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.
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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