Brioche Buns
User Reviews
4.7
Brioche Buns
Description
These Brioche Buns start with mixing bread and all-purpose flour with sugar, yeast, and salt, then adding warm milk and eggs to form a wet dough. Butter is incorporated gradually during kneading with a stand mixer’s dough hook until a sticky but cohesive dough forms. After resting, the dough is shaped into equal portions, rounded, and allowed to rise until puffed. An egg wash applied before baking creates a glossy, golden surface. Optional seed toppings can be added for traditional bun styling.
Once baked, the brioche buns have a soft and slightly sweet crumb balanced by a buttery richness, making them ideal for hamburgers or as sandwich rolls. Their texture holds up well to fillings while providing a tender bite.
Tips include closely monitoring dough temperature for yeast activity, weighing dough pieces for consistent bun size, and careful measuring of flour to avoid dryness. If a kitchen is cool, allowing the dough to rise in a warmed oven with light on can help. For slicing, a bread knife is best to preserve bun shape.
Ingredients
Brioche Dough:
- 2½ cups bread flour plus more for dusting (300g)
- ¾ cup all-purpose flour (90g)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (.25-ounce packet)
- 1½ teaspoons salt
- ¾ cup milk 110-120F (180mL, warm
- 2 large egg
- 4 tablespoons butter room temperature (57g, unsalted
Egg Wash:
- 1 large egg
- 1 tablespoon water or milk
Instructions
Brioche Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt.
- Mix the warm milk and eggs and add to the dry ingredients in the mixer.
- With the mixer on low speed, knead until the dough comes together, about 2 minutes. Add butter, a 1/2-tablespoon at a time, waiting to add the next pieces until the first is fully incorporated. Continue kneading until an elastic and tacky dough forms, about 10 minutes. (Dough will be soft and should feel sticky but not stick to a clean finger when touched. Add a tablespoon or two of additional flour if needed.)
- Transfer dough to a well-floured surface. Knead a few times by hand and shape into a ball. Cut the ball like a pizza into 8 pieces.
- Line a baking sheet with parchment paper or a silicone mat.
- Using flour as needed, pull the edges of each dough piece into the center and pinch together to create a ball. Turn over and round out with your hands and flatten the balls with your palm. Place dough rounds pinch-side down on the baking sheet a few inches apart.
- Cover with a clean tea towel or plastic wrap until well puffed, about 30 minutes. (They should increase in size by about 50%.)
- Meanwhile, preheat the oven to 400F.
Egg Wash:
- In a small bowl, beat egg and milk together until well combined. Brush the tops of the risen dough balls lightly with egg wash.
- Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway through baking for a more even color. Let the buns cool completely before slicing. Store baked buns in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- Sprinkle the top of buns with poppy seeds, sesame seeds, or everything seasoning before baking for a classic look.
- Maintain dough rising temperature between 75-78°F for best yeast activity; use a warmed oven with light on if kitchen is cool.
- Use a kitchen scale to portion dough into equal 8 pieces for uniform buns.
- Use a bread knife to slice buns evenly for hamburger use.
- Warm milk between 110-120°F to activate yeast without killing it.
- Store extra yeast airtight in the refrigerator to maintain freshness.
- Measure flour by weighing or spooning into cups then leveling to avoid adding too much flour, which can dry out dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 476mg | 20% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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