Welcome to the ultimate guide for creating the most exquisite Brioche Buns right in your own kitchen! This recipe guarantees soft, buttery hamburger buns that will transform any meal into a gourmet experience. Developed and perfected over countless hours in the bustling kitchen of a high-end Manhattan steakhouse, these aren’t just ordinary buns—they are the foundation for the best buns for hamburgers, delectable slow cooker BBQ chicken sandwiches, or simply an instant upgrade to any sandwich you can imagine. Prepare to revolutionize your homemade burger nights!
This professional brioche bun recipe is designed to yield exceptionally soft, fluffy buns that are surprisingly easy to make. Despite their luxurious texture and rich flavor, the process is straightforward enough for any home baker. Each bun boasts a perfectly buttery flavor with just a hint of sweetness, creating a balanced profile that complements a wide array of fillings. While they don’t call for as much butter as a traditional full-sized brioche bread recipe, their flavor is every bit as rich and satisfying.
Let’s just say, these aren’t just any brioche hamburger buns. They are the very same ones I meticulously crafted every single day at a renowned NYC steakhouse during my culinary school days. From that moment on, they became my gold standard—the ultimate homemade hamburger bun against which all others are measured. If you’re searching for a recipe that delivers consistent restaurant-quality results, look no further. This recipe is your secret weapon for elevating your baking game and impressing everyone at your table.
Why You Will Love This Ultimate Brioche Bun Recipe
- Culinary School Perfection: Developed in a NYC Steakhouse. Imagine biting into a bun that tastes like it came straight from a gourmet restaurant kitchen—because it did! This recipe was rigorously tested and perfected in the demanding environment of a Manhattan steakhouse, ensuring unparalleled quality and a consistently perfect result. It’s an easy-to-follow method that brings professional baking secrets directly to your home.
- Unbeatable Texture and Flavor: Soft, Tender, and Buttery. The texture of these fluffy brioche buns is truly sublime: incredibly soft, wonderfully tender, and permeated with a rich buttery essence. The delicate hint of sweetness perfectly balances the savory notes of your favorite fillings. These buns aren’t just carriers for your ingredients; they are an integral part of the flavor experience, providing the perfect luxurious backdrop for any burger or sandwich.
- Incredibly Versatile Dough: One Recipe, Many Possibilities. This isn’t just a recipe for hamburger buns; it’s a master dough that offers endless versatility. Use it to craft perfectly sized slider buns, elegant dinner rolls, or even gourmet hot dog buns. We provide detailed instructions for all three variations, empowering you to create a range of baked goods from a single, reliable brioche dough. Its adaptability makes it a staple for any passionate home baker.
- Easy to Master: Simple Steps for Home Bakers. Despite its professional origins, this recipe is incredibly approachable. We’ve broken down each step into clear, concise instructions, making it easy for both experienced and novice bakers to achieve stunning results. There are no complicated techniques, just straightforward methods that yield consistent success.
- Elevate Every Meal: From Casual to Gourmet. Whether it’s a backyard barbecue or a special dinner, these homemade brioche buns instantly elevate any meal. They transform a simple burger into a culinary delight and turn everyday sandwiches into something truly special. Get ready for compliments from family and friends!
Table of Contents
- Why You Will Love This Ultimate Brioche Bun Recipe
- Essential Ingredients for Perfect Brioche Buns
- Professional Tips for Mastering Brioche Buns
- How to Make Soft & Buttery Brioche Hamburger Buns
- Chef Lindsey’s Expert Recipe Tip
- Creative Ideas for Serving Your Brioche Buns
- Tips for Storing Your Fresh Brioche Buns
- Brioche Bun Recipe FAQs
- Recommended Bread Recipes to Try Next
- Detailed Brioche Buns Recipe Card
- Before You Go: Explore More Bread Recipes
Essential Ingredients for Perfect Brioche Buns
Crafting the perfect brioche bun starts with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need and why:
- Milk: I always opt for whole milk for its rich flavor and higher fat content. This extra fat contributes significantly to the tender crumb and luxurious texture that brioche is famous for. While low-fat or even alternative milks can work, they may result in a slightly less tender bun. Ensure your milk is warmed to the correct temperature to activate the yeast properly.
