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You know those soft, slightly sweet, and oh-so-buttery buns that elevate any sandwich or burger to gourmet status?
Well, you can totally make that deliciousness happen in your own kitchen. Let’s talk about the magic of a good brioche bun recipe!
Don’t worry, this bread recipe is surprisingly approachable! It uses simple pantry staples, and we’ve included easy, straightforward steps to help you achieve the most incredible, melt-in-your-mouth buns you’ve ever tasted.
The secret to a truly yummy brioche bun recipe lies in the butter and the eggs. These two ingredients work together to create a rich, tender crumb and that signature golden crust. Plus, the subtle sweetness of brioche just complements both savory and sweet fillings beautifully.
Elevate recipes like our Ranch Burger, Turkey Burger, or our Hawaiian BBQ Chicken Sandwich!
Why we think you’ll love it:
- Homemade is always better. The flavor is simply out of this world – way better than anything you’ll find on a grocery store shelf.
- A quick prep dough. While it might take a little patience for the dough to rise, the actual hands-on time is minimal.
- Elevate your best burger recipe! The texture is the perfect balance of soft and slightly chewy, and the bun is perfectly buttery.
Brioche Bun Ingredients and Substitutions
- ¼ cup warm milk – Whole milk or 2% adds richness to the buns, but a lower-fat milk can also be used.
- 1 cup warm water
- 2 teaspoons yeast – We use active dry yeast, but instant yeast can also be used.
- 2½ tablespoons sugar
- 1½ teaspoons salt
- 2 large eggs, divided – Room temperature eggs work best.
- 2½ tablespoons butter – Since there is salt in the recipe, we used unsalted butter.
- 3½ cups all purpose flour – See How to Measure Flour
How to Make Brioche Buns
- DOUGH. In a large bowl or the bowl of a stand mixer, stir the milk, water, yeast, and sugar. Let the yeast mixture sit for five minutes, or until bubbly and foamy.
- Add the salt, one egg, butter, and two cups of flour, and mix until combined. Add additional flour, ⅓ cup at a time, until the dough pulls away from the sides of the bowl and comes together into a ball.
- The dough should be slightly sticky to the touch, but should roll into a ball if rolled between your thumb and finger.
- RISE. Move the dough to a greased bowl, cover, and let the dough rise for one hour, or until doubled.
- After the dough has risen, gently deflate it and divide it into nine equal portions. Roll each piece of dough into a ball, then flatten the ball slightly with your hand. Place on a baking sheet lined with silicone or parchment. Repeat with the remaining dough. Cover and let rise for one hour, or until doubled.
- While the dough is rising, add a pan full of water to the bottom rack of the oven.
- BAKE. Preheat the oven to 400°F. Whisk the remaining egg with 1 teaspoon of water, then brush the egg mixture over the buns.
- Bake 15 minutes, or until golden brown.
Kristyn’s Recipe Tips
- The milk and water should be between 105-115°F for the yeast to bloom. See How to Activate Yeast for more tips.
- Be sure to leave enough space in between the dough balls so they do not connect when they rise.
- We like adding a pan of water to the oven because the steam helps create a soft crust and light crumb.
- Sometimes, we’ll add sesame seeds after we have applied the egg wash, then bake.
- We most often use these buns to make burgers and sandwiches. But they can be used to make French Toast, croutons, or served as a side with dinner.
Brioche Bun Recipe
Ingredients
- ¼ cup warm milk
- 1 cup warm water
- 2 teaspoons yeast
- 2½ tablespoons sugar
- 1½ teaspoons salt
- 2 large eggs, divided
- 2½ tablespoons butter
- 3½ cups flour
Instructions
- In a large bowl or the bowl of a stand mixer, stir together the milk, water, yeast, and sugar. Let it sit for five minutes, or until bubbly and foamy.
- Add the salt, one egg, butter, and two cups of flour, and mix until combined. Add additional flour, ⅓ cup at a time, until the dough pulls away from the sides of the bowl and comes together into a ball. The dough should be slightly sticky to the touch, but should roll into a ball if rolled between your thumb and finger.
- Move the dough to a greased bowl, cover, and let rise one hour, or until doubled.
- After the dough has risen, gently deflate it and divide it into nine equal portions. Roll each piece of dough into a ball, then flatten the ball slightly with your hand. Place on a baking sheet lined with silicone or parchment. Repeat with the remaining dough. Cover and let rise for one hour, or until doubled.
- While the dough is rising, add a pan full of water to the bottom rack of the oven.
- Preheat the oven to 400°F. Whisk the remaining egg with 1 teaspoon of water, then brush the egg mixture over the buns.
- Bake 15 minutes, or until golden brown.
Video
Notes
- The milk and water should be between 105-115°F for the yeast to bloom. See How to Activate Yeast for more tips.
- Be sure to leave enough space in between the dough balls so they do not connect when they rise.
- We like adding a pan of water to the oven because the steam helps create a soft crust and light crumb.
- Sometimes, we’ll add sesame seeds after we have applied the egg wash, then bake.
- We most often use these buns to make burgers and sandwiches. But they can be used to make French Toast, croutons, or served as a side with dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
After shaping the brioche dough balls, do not let them rise a second time, but place them in the freezer. Once solid, transfer them to a freezer Ziploc and freeze for 1-2 months.
To use, place in a baking pan and thaw overnight in the fridge, and then let them rise at room temperature for another 1-2 hours, or until they have doubled their original size. Bake as directed.
Store baked brioche bun recipe in an airtight container or a zip-top bag at room temperature for up to 2-3 days, or in a freezer bag and freeze for 2-3 months.
Complete The Meal
Main Dish
Biscuits and Rolls
Potato Rolls
2 hrs 30 mins
Parker House Rolls
2 hrs 40 mins
Buttermilk Biscuits Recipe
22 mins
Easy Yeast Rolls
50 mins
