Quick Brioche Bun Recipe
This brioche bun recipe makes the best homemade hamburger buns! This quick and easy recipe takes just one hour start to finish.
I originally shared this recipe in 2013 and it’s been a personal and reader favorite ever since! Today I’m updating the post with more tips to ensure that your brioche buns turn out perfect.
Brioche Buns: Perfect for Bread Beginners
Would you believe me if I told you that you could make your own delicious homemade burger buns and have them ready in just an hour? It’s true! I’ve taken my favorite hamburger bun recipe and made it quicker and easier than ever. These brioche buns are light and soft with just a hint of sweetness. You will love them!
If you are new to baking with yeast, don’t let it intimidate you. This recipe is the perfect place to start. I’ll walk through the steps so that you can feel confident making these brioche buns yourself.
My family is spoiled by this recipe – we hardly want to buy hamburger buns from the store anymore! Luckily, I can make a batch of these buns practically any day to enjoy with our favorite Turkey Burger Recipe, Sloppy Joes or Instant Pot BBQ Chicken sandwiches. We also love these warm from the oven, spread with a pat of butter, alongside a bowl of soup for dinner. They make a great stand-in for Dinner Rolls and are perfect for soaking up soups and stews.
These buns come out perfect every time. My entire family loves them and I always double the recipe so they can make sandwiches with them the next day. Thank you for sharing this recipe! It’s my go-to when I want to spruce up dinner.
Jennifer
Brioche Bun Ingredients & Notes
Brioche bread is made with butter, eggs, milk and a touch of sugar. These simple ingredients bring so much flavor, as well as a soft crumb.
Here’s a look at what you’ll need to make this recipe, along with substitution options. Find the full recipe with measurements in the recipe card below.
- Milk and Water: The milk and water activate the yeast and add moisture to the dough. For the richest dough, use whole milk.
- Sugar: Helps to activate the yeast and adds a touch of sweetness. If desired, you can substitute honey for the sugar.
- Instant (Rapid-Rise) Yeast: To make this recipe especially quick, I use instant yeast. I’ve also tested this recipe with active dry yeast. To use active dry yeast instead of instant, let the shaped buns rise for 45 minutes instead of 15 minutes on the baking sheet.
- Salt: Salt is an essential ingredient when making bread. Without it, the buns would be lacking in flavor.
- Egg: Adds richness and structure.
- Flour: This recipe calls for both all-purpose flour and white whole wheat flour. The all-purpose flour helps to keep the buns soft and light, while the white whole wheat adds fiber and other nutrients. You can substitute all-purpose flour for the whole wheat (you will likely need to add a little extra flour). You can use regular whole wheat flour instead of white whole wheat. The buns may be a little more dense and hearty tasting.
- Butter: Makes the brioche buns soft and flavorful.
- Egg Wash: The egg wash is a mixture of one egg and one tablespoon of milk. Brushing it on the buns before baking gives them a lovely golden brown color.
Dairy Free Version: I’ve made this recipe with olive oil instead of butter and water instead of milk (in both the dough and egg wash) and it worked great. The buns were delicious. Readers have also substituted almond milk, coconut milk and cashew milk for the whole milk with good success.
How to Make Brioche Buns
I recommend using a stand mixer to mix and knead the dough for your hamburger buns. You can mix and knead by hand, but a stand mixer makes the job much easier.
Proof the yeast. Proofing the yeast is a quick way to check that your yeast is active and will therefore make your dough rise. To proof the yeast, combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast starts to foam and/or bubble. It should look something like this after proofing:
Mix the dough. Add the salt, egg and flour to the bowl with the yeast mixture. Use a stand mixer fitted with the paddle attachment to mix on low speed until combined. Then mix in the butter pieces on low speed.
Knead the dough. Switch to the dough hook attachment on the mixer and knead the dough on low speed for 8-12 minutes, until it is smooth. The dough will be very soft and fairly sticky. It is properly kneaded when you press a finger onto the dough and it sticks to your finger just a bit but then springs back and releases, rather than leaving a hole in the dough and lots of dough on your finger.
Using the Right Amount of Flour
When making soft rolls and buns, you want to use enough flour so that the dough isn’t too sticky to be workable when you shape it, but no more flour than is necessary. It’s normal for the dough to be slightly sticky, this means that your buns will turn out soft, not dense.
