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Soft and Buttery Brioche Bun Recipe

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A Brioche Bun recipe that makes a soft and buttery bun that is strong enough to stand up to the heartiest of sandwiches or burgers.

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comI grew up thinking that I didn’t like eating sandwiches. The sandwiches that we had started with two pieces of white bread with a dry crust. You could swallow them with a glass of milk, and I usually tore off the crust. How pitiful is that? I wasn’t abused, everyone’s sandwiches looked like that. If only I had a soft and buttery Brioche Bun!

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comAs I got older, the store-bought bread got better, but it wasn’t until I redefined my idea of a sandwich that I could say bring ’em on! You know I love baking bread and bake most of the bread that we eat on a daily basis. Brioche buns make a great sandwich. My go to is a Harvest Grains Bread recipe, developed by King Arthur Flour.

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comSome sandwiches just belong on a bun. You know, those sandwiches that take two hands to eat. This recipe was also developed by King Arthur Flour. I’ve made them several times. Their recipe says that it makes 6. I would say it makes 6 bread bowls! I remade them into 8 and they were still a very generous size. I say for a reasonable sandwich that is a balance between ingredients and bread, that this recipe makes 10. 10 good-sized brioche buns that are the size of a regular hamburger bun.

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Their recipe says that it makes 6. I would say it makes 6 bread bowls! I remade them into 8 and these were still a very generous size. I say for a reasonable sandwich that is a balance between ingredients and bread, that this recipe makes 10. 10 good-sized buns that are the size of a regular hamburger bun.

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comThese Brioche buns are easy to make, buttery to eat and freeze well. You can top them with anything you like. John likes sesame seed, but poppy seed or just plain is delicious too. Another nice thing about this recipe is that you make the dough up one day and bake them the next so it isn’t an all-day thing.

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comSince I wanted these Brioche buns all about the same size, I measured the ingredients on a kitchen scale and then weighed my dough so I could split it into 10 perfect sized pieces. I also use a thermometer to test my bread for doneness.

These Brioche buns are soft and pillowy yet strong enough to handle the biggest of sandwiches or burgers. They can be topped with anything you like or left plain. Their buttery flavor is anything but plain | HostessAtHeart.comAfter splitting the dough into pieces, I rolled them into balls and placed them on a baking sheet lined with parchment paper. I also sprayed my parchment paper with a bit of oil, and then I smashed each ball slightly with the back of my bench scraper that had been brushed with oil. Any flat surface will do. that way they are all the same size in height and diameter. It works better than your hand

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5 from 13 votes

Brioche Bun Recipe

A Brioche Bun recipe that makes a soft and buttery bun that is strong enough to stand up to the heartiest of sandwiches or burgers.
Prep Time 2 hrs 20 mins
Cook Time 15 mins
Total Time 2 hrs 35 mins
Servings 10 people
Author Julie Menghini

Ingredients

Dough

  • 2 3/4 cups Unbleached All-Purpose Flour 326g
  • 1/4 cup nonfat dry milk 35g
  • 2 tbsp sugar 25g
  • 1 1/4 tsp salt
  • 1 tbsp instant yeast
  • 3 large eggs + 1 large egg yolk white reserved for wash (below)
  • 1/4 cup lukewarm water 57g
  • 10 tbsp unsalted butter, softened 142g

Egg Wash

  • 1 large egg white reserved from above, lightly beaten with 1 tablespoon cold water

Instructions

  • Mix and knead the dough ingredients —I used my KitchenAid mixer. Go to the original recipe shown in notes if using a bread machine. Hand kneading isn't recommended for this recipe.
  • To make a smooth, shiny dough. It starts out sticky and takes 15 to 20 minutes of kneading in a stand mixer to develop. I used the paddle attachment for 8 minutes and then switched to a dough hook attachment, all on a speed of 4.
  • Form the dough into a ball, place it in a large greased bowl, cover, and let it rise for 1 hour.
  • Refrigerate the covered dough overnight (or 8 hours+), to slow its rise and make it easier to shape.
  • The next day, remove the dough from the refrigerator, and divide into 8 to 10 pieces, depending on the size of the buns you want.
  • Shape each piece into a ball, and place onto a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them.
  • Cover the buns, and let them rise until they're quite puffy. This may take as little as 1 hour; or more. Towards the end of the rising time, preheat the oven to 375°F.
  • Brush the buns with egg wash, and sprinkle with seeds if using. Bake on the middle rack of the oven for 10 to 15 minutes, tenting with foil after 10 minutes if they appear to be browning too quickly. The finished buns will register at least 190°F on a digital thermometer inserted into the center.
  • Remove the buns from the oven, and cool on a rack.

