy.
- Preheat a convection oven to 350°F or a standard oven to 375°F.
- Brush the tops of the buns with a beaten egg or melted butter.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes until golden brown.
Notes
Can I Change Up the Recipe?
Absolutely. We made the recipe with all-purpose flour, but you can swap in bread flour one-to-one for a slightly more chewy and structured result.
For a richer dough, try adding an extra egg yolk or a splash of warm milk during the mixing process.
For an extra hint of sweetness, sprinkle a little sugar on top before baking, or brush with honey butter once they’re out of the oven.
You can also add toppings before baking for a little bit of flair. Poppy seeds and sesame seeds are classic, but everything bagel seasoning or a pinch of flaky sea salt gives these buns a fun twist without changing their soft, buttery personality.
Why did my brioche buns turn out dense?
Most of the time, it’s one of three things: too much flour, under-kneading, or not letting the dough rise long enough. Make sure your dough feels soft, stretchy, and passes the windowpane test before moving on to shaping. Let it double in size both during the first rise and again after shaping.
Do I need to cold-proof the dough in the fridge?
Nope. This recipe is designed to be made start to finish in a single day with no need for an overnight chill. That said, some bakers like to refrigerate the dough after the first rise. It can help develop flavor and make shaping easier. If you go that route, just be sure the dough has already doubled in size before chilling, and let it come back to room temperature before shaping.
Why is the crust turning out too dark or tough?
Brioche contains sugar and butter in the dough, which allows it to brown quickly. If the tops are getting too dark before the buns are fully baked, try lowering the oven temperature slightly or covering them loosely with foil toward the end of the baking time.
Nutrition
Calories: 339kcalCarbohydrates: 54gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 606mgPotassium: 144mgFiber: 2gSugar: 6gVitamin A: 308IUVitamin C: 0.01mgCalcium: 58mgIron: 3mg
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