These brioche buns are a real treat. You can use them to make burgers or you can just eat them on their own with a smidgen of butter. I just love the freshness, quality and taste of homemade brioche buns.
The eternal problem is finding a great recipe that works. The kind that gives you great tasting buns and that won't let you down. For me, this recipe is it. It's easy, it makes a tasty bun, and it works every time. It has been my go-to hamburger bun recipe for many years. I've tried many other recipes but I just keep coming back to this one.
Brushing buns with egg wash
Egg wash is a must. These buns looks so much more appetizing with deep golden brown tops. Otherwise they look pale and lifeless.
I've seen a number of brioche bun recipes calling for egg washes made with a whole egg. Maybe it's my oven, but an egg wash made with whole eggs gives me really poor color. An egg yolk, with a little bit of cream or milk to thin it out, results in an amazing color.
Ingredients
- 3 1/3 cups all-purpose flour 500 g; use scoop and swipe method for cups; use bread flour if you want chewier buns
- 1 cup warm milk 250 g; 105F
- 1/4 cup warm water 50 g, 105F
- 1 1/2 tsp traditional dry yeast 7 g
- 2 tsp white sugar 12 g; plus a pinch for yeast activation
- 1 1/2 tsp kosher salt 7 g; plus more to taste
- 5 1/3 Tbsp butter 75 g; melted
- 1 whole egg
For the egg wash
- 1 egg yolk
- 1 tsp heavy cream or milk
- Sesame seeds to sprinkle on top
Instructions
- Pour warm water in a small container. Add the yeast and a pinch of sugar. Stir and let activate for 10-15 minutes. The yeast is ready to be used once a foam cap is formed on the surface.
- Whisk together the flour, salt and sugar in the bowl of stand mixer fitted with a dough hook. Add the rest of the ingredients except yeast. Mix the ingredients on low speed for about 1 minute, until the ingredients are somewhat mixed together.
- Add the yeast mixture and mix on medium speed for about 10 minutes, until the dough gathers into a ball and is soft and silky smooth. If doing by hand, follow the same sequence and knead in a bowl for about 10 minutes or so.
- Cover the bowl with a plastic wrap and let rise in warm place for about 1 hour and a half, until the dough about doubled in size. A cold oven with the light on is an ideal environment for dough fermentation.
- Cut the dough into 8 pieces and form balls. Place the balls seam side down on a parchment paper lined baking sheet and cover with plastic to prevent drying. Proof for about 30 minutes in a warm room. The balls will increase in size by about 50% or so. If not, let them proof longer.
- Preheat the oven to 400F.
- Prepare the egg wash by whisking one egg yolk with one teaspoon of heavy cream or milk. Remove the plastic wrap, score the buns, if desired, brush the egg yolk over each bun, sprinkle sesame seeds and/or poppy seeds.
- Bake at 400F for about 30 minutes, until the tops a deep golden brown.
Tom Kottmeier says
I made your brioche buns yesterday, and found they were ready after only about 15 minutes at 400F! Lucky I checked the oven, because if I had left them for the full 30 minutes they would have been burned to a crisp! I checked the temperature of the oven with my oven thermometer and it was correct, so I thought to let you know so you can check and possibly correct your instructions.
The buns were great, by the way!
Thanks!
Tom
Victor @ Taste of Artisan says
Thanks for letting me know. This recipe I developed a long time ago, back when I was using an old cheap electric oven so I suspect that the timing may be a little different with other ovens. My new oven is a decent gas oven, it bakes how an oven should so I will check and make updates as necessary.
By the way, try my pampushki recipe. You can skip the garlic sauce if you don't like the idea but the pampushki themselves are divine. Also highly recommend my challah bread, it's delicious. You can make buns with that dough if you like.
Patti says
Can these be frozen
Victor @ Taste of Artisan says
Yes, these buns freeze well.
Kevin says
This is a really minor issue but a big bugaboo with me. Ingredients should be listed in the order in which they are used. ALWAYS.
Victor @ Taste of Artisan says
Makes perfect sense.
Jean says
If I don’t have milk but have half and half, can I dilute it with water and substitute?
Victor @ Taste of Artisan says
Yes, that will work.
Jessica-Mae says
Just made these buns, they are delicious! Second recipe from your site I've made, both have been great (also made the German potato pancakes) Will definitely make these again. Thanks very much
Victor @ Taste of Artisan says
You are very welcome!
Lori says
These buns were absolutely delicious. I will definitely be making them again. Thanks for listing the grams as I weigh my ingredients. The color was excellent with the egg wash brushed on. So good!
Becky says
Followed the recipe to the letter and they were delicious! They had the perfect density and great flavor...store buns seem tasteless in comparison. I’ve now tried three of your recipes (baguettes, biscuits and brioche buns) and all three have been fantastic. Thanks for sharing!
Victor @ Taste of Artisan says
You are very welcome, Becky. Thank you for your kind words.
Karen says
Hi can these be made gluten free?
Victor @ Taste of Artisan says
Karen, I haven't tried yet, but it's something that I plan on doing in the near future.
Wendy Wells says
These buns are awesome! I didn't measure perfectly but used judgement as to consistency of dough and still came out as the best buns ever! I've made homemade buns with other recipes many times and they just never rise. Even though they taste good, it is not the light, fluffy bun you want with a juicy burger. This recipe finally gave that to us. Delicious and easy. I'm making it again today to take to a BBQ. Thanks! I also made your garlic roasted potatoes which were also fantastic and a nice alternative to fries with the burgers.
victor says
Happy to hear that, Wendy. These are our go-to hamburger buns, they have been for years, and I don't want any other;)
Kristy says
I have been looking for a bun recipe for over a year! This has definitely become the favorite by far! Grams threw me off but was able to adjust the amount of flour, adding until the dough was 'nice'. Skipped on the egg and glad I did. Hoping they freeze well. Thanks for sharing!
chy says
such gorgeous looking buns, but I'm worried that if I add my yeast without dissolving it first, then the granules will show up all over my dough. it wouldn't look as silky smooth as yours. I'm looking forward to baking these.
victor says
Thank you for the compliment. I've updated the recipe to use the traditional method. This should be familiar to everyone.
victor says
Done.
Lejla says
First time making brioche buns and they turned out perfectly, my family was stunned. Thanks!!
Victor @ Taste of Artisan says
You are very welcome. Happy baking!
Annette says
Can you please write this recipe in cups etc for I can try this.
Thanks
Eva says
Never had success with this. I will try your recipe. I mean yours looks perfect. xx
victor says
Eva, definitely try this recipe. I kid you not, my 12 year old daughter made these twice on her own and they turned out perfect. The buns taste fantastic too.
Jorge McMillan says
These buns look so good and very well made as well! I'm looking to make something nice for my girlfriend when she comes to visit next weekend but I have no idea what to make. Burgers on buns like this would be so good and it's something that I think that I'm going to try and do.
victor says
Sounds like a great idea! Can't fail with no-fail burger buns;)
Marilyn Coggin says
Looks good but don't understand the recipe. 500 g flour?..300ml milk??
victor says
Updated the recipe with Imperial measurements after testing them out.