- Dry Active Yeast: I prefer dry active yeast for its consistent performance. Unlike instant yeast, which can sometimes be too rapid, active dry yeast allows for a slightly longer proofing time. This extended proofing is crucial for developing a deeper, more complex flavor in the dough and gives the gluten network ample time to strengthen. A robust gluten structure is what gives these buns their signature airy yet resilient quality, making them the perfect companion to hearty fillings like turkey sloppy joes.
- Granulated Sugar: Sugar plays a dual role here. It feeds the yeast, helping it activate and produce carbon dioxide for a good rise, and it also contributes to the characteristic hint of sweetness that defines brioche. This slight sweetness balances savory fillings beautifully and enhances the overall richness of the bun.
- All-Purpose Flour: My choice for this recipe is all-purpose flour. It contains just the right amount of gluten to create a strong, elastic network without making the finished bread overly chewy or tough. Bread flour can also be used, but be aware that it might yield a slightly denser texture due to its higher protein content. Save your whole wheat flour for other delicious creations like these honey whole wheat buttermilk rolls.
- Unsalted Butter: The star of brioche, butter is what gives these buns their incredible richness, tenderness, and melt-in-your-mouth quality. Using unsalted butter allows you to control the exact amount of salt in the recipe. Make sure it’s at room temperature for seamless incorporation into the dough.
- Kosher Salt: You’ll notice a significant amount of salt in this recipe, and it’s absolutely essential. Salt is not just for flavor; it also strengthens the gluten network, controlling yeast activity and ensuring proper texture. Be sure to use kosher salt, which is less dense and therefore less salty per teaspoon compared to table salt or fine sea salt. Using table salt can lead to an overly salty bun.
- Whole Egg: A single whole egg is used to create a luxurious egg wash. Brushing the tops of the buns with beaten egg before baking gives them that classic, appealing golden-brown color and beautiful shine, much like you’d find on a professional burger bun. For a more matte finish, you can brush them with melted butter instead, but the egg wash truly delivers that iconic sheen.
- Sesame Seeds: While optional, sesame seeds add a delightful nutty flavor and a professional finishing touch. In the restaurant, we often used a mixture of black and white sesame seeds for visual appeal, but any variety you have on hand will be lovely. They adhere best when applied over an egg wash.
For precise measurements and detailed quantities, please refer to the comprehensive recipe card located further down the page.
Professional Tips for Mastering Brioche Buns
Achieving bakery-quality brioche at home is easier than you think, especially with these professional insights:
- Precision Matters: Consistency is Key. Baking is a science, and precision yields perfection. An inexpensive kitchen scale is your best friend here, ensuring you have the exact amount of each ingredient in your dough. But it goes beyond that: consistently sized buns are crucial. When each dough portion is weighed to be the same, they will proof evenly and bake uniformly, preventing some buns from overbaking while others are still catching up. This attention to detail is a hallmark of professional baking.
- Embrace Patience: Don’t Skip Either Proofing. It’s tempting to rush, but resist the urge to shorten or skip the bulk proof (the first rise). This initial proofing period is absolutely essential for the development of both the complex flavor and the delicate structure of the brioche dough. During this time, the yeast works its magic, creating air pockets and allowing the gluten strands to relax and strengthen, which contributes to the bun’s ultimate softness and chew. Skipping it will result in a denser bun with less depth of flavor.
- Bake with Confidence: Measure by Weight for Scalability. Measuring ingredients by weight, rather than volume, is a game-changer. It not only provides greater accuracy but also makes it incredibly easy to scale this recipe up or down. Whether you want to make a huge batch for a party (as I’ve done with 40 quarts in a commercial kitchen!) or simply halve the recipe for just 4 burger buns or 18 sliders, measuring by weight ensures consistent ratios every time. This flexibility allows you to bake with complete confidence, knowing your results will be predictable and delicious.
- Temperature Control: The Yeast’s Best Friend. Yeast is a living organism, and it thrives in a warm, consistent environment. Ensure your milk is warmed to between 100-110°F (38-43°C) to properly activate the dry active yeast. During proofing, find a warm, draft-free spot in your kitchen. A slightly warm oven (turned off, with the light on) or a sunny spot can work wonders. Consistency in temperature ensures a steady and robust rise.
