Brioche Buns - soft and fluffy homemade buns that are perfect as dinner rolls or buns for burgers.
BRIOCHE BUNS
Rich and fluffy rolls that are perfect as dinner rolls or used as hamburger buns or buns for pulled chicken or pork. This recipe may look complicated but the final result is well worth the work. These rolls are golden, fluffy and delicious. For an easier recipe, you need to see my Best Easy Dinner Rolls recipe. It's perfect for holidays!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How are brioche buns different from plain dinner rolls?
The answer is simple: the dough is richer. It has sugar, eggs and butter and it all creates the best buns you ever had. They are fluffy yet the tops are slightly crunchy. They are strong enough to be stuffed with a hamburger patty or simply smothered with butter and jam. Great for breakfast, lunch and dinner.
MORE EASY ROLL AND BREAD RECIPES:
BRIOCHE BUNS RECIPE:
Brioche Buns recipe
Ingredients
- 12 tablespoon butter softened to room temperature
- 3 large eggs room temperature
- ¼ c whole milk room temperature
- ⅔ c warm water
- 1 tablespoon granulated sugar
- 2 and ½ teaspoon active dry yeast
- 4 and ¼ c all-purpose flour
- ½ c granulated sugar
- 1 and ½ tsp salt
- 1 large egg whisked with 1 tablespoon water
Instructions
- In a large mixing bowl of a stand mixer, whisk together butter and eggs. Add milk and whisk to combine. The mixture should look curdled.
- In a small measuring cup, dissolve sugar in warm water. Sprinkle yeast over the surface, give it few stirs and let sit until foamy, at least 5 minutes.
- In a large mixing bowl, whisk together flour, salt and sugar. Set aside.
- Oil a large glass mixing bowl. Set aside.
- Preheat oven to 220 degrees F (you can skip this step, it's just for cutting rising time).
- Add flour to butter and eggs mixture alternating with yeast mixture. Knead on low speed until the dough is smooth and elastic (about 10 to 12 minutes).
- Transfer the dough onto lightly floured surface and shape into a ball. Place the ball in oiled glass bowl and turn inside few times to coat the dough with oil. Cover with kitchen towel and place in a draft-free warm place (if using the oven trick: turn off the preheated oven and place the bowl with dough inside. Close the door and let it rise until it doubles in size, about 30 to 40 minutes.)
- Punch down the dough to release the air.
- Transfer the dough onto a lightly floured surface. Divide in half, again in half and again in half. Repeat until you have same size pieces of dough (about 25 to 30 balls of dough *see note).
- Gently shape each piece into a ball and place in parchment paper lined baking sheet. Leave at least 1 and ½ inch of space between them. Cover with kitchen towel and let rise 15 to 20 minutes in the same warm and draft-free place.
- When ready to bake, preheat the oven to 350 degrees F.
- Whisk together egg and water and brush the tops of the rolls.
- Bake for 20 to 23 minutes or until the tops are golden brown.
- Cool before slicing.
Gemma says
Hi! Thanks for sharing. I will be baking this for family Thanksgiving dinner. I have made other kinds of dinner rolls but have never tried this. They look fluffylicious. I’m curious if the result will be the same as ensaymada a Filipino bread. Crossing my fingers hoping I will be successful this Sunday.
Vicki Fowlkes says
Brioche rolls are my all time favorites! I buy them at an Army Commisary where they are fresh baked. When I get home with them I don't even put the groceries up before I pull one out and spread real butter on them! I have never tried making them, but fall has just arrived and that's what I love to cook in the cooler weather! I cannot wait to try these, thanks so much for the recipe!