Soft brioche buns are perfect for holding burgers, bacon and eggs, and other breakfast favorites. These delicious buttery buns are a bit taller than they are wide. You can make them as large as you want.
Table of Content
Buns are a great addition to breakfast, Sunday brunch, dessert, and even dinner! They are easy to make and absolutely delicious! This yeast brioche dough is easy to make and the buns have a nice fluffiness.
Why make these buns
- The brioche burger buns are soft inside with a slightly crispy crust. That's because these are enriched with eggs and butter.
- Because these are beautifully enriched, they are also probably the simplest and easiest buns to make.
- And most of the ingredients for this dough are simple pantry staples and easy to find.
- Brioche dough is not a quick bread. In fact, we let the dough rise in the refrigerator for a good 6 to 12 hours. This helps the yeast develop more flavor, tastes better, and also makes it easier to work with.
- Also, I highly recommend using a stand mixer because we need to do a fair amount of kneading. Having said that, kneading by hand can be therapeutic.
Bakers schedule
- Make dough - 10 minutes
- Rise at room temperature - 60 minutes
- Chill dough - 6 to 12 hours (up to 24 hours)
- Shape brioche - 10 minutes
- Proof the brioche - 60 to 90 minutes (or overnight in the fridge)
- Bake - 25 minutes
Ingredients and substitutes
- Flour – Bread flour is recommended for making homemade bread because it is high in protein. But, you can certainly use all-purpose flour with a bit more kneading.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use the same amount of active dry yeast or 21 grams of fresh or baker's yeast.
- Sugar – Brioche is a slightly sweeter dough than most everyday bread. But it enriches the dough and makes it so much more wonderful soft and rich.
- Butter – This is a rich dough with a large amount of room-temperature unsalted butter. That's what makes these so buttery, soft, and delicious.
- Egg - I like my buns richer. So, instead of whole eggs, I prefer to use all yolks. But you can certainly use whole eggs.
- Milk - Use whole milk, It enhances the flavor, and tenderizes the dough giving it a soft texture.
Brioche hamburger buns
Brioche dough
- In the bowl of a stand mixer with the dough hook attachment, and on medium speed, combine the warm milk, yeast, sugar, and eggs.
Pro tip - While most doughs can be kneaded by hand, a brioche is rich in butter. So, it is best to use a stand mixer for kneading. - Flour - Combine salt with the flour, then add it to the mixer as well. Knead on medium-high speed for about a minute, scraping the sides of the bowl.
Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.
- Knead - Once all the flour is incorporated, knead the dough on medium for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.
Pro tip - It is best to knead the dough on medium to low speed not too high. - Butter - Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead again for 8 to 10 minutes until smooth and elastic, and soft.
Pro tip - This is a very soft and loose dough. So, resist the temptation to add more flour. - Bowl - Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for about an hour. Then, transfer to the refrigerator and let ferment for 6 to 8 hours or until dough in size.
Pro tip - The slow cold process of fermentation helps this highly enriched dough a makes it more flavorful.
Divide and shape
- Divide - Transfer the dough to a clean lightly floured work surface. Using a bench scraper or knife, divide the dough into 2, and then each portion into 6 to make a total of 12 buns about 110 grams each.
Pro tip - You can also make 16 smaller buns of about 60 grams each. - Shape each portion into a tight ball. To do this correctly, roll into a ball shape tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough.
Pro tip - Do not over-roll these for too long or you will rupture the top smooth skin. - Tray - Place the buns on a baking tray, lined with parchment paper or silicone mat, seam side down leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls.
Pro tip - Flattening the buns makes a better base for the hamburgers. They won't topple so easily too. - Proof - Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size. The cold dough can take up to 3 hours to double in size. You can even proof them in the fridge overnight.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat oven - Preheat the oven at 190°F / 375°C / Gas mark 5.
- Brush - Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearls.
Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust. - Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.
Pro tip - When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Keeping them soft - As soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft. Cool on a wire rack.
Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Variations
- Brioche loaf - You can also use this brioche dough to make a brioche sandwich loaf bread.
- Brioche Pullman bread - Or you can add this dough in a large 13 x 4 x 4 Pullman pan or two 8 x 4 x 4 Pullman pans to make a Brioche Pullman bread.
- Cinnamon rolls - A brioche dough makes the most wonderfully rich base for cinnamon rolls.
- Brioche ala tete - You can use this dough to make the French classic brioche ala tete.
