The amazing flavor of these homemade quick brioche buns is out of this world! They have just the right texture inside and out, with a chewy texture and beautiful crusty top! Seriously delicious buns made in only 35 minutes!!
Seriously quick and easy brioche buns made in 35 minutes and perfect for burgers!!
Did I mention how amazing the flavor is?! The fresh, fluffy texture of the brioche buns is sturdy enough to hold up to all of your favorite sandwiches, no matter what toppings you pile on them!
I love brioche bread, so making these brioche hamburger buns before grilling some burgers up is a great day in my book. I can't say enough about how these egg-based breads are an absolute favorite of mine. Just love them!!
Plus, these perfect brioche buns are truly super easy. If you have always been intimidated by baking with yeast, this is the recipe to start out with and try your hand at bread baking for the first time!
They make your burgers so much better when you use homemade brioche buns. I also like our kaiser rolls and pretzel buns, if you're looking for some more burger buns that are totally tops 🙂
We're using this batch of our bun recipe for some amazing sandwiches as well as burgers this week. Stay tuned for our lobster breakfast sandwiches and lobster mac grilled cheese! Or top these fabulous buns off with pulled pork, shredded chicken, or my crack chicken. Yum!!
You. Must. Make. These.
What is Brioche?
Brioche is a soft bread with a tender crumb that is made with the standard bread ingredients ( flour, salt, yeast plus sugar to activate the yeast ) as well as milk, butter, and eggs. The eggs help to make the distinctive texture and extraordinary flavor. That's what makes the brioche buns and bread so good!
The brioche buns are as suited to savory BBQ and breakfast sandwiches as they are to being featured in a fabulous sweet breakfast dish.
What Do Brioche Buns Taste Like?
Brioche Buns are not sweet, but the butter and eggs that enrich the brioche flavor make them perfect, not only for lunch and dinner sandwiches but also for breakfast and sweet dishes. The buns have a rich, buttery texture that is delicious for all purposes. If you like challah bread, you'll like the eggy brioche buns too!
How To Make Brioche Buns
- In the bowl of your stand mixer, add the milk then the yeast and sugar. If using active dry yeast, let stand for 5 minutes to activate the yeast then add 5 tablespoons + 1 teaspoon of the melted unsalted butter and 1 egg. If you are using instant yeast combine the warmed milk, yeast, sugar, melted butter, and 1 of the eggs. Gently stir all of the ingredients together.
- Add the salt, then all-purpose flour, beginning with about 3 ¼ cups. You are looking for a sticky dough that will stretch without breaking. So, start with the lower amount of flour, and add more a tablespoon at a time until you reach the right texture of your dough ( think stickier than a standard bread dough without being so wet that it would pull apart when you pick it up ).
- Knead the dough with your stand mixer for about 5-7 minutes until the dough is smooth and elastic then turn out onto a lightly floured work surface. Divide your dough into 8-10 buns ( I usually make eight 4" large brioche buns ).
- Shape the dough portions into round dough balls and place on a parchment paper-lined baking sheet, leaving about 3 inches spacing between each bun and also the baking sheet edges. Cover lightly with oiled plastic wrap or a damp towel and allow 10 minutes for dough rise time. *These buns only require one rise, no need for a second rise!
- Preheat your oven to 425 ºF ( 218 ºC ) while the dough balls are rising. Whisk the second egg with the cold water and gather any additional toppings ( sesame seeds, poppy seeds ) if desired.
- Coat the tops of the risen dough balls with the egg wash and add toppings ( if using ). Bake at 425 ºF (218 ºC) for 10-12 minutes, or until the tops of the buns are nicely golden in color and the bottoms are also lightly browned.
- Remove from the oven, lift the parchment paper, and transfer to a wire cooling rack.
Do You Toast Brioche Buns for Burgers?
You certainly can toast brioche buns for your burgers and sandwiches. However, it is not necessary and completely up to your own individual taste and preference.
