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Dave's Recipes

Brioche Buns

Recipe by user david

Rich, tender, pillow-like brioche buns perfect for burgers, made with eggs, butter, and an overnight chill for easy shaping.

Prep: 15 min Cook: 18 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Shopping List

Makes 6 buns

These brioche buns are rich and tender with a soft, pillow-like crumb thanks to plenty of eggs, butter, and dry milk. An overnight refrigeration slows fermentation, deepens flavor, and makes the sticky dough much easier to handle and shape. Serve them as an elevated bun for burgers or sandwiches, or enjoy them as soft dinner rolls. For best results, knead until the dough is smooth and shiny (it takes time in a stand mixer), let the final proof go until very puffy, and tent with foil if the tops brown too fast; a thermometer reading of at least 190°F in the center ensures they’re baked through.

Dough
  • 2 3⁄4 cups unbleached all-purpose flour
  • 1⁄4 cup king arthur baker's special dry milk or nonfat dry milk
  • 2 Tbsp (25 g) white granulated sugar
  • 1 1⁄4 tsp table salt
  • 1 Tbsp instant yeast
  • 3 (150 g) large eggs
  • 1 large egg yolk
  • 1⁄4 cup (59 g) water
  • 1⁄2 cup, 2 Tbsp (140 g) unsalted butter, at room temperature
  • 2 3⁄4 cups unbleached all-purpose flour
  • 1⁄4 cup king arthur baker's special dry milk or nonfat dry milk
  • 2 Tbsp (25 g) white granulated sugar
  • 1 1⁄4 tsp table salt
  • 1 Tbsp instant yeast
  • 3 (150 g) large eggs
  • 1 large egg yolk
  • 1⁄4 cup (59 g) water
  • 1⁄2 cup, 2 Tbsp (140 g) unsalted butter, at room temperature

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough. It starts out sticky, and takes 15 to 20 minutes of kneading in a stand mixer to develop, so we don't recommend kneading this by hand.

Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour.

Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour.

Refrigerate the covered dough overnight, to slow its rise and make it easier to shape.

Refrigerate the covered dough overnight, to slow its rise and make it easier to shape.

The next day, remove the dough from the refrigerator, and divide it into six pieces.

The next day, remove the dough from the refrigerator, and divide it into six pieces.

Shape each piece into a flattened ball, and place into the lightly greased cups of an individual pie and burger bun pan. Or place the brioche buns on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them.

Shape each piece into a flattened ball, and place into the lightly greased cups of an individual pie and burger bun pan. Or place the brioche buns on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them.

Cover the buns, and let them rise until they're quite puffy. This may take as little as 1 hour; or up to 2 to 3 hours, depending on how warm your rising environment, and how cold the dough. Towards the end of the rising time, preheat the oven to 375°F.

Cover the buns, and let them rise until they're quite puffy. This may take as little as 1 hour; or up to 2 to 3 hours, depending on how warm your rising environment, and how cold the dough. Towards the end of the rising time, preheat the oven to 375°F.

Egg Wash
  • 1 large egg white
  • 1 Tbsp cold water
  • 1 seeds (optional), of your choice
  • 1 large egg white
  • 1 Tbsp cold water
  • 1 seeds (optional), of your choice

Brush the buns with egg wash, and bake on the middle rack of the oven for 14 to 18 minutes, tenting with foil after 10 minutes if they appear to be browning too quickly. The finished brioche buns will register at least 190°F on a digital thermometer inserted into the center.

Store leftover brioche buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Store leftover brioche buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Sources:

Category:

Breads

Notes

Tips from our Bakers
Use either SAF Red or SAF Gold instant yeast for these brioche buns; both will work well.

Nutrition Information

Nutrient Per Serving Total
Calories 54 323
Protein 3.2g 19.0g
Fat 21.8g 130.9g
Saturated Fat 0.8g 4.9g
Carbohydrates 4.4g 26.4g
Fiber 0.0g 0.0g
Sugar 4.2g 25.3g
Sodium 36mg 214mg
Cholesterol 160mg 961mg

Per serving values based on 6 servings.

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