Oh my goodness, let me tell you about the first time I made brioche buns – I nearly cried when I pulled them out of the oven! That golden, buttery aroma filled my whole kitchen, and when I took that first bite? Pure magic. These aren’t just any dinner rolls – they’re cloud-soft, rich French brioche buns that’ll make your burgers or sandwiches feel like they came from a fancy bakery.
I remember being terrified to try them at first – all that butter and eggs seemed intimidating. But trust me, if I can do it (and I’m the queen of kitchen disasters), you absolutely can too. The secret is in the kneading – you’ll know when that dough transforms from sticky mess to silky perfection. And that moment when you tear open your first homemade brioche bun? Worth every minute of effort.
These buns have become my signature bake – perfect for summer barbecues, holiday dinners, or just because it’s Tuesday. Once you taste that tender crumb and rich flavor, you’ll never go back to store-bought again. Let me show you how to make bakery-worthy brioche buns right in your own kitchen!
Why You’ll Love These Brioche Buns
Let me count the ways these buns will steal your heart:
- That buttery richness that melts in your mouth – no dry, crumbly buns here!
- A cloud-soft crumb that stays tender for days (if they last that long)
- Perfect for everything – burgers, sandwiches, or just tearing apart warm from the oven
- The homemade wow factor that’ll have everyone asking for your secret
- Honestly? They’re just fun to make – watching that dough transform is pure kitchen magic
Once you try homemade brioche, there’s no going back. Your sandwiches deserve this upgrade!
Ingredients for Brioche Buns
Here’s what you’ll need to create these little pockets of buttery heaven:
- 500g bread flour – trust me, the higher protein content makes all the difference
- 10g salt – just enough to balance the sweetness
- 50g sugar – for that subtle sweetness brioche is famous for
- 10g instant yeast – your dough’s best friend
- 4 large eggs – room temperature please! Cold eggs will make your dough grumpy
- 250g unsalted butter – softened but still cool, cut into cubes
- 120ml whole milk – warmed just slightly to take the chill off
Pro tip: Leave everything out for about 30 minutes before starting – happy ingredients make happy dough!
Equipment You’ll Need
Okay, let’s gather our tools – nothing too fancy here, promise!
- Stand mixer with dough hook – your arms will thank you (but you can knead by hand if you’re feeling ambitious!)
- Baking sheet – lined with parchment paper for easy cleanup
- Kitchen scale – baking is science, and grams matter!
- Pastry brush – for that gorgeous golden egg wash (a spoon works in a pinch)
That’s it! No special equipment needed – just basics most bakers already have.
How to Make Brioche Buns
Alright, let’s get our hands doughy! Making brioche buns is a labor of love, but oh-so-worth it. Follow these steps and you’ll be rewarded with the most heavenly, buttery buns you’ve ever tasted.
Mixing the Dough
First things first – whisk together your dry ingredients (flour, salt, sugar, and yeast) in your mixer bowl. Now add the eggs and slightly warmed milk – don’t pour it all in at once! Start your mixer on low and let it work its magic for about 5 minutes until everything comes together in a shaggy mass. Here’s where patience comes in – keep kneading until the dough starts to pull away from the sides of the bowl. Don’t panic if it’s still a bit sticky – that’s normal!
Incorporating the Butter
Now for the fun part – the butter! Add those softened cubes one at a time, letting each piece fully incorporate before adding the next. This might take 10-15 minutes total – I know, it feels like forever! But trust me, rushing this step leads to greasy buns (and not the good kind). You’ll know it’s ready when the dough passes the windowpane test – stretch a small piece between your fingers and if you can see light through it without tearing, you’ve nailed it!
Shaping and Baking the Brioche Buns
After your dough has doubled in size (about 1-1.5 hours), gently punch it down and divide into 12 equal portions – I weigh mine for consistency. Shape each piece into smooth balls by tucking the edges underneath – imagine you’re wrapping them in little dough blankets. Let them proof again on your baking sheet until puffy (about 45 minutes). Preheat your oven to 180°C (350°F) during the last 15 minutes of proofing. Brush with egg wash right before baking – this gives them that gorgeous golden glow! Bake for 15-20 minutes until they’re beautifully bronzed and sound hollow when tapped on the bottom.