- Don’t Over-Flour Your Surface: Let Stickiness Work For You. When shaping the buns, avoid dusting your work surface with too much flour. A slightly tacky surface helps grip the dough as you shape it, allowing you to create the necessary tension for a perfectly smooth, round bun. If the dough is too dry, it won’t seal properly, leading to less uniform buns.
How to Make Soft & Buttery Brioche Hamburger Buns
Follow these detailed instructions to create consistently perfect brioche buns every single time. More granular details and exact measurements can be found in the comprehensive recipe card below.
Making & Shaping the Brioche Dough: Step-by-Step
Step 1: Activate the Yeast for a Lively Dough. In the bowl of your stand mixer, combine the active dry yeast, warm milk (ensure it’s between 100 – 110°F for optimal activation), and granulated sugar. Give it a quick whisk to combine everything. Then, allow this mixture to sit undisturbed for approximately 10 minutes. You’ll know the yeast is active and thriving when the surface becomes visibly bubbly and foamy—this is a crucial sign of a healthy yeast starter.
Step 2: Develop the Gluten for Structure and Elasticity. To the bubbly yeast mixture in the mixer bowl, add the all-purpose flour, room temperature unsalted butter, and kosher salt. Attach the paddle attachment to your stand mixer and mix on a low speed until the ingredients are just combined and a shaggy dough forms. Switch to the dough hook attachment and increase the mixer speed to medium. Continue mixing until the gluten fully develops. This process is complete when the dough pulls cleanly away from the sides of the bowl, is smooth to the touch, and has a slightly glossy appearance. This stage is vital for the bun’s airy structure.
Advanced Dough Mixing Tip: For slightly faster gluten development, you can opt to develop the gluten in the flour, milk, sugar, and yeast mixture *first*, before adding the butter. Butter is a fat, and fats can inhibit gluten formation, so adding it later can decrease the overall mixing time. Once a smooth dough forms without the butter, reduce the mixer speed to low and add the softened butter all at once. Continue mixing until the butter is completely incorporated, with no visible pieces or streaks remaining. Then, proceed to step 3!
Step 3: The First Rise (Bulk Proof) for Flavor Development. Transfer the freshly mixed dough to a large bowl that has been lightly coated with cooking spray or brushed with a thin layer of oil. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Place it in a warm, draft-free spot (such as a turned-off oven with the light on) and allow it to proof until it has doubled in size. This crucial bulk proof typically takes approximately 1 to 1.5 hours, depending on the warmth of your kitchen. Don’t rush this step—it’s where the flavor deepens.
Step 4: Divide the Dough for Uniform Buns. Once the dough has doubled, gently punch it down to release the accumulated gases. For standard hamburger buns, divide the dough into 8 equal pieces, each weighing approximately 110 – 115 grams. If you don’t have a scale, you can eyeball eight evenly sized portions. For smaller slider buns or dinner rolls, aim for pieces between 45-50g. For delicious hot dog buns, divide into 75-85g portions. This recipe is designed to yield 8 hamburger buns, or alternatively, about 36 slider buns, or 22 hot dog buns.
Step 5: Master the Art of Shaping for a Perfect Dome. Take each divided piece of dough and place it on a clean, un-floured surface (the natural stickiness of the dough will help you here). Gently flatten it slightly, then fold the four corners of the dough into the center. Flip the dough over so the seam side is down. Now, using the palm of your hand, cup the dough and gently roll it in a circular motion, without letting the dough roll *around* too much. The goal is to create surface tension, tightening it into a smooth, taut ball. Use your thumb to tuck the dough under itself while simultaneously pulling back with your other fingers. Continue tightening until the surface is smooth and the dough ball sits tall and proud on your counter. This technique creates the beautiful domed shape of a professional brioche bun.
Shaping Perfection: Avoid Cracks! If you notice the surface of your dough beginning to crack during shaping, it’s a sign that you’re tightening it too much. Continuing to shape will only cause the gluten to contract further, making it difficult to achieve a smooth finish. For the next piece, simply shape it with a little less tension. The ideal amount of shaping results in a dough ball that stands up nicely on the counter and boasts a perfectly smooth, unblemished top surface.
Step 6: Prepare for the Final Proof. Carefully arrange your shaped dough balls on a parchment paper-lined baking sheet, ensuring they are spaced about 3 inches apart to allow for expansion during proofing and baking. To prevent the dough from drying out, lightly spray a piece of plastic wrap with non-stick cooking spray and gently lay it directly over the surface of the dough balls. This creates a moist, warm environment crucial for the final rise.
