Brioche Buns Soft Fluffy Buttery

These soft and fluffy brioche buns are a go to recipe any time you want bakery style bread at home. With a golden tender crumb and a touch of butteriness they work beautifully for burgers sandwiches or just a snack with a swipe of jam. No advanced baking skills are needed just simple steps for dreamy homemade flavor.

The first time I pulled a batch of these from my oven my house smelled like a French bakery and my husband barely waited for them to cool before grabbing one right off the tray.

Ingredients

• All purpose flour: contributes structure so opt for a fresh unbleached brand for the best texture
• Sugar: brings a gentle sweetness and encourages a perfectly golden crust
• Active dry yeast: creates the signature light rise make sure it is fresh and bubbly for best results
• Salt: highlights the flavors use fine sea salt for even mixing
• Warm milk: adds moisture and softness choose whole milk whenever you can
• Eggs: enrich the dough for richness and an airy crumb look for large eggs at room temperature
• Unsalted butter: adds creamy flavor and helps create that soft pull apart interior pick high quality butter if you can

Step by Step Instructions

Combine Dry Ingredients:

In a large mixing bowl stir together your flour sugar yeast and salt thoroughly so the yeast and salt are evenly dispersed

Mix Wet Ingredients:

Gently whisk the warm milk and room temperature eggs together going slow so you do not accidentally cook the eggs The mixture should be at about 110 degrees check with a thermometer and adjust if needed so you create a cozy home for the yeast

Make the Dough:

Pour the wet mixture into the dry ingredients and mix with a sturdy spoon or the stand mixer until a shaggy sticky dough forms

Incorporate the Butter:

Add the softened butter in one tablespoon portions mixing fully between each addition Continue until the dough becomes smooth elastic and cleans the bowl sides

Knead the Dough:

Knead on a lightly floured surface or with a dough hook until the dough is pillowy and bounces back when poked This usually takes around five minutes

First Rise:

Cover the bowl tightly and let the dough rise in a warm spot until doubled in size Expect this to take about one to two hours

Shape the Buns:

Divide the dough into eight even pieces Roll each piece into a ball using your palm to create a smooth top and place them spaced apart on a parchment lined baking sheet

Second Rise:

Cover the buns loosely and let them rise again for thirty to forty five minutes They should look puffy and pillow soft

Add Egg Wash and Bake:

Preheat your oven to three hundred seventy five degrees Brush each bun with a generous egg wash over the tops for shine Bake for fifteen to eighteen minutes until deep golden and fragrant

Cool and Serve:

Allow the buns to cool slightly on a wire rack These are best served slightly warm for maximum softness

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Buttery eggs are my favorite part of this recipe The dough is smooth and supple thanks to them and watching my kids tear open hot buns and slather them with butter is one of my best kitchen memories

Storage Tips

Store cooled buns in an airtight bag or container at room temperature for up to three days For longer storage freeze the buns wrapped well in plastic and then a zip bag Thaw at room temperature or in a low oven for best softness

Ingredient Substitutions

If you need to swap milk try unsweetened soy or oat milk for a similar result You can use instant yeast in the same quantity without changing the steps If you only have salted butter reduce the added salt in the dough

Serving Suggestions

Use these buns for homemade burgers breakfast sandwiches or alongside soups Toast them lightly before filling or even turn them into sweet french toast for brunch If serving to guests I love splitting buns and filling them with chicken salad or egg salad for easy sliders

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Cultural Context

Brioche dough originated in France known for its extra eggs and butter which give the bread its characteristic richness and shine While this version is simplified the result stays true to those classic bakery qualities and fits seamlessly onto any American dinner table

Recipe FAQs

→ Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in equal measure. Skip proofing and mix directly with the dry ingredients.

→ How do I know when the dough has risen enough?

The dough should be doubled in size after rising, which usually takes one to two hours in a warm spot.

→ Is it possible to knead by hand without a mixer?

Yes, knead by hand for about five minutes until the dough feels soft and elastic.

→ What’s the purpose of the egg wash?

An egg wash gives the buns a glossy, golden top, adding both beauty and texture to the finished product.

→ Can brioche buns be frozen for later?

Yes, cool completely and freeze in an airtight bag for up to two months. Thaw at room temperature when ready to enjoy.