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



  • 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


  • 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.


Recipe adapted from King Arthur Flour,
Prep time doesn't include the overnight rest.


Calories: 272kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 434mg | Potassium: 128mg | Fiber: 1g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.9mg
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