Final Proofing & Baking: The Grand Finale
Step 7: The Second Rise (Final Proofing) for Lightness. Allow the dough to rise in a warm, draft-free location. This final proofing stage is complete when the buns feel incredibly light and airy when gently squeezed. They should be a bit more than doubled in size and look puffy. This typically takes approximately 30-45 minutes, though the exact time will vary based on the ambient temperature of your kitchen. Patience here ensures the lightest, most tender crumb.
Using plastic wrap or a reusable dough cover is key to maintaining moisture during the proofing process. This prevents the top surface of the dough from forming a dry skin, which can inhibit rising and affect the final texture. If you must use a kitchen towel, make sure it is slightly dampened.
Step 8: Preheat Your Oven for Even Baking. As your buns are undergoing their final proof, pre-heat your oven. If using a convection oven (with a fan), set it to 350°F (175°C). For a conventional oven (without a fan), set it to 375°F (190°C). Allowing the oven to fully preheat ensures that the buns bake evenly and achieve a beautiful golden crust.
Step 9: The Golden Touch: Egg Wash & Toppings. Just before baking, gently brush the tops of each proofed bun with a well-beaten egg. This egg wash is responsible for the classic glossy, golden-brown finish of brioche buns. For an extra flourish and delightful texture, sprinkle with sesame seeds (or your preferred topping like poppy seeds or everything bagel seasoning). The egg wash also acts as a natural adhesive, ensuring the seeds stay in place during baking.
Step 10: Bake to Golden Perfection. Carefully transfer the baking sheet to your preheated oven. Bake until the buns are beautifully golden brown on top and cooked through, which typically takes approximately 12-15 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. Once baked, remove them from the oven and transfer them to a wire rack to cool completely before serving. Enjoy your homemade brioche buns!
Chef Lindsey’s Expert Recipe Tip: Trust Your Instincts!
When it comes to baking bread, and particularly something as delicate as brioche buns, ‘feel’ is often far more important than strictly adhering to specific timings. Developing these instincts—knowing what the dough should feel like, how it should respond, and when it’s perfectly proofed—takes time and practice. So, be patient with yourself, embrace the learning process, and don’t be afraid to make mistakes! Every ‘mistake’ is a valuable lesson that brings you closer to mastering the art of bread baking.
For example, dough that proofs for too short a time will result in dense, heavy buns with a tight crumb. Conversely, dough that proofs for too long will eventually deflate in the oven, potentially developing a slightly sour taste, and the texture, while light, will be disappointingly flat. Pay attention to visual cues—the dough should look airy and almost pillowy—and the touch test: gently poke the dough with a floured finger; if the indentation slowly springs back, it’s ready. If it springs back immediately, it needs more time; if it collapses, it’s over-proofed. Learning these subtle cues is what truly sets a good baker apart.
Creative Ideas for Serving Your Delicious Brioche Buns
The beauty of this versatile brioche bun recipe lies in its endless serving possibilities. Once you’ve baked a batch of these soft, buttery buns, prepare to elevate every meal!
- Elevate Your Next Burger Night: These brioche buns are truly phenomenal with any type of burger. Imagine them cradling juicy ground chicken burgers, gourmet turkey burgers, or classic beef patties mounded high with savory caramelized onions, perfectly sautéed mushrooms, and a drizzle of an easy homemade BBQ sauce, just like I prepared for these featured hamburgers. For another instant flavor boost, consider adding a generous dollop of a creamy yum yum sauce.
- Mini Buns, Maxi Flavor: Make Them into Sliders or Dinner Rolls. This same incredible brioche dough can be scaled down to create approximately 36 charming slider buns or elegant dinner rolls. They offer a delightful alternative to my popular easy dinner rolls. Pile them with your favorite pulled meats, mini burgers, or even use them to create adorable miniature deviled egg salad sandwiches for a sophisticated brunch or appetizer spread. Their small size makes them perfect for entertaining.
- The Ultimate Hot Dog Buns: Forget bland, store-bought hot dog buns! When shaped into a longer, traditional hot dog bun form, these brioche rolls are absolutely fabulous for your favorite frankfurter. They also make an incredibly decadent vessel for a luxurious lobster roll, perfectly soaking up the rich butter without becoming soggy. This simple swap will transform your hot dog experience.
