Brioche Buns Recipe (Authentic & Buttery)

5 from 1 vote

Brioche Buns Recipe (Authentic & Buttery)

A classic brioche buns recipe made from scratch with eggs, butter, and a touch of milk for a rich, tender dough. These buns bake up soft, buttery, and lightly sweet with a golden finish, making them perfect for burgers, sandwiches, or summer grilling.

Prep Time25

Cook Time15

1 15

Total Time1 58

Course: Breads

Cuisine: American

Servings: standard size buns

Calories: 140kcal

Author: Eryn Whalen

Cost: $8

Ingredients

1 cups whole milk heated to about 110°F
½ cup granulated sugar
1 tablespoon + 2 teaspoons active dry yeast
6 eggs large
1 ½ teaspoons salt
6 -7 all-purpose flour start with 6, add more as needed
14 tablespoon salted butter, softened

Egg Wash

1 large egg
¼ cup milk

Instructions

Activate the yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.
Add eggs and dry ingredients: Add the eggs, salt, and 6 cups of flour. Mix on low speed until a rough dough forms. If the dough is extremely sticky and not coming together, add additional flour 1 tablespoon at a time until it forms a soft dough.
Knead the dough: Increase to medium-low speed and knead for 5–8 minutes, until the dough begins to smooth out and develop structure.
Add the butter slowly: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding the next.
The dough will look messy and greasy at first. Keep going. It will come together.
Knead until fully developed: Once all the butter is added, increase speed slightly and continue kneading for another 8–12 minutes, until the dough is: smooth, elastic, slightly, tacky, pulling from the sides of the bowl.
First rise: Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1–2 hours, or until puffy (not necessarily doubled).
Shape the dough: Turn the dough onto a lightly floured surface and divide into equal portions (depending on size, 12–16 buns works well for this batch). Shape each portion into a smooth ball, then gently press down on the tops to flatten and widen them slightly before placing onto a parchment-lined baking sheet. Since these are hamburger buns and not dinner rolls, flattening them helps create a broader bun that better fits burgers once risen and baked.
Second rise: Cover loosely and let rise for 30 minutes, until very soft and puffy.
Preheat oven to 350°F:
Egg wash: Before baking, whisk together the egg and milk for the egg wash, then gently brush the tops of the buns. Sprinkle with sesame seeds or your favorite toppings before transferring to the oven.
Bake for 18–25 minutes, until deeply golden brown.
Cool: Let cool before slicing. The interior will continue to set as it cools.

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