A tray of shiny golden brioche buns with sesame seeds, one bun sliced to show soft fluffy yellow crumb, ready for sandwiches.
Brioche buns are soft, slightly sweet, and rich—perfect for burgers, sandwiches, and breakfast buns. They bake up fluffy with a tender crumb and a shiny golden top from egg wash. This brioche buns recipe is beginner-friendly and gives you bakery-style buns you’ll be proud to serve.
Introduction
The standout trick for brioche buns is enriching the dough with eggs and butter. That’s what gives brioche its soft, fluffy texture and that slightly sweet, buttery flavor. Trust me, these buns feel like a treat even before you add any fillings.
Another key step is letting the dough rise until it’s truly puffy. Rich doughs can rise a little slower, but the result is worth it. Once baked, the buns are pillowy and perfect for everything from veggie burgers to chicken sandwiches.
These brioche buns are a fan favorite because they’re soft, sturdy, and they make any sandwich feel special.
Why You’ll Love These Brioche Buns
- Soft and fluffy: Tender crumb with a light sweetness.
- Better than store-bought: Fresh, warm, bakery-style buns at home.
- Perfect for sandwiches: Sturdy enough for fillings, still soft to bite.
- Beginner-friendly: Clear rise cues and simple shaping.
- Make-ahead friendly: Dough can chill overnight for easy timing.
Ingredients for Brioche Buns
Dough
- All-purpose flour (4 cups): Soft texture; bread flour works for slightly chewier buns.
- Instant yeast (2 1/4 teaspoons): Reliable rise; active dry works but may take longer.
- Granulated sugar (1/4 cup): Light sweetness and helps yeast.
- Salt (1 1/2 teaspoons): Balances flavor.
- Warm milk (1 cup): Warm, not hot.
- Eggs (3): Richness, color, and structure.
- Unsalted butter, softened (6 tablespoons): Tender, buttery crumb.
Egg wash
- Egg (1) + water (1 tablespoon): Shiny, golden tops.
- Sesame seeds (1–2 tablespoons): Optional topping.
Helpful note: Brioche dough should feel soft and slightly tacky. Don’t add too much flour or buns can turn dry.
Brioche Buns Recipe Step-by-Step
- 1. Bloom yeast: Stir warm milk, sugar, and yeast in a bowl. Rest 5 minutes until foamy.
- 2. Mix: Add eggs, salt, and 3 1/2 cups flour. Mix until a shaggy dough forms.
- 3. Knead: Knead 6 minutes until smoother. Add softened butter a tablespoon at a time, kneading until fully incorporated and dough is elastic (another 4–6 minutes). Add remaining flour only if dough is very sticky.
- 4. First rise: Place dough in a greased bowl, cover, and rise 1–2 hours until doubled and puffy.
- 5. Shape: Punch down dough and divide into 8 equal pieces. Roll into smooth balls by tucking edges under. Place on a parchment-lined baking sheet.
- 6. Second rise: Cover and rise 45–60 minutes until buns are puffy.
- 7. Egg wash: Heat oven to 375°F. Whisk egg with water and brush gently over buns. Sprinkle sesame seeds if using.
- 8. Bake: Bake 15–18 minutes until deep golden brown.
- 9. Cool: Cool 15 minutes before slicing so the crumb sets.
Tips for Perfect Brioche Buns
- Use warm milk, not hot, so yeast rises well.
- Add butter gradually so it blends into the dough smoothly.
- Let dough rise until truly puffy—rich dough may take longer.
- Brush egg wash gently to avoid deflating buns.
- Cool before slicing so buns stay fluffy, not gummy.
Variations & Substitutions
- Slider buns: Divide into 12 pieces and bake 12–14 minutes.
- Everything seasoning: Sprinkle everything seasoning instead of sesame.
- Dairy-free: Use plant milk and dairy-free butter substitute (texture may vary).
- Whole wheat: Swap 1 cup flour for whole wheat (slightly denser).
- Leftovers: Use for breakfast sandwiches or toast for a sweet-savory snack.
Storing & Reheating
Room temp: Store airtight 2 days.
Fridge: Store 4–5 days (warm before serving).
Freezer: Freeze up to 2 months. Thaw at room temp.
Reheat: Warm in a 300°F oven 6–8 minutes or toast sliced buns.
Make-ahead: After shaping, refrigerate covered overnight. Let sit at room temp 45 minutes, egg wash, then bake.
Serving Suggestions & Pairings
- Burgers and veggie burgers
- Chicken sandwiches
- Breakfast egg sandwiches
- Soup and salad nights
Recipe Card
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 2 hours 11 minutes (includes rising)
Yield: 8 buns
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: These buns were so soft and fluffy. The shiny tops made them look bakery-perfect.
If you make brioche buns, leave a rating and comment. Are you using them for burgers or breakfast sandwiches?