Name: Homemade Brioche Buns Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: French
Ingredients: 2 cups whole milk (heated to 110°F); 1/2 cup granulated sugar; 1 1/2 tbsp active dry yeast; 6 cups all-purpose flour (may need up to 7 cups); 6 eggs; 1¾ sticks unsalted butter (melted, approx 12.375 tbsp or 175g); 1/8 tsp salt; 1 egg; 3 tbsp water

Jump to Recipe· 3.8 from 13 reviews

If you’ve ever wished for soft, buttery, and slightly sweet buns that can elevate any sandwich or burger to a whole new level, look no further than this Homemade Brioche Buns Recipe. These buns are tender yet sturdy, with a rich flavor that only comes from the perfect balance of eggs, butter, and a touch of sweetness. Whether you’re planning a weekend BBQ or just want to treat yourself to bakery-quality bread at home, this recipe will become your go-to for homemade brioche buns that truly impress—no fancy equipment needed, just love and patience.

Ingredients You’ll Need

The image shows a light wooden cutting board placed on a white marbled surface with a black and white checkered cloth underneath it. On the cutting board, there is a large unevenly shaped piece of yellow dough lying horizontally on the left side. To the right of this large dough piece, there are ten smaller round dough balls arranged loosely in two columns. At the top left corner of the board, a silver dough scraper with a black handle is partially underneath the large piece of dough. The dough looks soft and a bit sticky with slight textures on its surface. photo taken with an iphone --ar 4:5 --v 7

Gathering quality ingredients is the secret to nailing this Homemade Brioche Buns Recipe. Each component plays an essential role, from adding richness and softness to ensuring the perfect golden color and that irresistible tender crumb.

Whole milk (2 cups, heated to 110°F): Provides moisture and a subtle sweetness, helping the yeast activate just right.
Granulated sugar (1/2 cup): Feeds the yeast and adds a gentle sweetness to balance the buttery flavor.
Active dry yeast (1 1/2 tbsp): The magic behind the fluffy rise and light texture.
All-purpose flour (6 to 7 cups): The foundation of your dough, lending structure and chewiness.
Eggs (6): The star of richness and tenderness, giving brioche its signature luxurious crumb.
Unsalted butter (1¾ sticks, melted): Adds depth of flavor and a melt-in-your-mouth softness to the buns.
Salt (1/8 tsp): A small touch to balance sweetness and enhance all the flavors.
Egg (1) + Water (3 tbsp) for egg wash: Ensures a beautiful glossy, golden finish on the buns.

How to Make Homemade Brioche Buns Recipe

Step 1: Activate the Yeast

Start by warming your milk to just the right temperature so it’s cozy for the yeast—not too hot or it will kill the yeast, and not too cold to delay rising. Combining the warm milk, sugar, yeast, and some flour creates a smooth base. Cover and let it sit for 30 minutes. This step is when the yeast wakes up and gets ready to work its magic, turning your dough fluffy and light.

Step 2: Mix in Eggs, Salt, and Butter

Next, whisk the eggs in a separate bowl for a little aeration, then add them along with the salt and melted butter to your yeast mixture. This blend makes the dough rich and tender. Mixing everything until combined gives you that lovely brioche dough starting to come together with tasty silkiness.

Step 3: Incorporate the Flour Gradually

Switch to a dough hook if using a stand mixer, then slowly add the remaining flour. Be patient here—adding flour little by little helps you easily judge the perfect dough consistency. You’re aiming for a soft, slightly sticky dough that feels just right for kneading.

Step 4: Knead Until Elastic

This is the moment where all your ingredients transform into a cohesive, smooth dough. Kneading for 10 to 15 minutes—whether by hand or mixer—develops the gluten structure, giving your buns that wonderful chew without being tough. You’ll know it’s ready when the dough feels springy and elastic.

Step 5: Let the Dough Rise

Cover your dough and set it in a warm spot for about an hour. This rising period lets the yeast work its magic, inflating the dough and creating those airy bubbles that make brioche oh-so-soft.

Step 6: Shape the Buns

After the first rise, divide the dough into 18 equal portions. Flatten each piece gently into round shapes—you’ll see the dough is delightfully soft and easy to handle. These shapes will become your perfectly portioned buns.

