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
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight scale 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. So, always check the expiry date on the yeast. And if you're 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.
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.
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.
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.