Brioche Buns
These brioche buns are soft, buttery, and beautifully fluffy. I bake them whenever I want bakery-style buns at home for burgers, sliders, or breakfast sandwiches.
Equipment
- Stand mixer or mixing bowl
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
Brioche Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/3 cup warm milk about 110°F
- 3 large eggs room temperature
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 cup unsalted butter softened
Egg Wash
- 1 egg beaten with 1 tbsp milk
Instructions
- Activate the yeast: Mix warm milk, yeast, and sugar. Let sit until foamy.
- Mix the dough: Add eggs, flour, and salt. Knead until a soft dough forms.
- Add butter: Gradually knead in softened butter until smooth and elastic.
- First rise: Cover and let dough rise until doubled, about 1–1½ hours.
- Shape the buns: Divide dough evenly, shape into balls, and place on a lined tray.
- Second rise: Let buns rise again until puffy, about 30–45 minutes.
- Bake: Brush with egg wash and bake at 375°F (190°C) until golden, 18–20 minutes.