Tips for Perfect Brioche Buns
After countless batches (and a few disasters), here are my golden rules for brioche bun success:
- Room temp is key – cold ingredients make dough stubborn. Let everything warm up together!
- Watch your proofing spot – too warm and they’ll overproof, too cold and they’ll take forever. Aim for a cozy 75°F (24°C).
- Rotate that baking sheet halfway through – ovens lie about even heating!
- Don’t skip the egg wash – it’s what gives brioche buns that gorgeous bakery shine.
Remember – brioche is forgiving! Even imperfect buns taste amazing slathered with butter.
Variations and Serving Ideas
Oh, the possibilities with these buns! Here’s how I love to mix things up:
- Everything bagel style – brush with egg wash and sprinkle with sesame seeds, poppy seeds, and garlic flakes before baking
- Burger night superstar – slightly larger buns with a dent pressed in the center to cradle juicy patties
- Sweet cinnamon twist – roll dough out, spread with butter, cinnamon, and sugar, then slice and twist into knots
- French toast buns – day-old brioche makes the most decadent breakfast when dunked in custard and griddled
My favorite? Tearing them warm from the oven with just a smear of good butter – simple perfection!
Storing and Reheating Brioche Buns
Now, let’s talk about keeping these beauties fresh! If (big if) you have leftovers, store them in an airtight container at room temperature for up to 2 days – but they’re best eaten the same day. For longer storage, freeze them in a ziplock bag for up to 3 months. When you’re ready to enjoy, just pop frozen buns in a 350°F (180°C) oven for 5-7 minutes until warmed through – they’ll taste freshly baked all over again!
Brioche Buns FAQ
I get asked these questions all the time – here are the answers straight from my flour-dusted notebook:
Can I use all-purpose flour instead of bread flour?
Oh honey, I know it’s tempting, but bread flour’s higher protein content gives brioche its signature structure. All-purpose flour will work in a pinch, but your buns won’t be as light and airy. If you must substitute, add 1 tablespoon of vital wheat gluten per cup of all-purpose flour to help compensate.
Why is my dough so sticky?
Don’t panic! Brioche dough should be tacky, but if it’s sticking to everything, you might have overproofed it. Next time, check your yeast’s expiration date and watch your proofing time – dough should double in size, not triple. A little extra flour during kneading can help rescue sticky dough.
Can I make these ahead?
Absolutely! Shape your buns, then freeze them before the final proof. When you’re ready, just thaw overnight in the fridge, let them proof at room temp, and bake as usual. Fresh brioche whenever you want – genius!
Nutritional Information
Just a quick heads up – these numbers are estimates because let’s be real, I’m more about flavor than math! Per gorgeous golden bun, you’re looking at about:
- 280 calories (worth every single one!)
- 15g fat (hello, all that glorious butter)
- 30g carbs (for that perfect fluffy texture)
- 6g protein (from those happy eggs)
Remember, nutritional values can vary based on exact measurements and how generous you are with that egg wash. But honestly? When brioche tastes this good, who’s counting?
Share Your Results!
I can’t wait to see your brioche bun masterpieces! Tag me on Instagram @[yourhandle] or leave a comment below – I want to hear all about your baking adventures and see those golden beauties fresh from your oven!
Print
Buttery Brioche Buns Recipe: 12 Heavenly Homemade Rolls
- Total Time: 2 hours 50 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Soft, buttery brioche buns perfect for burgers or sandwiches.
Ingredients
- 500g bread flour
- 10g salt
- 50g sugar
- 10g instant yeast
- 4 eggs
- 250g unsalted butter, softened
- 120ml whole milk
Instructions
- Mix flour, salt, sugar, and yeast in a bowl.
- Add eggs and milk, then knead until smooth.
- Incorporate butter gradually, kneading until elastic.
- Let the dough rise until doubled in size.
- Divide into portions, shape into buns, and proof again.
- Bake at 180°C (350°F) for 15-20 minutes until golden.
Notes
- Use room-temperature ingredients for best results.
- Knead thoroughly to develop gluten.
- Brush with egg wash before baking for shine.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: brioche buns, homemade bread, soft buns