Today I’m sharing a recipe for these easy Brioche Buns. What are brioche buns? They are a yeast bread bun that also have butter, eggs, sugar, and sometimes milk. As opposed to lots of other bread that can just be flour and water. The butter and eggs make these buns rich, flavorful, and delicious. And they also get their golden brown color from all these ingredients.
Brioche buns make for great hamburger buns. Though they are not traditional white hamburger buns as they are more dense than that and more flavorful. Think of a fancy bun you’d get at a steakhouse on a burger – that’s usually a brioche bun.
Brioche buns are also great dinner rolls! If you’re serving soup, these Brioche Buns would be a great side dish. You can eat them with butter or also dip them in your soup as they are sturdy enough to hold up in a soup because of their density. I also love their slightly sweet flavor (obviously!). Get the recipe below for my classic Brioche Buns.
Tips for Making the Best Brioche Buns
• Make sure to check that your yeast becomes bubbly. This is a sign that it’s working and it’s not expired. If yeast doesn’t become bubbly, it’s usually gone bad. There’s no point to continue on with the recipe if that’s the case as your bread won’t rise. Yeast usually stays good for a couple months, but if you don’t use it often then you can buy smaller amounts.
• You can also make this by hand if you don’t have a mixer. It will just take a little more elbow grease in order to knead it at the beginning, as it will be very sticky. Gloves can help if that’s something you have in your kitchen, or if you’re not afraid to get your hands super sticky then go for it!
• Make sure to look at the dough. This is the most important thing whenever making any kind of bread – visual signs. Even though I do provide a time frame, always make sure that the dough has doubled in size and that the buns are springy. Those are the cues you’re looking for before moving on to the next step.
• A trick to help dough rise faster is place the bowl in a warm place. This can be next to the oven (if it’s on) or on your mantle if you have a fire going. The warmer temperature will help the dough rise faster.
• When baking, make sure to also look for visual clues that the buns are done. They bake best on a middle rack (so the bottoms don’t burn, especially if you have a gas oven). If you have to bake one tray off, and then the next that’s fine too!
• You can freeze these buns too! Just make sure to have them in an airtight container (something like a Tupperware or large Ziploc) so they don’t get freezer burned.
1/3 cup warm water
1 tablespoon yeast
446 grams (3 1/2 cups) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
1 tablespoon fine sea salt
3/4 cup (170 grams) organic salted butter, melted
4 organic large eggs
2 tablespoons organic milk
In the bowl of a stand mixer fitted with the dough hook, add the warm water and yeast and stir to combine. Allow to sit for 3 to 5 minutes, or until bubbly.
Add the flour, cane sugar, sea salt, melted butter, and eggs in that order. Mix on low on speed 2 for 3 to 5 minutes, until the dough is smooth. Transfer to a bowl and cover with plastic wrap. Let rise for 1 to 3 hours, until doubled in size.
Line a baking sheet with parchment paper. Divide the dough into 9 portions, about 90 grams each. Form into a round ball by tucking the dough underneath. Place on the prepared baking sheet and cover with a kitchen towel. Let rise for 1 hour, or until the dough feels springy.
Preheat the oven to 400°F.
Add the milk into a small dish and brush over the tops of the buns. Bake for 15 to 20 minutes or until golden brown.
Store in an airtight container in the fridge for up to 5 days.
High Altitude — Bake at 400°F for 13 to 18 minutes or until golden brown.