Breads Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Buttery Brioche Buns
Soft, rich, golden hamburger-style buns with a shiny egg-washed top, perfect for burgers or sliders.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
9 steps- 1
Combine flour, sugar, salt, and yeast in a stand mixer bowl.
- 2
Add eggs and warm milk; mix with the dough hook 5 minutes into a rough dough.
- 3
Knead on medium 8 minutes, then add butter gradually, kneading until smooth and glossy, about 10 more minutes.
- 4
Cover and refrigerate 2-4 hours until firm and easier to shape.
- 5
Divide dough into 8 equal pieces and shape into tight balls; place on a parchment-lined baking sheet, spaced apart.
- 6
Cover loosely and proof at room temperature 1.5-2 hours until puffy and doubled.
- 7
Preheat oven to 350°F (175°C). Brush buns with egg wash and sprinkle with sesame seeds if using.
- 8
Bake 16-18 minutes until deep golden brown.
- 9
Cool on a wire rack before slicing for burgers.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving420
Calories
9 g
Protein
49 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Brioche comes from the French tradition of enriched breads, where eggs, milk, butter, and sugar turn a lean dough into something tender and golden. Using that dough as a hamburger-style bun is a North American adaptation that works because brioche is soft enough to bite through but sturdy enough to hold a juicy filling.
Listahan note
This version keeps the method practical by chilling the dough before shaping, which makes the butter-rich dough much easier to handle. The goal is a glossy, tender bun with enough structure for burgers or sliders.
Technique cues
- Add the butter gradually after the dough has already started developing gluten; adding it too early can make the dough greasy and slow to come together.
- The cold rest is not just scheduling help. It firms the butter, relaxes the dough, and makes tight shaping possible without adding extra flour.
- Proof by appearance, not just the clock. The buns should look puffy and expanded, with a gentle wobble when the tray is moved.
Kitchen flow
- Parallel prep
- Cut parchment, clear fridge space, and cube the butter before mixing so the dough can move smoothly from kneading to chilling.
- Make-ahead
- Mix and chill the dough earlier in the day, then shape and proof when you are closer to baking.
- Leftover move
- Toast split buns in a skillet and use them for breakfast sandwiches, patty melts, or soft croutons for tomato soup.
- Cleanup rhythm
- Rinse the mixer bowl and dough hook right after transferring the dough to chill; butter-rich dough is much easier to clean before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Bread flour
Structure base
Purpose: Bread flour gives the buns enough strength to rise tall and hold their shape after slicing.
Handling: Measure by weight and avoid adding extra flour during shaping unless the dough is truly sticking.
Adaptation: All-purpose flour makes a softer, slightly less chewy bun that may spread more during proofing.
Instant yeast
Leavening
Purpose: Instant yeast gives steady lift through the rich dough, which rises more slowly than lean bread dough.
Handling: Mix it directly with the dry ingredients, keeping it from sitting in direct contact with the salt for long.
Adaptation: Active dry yeast can work if dissolved in the warm milk first, but the rise may take a little longer.
Large eggs
Enrichment and color
Purpose: Eggs add tenderness, yellow color, and structure that helps brioche bake up light rather than cakey.
Handling: Use room-temperature eggs if possible so the dough mixes more evenly.
Adaptation: Replacing eggs changes the dough substantially, so expect a less classic brioche texture.
Whole milk, warmed
Hydration and richness
Purpose: Warm milk hydrates the flour and supports a softer crumb than water alone.
Handling: Warm it gently, not hot, so it helps the yeast without melting the butter too soon.
Adaptation: A lower-fat milk gives a lighter, less rich bun; water makes the crumb leaner and less tender.
Unsalted butter, softened and cubed
Richness and tender crumb
Purpose: Butter is what gives brioche its plush texture and rounded flavor.
Handling: Add soft cubes a few at a time and let each addition disappear before adding more.
Adaptation: Salted butter can be used, but reduce the added salt slightly to keep the dough balanced.
Egg beaten with milk, for egg wash
Glossy finish
Purpose: Egg wash gives the buns their shiny, deep golden top and helps sesame seeds cling.
Handling: Brush gently so you do not deflate the proofed buns.
Adaptation: Milk alone gives a softer matte finish, while egg alone browns more deeply.
Technique notes
- A smooth, glossy dough is the target after the butter goes in. If it looks broken or slick, keep kneading and give it time to come back together.
- Shape each piece with surface tension by tucking the edges underneath and rolling against the counter. Loose shaping leads to flatter buns.
- Bake to a deep golden brown rather than pale yellow. The color signals that the enriched dough has developed flavor and set properly.
Ingredient swaps
- Slider path
- Divide the dough into 12 smaller pieces instead of 8 and start checking the bake a few minutes earlier.
- Less-sweet direction
- Reduce the sugar slightly for a more sandwich-focused bun, but keep enough to support browning and tenderness.
- Seed topping change
- Use poppy seeds, everything seasoning, or leave the tops plain; brush with egg wash either way for color.
Serve alongside
- Classic cheeseburgers
- Pulled pork sliders
- Crispy chicken sandwiches
- Tomato soup with toasted bun croutons
- Iced black tea
- Sparkling lemonade
- Pale ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed bag if needed, though the crumb will firm up faster than it does at room temperature.
- Rewarm split buns in a toaster, skillet, or low oven until the butter in the crumb softens again.
- Freeze cooled buns tightly wrapped, then thaw at room temperature and refresh briefly in a warm oven.
Equipment
- Stand mixer with dough hook
- Kitchen scale
- Parchment-lined baking sheet
- Pastry brush
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