For this recipe, start with 2 cups of all-purpose flour (240 grams) and 1.5 cups of whole wheat flour (170 grams). As the dough kneads, I usually have to add a little more flour – up to 1/4 cup – to achieve that slightly sticky, still soft texture. The exact amount of flour needed can vary depending on the humidity where you live, as well as other factors.
Shape the buns. This recipe is unique (and quick) because you do not have to let the dough rise after you knead it. You can immediately shape the dough into balls for your burger buns. Place the kneaded dough onto a floured work surface and shape it into a large ball. Cut the ball into 8 equal pieces. Use floured hands to shape each piece into a round ball. I usually stretch the dough from the top down towards the bottom, to shape into a ball. Place the dough balls, smooth side up, on a baking sheet that you’ve lined with parchment paper.
15 minute rise. Cover the buns with a clean kitchen towel and let them rest for 15 minutes. They will rise and almost double in size during this time. Here is a visual:
Brush with egg wash and bake. Whisk together one egg and one tablespoon milk; brush this egg wash over the tops of the buns. After baking the brioche buns, you can brush them with a little bit of melted butter. This is not a necessary step, but it makes for unbelievably delicious and golden, shiny burger buns.
Tips for Success
- Use an instant-read thermometer to measure the temperature of your liquids before combining them with the yeast. You want the temperature to be between 105 and 115 degrees F. Water and milk that are too hot will kill the yeast. If the water/milk aren’t warm enough, they won’t activate the yeast and your dough will not rise.
- Measure the flour correctly, either by weighing it with a kitchen scale or by using the spoon and level method. To spoon and level, use a spoon to gently put the flour in your measuring cup and then level it off with the back of a knife.
- Avoid adding a lot of extra flour to your dough, as that will lead to tough burger buns. This dough is supposed to be soft and fairly sticky. Flouring your hands and work surface will make the dough easier to work with.
This Brioche Bun Recipe Also Makes Hot Dog Buns
Some readers have shaped the burger buns as hot dog buns with great success. The bake time is the same.
How to Store and Freeze
These buns freeze wonderfully after baking. Let them cool completely, then freeze in an airtight container (such as a zip-top bag with the air squeezed out) for up to 3 months. Stored in an airtight container at room temperature, they will stay fresh for about 2 days but are at their softest the day you bake them.
Quick Brioche Bun Recipe
Ingredients
- 1 cup warm water, 105-115° F
- ¼ cup warm milk, 105-115° F, whole milk is best
- 2 tablespoons granulated sugar
- 1 tablespoon instant (rapid-rise) yeast
- 1 ½ teaspoons salt
- 1 large egg
- 2 cups all purpose flour, (240 grams), plus more as needed
- 1 ½ cups white whole wheat flour, (170 grams)
- 2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
For the egg wash:
- 1 egg
- 1 tablespoon milk
Instructions
- Line a baking sheet with parchment paper.
- Combine the warm water, warm milk, sugar and yeast in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes, until the yeast starts to foam and/or bubble.
- Add the salt, egg and both flours to the bowl. Use a stand mixer fitted with the paddle attachment to mix on low speed until combined. Mix in the butter pieces on low speed.
- Switch to the dough hook attachment on the mixer and knead the dough on low speed for 8-12 minutes, until the dough is smooth. Partway through the kneading time, press your finger to the dough to check how sticky it is – it should be soft and slightly sticky. If the dough is very sticky, you can add more all-purpose flour, 1-2 tablespoons at a time. Avoid adding too much flour, because this will make the buns more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but should not be so sticky that it won't be workable when you shape the buns.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a ball and place on the prepared baking sheet.
- Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes. (You can increase the rise time to 30 minutes if you have time.)
- Meanwhile, preheat oven to 400° F.
- Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
- If desired, you can brush the tops of the buns with a little melted butter when they're warm from the oven.
Notes
- Brioche buns freeze well. Cool completely, wrap airtight, and freeze for up to 3 months.
- Yeast: To use active dry yeast (instead of instant/rapid-rise), let the shaped buns rise for 45 minutes instead of 15 minutes on the baking sheet.
- Flour: You can substitute all-purpose flour for the white whole wheat (you will likely need to add a little extra flour this way). You can also use regular whole wheat flour instead of white whole wheat. The buns may be a little more dense and hearty tasting if using regular whole wheat flour.
- Dairy Free: I’ve made this recipe with olive oil instead of butter and water instead of milk (in both the dough and egg wash) and it worked great. The buns were delicious. Readers have also substituted almond milk, coconut milk and cashew milk for the whole milk with good success.
- Hot Dog Buns: You can use this recipe to make hot dog buns. The bake time will be the same.
Yum, do these ever look good! Maybe Thanksgiving week would be a good time to bake these, I will be home!
KR
Made these buns last night for a weekend hamburger dinner and they turned out great! Love them so much I am definitely keeping this recipe in THE recipe for hamburger buns. Thanks!
These buns were great. Easy to make. It is true, one hour and done! I shared this recipe now that I have tried it. thanks!
I’m so glad you liked these!
Can you substitute for the White Whole Wheat flour?
Yes, you can use all-purpose flour instead.
Thank you
Loved this recipe! Extremely easy and quick way to make up buns if unexpected guests arrive!
I’m so happy to hear that!
Can I double this recipe?
My Family Loves these Buns.
I need 14 for Sunday.
A double recipe may be too much for a stand mixer to handle, depending on the size and power of your mixer. You can mix and knead the dough by hand, or make two batches of dough one right after the other. I’m so glad that you are enjoying this recipe!
I doubled the recipe I added more butter cuz I luv it. They rolls came out came of the oven golden brown and delicious, I also put a little bit of kosher salt on top. For the Fourth of July we are having a cookout and they are be our hamburger buns and dinner rolls, Delicious! I have a 6 qt Kitchen Ade and it had no problem doubling the recipe,
Can I use active dry yeast instead of instant yeast. And at what ratio?
You can use the same amount of active dry yeast, but the dough might take a little bit longer to rise.
Mine came out hard. I don’t know what I did wrong. Maybe I’ll try again.
I’m sorry to hear this recipe didn’t turn out well for you. Dense, tough bread can occur for a couple of reasons. It could be that your yeast was dead, so the dough did not rise well. If the dough isn’t kneaded enough or if it doesn’t rise long enough (rise time can be affected by many conditions, including room temperature) those could also be the problem. It could also be that you used a flour with a high amount of gluten and protein. I would try again with new yeast and a lower gluten/protein flour. This article helps explain more about flour and bread baking.
Well these turned out perfect! Thanks for the recipe!
Hi just wondering if the measurements for the ingredients are metric or imperial?
Thanks
Looking to make these this weekend, they look delicious?.
The measurements specified are those most commonly used in the United States, which has slight differences from the British Imperial system.
Wish I could post a picture because these came out so beautifully. I had to let them rise for 30 minutes instead of 15, but that was an easy adjustment. Once I did the egg wash I sprinkled them with poppy seed, sesame seed and fresh minced garlic. Gorgeous and tasty, we had the best burgers tonight! Thank you!
I wish I could see a picture! I’m so glad this recipe turned out so well for you. 🙂
Has anyone made this dough in a bread machine?
Did you try it in your bread machine? I was just wondering the same thing myself
My friend, (who sent me this recipe) uses her bread maker. It’s a newer machine and has a function that does all the mixing and kneading, then beeps and she removes the dough, forms the rolls, and bakes. I don’t know much about the machines, or if they all have that ‘mix only’ type function. Hope this helps. I’ve had great luck with this recipe and just the stand mixer!
Can I use 00 bread flour? Or do I need to use these specific flours?
Yes, bread flour will work well in this recipe. Enjoy!
do i have to use wheat flour or just ap would be ok woudl they still be soft
You can use just all purpose and they will still be soft. Enjoy!
Can these be made gluten free ?
I haven’t tested this myself, but you could try a gluten free 1 to 1 baking flour, such as the one made by Bob’s Red Mill.
Really delicious! I didn’t have white whole wheat so I used rrgular whole wheat. Subbed honey for sugar. They came out soft and so yummy! Thanks for the recipe.
I’m happy to hear that these turned out so well for you! Thank you for taking the time to leave a comment.
These were by far the easiest buns I’ve made yet. They look & smell amazing! I tried to form them into longer buns cause I want to use them for a meatball sandwich recipe but I need to work on forming them better but otherwise they’re my go-to bun now. Thank you so much for sharing!
