Brioche Buns
Rich, buttery, and soft, these Brioche Buns are extremely easy to make. Fluffy and sweet, you can use them as a hamburger bun or eat them on their own.
Servings 8 buns
Calories 297kcal
Equipment
- Mixer
Ingredients
Brioche Dough:
- 2½ cups bread flour plus more for dusting (300g)
- ¾ cup all-purpose flour (90g)
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (.25-ounce packet)
- 1½ teaspoons salt
- ¾ cup warm milk 110-120F (180mL)
- 2 large eggs
- 4 tablespoons unsalted butter room temperature (57g)
Egg Wash:
- 1 large egg
- 1 tablespoon water or milk
Instructions
Brioche Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt.
- Mix the warm milk and eggs and add to the dry ingredients in the mixer.
- With the mixer on low speed, knead until the dough comes together, about 2 minutes. Add butter, a 1/2-tablespoon at a time, waiting to add the next pieces until the first is fully incorporated. Continue kneading until an elastic and tacky dough forms, about 10 minutes. (Dough will be soft and should feel sticky but not stick to a clean finger when touched. Add a tablespoon or two of additional flour if needed.)
- Transfer dough to a well-floured surface. Knead a few times by hand and shape into a ball. Cut the ball like a pizza into 8 pieces.
- Line a baking sheet with parchment paper or a silicone mat.
- Using flour as needed, pull the edges of each dough piece into the center and pinch together to create a ball. Turn over and round out with your hands and flatten the balls with your palm. Place dough rounds pinch-side down on the baking sheet a few inches apart.
- Cover with a clean tea towel or plastic wrap until well puffed, about 30 minutes. (They should increase in size by about 50%.)
- Meanwhile, preheat the oven to 400F.
Egg Wash:
- In a small bowl, beat egg and milk together until well combined. Brush the tops of the risen dough balls lightly with egg wash.
- Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway through baking for a more even color. Let the buns cool completely before slicing. Store baked buns in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- Sprinkle the tops of the egg-washed and risen brioche rolls with poppy seeds, sesame seeds, or everything seasoning before baking for a classic hamburger bun look.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your burger buns dough in an OFF oven with the light on.
- For even-sized brioche burger buns, use a kitchen scale to make sure each dough ball weighs the same.
- The easiest way to slice these brioche rolls into hamburger buns is to use a bread knife.
- Make sure the milk is between 110 to 120F as milk that’s too hot will kill the yeast, and milk not warm enough won’t activate the yeast.
- If you are using yeast from a container, be sure to store the additional yeast in an airtight container in the fridge so it doesn’t go stale.
- Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Nutrition
Calories: 297kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 476mg | Potassium: 142mg | Fiber: 2g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg