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This ultra simple, no knead Brioche Bun recipe yields feather light, fluffy, and buttery rich brioche buns with minimal effort. Make the dough in just 10 minutes. Let it rise to make the buns the same day or make a day in advance for a slow overnight rise in the refrigerator.
Even the most confident home cook can be intimidated by baking. With cooking, you can throw a pinch of this or that in as you like. With baking, the measurements must be precise. But with a few simple ingredients and, ideally, a kitchen scale, I promise that this super simple recipe can make a confident baker out of anyone.
Table of Contents
Ingredients You Need to Make this Brioche Bun Recipe
- Flour: All-purpose or bread flour.
- Instant Yeast: Or active dry yeast. See recipe notes.
- Sugar: Regular or super fine white granulated sugar.
- Eggs: One for the recipe and one for an egg wash before baking.
- Butter: If you use unsalted butter, increase salt by a scant 1/8 teaspoon.
- Kosher Salt
- Milk: Ideally whole milk, but 2% will also work.
A 5-Star Recipe Simplified
I’ve adapted this recipe as a no-knead version of a 5-star rated recipe of light brioche buns by Jane Sigal from the New York Times. As I write this, her recipe has almost 700 5-star ratings and for good reason. The brioche buns taste wonderful. But they also require 8 to 10 minutes of kneading.
My simplified version doesn’t require hand kneading or a stand mixer with a dough hook or paddle attachment. Just 10 minutes of putting this dough together the day of or the night before you plan to bake and you’re done. These buns are excellent either way, but if you have time, I recommend making the dough a day ahead for the best texture and flavor.
What makes a brioche different to most breads?
Brioche dough with its eggs, butter, and milk is richer than most bread recipes that can contain just flour, water, yeast and salt (some bread doughs are even salt free). Brioche dough also has a delicate sweetness from sugar that many bread doughs do not.
This recipe is lighter than some brioche bun recipes with just a few tablespoons of butter and milk and one egg in the dough (many recipes call for several), plus another for an egg wash before baking. Though it’s a lighter version, you can count on light, fluffy and buttery brioche buns that are perfect for burgers (like my favorite Lamb Burgers) or sandwiches.
Are brioche buns good for burgers?
Brioche buns are the best way to complete a burger because they are light, buttery and don’t overpower the flavor of your meat (or veggie) patties. The light texture and handheld style make these a prime choice for summer grilling.
Homemade hamburger buns elevate what would be an average summer barbecue. And the process to make them is so simple! You’ll take just 10 minutes to make the dough, stirring it together. Let the dough rise the same day or refrigerate overnight then separate it into 8 buns. (You can also shape the dough balls into brioche bread, brioche rolls / dinner rolls, brioche hot dog buns, brioche cinnamon rolls or make them smaller for slider buns – adjusting baking time accordingly.) Let them rise until they get fluffy and light, brush with the egg wash, and bake.
And they’re not just great for burgers, use them for:
- Cold Sandwiches (Shrimp Salad, Egg Salad, or Crab Salad would all be excellent!)
- Hot, Pressed Sandwiches / Paninis
- Bread Pudding
- Breakfast Strata
- Thinly sliced and baked until crisp for sweet or savory crostini
- Cubed and baked until crisp for croutons
You’ll also know exactly what’s in your brioche buns. Some packaged buns have a long list of mystery ingredients that are nice to avoid.
And speaking of ingredients, while I do recommend instant yeast, I have included directions for using active dry yeast in case that’s what you have on hand. If you use active dry yeast, it’s a good idea to dissolve it in the warm water with a pinch of sugar for ‘proof’ that the yeast is still active. (You’ll know it is if it dissolves and starts to bubble after a few minutes.) See recipe notes for specific instructions.
Storage Tips
You can store brioche buns in an airtight container at room temperature for up to 2 days. They also freeze beautifully. Let them cool completely before transferring to the freezer in a freezer-safe bag. Thaw in the bag at room temperature. And if you like your buns toasted, cut them in half and place them cut side down on the grill for a minute or two.
How to Make Brioche Buns
Step 1: Whisk together dry ingredients (flour, sugar, salt, and yeast).
Step 2: Heat butter and milk just until melted; set aside.
Step 3: Whisk together egg and warm water. Whisk in milk and butter mixture.
Step 4: Pour warm water mixture into dry ingredients and stir with a wooden spoon or rubber spatula until fully combined. Cover and let rise in a warm place until doubled in volume. (Or cover and refrigerate for 12 to 24 hours.)
Step 5: Turn risen dough out onto lightly floured work surface. With floured hands gather dough into a ball, then flatten into a loose rectangle. Cut dough into 8 equal pieces with a dough scraper. Shape each piece into a ball by first tucking edges under then pinching them together and gently rolling with your palm on a floured work surface. Place 2-3 inches apart on parchment lined baking sheet. Cover lightly and let rise in a warm place 1 to 2 hours until puffy and light to the touch. (Refrigerated dough will take longer to rise.)
Step 6: Brush risen buns with egg wash and bake in a 400˚F oven for 15 minutes, rotating baking sheet halfway through baking time. Transfer buns to a wire rack to cool.
Brioche Bun Recipe
Video
Ingredients
- 3 1/3 cups all-purpose flour 453g
- 1 1/2 teaspoons instant yeast see recipe note #1
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 3 tablespoons butter see recipe note #2
- 3 tablespoons milk
- 1 cup lukewarm water
- 2 large eggs divided (one for egg wash before baking – see recipe note #6)
Instructions
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
- In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture – see recipe note #4).
- Line a baking sheet with parchment paper.
- Turn risen dough out onto a lightly floured work surface and with lightly floured hands, first gather dough into a ball, then gently pat into a rectangle. With a dough scraper, divide dough into 8 equal pieces (use a kitchen scale for perfectly even buns). Shape each piece into a ball by first tucking edges under then pinching together to seal. Place pinched edge side down on work surface and gently roll with your palm to form a ball. Place 2 to 3 inches apart on prepared baking sheet. Cover loosely with a clean kitchen towel and let rise until buns are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
- When ready to bake, preheat oven to 400˚F.
- Whisk together remaining egg with 1 tablespoon water and brush over buns with a pastry brush. Bake 15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely.
Notes
- To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand 5-10 minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe.
- If using unsalted butter, increase kosher salt by a scant 1/8 teaspoon.
- If your room temperature isn’t warm enough for the dough to rise, use this tip from Cooks Illustrated magazine to create a proofing oven: place the dough in the covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf. Close the oven door and you’ve created a great atmosphere for the dough to rise.
- When I plan to refrigerate the dough overnight, I often give it a head start, leaving at room temperature until it begins to rise before refrigerating. I find this shortens the initial rising time the following day.
- To freeze unused buns, allow them to cool completely and transfer to a freezer safe bag or container. Thaw in the bag at room temperature. Use within 2 months.
- If scaling the recipe (2x, 4x), note that you’ll need to reference the number of eggs in the ingredient list for step 3 of the recipe as the quantity is text and won’t change. One egg for the egg wash will likely still be enough if you double the recipe, but you may need a second egg if you make a larger quantity.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you suggest this recipe for tea sandwich size or to usw the “Slider recipe”, thank you, Nancy
Hi Nancy! I think the slider bun recipe would be just right for tea sandwiches.
Thank you Melissa for this wonderful recipe! Iโve been looking for an easy soft bun recipe for several years.
My pleasure, Ainsley! So glad you enjoyed these.
I followed the recipe exactly and these came out perfect. They look exactly like the picture. I weighed each piece of dough (2.15 oz because I wanted them to be a 3″ bun.) I wanted to try these out to see if they would be easy enough to make for a crowd (I need 160) I’m glad they freeze well because I will be making these in batches starting 2 weeks before the event. This is a perfect, easy, delicious recipe. Thank you!!!!
I love this, Manya!! I’m so glad you’re enjoying the recipe and I hope your crowd will love them too!
