Homemade hamburger buns are easier to make than they look. This Brioche Buns Recipe is quicker to make, yet it’s delicious and irresistible.  brioche rolls have a rich buttery flavor, they are soft and fluffy. Brioche buns dough is the perfect dough for a homemade burger or sandwich.

There is nothing better than the scent of freshly baked bread, a heavenly scent. These brioche rolls are delicious with any topping. They can be enjoyed with some jam or butter, you can also top them with different toppings to have a melt-in-your-mouth bun hamburger.

Bun recipe for homemade hamburger buns from scratch. I would never buy a store-bought hamburger, not because I can bake them myself but because I make perfect hamburger recipes using delicious homemade brioche bun recipes.

This bun recipe is made with few ingredients and can be made even by beginners.

My homemade brioche buns are made wonderfully and are sprinkled with some sesame seeds.

These buns are worth getting your hands dirty, if you like kneading your dough by hand like me then prepare to get them dirty. If you do not like kneading the dough by hand, you can use a stand mixer with a dough hook. By the time you are going to be done making these buns, you’ll be on your way to making the best brioche buns.

BRIOCHE BUNS INGREDIENTS

Flour: I used all purpose flour. You can use bread flour, though bread flour will give these brioche buns a chewier texture. 

Yeast: I used active dry yeast. Active dry yeast can be activated with milk or with warm water. Another option is using instant yeast, instant yeast is my favorite because it doesn’t require a lot of time to prepare it. Plus proofing time will be less because instant yeast is more active.

Eggs: The eggs give the brioche buns a nice yellow dough.

Milk: The milk is used to activate the yeast.

Sugar: I used granulated sugar. Brown sugar also work just fine.

Butter: Use unsalted melted butter. Use your favorite brand of butter for this brioche bun recipe.

Salt: For flavoring.

HOW TO MAKE BRIOCHE BUNS

• In a mixing bowl. Whisk together flour, sugar and salt.
• In another mixing bowl mix warm milk, 1 tablespoon of sugar,  eggs and dry yeast. Let the mixture proof for 10 minutes. 
• Slowly mix wet ingredients to dry ingredients. Gradually add your soft butter and knead until the dough is no longer sticky.
• Put the dough in a greased bowl. Cover with a kitchen towel or with a plastic wrap and let it sit in a warm place for an hour. 
• Once the dough has doubled in size. Transfer it to a floured surface. Knead by hands and shape into balls.
• Let the balls proof again for another 30-50 minutes. 
• Egg wash your buns and sprinkle them with sesame seeds. 
• Bake in a preheated oven at 350°F for 25 minutes or until brown.

RECIPE FAQs & TIPS

WHAT IS BRIOCHE?

It’s is a French type of bread that is made with flour, yeast, eggs, and butter. These buns gets its fluffy and tender texture from the high butter content. Brioche bread is very similar to a croissant. This recipe works well with both sweet and savory recipes.

DO I HAVE TO DO AN OVERNIGHT COLD PROOF?.

You don’t necessarily have to cold-proof the dough overnight. 

Just put the dough on a baking pan and flatten it with your hand. Let the dough chill in the freezer. Do not freeze the dough, just let it cool, otherwise you’ll spend hours waiting for it to thaw. 

HOW TO KNOW THAT THE DOUGH HAS PROOFED

Use your buttered or floured finger to press into the dough, gently press into the dough till it leaves an indentation. If the dough comes back a little then it’s proofed. 

WHAT MAKES BRIOCHE DIFFERENT FROM TRADITIONAL BREAD?.

Brioche bread is made with eggs, butter, and milk while traditional bread is made with flour, yeast, and salt. 

It’s bread is fluffy and sweet. 

This bread recipe is lighter than some brioche bread recipes. It’s perfectly made and brushed with an egg wash before baking. Brioche buns are perfect for burgers and sandwiches.

HOW DO YOU SERVE BRIOCHE BUNS?.

You can toast the brioche bun in the toaster or the oven and serve it with butter or with jam.  You can also stuff brioche buns with your favorite topping and turn them into delicious hamburgers.

Check out this recipe boerewors recipe

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4.72 from 7 votes

Brioche Buns Recipe

These buns have a rich buttery flavor, they are soft and fluffy. Brioche buns dough is the perfect dough for a homemade hamburger buns. There us nothing better than a scent of freshly baked bread, a heavenly scent. These brioche rolls are delicious with any topping. They can be enjoyed with some jam or butter, you can also top them with different toppings to have a melt-in-your-mouth bun hamburger. Brioche bun recipe for homemade hamburger buns from scratch. I would never buy a store bought hamburger, not because I can bake them myself but because I make perfect hamburger recipe using delicious homemade brioche bun recipe.

Prep Time40 mins

Cook Time25 mins

Total Time1 hr 5 mins

Course: Breakfast

Cuisine: French

Keyword: Brioche Buns

Servings: 12

Calories: 287kcal

Author: Steph

Equipment

• Mixing bowls
• Kitchen Towel
• Baking Tin
• Kitchen Knife
• Rolling board

Ingredients

• 4 ½ Cups all purpose flour
• 2 teaspoons dry yeast
• ½ teaspoon salt
• 4 eggs
• 1 cup whole milk
• 4 tablespoons sugar
• ½ Cup soft unsalted butter

Instructions

• In a mixing bowl. Whisk together flour, sugar and salt.
• In another mixing bowl mix warm milk, 1 tablespoon of sugar, eggs and dry yeast. Let the mixture proof for 10 minutes.
• Slowly mix wet ingredients to dry ingredients. Gradually add your soft butter and knead until the dough is no longer sticky.
• Put the dough in a greased bowl. Cover with a kitchen towel or with a plastic wrap and let it sit in a warm place for an hour.
• Once the dough has doubled in size. Transfer it to a floured surface. Knead by hands and shape into balls.
• Let the balls proof again for another 30-50 minutes.
• Egg wash your buns and sprinkle them with sesame seeds.
• Bake in a preheated oven at 350°F for 25 minutes or until brown.

Notes

Freezing: To freeze unused buns, allow them to cool completely and transfer to a freezer bag or an airtight container. Freeze for up to 3 months.

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