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Brioche Buns

by Victor @ Taste of Artisan

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.

A close up of golden brown brioche bun with sesame seeds on top.

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.

A cut in half brioche bun with butter spread on top.

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.

A hamburger made with brioche bun.

Brioche Buns

4.8 from 5 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: brioche buns, hamburger buns
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising and proofing: 1 hour 30 minutes
Servings: 8 brioche buns
Calories: 300kcal
Author: Victor

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.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 528mg | Potassium: 111mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Calcium: 51mg | Iron: 2.6mg

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17 comments

Karen December 20, 2019 - 6:55 pm

Hi can these be made gluten free?

Reply
Victor @ Taste of Artisan December 21, 2019 - 1:51 pm

Karen, I haven’t tried yet, but it’s something that I plan on doing in the near future.

Reply
Wendy Wells October 6, 2018 - 4:36 pm

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.

Reply
victor October 6, 2018 - 8:48 pm

Happy to hear that, Wendy. These are our go-to hamburger buns, they have been for years, and I don’t want any other;)

Reply
Kristy October 19, 2016 - 11:44 pm

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!

Reply
chy October 5, 2016 - 2:15 pm

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.

Reply
victor October 5, 2016 - 2:19 pm

Thank you for the compliment. I’ve updated the recipe to use the traditional method. This should be familiar to everyone.

Reply
victor August 11, 2016 - 1:44 pm

Done.

Reply
Lejla January 2, 2020 - 3:55 pm

First time making brioche buns and they turned out perfectly, my family was stunned. Thanks!!

Reply
Victor @ Taste of Artisan January 2, 2020 - 7:33 pm

You are very welcome. Happy baking!

Reply
Annette August 11, 2016 - 1:35 pm

Can you please write this recipe in cups etc for I can try this.

Thanks

Reply
Eva May 23, 2016 - 3:18 pm

Never had success with this. I will try your recipe. I mean yours looks perfect. xx

Reply
victor May 23, 2016 - 3:26 pm

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.

Reply
Jorge McMillan May 12, 2016 - 11:38 pm

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.

Reply
victor May 13, 2016 - 2:13 pm

Sounds like a great idea! Can’t fail with no-fail burger buns;)

Reply
Marilyn Coggin April 18, 2016 - 12:53 pm

Looks good but don’t understand the recipe. 500 g flour?..300ml milk??

Reply
victor April 18, 2016 - 1:16 pm

Updated the recipe with Imperial measurements after testing them out.

Reply