Homemade Brioche Buns

If you make these surprisingly easy Homemade Brioche Buns, you'll likely never want the store-bought variety again. Fluffy and yeasty with a rich buttery crust, these scene stealers might make the burger patty itself a bit jealous.

Prep Time 20

Cook Time 20

Resting time 3

Servings buns

Calories 232 kcal

5 from 6 votes

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Equipment

1 3-inch round cutter optional, see Notes
1 stand mixer with a dough hook see Notes for alternatives
1 pastry brush

Ingredients

5 teaspoon active dry or instant yeast
⅓ cup granulated sugar (divided)
¼ cup water (warm: 105 °F to 115 °F)
1¾ cups whole milk (warm: 105 °F to 115 °F)
6 tablespoon unsalted butter (room temperature, cut into pieces)
2 large eggs (lightly beaten)
1 tablespoon kosher salt
7 cups all purpose flour
6 tablespoon melted butter for brushing tops

Instructions

Add yeast, 1 teaspoon of the sugar, and the warm water in the bowl of an electric mixer; stir to mix. Let the mixture stand until it is fragrant and very foamy, about 5 minutes.
Add the warm milk, butter, eggs, remaining sugar to the yeast mixture and mix with the paddle attachment on medium-low speed until blended.
Add the salt and 6 cups of the flour, one cup at a time, mixing until incorporated.
Switch out the paddle attachment for the dough hook and mix in an additional ½ cup flour. Increase the speed to medium, and mix the dough until it pulls away from the sides of the bowl, about 3 minutes more, adding up to ½ cup more flour (1 tablespoon at a time) if needed. Continue to mix the dough for 3 more minutes, until a soft, sticky dough forms.
Transfer the dough an oiled bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, 1½ to 2 hours.
Butter two baking sheets (don't use parchment in this recipe as the bottoms of the buns won't brown enough if you do.) Punch down the dough and turn it out onto a lightly floured work surface. Roll out the dough to a thickness of about ½ inch.
Use a 3-inch cutter to cut out as many rounds as possible, spacing the rounds apart on the prepared baking sheets. Reroll the scraps and cut out more rounds.
Loosely cover the rounds with plastic wrap and let them rise until they are very puffy, 1 to 1½ hours. While the rounds are rising, preheat your oven to 375 °F.
Brush the tops of the rounds with half of the melted butter. Bake until the tops and undersides of the buns are deep golden brown, 15-20 minutes. Brush the tops with the remaining melted butter. Cool completely.

Video

Notes

When you first combine the yeast and warm water, if the yeast doesn't foam after five minutes, then throw it out and start over. This indicates that the yeast is no longer active, and the dough will not rise.

One ¼-ounce package of yeast is equivalent to 2 ¼ teaspoons, so for this recipe, a little over two packets.

If you don't have an standing electric mixer, just stir all of the ingredients together with a wooden spoon until a dough forms. Then, knead the dough on a floured surface until it is very smooth and elastic, about 7 to 8 minutes.

The baked buns can be frozen, tightly wrapped or sealed in a zip-top bag, for up to 1 month.

If you don't have a 3-inch cookie cutter, then use the top of a glass to measure the rounds.

Nutrition

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