- Elevate Any Sandwich: The quickest and easiest way to turn a good sandwich into an excellent sandwich is to upgrade the bread. Using a warm, toasted homemade brioche bun takes everyday sandwiches to a new level of deliciousness. Try it with comforting roast beef melts, my grandmother’s classic tuna melt, or even a spicy pimento cheese sandwich. The soft texture and rich flavor of the brioche bun will complement and enhance every filling.
- Sweet Applications: While primarily savory, a brioche bun with its hint of sweetness can also be lightly toasted and spread with jam, chocolate-hazelnut spread, or even used for a gourmet breakfast sandwich with egg and bacon.
Tips for Storing Your Fresh Brioche Buns
To keep your homemade brioche buns fresh and delicious for as long as possible, proper storage is essential. Since they contain no artificial preservatives, they require a bit more care than commercial bread.
- Room Temperature Storage: For immediate enjoyment, store your well-wrapped brioche buns at room temperature for up to 2 days. While they can technically keep for up to 5 days, I find that their peak soft and tender texture is best enjoyed within the first two days after baking. Storing them in the refrigerator is generally not recommended as the cold air can dry them out faster and negatively impact their delicate flavor and texture, making them stale more quickly.
- Longer Storage in the Freezer: To extend their freshness significantly, the freezer is your best option. For longer storage (up to 2 months), place the cooled buns in an airtight bag or wrap them individually and then together in heavy-duty aluminum foil or freezer-safe plastic wrap. This prevents freezer burn and helps maintain their quality. When you’re ready to enjoy them, thaw the buns unwrapped at room temperature. You can then gently warm them in a low oven (around 300°F/150°C) for a few minutes to bring back their freshly baked softness and aroma.
- Reviving Stale Buns: If your buns have become slightly stale, a quick trick is to lightly dampen them with a little water (a spray bottle works well) and then reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes. This will rehydrate the crumb and bring back some of their original softness.
Brioche Bun Recipe FAQs
While I love topping mine with classic white sesame seeds for a traditional look and nutty flavor, the possibilities are vast! You can certainly leave them “naked” for a simpler appearance. Other popular choices include a mixture of white and black sesame seeds for visual contrast, poppy seeds for a different texture, or even a bold “everything bagel” seasoning for a savory twist. The key to that characteristic glossy top is brushing the dough with a well-beaten egg wash just before baking. This not only provides a beautiful sheen but also helps any toppings adhere securely to the surface, much better than butter alone would.
Brioche stands out as a highly “enriched” bread. This means its dough is generously fortified with rich ingredients like milk, granulated sugar, and, most notably, a significant amount of butter, and sometimes eggs. This enrichment is what sets it apart from leaner bread doughs. While a classic brioche bread might incorporate butter equivalent to up to 50% of the flour’s weight, brioche buns typically contain a more moderate, yet still generous, amount. This careful balance of fats and sugars results in a dough that bakes into an incredibly soft, tender, and uniquely flavorful bun, far richer and more delicate than a standard white bread roll.
In my professional opinion, brioche buns make the absolute best burgers! Their inherent qualities are perfectly suited for a gourmet burger experience. They are wonderfully soft and tender, providing a delicate contrast to a hearty patty. The subtle buttery flavor of the brioche bun complements and enhances the savory notes of the burger, contributing to the overall richness. Furthermore, their unique structure makes them absorbent enough to soak up those delicious burger juices and condiments without quickly becoming soggy, ensuring your burger holds together beautifully from the first bite to the last. They truly elevate the entire burger experience.
Absolutely! The brioche dough can be prepared a day in advance. After the bulk proof (first rise, Step 3), gently punch down the dough, then cover it tightly with plastic wrap and refrigerate overnight. The cold temperature will slow down the yeast activity. The next day, remove the dough from the refrigerator, let it sit at room temperature for about 30-60 minutes to take off the chill, then proceed with dividing, shaping (Step 4 & 5), and the final proofing (Step 7). This method can even enhance the flavor complexity of the buns.