Phenomenal recipe and the notes make such a difference in understanding how bread making works. Thank you so much, they were delicious!!
aww…you made my day, Morgan! So glad you enjoyed these.
How long do the buns typically keep? I am cooking for one over here and as much as I would love to eat a burger bun every day for a week, I’m not sure my doctor would agree…
Hi Andy! You can store these buns in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months (thaw at room temperature).
I made this recipe yesterday and the buns are lovely. I’ll definitely make them again.
Hi Lois! That’s wonderful to hear. Thank you for coming back to let me know!
I love this recipe, they’re delish and so simple. But how do I get the tops so golden brown like your pics? Also the bread is a little “pimply” (mottled) looking. Is that because we don’t knead it? I wonder what happens if I knead it a little to smooth it out next time?
Hi Christine! I’m so glad you’re enjoying the recipe. For smoother tops, be sure the ingredients are mixed very well in the beginning and allow the dough to rise until it’s very puffy and light before shaping the dough. The egg wash should turn a golden brown, so perhaps leave them in the oven for an extra minute or two, keeping a close eye on the buns so they don’t get overcooked. I hope that helps!
Great and easy recipe!!!
I’m so glad you enjoyed these, Geni!
Thank you, Marissa for an easy yet tasty bun recipe. I’ve already made these twice and I used the recipe for cinnamon buns as well. My husband loves them and can’t wait for them to come out of the oven when I bake them!!
I’m so happy to hear that you and your husband are the enjoying the recipe, Alice!
The rolls flattened completely during the second rise.
Hi Peter! I’m sorry to hear that the rolls flattened during the second rise. That can be so disappointing, especially when you’ve put time and effort into making them. There could be a few reasons why this happened:
Proofing: A good way to check if your dough is proofed just right is the “poke test”. When you lightly poke the dough and the indentation slowly comes back up, your bread is just right. If the indentation pops right back up, your bread is not proofed enough. On the other hand, if the indentation doesn’t bounce back at all, the dough is over-proofed.
Yeast: Be sure that your yeast is fresh and active. If yeast is old or not stored properly, it might not work as effectively.
Dough consistency: If the dough is too wet or too soft, it might not hold its shape well. Be sure you’re measuring ingredients correctly, especially the flour.
Handling: Being too rough with the dough during shaping or transferring can also cause it to deflate.
I hope this helps! Please let me know if you have any other questions or if there’s anything else I can help with.
Thank you for the recipe. I will definitely try it. But I’m wondering if I could substitute honey or maple syrup for the white sugar. My husband has a sensitivity to certain sugars so I need an alternative.
Hi Diane! Yes, either of those should work just fine.
Nailed it! Video was helpful- too easy. Need to tweak the multiplier recipes, calculations on flour and verbiage on eggs are incorrect and not scaling.
So glad you enjoyed these! Thank you for noting the ingredient multiplier – it’s fixed now. And yes, unfortunately the number of eggs doesn’t adjust properly when you scale the recipe because you just need one egg for the egg wash even when scaling the recipe. You’ll need to reference the ingredients list – I’ve added a note about scaling in the recipe.
Amazing! I love every time I take on a new bread recipe and it turns out so well. I thought the buns would be a little bigger, but that didnโt stop them from being a show stopper! Making them again today to go with the bbq pulled cougar Iโm slow cooking today for this evening.
Thanks for this brilliant version of brioche buns!
So glad you’re enjoying these, Stacey! Thank you for coming back to let me know!
I plan on making these soon and just watched the video which shows 2 eggs going into the mixture which I know is not right as the other egg is for brushing on the buns. This recipe looks easy and yummy ๐
Hi Deann! One egg in the dough and another for the egg wash is correct for this recipe. The dough shown in the video is a larger batch (good catch!) that I use for my Brioche Cinnamon Rolls.
Hi Deanna! As long as your yeast is fresh, the dough should be fine. At warm room temperature it should rise. Sometimes I give my dough a head start before refrigerating overnight – I’ll make a note of this in the recipe.