Brioche Bun

A close-up of six golden brown, freshly baked bread rolls cooling on a metal wire rack with a light background.

5 from 6 votes

Homemade brioche buns made with simple ingredients that are soft, fluffy, and budget-friendly. Perfect for burgers, sandwiches, or dinner rolls—and great for freezing.

Prep Time2 30

Cook Time25

Total Time2 55

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.57, $0.28 per Serving

Ingredients

2 cups whole milk heated to 110°F
½ cup granulated sugar
1 ½ tbsp active dry yeast
6 cups all-purpose flour See note - You may need up to 7 cups
6 eggs
1¾ sticks unsalted butter melted
⅛ tsp salt

For the Topping:

1 egg
3 tbsp water

Instructions

In a large mixing bowl or stand mixer, combine the warm milk, yeast, sugar, and some of the flour. Whisk until smooth. Cover with a towel and let sit in a warm place for 30 minutes.
In a separate bowl, whisk the eggs. Add the eggs, salt, and melted butter to the yeast mixture. Mix until combined.
Switch to the dough hook attachment. Gradually mix in the remaining flour, adding extra flour if needed, until a soft, slightly sticky dough forms.
Knead the dough by hand or with the stand mixer for 10–15 minutes, or until elastic.
Cover and let rise in a warm place for 1 hour.
Divide the dough into 20 equal pieces and flatten each piece into a round shape.
Place the buns on a parchment-lined baking sheet. Cover with a towel and let rise for 30 minutes.
Whisk together the egg and water for the topping, then brush the mixture over the tops of the buns.
Preheat the oven to 350°F.
Bake for approximately 25 minutes, or until golden brown.
Let the buns cool slightly on the baking sheet, then transfer them to a wire rack.

Video

Notes

Stand Up Mixer: I generally use a stand up mixer for this recipe, but you can mix in the flour by hand with a wooden or sturdy spoon.

Flour Amount: Depending on the brand of flour, you may need up to 7 cups instead of 6. Add gradually until the dough is soft but not dry.

Dough Texture: The dough should be slightly sticky; too much flour will make dense buns.

Rising Environment: Use a warm, draft-free area for rising.

Shaping: Adjust the size of the buns; smaller buns bake faster, larger buns may need extra time.

Brushing the Tops: For extra shine, you can brush with egg yolk mixed with a teaspoon of milk instead of whole egg + water.

Storage: Store cooled buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Optional Flavor: Replace ¼ cup of milk with heavy cream for a richer dough.

Nutrition