Brioche Buns
Prep time
Cook time
Total time
These buttery, tender buns are perfect for any kind of burger, and are decadent enough to eat on their own.
Serves: 10 buns
  • ¾ cups lukewarm water
  • 2 ¼ teaspoons active dry yeast
  • 2 ¼ teaspoons salt
  • 4 eggs at room temperature, lightly beaten
  • ¼ cup honey
  • 12 tablespoons butter (1 ½ sticks), melted and cooled slightly
  • 3 ¾ cups all-purpose flour
  • 1 egg for egg wash, if desired
  1. In a large mixing bowl or the bowl of a stand mixer with the dough hook attachment, combine the yeast, salt, eggs, honey, melted butter, and water.
  2. If using elbow grease, mix in the flour with a wooden spoon. If using a stand mixer, mix on medium-low speed with the dough hook, until the dough is just combined.
  3. Cover loosely with a piece of plastic wrap or kitchen towel, and allow to rise at room temperature for 2 hours. Recover and chill in the refrigerator until cool, at least 30 minutes or overnight.
  4. When ready to bake, take the dough out of the fridge. Form it into a large loaf, then cut it into 10 roughly equal pieces. Form each piece into a ball, handling as little as possible. Starting with one side, stretch the dough out and under the bun, then rotate a quarter turn and repeat on the other three sides. Pat the top gently with your hand to smooth the surface.
  5. Place the buns on two lined baking sheets and let rise at room temperature for 80 minutes. Ten minutes before you’re ready to bake them, preheat the oven to 350°F.
  6. Bake the buns for 15 minutes, then rotate the baking sheets and bake for 15 more. The buns should be evenly browned and ready to take out. Let them cool and serve!
Note: Adapted from recipe for Brioche in Artisan Bread in Five Minutes a Day.
Recipe by Today We Bake at