I’m wondering if you did make these for your meat ball sandwiches? Did the bread hold up for a saucy sandwich like that? Just asking if it worked before I try it. Thanks!!
Is it possible to make this recipe into a loaf? How would I adjust time/temp?
I have not tried this recipe as a loaf, but another commenter said that it worked well to make two loaves of bread. You would have to bake it longer – I can’t say exactly how long without trying it myself. I would suggest baking loaves at either 350 or 375 degrees F. If you try it, let me know how it goes. 🙂
Made these buns the other night and they turned out perfect. Now I’m wondering if I can use this same recipe and make a loaf of bread instead of buns.
I have not tried that, so I can’t say for sure. If you try it, let me know how it turns out.
Thank you for a great bun recipe. I’ve made these 6 times in the last 2 months. I mainly make it for Philly cheesesteak sloppy joes. I also stuffed them once with shredded mozzarella to go along side soup. The mozzarella oozed out but was still delicious!
Can you freeze these before baking?
I haven’t tried freezing these before baking. I have frozen them after baking, with great results.
I’ve just thrown half of them into the freezer on a tray to put in a bag once frozen. I have also glazed them at this stage as i thought it would be a nuisance if being used one by one from frozen. The other 3 are in the oven along with homemade vege patties.. Yum yum. Will try to take a photo of my cooked buns.
Have you tried doubling this recipe? I need to make about 80 buns and was hoping I could at least double it
I haven’t tried doubling this. It should work so long as you don’t exceed your mixer capacity if you are using a stand mixer to mix the dough.
Hi wondering if the buns were suppose to have a strong flour taste? I made mines with full on all purpose flour since thats the only flour i had. It came out heavy and strong flour taste. I think i under mixed it.???
I’m not sure, I have never experienced that.
Could you provide instructions for those of us without a stand mixer?
Sure! You can easily make these without a stand mixer. You’ll need to use a large sturdy spoon to mix the dough ingredients together in a bowl. You might also have to use your hands to finish mixing the dough. Then you can knead the dough by hand on a lightly floured work surface.
Great recipe! Used all AP flour and regular yeast so I let dough rise once for 30 min before shaping them again after shaping for just 15 min. They were delicious! So much better than store bought. I can see using the leftover ones way more than store buns as we never seem to finish a whole package.
Love the buns, came out prefect. Didn’t use a mixer though. I substituted the butter and used canola oil, gave the dough a smoother texture..Will make these again. Shared the recipe with my friends.
First time making hamburger buns and they were a hit with all of us! So quick and easy, I will not buy buns again! I added Everything But The Bagel on the top. I used bread flour and whole wheat, my dough was not “soft and sticky”, I added a little more milk. I think because I used bread flour??? Anyway, great recipe!!
These turned out great! I’ll definitely make them again!
This recipe is golden just like the broiche rolls! I returned to work last week after being home for 5 months, where I started baking a lot more, especially bread. I want to continue this despite working full-time now and a recipe like this surely makes it possible. So easy to make, love that it includes whole wheat flour! My rolls came out perfect, soft, fluffy and so delicious! It will now be my go-to broiche recipe, thank you Kristine!
Could this be baked as a loaf?
I’m not sure as I have never tried baking this recipe in a loaf shape.
These are great but I like a larger bun do next time I’ll just cut into 4ths
You can also let them rise a little longer and they should expand more. 🙂
OMG! This recipe is by far the best one for buns that I have tried! I wasn’t so sure about the recipe not rising once before shaping, but girl, these buns turned out so freaking light and fluffy! I’ll never look for another bun recipe in my life! Thank you so much
Wondering if anyone has tried with non-dairy milk or if it’s not quite thick enough? Excited to make!
I always use cashew milk and they turn out great.
Hey can you tell me how many grams is you cup of flour in measure as cups can mean anything g here in Australia
Hi Rosina, 1 cup of all purpose flour is 120 grams and 1 cup of white whole wheat/whole wheat flour is about 115 grams.
could these be shaped into hotdog buns? same cook time?
Probably, but I haven’t tested that out myself. If you try it, let me know how it goes.
Yes they can! I just rolled them longer and YUM! Same cook time
Can I use dry active yeast if I don’t have instant?
You can. You may need to allow for a little more rising time.
