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!
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
Brioche Buns - soft and fluffy homemade buns that are perfect as dinner rolls or buns for burgers.
Ingredients
- 12 tablespoon butter softened to room temperature
- 3 large eggs room temperature
- ¼ c whole milk room temperature
- â…” 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.
Notes
Notes: The amount of rolls you can get this recipe depends on the size of dough balls you will decide on. To use for sliders or small buns - use 1oz. dough balls. For hamburgers or larger buns - go bigger. Keep in mind they will rise to double the size.
Nutrition
Calories: 144kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 110mg | Potassium: 23mg | Sugar: 8g | Vitamin A: 390IU | Calcium: 14mg | Iron: 0.2mg
Tried this recipe?Leave a comment with rating below!
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!
CrunchyCreamySw says
Hi Leslie!
The 1 tablespoon of sugar needs to be dissolved in water before adding yeast to it. Yeast love sugar! It will activate them. The 1/2 a cup of sugar is added later for sweet taste of the dough.
I have not tried to make this dough into a loaf but I will for sure! Hope this helps! Let me know how you like the buns!
Chung-Ah says
Brioche is my absolute favorite! Can't wait to give this a try - yeast and I are starting to become friends 🙂
Kate | Food Babbles says
There really is no better way to describe these rolls than "fluffy!" They look like golden little pillows of deliciousness. Love it! Now I'd like to make a batch so I can grab a pat of butter and dive right in to the fluffiness.
Rosie - Blueberry Kitchen says
Your rolls look so good! Thanks for sharing this recipe 🙂
Nancy says
Anna, these are my dream rolls! Bring on the eggs, sugar and butter!
Jennie @themessybakerblog says
The picture says it all. These rolls look beyond fluffy. Now I'm craving bread!
CrunchyCreamySw says
They are super scrumptious! 🙂 Thanks, Jennie!
Jen Laceda says
I'm the opposite: I am fearful of yeast baking! The few times I did it, I can still "taste" the yeast! But when other bake yeasted good, there is no yeasty taste. Is this psychological? LOL. Anyway, your buns look good! ...so does your bread! LOL...I joke, I joke 🙂
CrunchyCreamySw says
lol You are so funny, Jen! I have a big post about yeast coming up! We will work on it! Don't ya worry 🙂
miss kitty says
Thank you-thank you-thank you! I was searching the internet all last weekend looking for a recipe like this! I'm making them tomorrow-can't wait!
CrunchyCreamySw says
Yay! Please, let me know how it goes! I would love your feedback! Thanks, Miss Kitty!!
Colette says
These are the cutest things! I'll bet I can manage them.
CrunchyCreamySw says
Absolutely, Colette! You've made Eclairs! This is way easier!
Nicole says
Holly fluffiness is right! These brioche buns are going to be my baking challenge for the weekend. I cant wait.
CrunchyCreamySw says
Woohoo! That's fabulous, Nicole! Let me know how it goes! Thanks 🙂
CrunchyCreamySw says
lol Thanks, Hayley!
Anita at Hungry Couple says
OMG, these sound amazing!!
CrunchyCreamySw says
🙂 Thanks, Anita!
kankana says
I baked my first brioche bun last night and even though it wasn't fluffy as yours, it was not all bad 🙂 Baking is so much fun!
CrunchyCreamySw says
I know, right? 🙂 Thank you so much, Kankana!
marcie @ flavor the moments says
You sure make amazing breads in your kitchen! I need to give this a shot. I just caught a glimpse of your shredded chicken sliders on brioche buns and almost passed out...in a good way!
CrunchyCreamySw says
Yay! Let me know how it goes, Marcie! I love baking bread at home!
curryandcomfort says
I am so highly impressed with you all that are such fantastic bakers. I could never fathom making such light and beautiful buns. These are strictly from my bakery department for me. Someday I would be so excited to do them at home like you have. Well done. 🙂
CrunchyCreamySw says
You can do it, Ramona! I promise!
Averie Cooks says
They're gorgeous! Brioche has been on my bucket list for awhile...and I keep making other things instead just b/c..I dunno...but you have reminded me that I need to get on it!
CrunchyCreamySw says
You are going to love how fluffy and soft the dough is! Thanks, Averie!