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 1 vote

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

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 2 cups of warm milk, 1 1/2 Tbsp yeast, 1/2 cup of sugar, and 2 cups of flour. Whisk until smooth. Cover with a towel and set aside in a warm place for 30 minutes.
In a separate bowl, whisk 6 eggs. Add the eggs, 1/8 tsp salt, and 1 3/4 sticks of melted butter to the yeast mixture. Mix until combined.
Switch to the dough attachment on your stand mixer. Gradually mix in the remaining flour in small portions, adding extra flour if needed to form a soft, slightly sticky dough.
Knead the dough by hand or with a stand mixer for 10–15 minutes until elastic.
Cover and let rise in a warm place for 1 hour.
Divide the dough into 20 pieces. 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 1 egg and 3 Tbsp of water for the topping. Brush the tops of the buns with this mixture.
Preheat the oven to 350°F. Bake the buns for approximately 25 minutes, or until golden
Remove from the oven and allow the buns to cool slightly on the baking sheet before transferring 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