Soft and Buttery Brioche Buns
These homemade brioche buns are incredibly soft, buttery, rich, and delicious. Made with a combination of bread flour and all-purpose flour, plus milk, eggs, and butter, they have a beautifully tender texture while still holding their shape perfectly.
They make an excellent burger bun or sandwich bun, and you can also enjoy them simply with butter or your favorite filling.
Ingredients
- 300 g bread flour (2½ cups)
- 90 g all-purpose flour (¾ cup)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (1 packet)
- 1½ teaspoons salt
- ¾ cup warm milk (110°F / 43°C)
- 2 large eggs
- 4 tablespoons softened butter, not melted
- 1 tablespoon additional flour, if needed
For the Egg Wash
- 1 egg
- About 1 tablespoon water
- Sesame seeds, optional
How to Make Brioche Buns
1. Prepare the Dough
Add the bread flour, all-purpose flour, sugar, instant yeast, and salt to the bowl of a stand mixer. Whisk the dry ingredients together.
Add the warm milk and two large eggs.
Attach the dough hook and mix on low speed for about 2 minutes, until the ingredients come together into a shaggy dough. You can use a spatula to help bring the flour together at the beginning.
2. Add the Butter
Make sure the butter is very soft but not melted.
Add the butter gradually, about ½ tablespoon at a time, while mixing on low speed. Allow each addition to incorporate before adding more.
Once all the butter has been added, continue mixing on low speed for about 10 minutes. This gives the dough enough time to incorporate the butter and develop its structure.
After 10 minutes, check the dough. It should be slightly tacky but not excessively sticky, and it should stretch nicely.
If the dough is too sticky, add 1 tablespoon of additional flour and mix for another 1–2 minutes.
3. First Rise
Lightly oil a large bowl.
Transfer the dough into the bowl and turn it over so that the surface is lightly coated with oil. Cover the bowl and place it somewhere warm.
Let the dough rise for approximately 45 minutes to 1 hour, or until it has doubled in size.
4. Shape the Buns
Lightly flour your work surface and transfer the risen dough onto it.
Gently press the dough into a circle and divide it into 8 equal pieces.
For each piece, bring the corners toward the center to create a loose dumpling shape. Turn it over and gently round it with your hand.
Avoid tightening the dough too much. These brioche buns are very soft and should have a relatively loose shape.
Place each piece onto a baking sheet lined with baking paper and gently flatten it into a circle about 3 inches wide.
Repeat with the remaining pieces of dough.
5. Second Rise
Loosely cover the shaped buns with a clean towel or plastic wrap.
Let them rise for 30–40 minutes.
About halfway through the proofing time, preheat your oven to 400°F (200°C).
6. Add the Egg Wash
Crack one egg into a small bowl and add about 1 tablespoon of water.
Whisk together.
Gently brush the tops of the risen buns with the egg wash. Be careful not to press down on the soft dough.
If desired, sprinkle some sesame seeds over the top for a classic burger-bun finish.
7. Bake
Bake the brioche buns at 400°F (200°C) for 12–15 minutes, or until they become beautifully golden brown.
Halfway through baking, rotate the baking sheet so the buns brown evenly.
Once golden brown, remove them from the oven and allow them to cool slightly before serving.
How to Store Brioche Buns
Homemade brioche does not contain the preservatives found in many store-bought breads.
Store the buns in an airtight container for up to 3 days.
For longer storage, you can freeze them for up to 3 months.
Perfect for Burgers and Sandwiches
These brioche buns are soft, buttery, and rich with a delicate texture. They are sturdy enough to hold a juicy burger while remaining wonderfully tender.
Use them for burgers, sandwiches, breakfast buns, or simply enjoy them fresh from the oven.
Soft, golden, buttery, and homemade — these brioche buns are definitely worth making!