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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

5 from 13 votes
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Brioche Bun Recipe
Prep Time
2 hrs 20 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
 
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.
Course: Bread
Cuisine: American, French
Servings: 10 people
Calories: 272 kcal
Hostess At Heart: 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
  1. 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.
  2. 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.
  3. Form the dough into a ball, place it in a large greased bowl, cover, and let it rise for 1 hour.
  4. Refrigerate the covered dough overnight (or 8 hours+), to slow its rise and make it easier to shape.
  5. 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.
  6. Shape each piece into a ball, and place onto a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them.
  7. 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.
  8. 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.
  9. Remove the buns from the oven, and cool on a rack.
Recipe Notes

Recipe adapted from King Arthur Flour, http://www.kingarthurflour.com/recipes/brioche-buns-recipe

Prep time doesn't include the overnight rest.

Nutrition Facts
Brioche Bun Recipe
Amount Per Serving
Calories 272 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 434mg 18%
Potassium 128mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 4g
Protein 7g 14%
Vitamin A 9.9%
Vitamin C 0.3%
Calcium 5.6%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you love baking bread as much as I do, here are a few of my favorite recipes!

Cuban Medianoche Bread Recipe

Every great sandwich starts with great bread. When making a Cubano sandwich, only Cuban Medianoche Bread will do. Medianoche Bread is a sweet, eggy bread that's the perfect compliment to the Cubano sandwich | HostessAtHeart.com

6 Ingredient Simple Classic Italian Bread Recipe

Homemade bread doesn't have to be hard or take all day. This Classic Italian Bread recipe uses only 6 ingredients and is ready in under two hours. | HostessAtHeart.com

Super Easy Potato Roll Recipe

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
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.
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Comments

  3. 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

    • 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

  5. 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

  7. 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

    • 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

  11. 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

  12. 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

  19. 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

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