brioche bun

Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start to finish.

Quick Brioche Bun Recipe

water (105-115 degrees F)

milk (105-115 degrees F, whole milk is best)

instant (rapid-rise) yeast

sugar

salt

all purpose flour

½ cups white whole wheat flour

unsalted butter

milk

Line a baking sheet with parchment paper or a silicone baking mat.

Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.

Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.

Add both flours and mix on low speed until combined, then mix in the butter pieces.

Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.

Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.

Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.

Meanwhile, preheat oven to 400 degrees F.

Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.

Easy homemade sloppy Joes that will feed a hungry crowd! Sloppy Joes are a little sweet, tomatoey-tang, and I like to kick mine up with a touch of heat! So good, you’ll make the whole family happy with this one!

Best Easy Homemade Sloppy Joes

butter

beef

EACH: minced green bell pepper AND minced yellow onion

garlic,

tomato paste AND Worcestershire sauce

garlic powder AND red pepper

apple cider vinegar

yellow mustard

dark brown sugar (light brown will also work

EACH: tomato sauce

MEAT: Heat the butter in a large skillet...

MEAT: Heat the butter in a large skillet over medium-high heat. Add the beef and crumble using a wooden spoon. Allow the meat to cook for 3 minutes before adding the minced bell pepper, onions, garlic, and tomato paste and cooking for another 5 minutes.

SIMMER: Then, add the remaining ingredients along with...

SIMMER: Then, add the remaining ingredients along with ½ teaspoon of salt and ½ cup of water and allow the mixture to start bubbling, then lower the heat to low, cover with a lid and cook for 20 minutes. 

FINISH: Remove the lid and give the sloppy...

FINISH: Remove the lid and give the sloppy Joe filling a stir. Then, kick the heat up to medium and continue cooking for 5-7 minutes or until the mixture thickens to your liking. If at any point the mixture dries out too much, just add a small splash of water to thin it back out. Taste and adjust with additional salt as needed (it just depends on how salty your tomato sauce and ketchup are, you may not even need anymore)

SERVE: Place a big scoop of the sloppy...

SERVE: Place a big scoop of the sloppy joe mixture on buttered and toasted buns and serve with potato chips and pickles.

Funfetti Brioche Bread is a celebration of the Austrailian favorite: fairy bread. Sprinkles are throughout an enriched brioche loaf that is delicious.

Funfetti Brioche Bread

colored sprinkles

all-purpose flour

white granulated sugar

instant yeast

eggs

water

unsalted butter (at room temperature)

egg egg wash

Line a baking sheet or baking dish with plastic wrap, foil or parchment. Add the sprinkles to the baking sheet and transfer to the freezer.

In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for 10 minutes. (The original recipe usually calls for 15 to 20 minutes, but we're kneading it later on in the recipe, again, and we don't want over-kneaded dough so we're stopping at 10 minutes!).

Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 hour. At the 1 hour mark, cover the bowl with plastic wrap and transfer to the fridge to proof for several hours, ideally overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

When the dough has chilled, transfer about half of it (you're really gonna have to pull it out of the bowl--it'll be hard and super cold!) to the bowl of a stand-up mixer, with the dough hook attached.

Remove the frozen sprinkles from the freezer and reserve about a teaspoon for the topping. Pour about 2 teaspoons of sprinkles on top of the dough that's in the machine. Turn the machine on low speed and knead for about 30 to 40 seconds. Stop the machine and add the remaining dough and sprinkles. Knead again for about 2 minutes--during this time the sprinkles should totally be mixed into the dough and the dough should become smoother. Turn the dough out onto a lightly floured surface and knead it a few times to form a ball. This step helped with getting it a bit smoother.

You have some options in terms of sizing. You can do: 1.) One large loaf in a 9x5-inch loaf pan. 2.). One loaf in a 8x4-inch pan and one 2 1/2x2 loaf pan. 3.) Or you could do four 2 1/2x2 loaf pans.

To do a 9 x 5-inch loaf: Divide the dough into three and roll those pieces into logs that are about 9 inches long. Braid them, tuck the ends under and transfer the whole thing to the lightly greased pan.

To do a 8x4 1/2-inch loaf and one 2 1/2x2 loaf: Form the dough into a ball and cut off about 1/4 of the dough. Cut that small piece into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the small braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the larger leftover piece of dough and transfer the big braid to the lightly greased 8x4 1/2-inch pan.

To make mini loaves: Divide the dough into four. Divide the first ball of dough into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the three remaining pieces of dough and transfer them each to 2 1/2x2-inch loaf pans.

Cover the dough, regardless which route you went, and allow it to rise for 2 1/2 to 3 hours. During this time, each loaf will double in size.

