Brioche Buns Buttery Soft Homemade

Ultra soft Brioche Buns are a staple whenever I host a summer cookout or want homemade rolls for family burgers. These taste so much better than store bought, with a rich buttery flavor and just the right amount of fluffiness. If you have a few pantry basics and a little time, you can make fresh bakery style buns right at home.

I started making these because my kids love burgers and wanted something extra special for backyard dinners. Now I set aside an afternoon just to bake a double batch for the whole family.

Ingredients

• Milk: warm to about 105F this wakes up the yeast and helps your buns rise
• Active dry yeast: check the package date for freshness this is your leavening hero
• Sugar: just enough for sweetness and fluffy texture go for white granulated
• All purpose flour: pick a good brand high in protein for strong gluten
• Salt: helps balance the sweetness and boosts flavor use fine sea salt
• Eggs and extra yolk: add richness a deep yellow yolk means tastier dough
• Butter and shortening: give softness and richness use European style butter if you can find it
• Egg for the wash: makes buns shiny and golden
• Water: to thin egg wash using filtered or clean tap water works best
• Sesame seeds: optional but they add a nice nutty crunch choose fresh seeds and store in the fridge for best flavor

Step by Step Instructions

Prove the Yeast:

Combine warm milk sugar and yeast in a mixing bowl Let it stand for five minutes until the surface turns foamy If you see no bubbles get fresh yeast and check your milk temperature

Mix and Knead the Dough:

Add eggs to the yeast mixture and stir with a paddle attachment Next add flour and salt and blend on medium speed for two minutes Add butter and shortening then swap in the dough hook Knead for six to eight minutes until the dough is stretchy smooth and comes together If you press the dough and it springs back it is ready

First Rise:

Transfer the dough to a greased bowl Cover with plastic wrap or a damp cloth Let it rise in a warm place for about two hours until doubled in size It should look soft and airy

Shape the Buns:

Flour your work surface and gently turn out the dough Pat into a ten inch circle Slice into eight equal triangles Roll each wedge up into a ball tucking in corners until you get a smooth top Place the buns seam side down

Second Rise:

Arrange the shaped buns on a greased baking sheet Cover again and let them rise for about one hour They should puff up nicely and almost double in size

Egg Wash and Seed Topping:

Whisk together egg water and a pinch of salt Brush this gently over the buns Sprinkle with sesame seeds if using

Bake the Buns:

Heat oven to 350F Bake the buns for twenty to twenty one minutes until the tops are glossy and golden Lift onto a rack to cool before slicing

Enjoy:

Let your buns cool then use them as a base for burgers breakfast sandwiches or just spread with soft butter

Bookmark

My favorite part is the moment they come out of the oven and the kitchen fills with that buttery bread aroma It always reminds me of weekend mornings growing up when my grandmother would bake sweet bread for breakfast

Storage Tips

Store buns at room temperature in an airtight bag or container for up to three days To keep them fresh slice right before serving For longer storage let them cool wrap tightly in plastic and freeze up to three months Thaw at room temperature and toast lightly to bring back softness

Ingredient Substitutions

Swap all the butter for more shortening if you want even lighter buns or skip shortening and use only butter for a dense buttery bite You can use bread flour for extra chew and stability Dairy free butter and plant milks also work though the flavor will shift slightly

Serving Suggestions

Slice and top with your favorite burger fixings Stack with pulled pork or chicken salad Create breakfast sandwiches with scrambled eggs and sausage Or simply split warm and serve with jam and salted butter

Bookmark

Brioche Bread in Baking History

Brioche has French roots dating back to at least the seventeenth century Its rich dough was considered a luxury and often served at celebrations Today bakers love brioche for its tender crumb and slightly sweet flavor The classic combination of eggs and butter makes it unique from typical sandwich bread

Frequently Asked Questions

→ What makes brioche buns especially soft and rich?

The combination of butter and eggs, along with a double rise, creates an ultra-soft, rich texture unique to brioche dough.

→ Can I use either butter or shortening in the dough?

Yes, using both gives a classic bakery texture, but all butter or all shortening will also yield tender, flavorful buns.

→ How do I know if my dough is kneaded enough?

Press the dough with your finger; if it springs back, it's ready. If the indentation remains, knead a little longer for elasticity.

→ Are brioche buns suitable for freezing?

Absolutely! Cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature before serving.

→ What types of sandwiches pair best with brioche buns?

Burgers, pulled pork, turkey burgers, or breakfast sandwiches all benefit from the soft, buttery flavor of brioche buns.

→ How is the signature shiny crust achieved?

Brushing each bun with egg wash before baking gives a glossy, golden-brown finish often topped with sesame seeds.