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Brioche Buns

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brioche buns on a white marble background
Andrew Bui

When you think brioche, we bet you think of soft, pillowy bread perfect for French toast or as the basis for beautiful braided sweet breads, like chocolate babka. Even though it’s easily associated with sweet accompaniments, we’ve found if you do it right, brioche pairs quite well with savory too. A sliced brioche loaf gets a little unwieldy for sandwiches, though— enter, brioche buns.

While our brioche buns are a little sweeter than say, potato rolls, they aren’t as sweet as traditional brioche, making them the perfect complement to savory burgers or meaty sandwiches. We love piling them high with pulled pork or fried chicken, or topping them with soft scrambled eggs and cheese for the most EPIC breakfast sandwich.

The reason brioche is so rich and delightful is its high butter and egg content, which means a bit more work (though your stand mixer does a lot of it) and patience than your average bread dough. It’s absolutely worth it though, and you’ll feel like such a pro once you’ve mastered it. You can make these ahead of time too. They'll keep refrigerated in an airtight container for up to 5 days.

Made this recipe? Let us know how it went in the comments below!

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Yields: 6
Prep Time: 0 hours 20 mins
Total Time: 3 hours 0 mins
2 3/4 c.

all-purpose flour

2 tbsp.

granulated white sugar

1 1/4 tsp.

kosher salt

1/2 c.

whole milk, warmed (100–110 degrees F)

1 tbsp.

instant yeast


whole eggs + 1 yolk (reserve extra egg white for egg wash)

10 tbsp.

unsalted butter, room temperature

  1. Add everything except the butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined, and then switch to the hook attachment. The dough will be quite shaggy at first but will become very smooth over the course of mixing, about 10 minutes.
  2. When the dough is smooth, pull it off of the dough hook to rest in the bottom of the bowl for a minute before you begin adding the butter. Continue mixing with the dough hook and add the butter a few tablespoons at a time, waiting for the butter to incorporate before adding the next piece. (You’ll have to stop and occasionally scrape down the sides.) You can switch back and forth between the paddle and dough hook to fully incorporate the butter. When the butter is all added, make sure the hook attachment is in and continue mixing until the dough starts to make a slapping sound against the bowl, about 5 minutes.
  3. Once smooth and soft, transfer the dough onto a lightly floured work surface. Form it into a ball and place it in a large, lightly-oiled bowl. Cover with a towel and let rise for 1 hour.
  4. While still in the bowl, punch down the dough and shape it back into a ball. Cover with a towel and let rise again for 1 hour.
  5. After the second rise, preheat the oven to 375° and line a baking sheet with parchment paper.
  6. Portion the dough into 6 equal-sized balls, making  sure the tops are as smooth as possible. Place the dough balls  2” to 3” apart on the baking sheet. Let the dough rise, covered with a towel, for an additional 30 minutes.
  7. Use a pastry brush to apply a thin layer of egg wash (from the reserved egg white) over each dough ball. Bake for 20 minutes, rotating the baking sheet halfway through.
  8. Let the buns cool completely before cutting and serving.

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Andrew Bui

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