Preheat your oven to 375 degrees F. Brush the loaf or loaves with the egg yolk and top with sprinkles. Transfer to the oven to bake for 10 minutes. At the 10 minute mark, turn the heat down to 350 degrees and tent the brioche, if needed, with a sheet of foil. I found that I needed to tent it at the 15 minute mark but this may vary. Bake for an additional 20 to 25 minutes for a large loaf and 10 to 15 minutes for a smaller loaf. Insert a digital thermometer in the center and you'll know it's done when it reads 190F. Remove and allow to cool completely before slicing.

This brioche bun recipe makes the best homemade hamburger buns! This quick and easy recipe takes just one hour start to finish. Use the buns for burgers, sloppy joes, pulled pork and more!

water (105-115° F)

milk (105-115° F, whole milk is best)

all purpose flour ((240 grams), plus more as needed)

½ cups white whole wheat flour ((170 grams))

Line a baking sheet with parchment paper.

Combine the warm water, warm milk, sugar and yeast in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast starts to foam and/or bubble.

Add the salt, egg and both flours to the bowl. Use a stand mixer fitted with the paddle attachment to mix on low speed until combined. Mix in the butter pieces on low speed.

Switch to the dough hook attachment on the mixer and knead the dough on low speed for 8-12 minutes, until the dough is smooth. Partway through the kneading time, press your finger to the dough to check how sticky it is - it should be soft and slightly sticky. If the dough is very sticky, you can add more all-purpose flour, 1-2 tablespoons at a time. Avoid adding too much flour, because this will make the buns more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but should not be so sticky that it won&#39;t be workable when you shape the buns.

Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a ball and place on the prepared baking sheet.

Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes. (You can increase the rise time to 30 minutes if you have time.)

Meanwhile, preheat oven to 400° F.

If desired, you can brush the tops of the buns with a little melted butter when they&#39;re warm from the oven.

First time making these, and they turned out great!

These are absolutely delicious! So quick and easy, I started them after work and had them ready for supper.  Will definitely be making again and won’t be buying burger buns at the store anytime soon! 

I used regular all-purpose white flour and the texture and taste of these are great! I made them smaller into slider buns, stuck them under the broiler to toast, and served BBQ pulled pork &amp; coleslaw on them.  Phenomenal!  I've made hamburger buns before, but this is my go-to recipe for all things burgers now.  Thanks!

So good, I’ve never made buns before, these were so easy &amp; delicious!  Will always make from now on!

Best bun recipe ever!! Very soft and just delicious the whole family enjoyed. I think the mix of the 2 different flours is the trick!! 

I’ve made this recipe and it works well. For Europeans pls could you put full metric measurements, i.e what is a cup of water or 1/4 cup? 

The last time I tried to make brioche it was a flop. This time they were unreal. Absolutely perfect. I used normal dry yeast and forgot what I was doing and did a double proove- not needed according to recipe but they turned out so well I would be afraid to do it any other way.  Thanks so much for this recipe!

Amazing! Best hamburger bun I’ve ever made! And now using for toast. Delish! Will be making many more times!

My husband, myself and 4 sons love these brioche buns!! I used regular yeast (not instant) so I did let the dough sit longer for proofing, and I used only all-purpose flour (had to add a little extra as per the recipe's notes). They turned out delicious! I made these again a few nights later and made them smaller for dinner rolls. So good! This will now be my go-to recipe for homemade buns and dinner rolls!

These were great and instructions easy to follow. I used all AP flour without any issues and hand kneaded for about 10 minutes as I did not have a mixer. 

I read through the reviews and also came across the issue of my buns on the heavier/denser side. I agree with another reviewer that they reminded me more of a dinner roll. 

My dough was quite sticky and I tried to avoid adding more than a TB or 2 of flour, but the buns still did not come out light and fluffy. After cooling they became even harder so I popped them in the microwave for about 10 seconds to soften them, but they still didn’t quite achieve the airiness I’ve tasted from bakeries. 

I’m not sure how to troubleshoot this. Possibly more resting time? 

Overall, a great recipe. This was my first attempt so I will try again. :)

These turned out perfectly! I will be making these again and again.

Craving the iconic Popeyes Chicken Sandwich? My foolproof recipe guarantees an unbelievably crispy, juicy, and flavorful result right from your kitchen.

A Popeyes Style Chicken Tender Sandwich

chicken tenders (about 6-8 tenders)

buttermilk, full-fat is best

tbsp dill pickle juice

1.5 tsp kosher salt

tsp black pepper,

tsp paprika (sweet, not smoked)

garlic powder

onion powder

cayenne pepper

cornstarch

tsp kosher salt

tsp black pepper

oz peanut or canola oil, for frying

mayonnaise (Duke's

tbsp hot sauce (such

tsp smoked paprika

brioche buns

tbsp unsalted butter, melted

dill pickles

Marinate the Chicken

In a large bowl, whisk together the buttermilk, pickle juice, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken tenders, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.