Can you please let me know the measurements according to grams and kilograms? Asking for a friend from Europe. 😉
Hi S,
I have not calculated the conversions but you should be able to do so easily by doing a google search like, 2 cups of flour to grams etc…
Well, mine are not as pretty as yours, but they taste delicious and were very easy to bake. I forgot to add burger buns to my Instacart order and found your recipe just in time! I was skeptical, due to quick prep time, but they did not disappoint. I added Trader Joe’s “Everything But the Bagel” seasoning to some of them. I followed your recipe exactly, but got distracted by something else and wound up letting them rise for 45 minutes. This will be my new go-to recipe. Thank you for a great recipe.
My boys (13 and 15) decided to make hamburgers for dinner. They wanted to make it special by baking their own buns. They followed the recipe and made the best tasting brioche buns we’ve ever tasted. We will never buy hamburger buns again! Thank you Kristine for sharing your recipe! ??
These were fantastic! I’ve never baked with yeast before, so I was nervous that they wouldn’t turn out, but they turned out perfect and tasted great. They were easy to make and I was done in just over an hour. Thanks for including very specific instructions!
Could you make them with fresh yeast instead of instant/dry? how much of that would it need?
Thank you so much!!
You should be able to but the amount of yeast and its rising time would depend on your yeast so it could vary from the recipe significantly.
I just made this recipe using fresh yeast and only AP flour. I weighed the fresh yeast at about 18g or .67 oz and they turned out beautifully. I did double the rise time for about 30 mins just to allow the yeast more time to develop.
The directions were simple to follow and with just a few ingredients they came out nice & soft. My husband said we’re never going to bu store bought again.
Really good recipe that works. I didn’t have “rapid” yeast, so I gave it 40 minutes to raise. Thank you :))
Huge burger buns (could probably make 16 regular!), but very dense. Not the light fluffy brioche I was expecting. Maybe cos I used regular whole wheat flour as I can’t get white whole wheat flour now.
That could be why. These have never turned out dense for me, they’re always light and fluffy. I’m also having trouble finding white whole wheat right now. 🙁
I was hesitant after another comment about size so I divided into 4…. waaaay too big but center was cooked, structure was solid, and taste excellent. That implies that the dough is forgiving. I will definitely use this recipe again. And what a workout without a stand mixer!
Life changing! I’ll never buy burger buns again
Love it love it love it. Consistently good every time. We’ve begun reshaping them for our hotdogs too 🙂
This recipe is a keeper! Fast Easy Tasty & Beautiful! Thank you for sharing !
Made these again today and shaped into 8 hot dog buns. Worked perfectly. Same rise time and bake time. We made hamburger buns first time and added Everything But the Bagel seasoning. Yum. No more store bought buns. These don’t take long to make and aren’t complicated. Great recipe.
Fantastic, made a half batch and they turned out great. Thanks for sharing this recipe
These are perfect! Taste delicious and look great. I usually let the dough rest a bit before shaping (15-30 depending on if I get distracted) then 15 min after shaped while Oven heats up and shape into 8 and they are pretty big so this time I shaped smaller (Got 11) and Because I was in hurry only did the one rise so they ended up being a bit smaller than I’d like SO note to others, if you cut into more pieces make sure to rise a bit longer like 30 min after forming.
I just bought a stand mixer. This was not only the first recipe I made with it, but my first yeast bread. It is perfect! The buns are soft and yet hold together really nicely with lots of burger toppings going on. Thank you for making this easy to follow.
Hi! I just made the dough but am not ready to bake. Is it OK to let rise a while before shaping into buns and baking?
Yes, you can let it rise for about an hour and then punch down the dough to release air bubbles, shape and bake. Enjoy!
I went to the grocery store today and there wasn’t even a squashed bag of hamburger buns. Your recipe was excellent! Super easy to make. Much better than store bought buns. They came out perfect. Thanks for such a great recipe.
I don’t have parchment paper or a silicone mat. Could I possibly flatten out cupcake liners and place one under each bun?
That might work. I would probably just spray the baking sheet with cooking spray (or grease it in another way). The buns might brown a little more on the bottom but I don’t think they will stick if you grease the baking sheet.
I made these buns and we absolutely loved them. Today I decided to make bread instead with the same recipe. I just substituted the whole wheat flour for multi grain flour. Also baked for longer. The recipe made two beautiful loaves of bread. Thank you so much for sharing your recipe.