Notes

Recipe adapted from King Arthur Flour, http://www.kingarthurflour.com/recipes/brioche-buns-recipe
Prep time doesn't include the overnight rest.

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 434mg | Potassium: 128mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9.9% | Vitamin C: 0.3% | Calcium: 5.6% | Iron: 10.3%
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If you love baking bread as much as I do, here are a few of my favorite recipes!

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This Super Easy Potato Roll Recipe make a soft and slightly sweet roll that's perfect for dinner or even slider buns! Even the non-baker is going to love making them. | HostessAtHeart.com

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A Brioche Bun recipe that makes a soft and buttery bun that is strong enough to stand up to the heartiest of sandwiches or burgers | HostessAtHeart.com

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Comments

  6. Debra C. says

    March 29, 2018 at 12:15 pm

    You are the bread making master! These buns look so delicious and I can only imagine how delicious your home smells. Homemade bread is the BEST!!!

    Reply

  10. Suchitra says

    April 1, 2016 at 11:11 am

    This brioche bun looks so good.. I am salivating! When can I visit you Julie?? I have to taste some of your goodies!!
    Just kidding!! ( about visiting) Happy April Fool’s Day!

    Reply

  17. jane @ littlesugarsnaps says

    March 30, 2016 at 8:06 am

    Brioche rolls for burger and hotdogs are a relatively new thing around me (never spotted them before 2 summers ago). I tried them – hesistantly – and fell in love. I can’t wait for BBQ season and a freezer full of these rolls to pull out. Thanks Julie

    Reply

  18. Mary says

    March 29, 2016 at 11:51 pm

    I felt the same way Julie, I’ve never been a fan of sandwiches, they just never floated my boat. My ex-boyfriend loved sandwiches and somewhere along the way I also fell in love with them, but it all starts with the bread. Loving the recipe. Can’t wait to try it out myself.

    Reply

  20. simplyvegetarian777 says

    March 28, 2016 at 5:07 pm

    Look at the gorgeous crumb of these buns…
    Love the recipe too! King Arthur has one of the best recipes for the breads and buns…
    Eggs are adding to the strength of these buns, I guess!

    Reply

    • Julie Menghini says

      March 29, 2016 at 8:53 am

      Thanks Sonal! KAF is my go too. I love their forum and read the reviews so I know they are going to work without me experimenting. It drives me crazy when you try a recipe and that there is no way it’s going to turn out.

      Reply

  22. Meghan | Fox and Briar says

    March 28, 2016 at 3:54 pm

    I know just what you mean about not being a sandwich person, I am the same way. And it is a whole different world when you use high quality bread, especially homemade! I have been wanting to make my own hamburger buns forever but have never gotten around to it. Need to try this!

    Reply

  24. Loretta says

    March 28, 2016 at 3:08 pm

    Super Julie, better than a bakery, definitely perfection in those brioche buns. Love the different kind of toppings you’ve used. I hope you enjoyed your Easter. I have some questions on the bread thingy, I’ll shoot you off an email about it sometime soon.

    Reply

  26. Johanne Lamarche says

    March 28, 2016 at 1:17 pm

    I only made true brioche with the little knob on top about 36 years ago and thought they were so much work, I never made them again!!!!! Yours look so light and not too hard to make. Have I had enough time off?

    Reply

    • Julie Menghini says

      March 28, 2016 at 1:51 pm

      Ha! Good to see you Johanne! I’ve never made the knob brioche. This one is easy! I was going to say as easy as pie, but I don’t know who coined that phrase, pie isn’t that easy!

      Reply

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