A common issue for dough not rising is inactive yeast or an improper temperature. First, ensure your warm milk is within the 100-110°F range; anything too hot will kill the yeast, too cold won’t activate it. If your yeast didn’t get bubbly in Step 1, it might be expired. Always check the expiration date on your yeast. Also, make sure your proofing environment is warm and free of drafts. Cooler kitchens will simply require longer proofing times, so patience is key. If you suspect your yeast is old, try testing it separately with warm water and a pinch of sugar before adding it to your main ingredients.
Recommended Bread Recipes to Try Next
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Easy & Fluffy Dinner Roll Recipe for Any Occasion
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If you tried this brioche bun recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments section below. I genuinely love hearing from you; your feedback and comments truly make my day!
Soft & Buttery Brioche Buns
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Ingredients
- 1 cup +2 tbsp whole milk warm
- 4 teaspoons dry active yeast 13g
- 2 tablespoons granulated sugar heaping
- 4 cups all-purpose flour
- 5 tablespoons unsalted butter
- 1 tablespoon kosher salt
- 1 whole egg beaten for egg wash
- ¼ cup sesame seeds
Instructions
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In the bowl of a stand mixer, whisk together active dry yeast, warm milk (warmed to between 100 – 110°F), and granulated sugar. Allow the mixture to sit undisturbed for about 10 minutes until it becomes bubbly and foamy.
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To the mixer bowl, add the all-purpose flour, softened unsalted butter, and kosher salt. Attach the paddle attachment and mix on low speed until combined. Switch to the dough hook attachment and mix on medium speed to develop the gluten. Continue mixing until a smooth, elastic dough forms; it will pull away from the sides of the bowl and its surface will appear smooth and slightly glossy.
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Transfer the dough to a large bowl lightly coated with cooking spray or oil. Cover the bowl tightly with plastic wrap and let it proof in a warm, draft-free spot until it has doubled in size. This will take approximately 1 – 1.5 hours.
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Gently punch down the dough. For standard hamburger buns, divide it into 8 equal pieces (110 – 115 g each). For slider buns or dinner rolls, aim for 45-50g pieces (yielding about 36). For hotdog buns, divide into 75-85g pieces (yielding about 22).
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To shape each piece, flatten it slightly, then fold its four corners into the center. Flip the dough over (seam side down) onto an un-floured surface. Cup the dough in the palm of your hand and roll it gently without letting it lose contact with the surface, tightening it into a smooth, taut ball. Use your thumb to press the dough under itself and then pull back towards you with your other fingers until the surface is smooth and the ball sits tall. Place the shaped buns on a parchment-lined baking sheet, about 3 inches apart.
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Lightly spray the surface of a piece of plastic wrap with non-stick cooking spray and gently cover the dough directly on the surface to prevent drying.
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Allow the buns to proof in a warm spot until they feel light and airy when gently squeezed. They should be a bit more than doubled in size, typically taking approximately 30-45 minutes, depending on your kitchen’s temperature.
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While the buns are proofing, pre-heat your oven to 350°F (175°C) if using convection (with the fan) or 375°F (190°C) for a conventional oven (no fan).
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Just before baking, gently brush the tops of the proofed buns with the beaten whole egg. If desired, sprinkle with sesame seeds or your preferred topping.
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Bake in the preheated oven for approximately 12-15 minutes, or until the buns are beautifully golden brown on top. Once baked, transfer them to a wire rack to cool completely before serving.
Video Tutorial
Notes
Presentation – For that irresistible, classic shiny top, make sure to brush your proofed dough with a well-beaten egg wash just before baking. This egg wash also acts as an excellent adhesive for any toppings like sesame seeds, ensuring they stay put throughout the baking process.
Storage – To maintain optimal freshness, store your homemade brioche buns well-wrapped at room temperature for up to 5 days. For longer preservation, they can be stored in an airtight container or freezer-safe bag in the freezer for up to 2 months. As these buns are made without preservatives, their texture is at its best when consumed within 2-3 days of baking.
Nutrition
Before You Go: Explore More Delicious Bread Recipes
I sincerely hope you enjoyed mastering this soft and buttery brioche bun recipe. It’s a true game-changer for any meal! If you’re eager to continue your bread-baking journey, I encourage you to peruse all our other yeasted bread recipes. You might particularly love trying these incredibly tender potato rolls, or for a healthy yet delicious staple, head straight over to my whole wheat sandwich bread recipe next. Happy baking!