Buttery Brioche Buns Recipe – Soft, Fluffy & Melt‑in‑Your‑Mouth
Soft, buttery brioche buns that melt in your mouth—perfect for burgers, brunch, or savoring warm with a swipe of jam.
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Servings: 10 buns
Ingredients
- ⅓ cup / 80 ml lukewarm milk
- ⅓ tsp sugar
- 1 tsp instant yeast
- 2¼-½ cups / 300-325 g all-purpose flour
- 3 tbsp /45 g granulated sugar
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 egg yolk in addition to the whole eggs
- ½ cup / 110 g butter, at room temperature
- Egg wash for brushing (1 egg + pinch of salt)
Instructions
- In a small bowl, stir lukewarm milk with ⅓ tsp sugar and the yeast. Set aside 5–10 min until foamy.
- In a stand mixer bowl add the yeast mixture, sugar, salt, whole eggs, and extra yolk.
- Gradually add the flour and knead lightly.
- On low speed, add softened butter 2 tbsp at a time, waiting until each piece disappears before adding the next. If dough is overly sticky after butter is incorporated, add up to 2 tbsp more flour.
- Increase to medium‑low and knead 8–10 min. The dough should pull away from the bowl and feel smooth, elastic, and slightly tacky.
- Lightly oil a large bowl. Shape dough into a ball, place inside, turn to coat, and cover. Let rise in a warm spot until doubled, 1½–2 hours.
- Punch down, then divide into 10 equal pieces (about 70 g each). Cup your hand and roll each piece on an unfloured surface to form tight balls. Arrange on a parchment‑lined baking sheet, leaving space to expand.
- Cover with a damp towel or plastic wrap; proof at room temp until doubled, 1 to 2 hours, depending on room temperature.
- Preheat oven to 350 °F / 180 °C. Whisk 1 egg with a pinch of salt; very gently brush tops. Bake 22–25 min until deep golden and buns sound hollow when tapped.
- Transfer to a wire rack; cool completely for best texture (crumb sets as they cool).