Can I make this recipe using only all purpose flour? I don’t have white whole wheat flour. Thanks for letting me know.
Yes, you can. You may need to add a little extra flour. I’d start with the amount in the recipe, and then if the dough is too sticky add more flour, a tablespoon or two at a time. The dough should be only slightly sticky when you touch it with your finger.
Hi, can I add more sugar? I like a sweeter brioche bun.
Yes I think that will be fine.
Really easy and simple recipe. I let the dough rise a bit longer and they turned out soft and delicious. I’m saving this forever. Thank you Kristine.
These buns come out perfect every time. My entire family loves them and I always double the recipe so they can make sandwiches with them the next day. Thank you for sharing this recipe! It’s my go-to when I want to spruce up dinner.
Sifted flour is a different amount than scooped flour. 120g versus 150g, per cup.
What did you use please?
I used unsifted flour. I always measure flour using the spoon and level method: spoon the flour out of the container into your measuring cup and level it off. Scooping the flour with your measuring cup will lead to using too much flour. However, with bread recipes you do need to sometimes adjust the flour to get the dough to be the right consistency. It should be sticky but not overly so.
Excellent recipe !
Wow love these I used normal plain flour as that was all I had in. I did prove them longer covered dough in the bowl once I’d kneaded for 1 hour. Then once shaped covered for half an hour, they rose lovely and were just the right size. I also used some of the dough to make fried doughnuts. I got 8 buns 2 were smaller and 6 doughnuts (wish I’d made more) Big hit with the kids, thank you for this will deffo be using in the future.
Crossing my fingers. The dough was not as soft and sticky as I expected but I did use only all purpose flour as it was all I had. They are rising now and I am waiting to see how they turn out. I did have issues with the dough hook in the kitchen aid and had to keep readjusting the dough as it was going over top of the hook. Depending on how they turn out, I might try only 3 cups flour next time and see if that makes a difference. Most of my bread recipes only use 3 cups and there are so many factors to dough turning out. Not going to give up yet though as I love the ease of the recipe. It was very smooth and elastic though, so that was good.
I hope these turned out well for you!
Beginner baker here…I’ve made these twice and they are fantastic. However…I burned the bottoms both times–are you supposed to cook it on the parchment paper? (The second time I even baked them two minutes less, but they were less golden on top–the first time, the tops were a beautiful golden color.) I used different cookie sheets each time, but think I may need to buy a bigger Airbake sheet to cook these on. Thanks for any help!
I do bake these on the parchment paper. I would suggest moving your oven rack to a higher position in the oven, to help the tops brown more and the bottoms brown less.
Great recipe!
I am at 5000 feet so I had to let it rise about 30 min and add the usual 2 tablespoons of extra flour.
Would make again and again….
Tried these and they were great!! Making again now for leftover meatloaf sandwiches…one hour!! Game changer especially during pandemic when I don’t shop very often and need bread…now!
I thought these were great. Imo though it tasted more like a hearty dinner roll than a brioche bun. It was definitely delicious. It’s possible I had the wrong type of wheat flour. I keep mine in a glass jar and it just said wheat flour. I’ll buy some whole wheat white flour and try again. It was just missing that light, fluffy ,sweet flavor brioche makes. That said I’ll definitely make them again and use this batch for soups or chicken sandwiches.
Regular wheat flour has a much heartier texture, so it was likely the type of flour. White whole wheat will give you a lighter texture.
Hi, I’ve made three a few times and live the recipe! Could this be adapted to a loaf? How long would you bake?
I’m so glad you are enjoying this recipe! I haven’t tried it in loaf form, but another commenter said that it worked well to make two loaves of bread. You would have to bake it longer – I can’t say exactly how long without trying it myself. If you try it, let me know how it goes. 🙂
Thanks for the recipe. Tried it out today and had excellent results. I used all purpose flour and the atta flour we use for chapathis (the Indian flat bread).
I usually go for the slow rising breads that use very little yeast. But today, I couldn’t afford the extra time.
Thank you, The recipe is a keeper……
Wonder if the yeast quantity can be reduced if I can let it rise overnight….
I’m glad that you enjoyed this recipe. You should be able to reduce the yeast to 2 teaspoons if you can allow the dough to rise for 1-2 hours before shaping the rolls. I haven’t tested this recipe with less yeast or an overnight rise.