Tips for Success
Here are some tips to help you make the best brioche bread:
- Use high-quality ingredients: Since brioche is a simple bread that relies on the quality of its ingredients, it's essential to use fresh, high-quality ingredients. This includes using fresh eggs, unsalted butter, and good-quality flour.
- Plan ahead: Brioche dough benefits from a slow fermentation process, so plan your baking schedule accordingly. Consider making the dough the day before you plan to bake it and allowing it to rise and develop flavors in the refrigerator overnight. This long, slow rise helps enhance the taste and texture of the bread.
- Be mindful of temperatures: The temperature of your ingredients and environment can affect the outcome of your brioche bread. Make sure your eggs and butter are at room temperature before using them. Additionally, keep an eye on the dough's temperature during mixing and proofing. If it becomes too warm, it can hinder proper gluten development and affect the texture.
- Give it time to rise: Brioche dough requires sufficient time to rise properly. Allow the dough to rise until it has doubled in size during the initial rise and the second rise after shaping. This can take longer than with other bread due to the high-fat content in brioche.
- Handle the dough gently: Brioche dough is delicate due to its high butter content. Handle it gently during mixing and shaping to avoid overworking the dough, which could result in a dense texture. Use a gentle folding technique to lightly incorporate the butter and knead the dough.
- Use the butter properly: When adding the butter to the dough, it's important that the butter is soft but still cool. Add it gradually, in small pieces, while the mixer is running on low speed. This helps the butter incorporate evenly into the dough without melting completely.
- Experiment with variations: While traditional brioche is delicious, you can also experiment with different flavors and add-ins. Try adding a hint of vanilla extract, orange zest, or even chocolate chips to the dough to create unique brioche variations.
- Don't rush the baking process: Bake your brioche bread at the appropriate temperature and for the recommended time. Keep an eye on it while baking to ensure it doesn't brown too quickly. If it starts to brown too much, you can tent it with aluminum foil to prevent further browning while it finishes baking.
Troubleshooting
Here are some common problems and their potential solutions:
- Dense or Heavy Texture: If your brioche bread turns out dense or heavy instead of light and fluffy, there might be a few causes:
- Insufficient proofing time: Brioche requires a longer proofing time due to its high fat content. Ensure that you let the dough rise until it has doubled in size before baking.
- Overmixing: Overmixing the dough can develop too much gluten, resulting in a dense texture. Mix the ingredients just until they are combined and avoid excessive kneading.
- Incorrect yeast: Make sure your yeast is fresh and active. Expired or inactive yeast can lead to poor rising.
- Dry or Crumbly Texture: If your brioche bread is dry or crumbly, consider the following:
- Insufficient moisture: Brioche dough should be soft and slightly sticky. If the dough feels dry, try adding a bit more liquid, such as milk or water, during the mixing process.
- Too little butter: Brioche relies on a generous amount of butter for its richness. Ensure that you are adding the correct proportion of butter to the dough.
- Overbaking: Overbaking can result in a dry texture. Keep a close eye on your bread during baking and remove it from the oven as soon as it turns golden brown and sounds hollow when tapped on the bottom.
- Lack of Flavor: If your brioche lacks the desired flavor:
- Increase the amount of sugar: Brioche traditionally has a slightly sweet taste. Adjust the amount of sugar in the recipe to suit your preferences.
- Use high-quality ingredients: The quality of ingredients, such as eggs, butter, and vanilla extract, can significantly impact the flavor of your brioche. Opt for fresh, high-quality ingredients whenever possible.
Baking can be a bit of trial and error, and it might take a few attempts to perfect your brioche bread. Pay attention to the details of the recipe and the techniques used, and don't hesitate to make adjustments based on your observations.
Creative ways to serve brioche
Brioche bread's versatility makes it perfect for various creative serving ideas. Here are a few suggestions to inspire you:
- French Toast: Brioche's rich buttery texture makes it an excellent choice for French toast. Slice the brioche into thick slices, dip them in a mixture of beaten eggs, milk, and favorite spices (such as cinnamon and vanilla), then cook them on a grill or pan until golden brown. Serve with maple syrup, fresh berries, or a dusting of powdered sugar.
- Brioche Burger Buns: Elevate your burger game by using sliced brioche rolls as burger buns. Alternatively, you can use this dough to shape the balls into hamburger buns. The soft and slightly sweet bread pairs wonderfully with savory fillings. Toast the buns lightly, assemble your favorite burger ingredients, and enjoy the indulgent combination of flavors and textures.