Make the Spicy Mayo

While the chicken marinates, prepare the sauce. In a small bowl, combine the mayonnaise, hot sauce, smoked paprika, and garlic powder. Whisk until smooth. Cover and refrigerate until ready to use. This allows the flavors to meld.

Prepare the Dredge

In a wide, shallow dish (a pie plate works well), whisk together the all-purpose flour, cornstarch, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper.

Create the Crags

This is the most important step for texture. Take the chicken out of the fridge. Drizzle 2-3 tablespoons of the buttermilk marinade from the chicken bowl directly into your dry flour mixture. Use your fingers or a fork to mix it in until the flour is clumpy and shaggy. These little clumps will create the signature craggy crust.

Heat the Oil

Pour the oil into a large Dutch oven or heavy-bottomed pot to a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°C). Maintaining this temperature is key.

Dredge the Chicken

Working with one tender at a time, remove it from the marinade, allowing excess to drip off. Press it firmly into the flour mixture on all sides. Make sure it's thoroughly coated in both the fine flour and the shaggy clumps. Place the dredged chicken on a wire rack.

Fry the Chicken

Carefully place 3-4 chicken tenders into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy chicken. Fry for 3-4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C).

Rest and Repeat

Remove the cooked chicken from the oil and place it on a clean wire rack to drain. Let the oil return to 350°F before frying the next batch. Letting the chicken rest on a rack instead of paper towels prevents the bottom from getting soggy.

Assemble the Sandwiches

Lightly brush the inside of the brioche buns with melted butter and toast them in a hot skillet until golden brown. Slather a generous amount of spicy mayonnaise on both the top and bottom bun. Place 1-2 hot chicken tenders on the bottom bun, top with a few dill pickles, and cover with the top bun. Serve immediately.

Juicy pork burgers topped with pear and rum relish, thinly sliced smoked ham and a creamy mascarpone cheese spread, all served on toasted brioche buns.

Gourmet Pork Burgers With Pear and Rum Relish

peeled, cored, and ½-inch-diced Bartlett pears

dark brown sugar

lemon

vanilla

dark rum (optional)

cream cheese (softened)

mascarpone (softened)

green onions (thinly sliced)

½ tsp kosher salt

1½ lb (680 g) ground pork

garlic (finely grated)

¼ cup finely chopped fresh flat-leaf parsley

tbsp finely chopped fresh sage

Worcestershire sauce

olive oil

brioche buns (toasted)

Combine the pears, both sugars and the lemon zest and juice in a large pot or Dutch oven and mix well. Set over medium-high heat, let the sugars melt and bring to a boil. Let the mixture boil, stirring often to prevent sticking or burning, for 10 minutes.

Reduce the heat to low and let simmer for 25 minutes, stirring occasionally. As the mixture thickens, add the vanilla and the dark rum (if using). Stir well to incorporate. If you like your jam fairly chunky, leave it as is. If you prefer something less chunky, use a potato masher to mash it to your heart’s desire. Set aside to let cool. The jam can be kept in the fridge for up to 2 weeks or in the freezer for up to a year.

Pear &amp; Rum Relish

Place all the ingredients in a bowl and mix to combine. Cover and refrigerate until needed.

Cheese Spread

Place the pork, garlic, parsley, sage, Worcestershire, salt and pepper in a bowl and use your hands to mix well (do not overmix, as it will make for tough burgers; the mixture should still have a slightly loose texture. If you press it too much, the burgers can become dense when cooked.). Divide the mixture into four equal portions and shape them into patties.

Heat the oil in a pan over medium-high heat. Cook the burgers for about 4 to 5 minutes on one side, flip, and cook for another 4 to 5 minutes or until nicely browned on both sides and an instant-read thermometer registers 160°F when inserted into the centre of the burger. Remove from the pan and let rest for a few minutes before assembling.

Pork Patties

Spread some of the cheese mixture on the bottom of each bun. Top with a patty, spread a few spoonfuls of jam on top, and add some slices of ham. Finish with the top bun and enjoy!

Assembly

Top 6 brioche bun recipes from across the web

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Top Tags

Quick Brioche Bun Recipe

Best Easy Homemade Sloppy Joes

Funfetti Brioche Bread

Quick Brioche Bun Recipe

A Popeyes Style Chicken Tender Sand...

Gourmet Pork Burgers With Pear and ...

Top 6 brioche bun recipes from across the web

The most viewed brioche bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Brioche Bun Recipe

Best Easy Homemade Sloppy Joes

Funfetti Brioche Bread

Quick Brioche Bun Recipe

A Popeyes Style Chicken Tender Sand...

Gourmet Pork Burgers With Pear and ...

The most viewed brioche bun recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine