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Bread Family Favorite

Brioche Buns

Brioche Buns

These Brioche Buns are inspired by my son’s favorite hamburger bun. When the #BreadBakers announced this months challenge to bake bread with seeds, I knew I needed to come up with a great Brioche roll that we could make here at home. These turned out so soft and delicious, I know they will be a favorite in our home.

I must admit that I short cut the recipe a little. I did not notice any issue with it, but do plan to try it with refrigerating the dough over night to see if there is a change. I made my dough in the morning, let it rise for an hour and left it in the refrigerator all day until close to dinner time when I pulled them out for shaping and the last rise before baking. We have used these for breakfast sandwiches with egg, sausage and cheese as well as take to work sandwiches. This bread is multi-purpose and fantastic!

Bread Bakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Brioche Buns Recipe

Brioche Buns

Brioche Buns

Yield: 6 buns
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 10 hours
Total Time: 10 hours 33 minutes

Fresh, soft Brioche Buns that are perfect for hamburgers, sandwiches or breakfast options. These take a little time but are worth the effort!



  • 2 3/4 cups All-Purpose Flour
  • 1/4 cup nonfat dry milk
  • 2 tbsp. granulated sugar
  • 1 1/4 tsp. salt
  • 1 tbsp. instant yeast
  • 3 large eggs + 1 large egg yolk, white reserved for wash (below)
  • 1/4 cup cool water
  • 10 tbsp. butter, at cool room temperature

Egg Wash

  • 1 large egg white (reserved from above) lightly beaten with 1 tablespoon cold water
  • sesame seeds, optional


  1. Put all dough ingredients into the mixing bowl of a stand mixer (or use a bread machine). The dough will be smooth, shiny and a bit sticky. Knead in the stand mixer for 15 to 20 minutes, it's a long knead cycle. Due to the length of time needed to knead, it is not recommended to knead by hand.
  2. When the dough forms a ball, place it in a lightly greased bowl. Cover the bowl and let it rise for one hour.
  3. After the initial rise, refrigerate the covered dough overnight. The next day remove the dough from the refrigerator. Divide the dough into six equal pieces. Shape each into a ball by rolling the dough around on at pastry surface until smooth and rounded. Place on a prepared baking sheet and flatten slightly. Leave 2 to 3 inches between each bun.
  4. Cover the buns, and let them rise until they're quite puffy. This may take as little as 1 to 3 hours. When the buns are raised, preheat the oven to 375°F.
  5. Prepare the egg wash by combing the egg and water together and then brush the tops of the buns with the egg wash. Sprinkle with sesame seeds,. Bake on the middle rack of the oven for 14 to 18 minutes. If they appear to be getting too brown, tent with aluminum foil. Test the buns to ensure they are at least 190°F on a digital thermometer inserted into the center.
  6. Remove the buns from the oven, and cool on a rack.


Recipe adapted from King Arthur Flour

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 237mgSodium: 716mgCarbohydrates: 52gFiber: 3gSugar: 6gProtein: 14g

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Brioche Buns
Brioche Buns

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  1. wendyklik says:

    They look absolutely perfect.

  2. They look great, gotta love a nice, versatile and soft bun!

  3. These sound wonderful. I love when you can proof dough in the fridge.

  4. Lovely buns. Would like to try them out soon.

  5. Nothing like home baked hamburger buns, in my book. Simply perfect, Kelley!

  6. sneha datar says:

    These look so good!

  7. Renu Agrawal Dongre says:

    One of my favourite types of buns, perfect texture and colour.

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