I made these rolls yesterday and they were perfect. Having read a batch of recipes for brioche (so many recipes with so many different steps in them) I’d been skeptical that brioche rolls could be made so quickly, but they came out great.
My husband isn’t fond of whole-grain flavors, but I wanted the rolls to have enough body to hold up against tuna salad and sliced tomatoes. So, I powdered a cup of plain rolled oats in my blender to oat flour, made up the 1/2 cup difference by increasing the AP flour to 2 1/2 cups, and let the rolls proof for 30 minutes, and it worked well. Delicious, sturdy rolls with a nice crust. Thank you for a terrific recipe!
Thank you so much.I am gonna make this recipe for the first time because im tired of what’s sold! You are my instant saviour, wish me luck. (Never baked bread*, but i know perfect cake and traditional pizza). greetings from the Netherlands.
This recipe is fantastic. I have made the buns many times, used this for hot dog buns and recently, I roll into a square and using either thin Roast beef, horseradish mustard and Gruyere cheese, I roll up up a log and cut into pinwheels. Right now I am making a batch to do taco beef pinwheels. Love, just love this dough. Thank you
I really want to try these, but I don’t have a stand mixer. About how long would the kneed time be if kneeding by hand?
It would be about the same amount of time, about 8 minutes. Have extra flour handy to flour your hands and work surface. 🙂
I converted this to a lower carb recipe by using a combination of 1 1/4 cup King Arthur Keto flour, 1 1/4 cup Carbalose flour (not carbquik) and 1 cup regular flour and doubled the yeast and then followed the recipe as written. I made smaller rolls to lower the carbs even more.. OMGsh. Its real bread. No funky taste, perfect crumb. Thank you for sharing!
Oh, and I used my bread machine to mix the dough then baked in the oven.
Really tasty and quick. Mine didnt spread as must as expected so were a bit oddly shaped but still worked. In future I’d make each dough ball into more of a disc shape before leaving it to rise. I also beat the dough by hand instead of using a mixer, so that mightve affected it, but it still worked well enough! Would make them again.
Love this recipe!…can I braid the dough and bake it like bread at the same temperature??
I have not tried that. If you give it a try, let me know how it turns out!
I just made these. I am not a baker at ALL!!!
But, OMG, soooo good. I think I’ll marry myself. Lol.
Recommend to everyone . ?
So good. Just put a 5 star on site
These brioche buns are amazing! We love them straight out of the oven with a little butter & jam. Oh sooo good!
these buns were super easy, quick, and delicious! my whole family loved them. they’re not too dense, but they soak up extra sauce from our pulled pork without getting soggy, which is great. i didn’t do the egg wash, and they were fine, but maybe a little darker on top then some people like. thank you, we will be using this recipe every week!
I’ll be darned! First time making brioche and these turned out AMAZING! I can’t have gluten, and I hate buying over-priced, cakey and/or cardboard bread that tastes awful, so I’ve been experimenting and making my own. I followed this recipe to a T with the exception of substituting the wheat flour for my GF flour of choice; Caputo. The single rise is actually perfect for GF baking as it generally doesn’t need two. The one and only thing I may do differently next time is make them slightly larger for burgers, but other than that, I won’t change a thing. Thank you so much Kristine! The first brioche recipe tried and the last. I’ll be making them over and over…..
I am thrilled to hear this! Thanks for sharing how they worked with GF flour. That is good to know!
These are my go to recipe when we have burgers. Sometimes I make half into buns and the other half in a small loaf as there is just the 2 of us. Really good!
Hello!
Would active dry yeast work?
Thank you!
Yes, you just might need to allow a little bit longer for the rise time.
I literally put them in the oven and it dawns on me I forget the butter. 🙁 so sad they look pretty though I’m sure they would have been perfect if I didn’t fluff that up
I think they still might be ok! A little less flavorful, but most likely still good. 🙂
These were great! I did not use rapid rising yeast so I did have to increase the times I let the water and yeast set. Also, I had to dough rise and the balls rest for longer as well. I doubled the time and then some it still came out great. I made hotdog buns and added some sesame seeds to them! Family loved them.
Great recipe- we’ve now made it several times and it’s become our family favorite.
