Brioche Buns

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Baking a batch of brioche buns in my kitchen always fills the air with a buttery aroma that I simply can’t resist. Every time I pull these golden pillows out of the oven, I’m reminded of how transformative homemade bread can be. There’s something so satisfying about the soft, fluffy texture paired with that subtle sweetness that sets brioche apart from ordinary buns.

When I first set out to perfect my brioche bun recipe, I knew I wanted something versatile enough for burgers yet decadent enough to enjoy on its own. After testing and tweaking, I landed on this version that’s rich, tender, and impossible not to tear into while still warm. The glossy tops always make me smile because they look just as good as they taste.

I love serving these at cookouts, alongside a juicy patty or even with a slab of salted butter. They elevate every meal and leave guests asking for more. If you love indulgent breads, you’ll also enjoy my Nutella French Toast Casserole or the buttery Giant Zucchini Parmesan for a savory twist.

Why You’ll Love This Brioche Buns Recipe

These brioche buns are incredibly light and airy with just the right amount of richness. The tender crumb melts in your mouth, while the slight sweetness complements both savory and sweet fillings. Their beautiful golden color and shiny finish make them look as impressive as they taste. Whether you’re making burgers, sandwiches, or just snacking, these buns will quickly become a staple in your kitchen.

Ingredients

Flour is the foundation of these buns, providing structure and softness. You’ll need bread flour for its higher protein content to achieve that light, fluffy texture. Butter is essential here, lending richness and tenderness that makes brioche so indulgent. Eggs add color, moisture, and help create that tender crumb we love in brioche. Milk keeps the dough soft and moist, while sugar adds just enough sweetness to balance the flavors. Finally, yeast gives the dough its beautiful rise, and a touch of salt enhances all the other flavors.

How to Make Brioche Buns

Step 1: Activate the Yeast

Start by warming the milk until just lukewarm and whisk in the sugar and yeast. Let it sit for about 5–10 minutes, until it becomes frothy. This ensures your yeast is alive and ready to work.

Step 2: Mix the Dough

In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and beaten eggs. Mix until a sticky dough forms. Then incorporate the softened butter one piece at a time, kneading until smooth and elastic.

Step 3: First Rise

Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about 1–2 hours, or until doubled in size.

Step 4: Shape the Buns

Punch down the dough and divide it into equal portions. Shape each portion into a smooth ball and place on a parchment-lined baking sheet, leaving enough space between each bun.

Step 5: Second Rise

Cover the buns loosely and let them rise again for about 45 minutes, until puffy.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Brush the tops of the buns with an egg wash for that classic glossy finish. Bake for 15–18 minutes, until golden brown. Let cool slightly before serving.

Recipe Variations and Possible Substitutions

If you’d like a slightly richer flavor, you can substitute some of the milk with cream. For a more savory touch, sprinkle sesame or poppy seeds on top before baking. If you’re short on bread flour, all-purpose flour can work in a pinch, though the buns will be a little less chewy. You can also swap out the sugar for honey for a more floral sweetness. For a dairy-free option, use plant-based butter and milk.

Serving and Pairing Suggestions

These brioche buns shine as burger buns, perfectly complementing a juicy beef or veggie patty. They’re also lovely sliced with a spread of salted butter and jam for breakfast. I often serve them alongside soups, like a creamy tomato or mushroom bisque, or use them as the base for decadent sandwiches piled high with roast beef and cheese.

Storage and Reheating Tips

Store leftover brioche buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually and freeze for up to a month. To reheat, simply warm in a 300°F oven for about 5–7 minutes, or microwave for a few seconds until soft. If frozen, let them thaw at room temperature before reheating.

FAQs

Can I make brioche buns ahead of time?

Yes, you can make brioche buns a day ahead. Store them in an airtight container and warm slightly before serving for best texture.

Why are my brioche buns dense?

Dense brioche buns usually mean the dough was under-kneaded or the yeast wasn’t active enough. Make sure to knead thoroughly and check that your yeast is fresh.

How can I make mini brioche buns?

To make mini brioche buns, divide the dough into smaller portions (about half the size) and reduce baking time by a few minutes, keeping an eye on their color.

Can I freeze brioche buns?

Absolutely! Brioche buns freeze beautifully. Wrap them well and freeze for up to a month. Thaw and warm before serving for best results.

Related Recipe You’ll Like

If you loved these brioche buns, you’ll definitely want to try my Marry Me Chicken Pasta for a creamy, hearty dish that pairs perfectly with freshly baked bread. You might also enjoy the Cherry Chocolate Cheesecake for dessert to round out your meal in the most indulgent way.

Save and Share This Recipe for Later

Don’t forget to pin this brioche buns recipe to your favorite Pinterest board so you can find it whenever you need it. Sharing is caring, so send this recipe to your family and friends, too — they’ll thank you for it! Whether you email it, post it on social media, or simply print it out and hand it over, these buns are worth spreading the love.

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