- Bread Pudding: Brioche's tender crumb is perfect for making a delicious bread pudding. Tear the brioche into bite-sized pieces and soak them in a mixture of eggs, milk or cream, sugar, and your desired flavors (such as vanilla, cinnamon, or chocolate). Bake until golden and set. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Brioche Bruschetta: Slice brioche into thin rounds and toast them lightly. Top each round with flavorful ingredients like fresh tomatoes, basil, mozzarella, and a drizzle of balsamic glaze for a delightful twist on traditional bruschetta.
- Brioche Bread Pockets: Cut a slice of brioche and remove the crust. Gently flatten the bread with a rolling pin, place your desired filling (such as ham and cheese or Nutella and sliced bananas) in the center, and fold the bread over to create a pocket. Seal the edges by pressing them together, then toast or grill the pocket until golden and crispy.
- Brioche Bread Pudding Muffins: Transform your brioche bread pudding into individual portions by baking them in muffin tins. Pour the bread pudding mixture into greased muffin cups and bake until puffed and golden. These mini bread puddings are perfect for serving at brunch or as a dessert.
- Brioche Croque Monsieur/Madame: Create a classic French sandwich by making a Croque Monsieur (ham and cheese) or Croque Madame (ham, cheese, and a fried egg) with brioche bread. Layer the fillings between slices of brioche, then grill or bake until the cheese is melted and bubbly.
Remember, brioche's rich and buttery flavor can complement both sweet and savory ingredients, allowing you to get creative with your serving ideas. Feel free to experiment and tailor the recipes to suit your taste preferences.
More buns recipe
How long will these soft brioche buns keep?
If stored properly, these soft brioche buns will stay for 3 to 4 days at room temperature. And, they can also be frozen for a month or more too. However, never store bread in the fridge as it dries out.
Can I make brioche dough by hand?
Yes, you can make brioche bread without a stand mixer. While a stand mixer makes the process easier, you can also mix and knead the dough by hand. It will require some extra effort and time, but the results can still be excellent.
Can I make brioche dough in advance?
Yes, you can prepare brioche dough in advance and refrigerate it overnight. The slow fermentation in the refrigerator enhances the flavor and texture of the bread. You can shape and bake the dough the next day, allowing you to have freshly baked brioche whenever you want.
Can I skip the overnight proofing for brioche dough?
Brioche is a highly enriched dough, so overnight proofing helps enhance its flavor and strengthen and relax the gluten. Overnight proofing is highly recommended. However, you can leave it to rise on the counter for longer, but you will still need to chill the dough before you shape, proof, and bake them.
How to keep brioche buns soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will keep them from drying out too.
Can I freeze these brioche buns?
For make-ahead or freezer-friendly dinner rolls. Bake the buns as given in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
Why does my brioche taste so yeasty?
If you overproof the brioche dough, it will taste yeasty. Over-fermenting causes the dough to develop a beer-like sourish taste. The best way to avoid this is to follow the recipe closely. Let it rise at room temperature for no more than 90 minutes. Then, chill overnight before you shape, proof, and bake.
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Printable Recipe
Soft Brioche Buns Homemade
Print Pin Rate Share by Email Share on FB Save GrowCalories: 243kcal
Adjust Servings Here: 12 Buns
Description
This brioche buns recipe is a great way to show off your bread baking skills. These soft, buttery, rich and delicious buns make perfect companions to any meal. Serve them with any main course in place of dinner rolls or use them in sandwiches or as burger buns.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 258 g (1 cups) Milk (3%)
- 75 g (⅓ cups) Sugar
- 200 g (6 yolks) Eggs (or 4 large eggs)
- 12 g (1 tablespoon) Active dry yeast
- 620 g (5 cups) All-purpose flour
- 10 g (1½ teaspoon) Salt
- 228 g (1 cups) Butter (unsalted, room temperature)
Topping
- ½ Egg yolk + 2 tablespoon water (for eggwash)
Instructions
Brioche dough
- In the bowl of a stand mixer with the hook attachment on medium speed, combine the warm milk, yeast, sugar, and eggs.Pro tip - while most doughs can be kneaded by hand, a brioche is rich in butter so, it is best to use a stand mixer for kneading.258 g Milk, 75 g Sugar, 200 g Eggs, 12 g Active dry yeast
- Flour - Combine salt with the flour, then add it to the mixer as well. Knead on medium-high speed for about a minute scraping the sides of the bowl.Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.620 g All-purpose flour, 10 g Salt
- Knead - Once all the flour is incorporated. Knead the dough on medium speed for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic. Pro tip - it is best to knead the dough on medium to low speed not too high.228 g Butter
- Butter - Next, add the soft room temperature butter one cube at a time. Once all the butter is in, knead again for 8 to 10 minutes until smooth and elastic, and soft.Pro tip - this is a very soft and loose dough, so, resist the temptation to add more flour.