Step 7: Second Rise on the Baking Sheet

Place the buns spaced apart on parchment-lined sheets, cover again, and let them rest for another 30 minutes to puff up beautifully. It’s this pause that ensures your brioche buns will be tender and light after baking.

Step 8: Apply the Egg Wash

Make an egg wash by whisking together a single egg and water, then brush it generously over each bun. This final touch guarantees those gorgeous, shiny golden tops that invite you to dig in.

Step 9: Bake Until Golden

Pop the buns into a preheated 350°F oven for approximately 25 minutes. You’ll know they’re done when they’re a deep golden color and filling your kitchen with that irresistible buttery aroma.

Step 10: Cool and Enjoy

Once baked, let the buns cool slightly on the sheet before transferring them to a wire rack. Cooling allows them to set nicely without getting soggy, and then you’re ready to enjoy the fruits of your baking labor!

How to Serve Homemade Brioche Buns Recipe

There are six round bread rolls with shiny, golden brown tops arranged closely on a cooling rack. The sides of the rolls are soft and pale yellow with a fluffy texture. The cooling rack sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your brioche buns by sprinkling a few sesame seeds or poppy seeds on top after the egg wash and before baking for a fragrant, crunchy twist. Alternatively, brushing a bit of melted butter on warm buns right after baking adds an extra shine and richness that melts in your mouth.

Side Dishes

These buns shine alongside fresh, crisp salads or hearty soups. Think tangy coleslaw for a BBQ vibe or a creamy tomato basil soup for a cozy meal. Their tender crumb balances both light and robust dishes perfectly.

Creative Ways to Present

Instead of the usual burger, stuff your homemade brioche buns with creative fillings like fried chicken with honey mustard, pulled pork with pickles, or a veggie patty layered with avocado and sprouts. You can even use them for sweet breakfast sandwiches with cream cheese and jam—the possibilities are endless and delicious!

Make Ahead and Storage

Storing Leftovers

If you don’t gobble up all your homemade brioche buns right away, store them in an airtight container or resealable bag at room temperature for up to 3 days. This prevents drying out and keeps them soft, ready for your next sandwich craving.

Freezing

These buns freeze beautifully! Wrap each bun individually in plastic wrap and place them in a freezer bag or airtight container. They’ll keep for up to 3 months, so you can enjoy a fresh-baked feel any time with a little planning.

Reheating

When you want to refresh frozen buns, thaw them at room temperature, then warm gently in a 300°F oven for about 5 to 10 minutes wrapped in foil. This makes them taste straight from the oven, soft and flavorful like the day they were made.

FAQs

Can I substitute whole milk for a dairy-free alternative?

Absolutely! You can use almond milk or oat milk warmed to the same temperature instead of whole milk. Just keep in mind that it may slightly change the flavor and texture, but your buns will still be delicious.

Do I need a stand mixer for the dough?

Nope! While a stand mixer with a dough hook makes the process easier and faster, you can knead the dough by hand with a bit of elbow grease. It may take a little longer, but the results are just as satisfying.

Why is the dough sticky?

Brioche dough is naturally soft and a bit sticky due to the high butter and egg content. That’s exactly what gives your buns their rich texture. Use just enough flour to handle it gently without making the dough dry.

Can I make smaller or bigger buns?

Definitely. Feel free to divide the dough into fewer larger buns or more smaller ones. Just remember to adjust baking time accordingly, shorter for small buns and longer for larger ones to ensure they bake through.

How can I tell when the buns are fully baked?

They should be a deep golden color on top and sound hollow when tapped on the bottom. If you’re unsure, you can use an instant-read thermometer—the internal temperature should be around 190°F.

Final Thoughts

I truly hope you give this Homemade Brioche Buns Recipe a try because it’s a game-changer in any kitchen. The joy of biting into a homemade bun that’s soft, buttery, and slightly sweet is simply unbeatable. Once you master this recipe, you’ll find yourself reaching for it again and again, whether for burgers, sandwiches, or just simple butter and jam. Here’s to countless delicious moments and happy baking!