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Brioche is a rich dough with milk, eggs, and butter. It creates the most tender bread! These brioche buns have an egg wash finish which creates that smooth glossy crust, sealing in all that soft goodness inside! These make amazing buns for burgers and sandwiches. Keep plain or add sesame seeds!

Can I make these ahead of time?

Yes! Of course fresher the better is always a good principle to stand by, but these will stay fresh for a couple of days when stored air tight at room temperature. These also freeze great for a few months.

You can make and bake the same day, but you can also split it up into 2 days by making the dough one evening, letting it rise in the fridge overnight, then forming and baking them the next day.

How to form brioche buns

After you make the dough and let it rise until doubled in size, it’s time to form!

Punch down the risen dough to release the gas bubbles, then divide the dough into 8 even sections. Pinch all the edges into the center, then flip over and seam side down, cup the ball of dough and rub in a circular motion to seal the bottom.

Cover and rise until almost doubled. The dough will be soft and pillow-like. Brush with an egg wash (one egg + 1 tbsp of water or milk) just prior to placing in the oven. If using sesame seeds, sprinkle those on the egg wash before baking.

VIDEO TUTORIAL: You can find a video tutorial on my Instagram highlights under “Brioche Buns”.

Form into 8 even sections.

Pinch the edges into the center.

Seam side down, cup the dough and spin in a circular motion to seal the bottom and tighten the tops.

You can gently spin in a circular motion if you need to round out the circle more.

Place on a baking sheet (up to 6 fit on a pan). Cover and rise until almost doubled.

Brush with egg wash (& sesame seeds if desired) just before baking.

Brioche Buns

Soft pillow-like brioche buns with a glossy crust. Perfect for pulled pork sandwiches, hamburgers, or a veggie sandwich. After these, you will never buy them from the store again!

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 8 buns or 16 slider buns

Ingredients

  

• 1 cup warm whole milk (about 110° degrees)
• 1/4 cup granulated sugar
• 2 ¼ tsp (1 packet) active dry or instant yeast
• 2 1/2 cups cups (312 grams) all purose flour (+ more as needed)
• 2 cups (250 grams) bread flour
• 2 large eggs
• 1 egg yolk
• 1/2 cup unsalted butter, softened
• 1 1/2 tsp salt

Egg Wash & Toppings

• 1 large egg*
• 1 tbsp water
• sesame seeds (optional)

Instructions

 

• In a stand mixer* with a dough hook, combine warm milk, yeast and sugar.

  If you are using active dry yeast, wait for about 6-10 minutes for the yeast to get foamy. If you are using instant yeast, you can immediately proceed to next steps.
• Add bread flour and mix together. With the mixer still on, add softened butter in chunks, 2 eggs plus additional egg yolk, and salt. Add all purpose flour until the dough is soft and tacky, almost sticky. Elevation, how you measure, and brand of flour can impact the amount needed. You may need a little less or more.
• Knead for 8 minutes.
• Transfer to a large greased bowl, cover, and let rise until doubled – about 1 hour. (You can also stick this straight in the fridge and let it slow rise in the fridge overnight.)
• Once the dough has doubled, punch it down to release the gas bubbles. Transfer to a floured work surface and divide into 8 even sections. (or you can from smaller into about small tangerines to make slider buns). Form into a circle and tuck all the ends in to form a ball. Then flip it over so the seam is facing down on the counter and roll the ball in circular motion to seal the bottom seams and tighten the shaped ball.
• Repeat this process for the remaining sections. Place shaped buns onto a parchment lined baking sheet, keeping them spaced at least two inches apart (6 will fit well on a pan).
• Loosely cover the buns and let them rise until almost doubled in size, about 30 minutes (depending on how warm your home is). Meanwhile, preheat your oven to 375° F.
• Prepare an egg wash by whisking together 1 egg and about 1 tbsp of water. Just prior to placing risen buns in the oven, brush them with egg wash. Top with sesame seeds if desired.
• Bake for about 20-25 minutes, until tops and bottoms are a deep golden brown. Cool completely and then slice before serving.

Notes

BY HAND?: If you don’t have a stand mixer, you can mix and knead by hand as well. 

STORING: These taste best same day, but you can store airtight for a few days at room temperature, or freeze for up to 3 months.  

EGG WASH: You can use the remaining egg white from the yolk in the recipe instead of using a whole egg. I like to use a whole egg to give it that nice golden brown color. Using just egg white will result in a shiny matte finish, which is fine too!

DOUBLE? Yes! This recipe doubles great!