Brioche Buns

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
16 servings
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
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Brioche Buns are a traditional French bread rolls made with enriched egg and butter dough for a slightly sweet taste and ultra-soft texture.

This easy spin on a classic French loaf makes the perfect Sandwich buns to serve Hamburgers, Pulled Pork, or Grilled Chicken Sandwiches on. 

Sabrina’s Brioche Buns Recipe

Making fresh brioche is a little time-consuming but worth it for these soft and sweet buns. For my recipe, you’ll knead the sweet, buttery ingredients, let the dough rise, and then divide it into evenly sized-rolls before baking. The sweet and rich buns are a great way to bring extra flavor to a sandwich or serve on the side of a classic dinner. It brings the traditional flavor and texture of a French Brioche Loaf to casual family meals. 

Dinner, then Dessert

Brioche Buns

Brioche Buns are a traditional French bread rolls made with enriched egg and butter dough for a slightly sweet taste and ultra-soft texture.
Yield 16 servings
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Course Bread
Cuisine French
Author Sabrina Snyder
Close up of brioche bun.
PrintRate

Ingredients
 

  • 1/3 cup whole milk , warm to the touch 105-110 degrees
  • 1 tablespoon instant yeast
  • 3 1/2 cups flour , divided
  • 1 tablespoon honey
  • 1 tablespoon brown sugar , packed
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter , softened

Egg Wash:

  • 1 large egg yolk
  • 1 tablespoon water

Instructions

  • In the bowl of your stand mixer combine milk and yeast and let sit for 10 minutes until foamy.
  • Add the flour, brown sugar, honey and salt and knead with your dough hook until combined.
  • Add in the eggs one at a time until fully combined.
  • Add in the vanilla extract until combined.
  • Continue kneading the dough for 8 minutes until pulling away from the sides of your stand mixer bowl.
  • Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
  • If it is still sticking like crazy add a couple more tablespoons of flour to loosen.
  • Add in ⅓ of the butter, continue kneading with the dough hook until the butter is completely incorporated.
  • Turn off the mixer and let sit 10 minutes, then add in the next ⅓ of the butter and repeat and rest again for 10 minutes before adding in the last amount of butter and kneading it in.
  • Grease a large mixing bowl and form the dough into a ball.
  • Put into the bowl and cover with a greased piece of plastic wrap.
  • Let rise for 1.5 to 2 hours.
  • Line three baking sheets with parchment paper.
  • Gently deflate the dough and add cut into 16 even balls.
  • Roll gently into a ball, gather the sides and pinch to the bottom placing the pinched part down onto your baking sheets 4 inches apart.
  • Cover with a lightly oiled piece of plastic wrap.
  • Let rise again for at least an hour until really puffy then remove the plastic wrap.
  • Preheat oven to 350 degrees.

Egg Wash:

  • Mix the egg yolk with the 1 tablespoon cold water.
  • Brush the mixture on the dough.
  • Bake for 20-25 minutes until golden brown then let cool before slicing in half and using as a bun.

Notes

Recipe adapted from King Arthur Flour

Nutrition

Calories: 234kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 168mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 2mg

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Collage of baked buns, one bun halved to see inside.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I was always intimidated by making my own burger buns, but your clear instructions made this completely foolproof. They came out incredibly buttery, soft, and beautifully golden brown.

    Reply

    1. I’m so happy to hear this, Mason! I hope you enjoy the recipe for years to come and thanks for the 5-star review!

      Reply