Description

Rich, buttery, and incredibly soft homemade brioche buns that are perfect for burgers, sandwiches, or dinner rolls. This foolproof recipe yields pillowy, golden-brown rolls with a tender crumb.

Ingredients

Scale

1 cup (240ml) warm whole milk (110°F/43°C)
2 ¼ teaspoons (1 packet) instant yeast
¼ cup (50g) granulated sugar
1 ½ teaspoons fine sea salt
3 ½ to 4 cups (420-480g) all-purpose flour
2 large eggs, room temperature
½ cup (115g) softened unsalted butter
1 tablespoon heavy cream or milk (for egg wash)
1 egg yolk (for egg wash)
A tiny pinch of salt (for egg wash)

Instructions

In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
Add salt, eggs, and 3 ½ cups of flour to the yeast mixture. Mix on low speed with a dough hook until a shaggy dough forms (about 2 minutes).
Gradually add softened butter, a tablespoon at a time, while mixing on low. Once incorporated, increase speed to medium and knead for 6-8 minutes until the dough is smooth, elastic, and passes the windowpane test.
Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size (1-2 hours).
Punch down the dough gently. Turn out onto a lightly floured surface and divide into 8-10 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking sheet, leaving 2 inches between buns.
Cover buns loosely and let rise again until puffy and nearly doubled (45-60 minutes).
Preheat oven to 375°F (190°C). Whisk together egg yolk and heavy cream. Brush tops of buns generously with the egg wash.
Bake for 18-22 minutes until golden brown and hollow when tapped. If browning too fast, cover loosely with foil.
Remove from oven and brush with melted butter for extra softness. Cool on a wire rack for at least 15 minutes before serving.

Notes

Use high-quality unsalted butter for best flavor. Do not over-flour the dough; it should remain slightly sticky. Ensure yeast is fresh and active. For a shinier crust, add a pinch of sugar to the egg wash. These buns freeze well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Side Dish
Cuisine: French

Nutrition

Serving Size: 1 bun
Calories: 280
Sugar: 4
Sodium: 250
Fat: 14
Saturated Fat: 8
Carbohydrates: 32
Fiber: 1
Protein: 6

Keywords: brioche buns, homemade dinner rolls, soft bread, yeast rolls, burger buns, baking from scratch