How To Toast Brioche Buns (3 Ways)
Brioche Buns Toasted In An Oven - To toast your brioche buns in the oven, preheat your oven to 350 ºF ( 176 ºC ). Slice buns in half and place the buns on your middle oven rack, they can face upward or downward. Toast until fully warmed and slightly browned and crispy, between 3-5 minutes. *They can also be quickly broiled, on a rack at the top of your oven. Don't turn your back on the buns though, as they will easily burn!
Brioche Buns Toasted In A Pan - Bring a large frying pan to medium-high heat. Butter each open side of the bun. Then toast each bun half, cut side down, until lightly golden.
Brioche Buns Toasted On The Grill -Once your meats are done on the grill, set the buns on the grill, cut side down, and toast for about 1 minute. They can also be set on the warming rack of your barbecue. They will toast nicely with less chance of burning. No one likes burnt buns 🙁
Once toasted, wrap your buns in a towel or aluminum foil to keep them fresh. They can be toasted and kept warm for about 30 minutes prior to your meal.
Storing & Freezing Your Homemade Brioche Buns
I prefer to keep my brioche buns, stored in an airtight container or storage bag, for one to two days at room temperature. The brioche buns can also be wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days.
TIP: The better they are stored, the more moisture the brioche buns will retain.
To freeze your brioche buns, wrap individual buns tightly in heavy-duty aluminum foil and place them in a freezer storage bag.
They will last up to 3 months, for best results.
📋 Recipe
Quick Brioche Buns
Ingredients
- 1 ¼ cups milk (warmed to 105 - 110 degrees F/40 - 43 degrees C)
- 2 tablespoon instant yeast (or 3 packs active dry yeast)
- 2 tablespoon sugar
- ⅓ cup butter (5 tablespoon + 1 teaspoon - unsalted, melted and set aside to cool)
- 2 large eggs (1 egg at room temperature, the other for the egg wash)
- 1 ½ teaspoon salt
- 3 ½ cups all-purpose flour (plus more flour for your working surface)
- 1 teaspoon water (cold)
Instructions
- In the bowl of your stand mixer, add the milk then the yeast and sugar. If using active dry yeast, let stand for 5 minutes to activate the yeast then add the melted butter and 1 egg. If you are using instant yeast combine the warmed milk, yeast, sugar, melted butter and 1 of the eggs. Gently stir all of the ingredients together.
- Add the salt then flour, beginning with about 3 ¼ cups. You are looking for a sticky dough that will stretch without breaking. So, start with the lower amount of flour, and add more a tablespoon at a time until you reach the right texture of your dough. (think more sticky than a standard bread dough without being so wet that it would pull apart when you pick it up).
- Knead the dough with your stand mixer for about 5-7 minutes until the dough is smooth and elastic then turn out onto a lightly floured work surface. Divide your dough into 8-10 buns (I usually make eight fairly large 4" buns).
- Shape the dough portions into round dough balls and place on a parchment paper lined baking sheet, leaving about 3 inches spacing between each bun and also the baking sheet edges. Cover lightly with oiled plastic wrap or a damp towel and allow to rise for 10 minutes. *These buns only require one rise, no need for a second rise!
- Preheat your oven to 425 degrees F (218 degrees C) while the dough balls are rising. Whisk the second egg with the cold water and gather any additional toppings (sesame seeds, poppy seeds) if desired.
- Coat the tops of the risen dough balls with the egg wash and add toppings (if using). Bake at 425 degrees F (218 degrees C) for 10-12 minutes, or until the tops of the buns are nicely golden in color and the bottoms are also lightly browned.
- Remove from the oven, lift parchment paper and transfer to a wire cooling rack.
Video
Notes
Storing & Freezing Your Homemade Brioche Buns
I prefer to keep my brioche buns, stored in an air tight container or storage bag, for one to two days at room temperature. The brioche buns can also be wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days. The better they are stored, the more moisture the brioche buns will retain. To freeze your brioche buns, wrap individual buns tightly in heavy duty aluminum foil and place in a freezer storage bag. They will last up to 3 months, for best results.Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
IRENE says
Just made your Quick Brioche Buns recipe and it was wonderful and easy! Long live brioche! They are delicious! Thank you!
Brian Henriksen says
Just made these today, followed exactly. DELICIOUS!!! Thank you for sharing.