brioche bun recipe

These Brioche Buns are incredibly flaky, buttery, fragrant and melt in your mouth delicious! With this simple recipe, you&#039;ll be surprised how easy it is to make these right at home!

Brioche Buns

water (lukewarm)

tbsp sugar (granulated)

active dry yeast

milk (lukewarm)

vegetable oil

eggs (separated, at room temperature)

salt

all-purpose flour

tbsp butter (unsalted, softened)

vanilla paste

sesame seeds

poppy seeds

Activate yeast:

Activate yeast: In the bowl of your mixer add the warm water, a tbsp of the sugar and the active dry yeast. Stir and let it rest for 5 to 10 minutes until frothy.

Add the rest of the wet ingredients:

Add the rest of the wet ingredients: Add the rest of the sugar, milk, oil, salt, egg whites and roughly whisk everything together.

Make the dough:

Make the dough: Add 2 cups of the flour to the bowl and start mixing on low for a couple minutes. Add more flour, a cup at a time, until the dough comes together but is still a bit sticky and soft. I used 4 cups of flour, but you might need a bit more flour than I did. The dough should be a bit sticky, elastic and should spring back when poked with your finger. Using an oiled plastic bench scraper scrape the dough from the bowl and place it in a well oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft free environment until doubled in size, 1 to 2 hours.

Make Dough

Prep the oven and baking sheets:

Prep the oven and baking sheets: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Roll out the dough:

Roll out the dough: Punch down dough to release the air. Oil your work surface well, with a couple tablespoons of oil. Transfer the dough to the work surface and using your fingers spread the dough into a big rectangle, that&#039;s about 20 x 16 inches. The dough should be soft enough that you can easily spread it. Alternatively you can use a rolling pin.

Create flaky layers:

Create flaky layers: Spread about 3 tbsp of the butter over the surface of the dough. Fold in thirds, then use your fingers again to spread the dough a bit more. Spread another 2 tbsp of the butter over the new surface of the dough and fold it in thirds again, just like folding a letter. Spread the dough again a bit then spread the remaining butter over the top. Fold it in thirds one last time. Spread the dough so that it&#039;s about 12 inches by 8 inches. Basically we just created layers of dough with butter in between, similar to making croissants.

Form buns:

Form buns: Using a pizza cutter cut the dough into 8 long strips, each strip about 1 1/2 inches wide. Fold each rope in two and twist it, then bring the ends together and pinch them to connect the rope. If your hands stick to the dough, just make sure to oil a bit. Place the buns on the prepared baking sheet, only 6 will fit on a baking sheet, so you&#039;ll have to bake the other 2 separately.

Form The Buns

Brush with yolks:

Brush with yolks: Whisk the egg yolks wth the vanilla paste (optional), then generously brush the buns with this yolk mixture. If you wish, you can sprinkle the buns with some poppy seeds or sesame seeds.

Bake:

Bake: Transfer the baking sheet to the oven and bake 20 to 25 minutes or until golden brown. Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.

Finish And Bake

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

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.

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.

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Quick Brioche Bun Recipe

Top 3 brioche bun recipe recipes from across the web

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Brioche Buns

Quick Brioche Bun Recipe

Quick Brioche Bun Recipe

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