Thank you
This looked good so I made a batch last night.
I used a little more milk than called for and used rice flour instead of whole wheat bread.
Formed the balls and let them rise in a warm oven.
Some of the Best bread I’ve ever baked !
Thanks for the recipe !
God Bless !
This recipe was so easy to follow and the buns came out perfect and delicious. I used all all purpose flour as I did not have whole wheat the rest of the recipe was followed as stated.
Thank you
It came out perfect. I’m so relieved since my first time making buns was a disaster. This recipe came out perfectly
I have made these many times, have used regular and instant yeast. Always turn out great.
Excellent recipe. Followed instructions and the buns turned out perfectly/
Thanks!
Could I substitute yeast with sourdough? I’m using this recipe to make cinnamon rolls
I suggest following the recipe as written. Or, you can try my cinnamon rolls recipe.
Easy and delicious!!
Can the dough be put in a loaf pan and bakes as a loaf?
I’m glad you enjoyed the recipe! I haven’t tried baking this as a loaf.
I have made these into buns and recently made them into loaves. I attempted 2, but looked like small loaves(maybe for tea parties?). They came out looking amazing though and made into French toast🥰
I followed recipe but my buns were very dense, should I have let it sit longer or any suggestions?
You can try letting them rise longer next time. Also be sure to measure the flour using the spoon and level method: Spoon the flour into your measuring cup and then level it off, to avoid packing in too much flour.
Came out perfect! I’ve never made any kind of bread like this before, and I was a little intimidated to try making my own burger buns with the other more complicated and time consuming recipes out there. This recipe was so simple to follow and the buns came out great. They’re a little more dense than the light and fluffy kind you buy from the store, but that makes them all the more filling.
Very good. I will make these again. Better than store-bought buns.
Thank you so much for this recipe. I am a beginning bread maker and this recipe is so well-written and step by step, just what I need. I have one question: When the dough is rising for 15 minutes, should it be in a warm spot or does it matter? Thanks.
Hi Rachel, I usually let it rise on my kitchen counter. If your kitchen is especially cool, you can create a warmer place for rising by preheating your oven for just a minute or two and then turning the oven off. Place the dough in the warm oven to rise (just be sure that the oven is off). Enjoy!
Thank you so much. I will try that.
Best hamburger buns I’ve made
Can I use my hands to knead the flour rather than the stand mixer?
Yes, you can.
Hi there! Wondering how long I should let the dough rise if I am using regular yeast
Hi Courtney, You should let the buns rise until they are almost doubled in size.
Dying to make these! I’m wondering if anyone has experience using a substitute for the whole milk.
I used Califia toasted coconut almond milk and it was awesome
First time making burger buns. These turned out great. I like mine a little sweeter so I added 4 Tbsp of sugar and they were delicious. I weighed out my flour and 450 grams worked perfect for me. Thanks for the recipe!
These buns had no business being this good and this easy! Bread can be so fickle but the recipe was easy to follow with good tips and tricks to help it go smoothly. My new go to recipe!
Made these a while ago and they turned out great!
Can I double the recipe to have more buns or should I make 2 separate batches?
Thanx 🙏🏽
I’m so glad you enjoyed them! A double recipe will work fine, if your mixer can accommodate that much flour at once. Or, you can mix and knead the dough by hand.
I tried these and followed it to the T but the dough was SUPER sticky so I had to add about 1/2 cup more of APF before I could finally handle it.
I just did your recipe.!!! Wonderful results. Beautiful rolls. Thank you!
These were EPIC! So yummy. I did let them rise a little longer than 15 minutes. But not by much maybe 30 minutes. I can’t wait to put a burger on these bad boys.
Baker here. Used this recipe to make 100 teal colored hamburger buns lol .
I used bread flour instead. Worked just fine. And I doubled the recipe for each batch and it held well in my 5qt mixer.
If you want the perfect flour combination use the above —but other than that thank you for sharing!
Quite easy. Very fluffy. Used for a fish sandwich. Delicious.
I Love this recipe. So easy and delicious! No reason to buy store bought rolls :). I subbed Almond/Coconut milk in place of milk.
Just a question – I am making these now and what should be the speed of the stand mixer when kneading with the dough hook? I have a choice from 1-10, Thank you!
You should knead on low speed, 1 or 2. I hope you enjoy the brioche buns!