- Bowl - Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or damp kitchen cloth. Leave to rise in a warm place for about an hour. Then transfer to the refrigerator and let ferment for 6 to 8 hours or until dough in size. Pro tip - the slow cold process of fermentation helps this highly enriched dough a makes it more flavorful.
Divide and Shape
- Divide - Transfer the dough to a clean floured work surface. Divide the dough into 2 and then each portion into 6 to make a total of 12 buns about 110 grams each.Pro tip - You can also make 16 smaller buns of about 60 grams each.
- Shape each portion into a tight ball. To do this correctly, roll into a ball shape tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough Pro tip - Do not over roll these for too long or you will rupture the top smooth skin.
- Tray - Place the buns on a baking tray lined with parchment paper or silicone mat seam side down leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls. Pro tip - flatten the buns make a better base for the hamburgers. They don't topple so easily too.
- Proof - Cover with a plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size. The cold dough can take up to 3 hours to double in size. You can even proof them in the fridge overnight. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat oven - Preheat the oven at 190°F / 375°C / Gas mark 5.
- Brush - Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearlsPro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.½ Egg yolk + 2 tablespoon water
- Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip - When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Keeping them soft - as soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft. Cool completely on a wire rack. Pro tip - Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Recipe Notes & Tips
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you a soft puffy bread, so don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Nutrition Information
Calories: 243- kcalCarbohydrates: 35- gProtein: 6- gFat: 9- gSaturated Fat: 5- gCholesterol: 98- mgSodium: 359- mgPotassium: 66- mgFiber: 1- gSugar: 7- gVitamin A: 311- IUCalcium: 26- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Anisea
Hi! I really want to try your pullman loaf, do you have measurements for a 16x4x4 pan?
Veena Azmanov
No, I don't have the tested measurements. But, you would need about 1300 to 1400 grams of dough. So, if you double the recipe for the 7-inch you should have about 1300 grams. Which might work.
Rosa
The recipe did not explicitly say to proof the yeast after the first step of adding the milk, sugar, and yeast to the mixing bowl. My yeast (I use active dry) never fully dissolved and the dough struggled to rise overnight. They did rise in the oven while baking, didn't collapse, and turned out fluffy and delicious. But it was a weird dough to work with and there are little yeast bits on the buns. Is that normal?
As an aside.. None of your recipes mention whether to use convection oven or not. I normally leave it off until I see browning then turn it on for the last 2 minutes. What is your recommendation for buns and other bread recipes?
Veena Azmanov
Hey Rosa. Yes, I use active dry yeast which does not need to be activated necessarily. No matter what yeast you use, you still need to dissolve it in the liquid if not activate. All my recipes are for regular oven baking, not convection. If I use convection I usually say to reduce the temperature by 10%. Thanks
Marilyn
Hi Veena,
I tried this today. It was a hit at home. Thank you. i look forward to trying your other recipes.
Veena Azmanov
Thank you so much, Marilyn. So happy to hear you enjoyed this recipe. Thanks for coming back to write this feedback. Love hearing from those who try my recipe.
Hein
hello veena,
may i know what is the ingredients for making BREADTALK MEAT FLOSS BUN recipe. it's light and fluffy. after purchase leave it for 2 days but the bread still soft. thanks
Veena Azmanov
That is the famous Singapore bread with meat (pork floss) I remember eating it once. It's actually a basic soft bread dough recipe that is topped with meat floss. They use a mixture of condensed milk and mayonnaise to stick to the floss to the bread after it is baked. I have never been so fond of it so never made it.
Seipel
Made these last week - were so soft and beautiful. Thank you for sharing amazing bread recipes. Your soft burger buns are still my absolute favorite.
Veena Azmanov
Thank you, Seipel. So happy you had success with this recipe. Yes, the burger buns are a big hit on this blog. Love that recipe myself. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.