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    Recipes » Bread » French Breads

    Brioche Slider Buns

    Published: May 26, 2021 · Modified: Nov 18, 2022 by Marissa Stevens · 31 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    You can make the dough for these fluffy, buttery Brioche Slider Buns in just 10 minutes. Then it's your choice to let the no-knead dough rise to bake these miniature burger buns the same day, or have it slowly rise overnight for baking the next day.

    Brioche Slider Buns served in a wire basket lined with a cloth towel.

    Either way, you'll end up with one of the most cherished breads on the planet, a great ambassador for French baking traditions. Rich, tender, slightly sweet, brioche dough is incredibly versatile and made with just a few simple ingredients that you probably have on hand.

    Jump to:
    • Ingredients You Need to Make Brioche Slider Buns
    • Slow Rise is Best
    • Accurate Measuring
    • FAQ
    • How to Make Brioche Slider Buns
    • Recipe Video
    • Brioche Slider Buns
    • 💬 Comments

    Ingredients You Need to Make Brioche Slider Buns

    Brioche Slider Buns Ingredients on a white marble board.
    • Flour: all-purpose white flour
    • Yeast: instant yeast or see recipe note for using active dry yeast
    • Sugar: granulated sugar
    • Salt: kosher salt or half the amount of fine sea salt 
    • Butter: salted or unsalted butter (if using unsalted butter, increase kosher salt by a scant ⅛ teaspoon)
    • Milk: ideally whole milk
    • Eggs: large eggs

    Slow Rise is Best

    What's the secret behind a no-knead brioche dough? Patience. But the beauty is that you skip the kneading entirely, nothing to do by hand and no stand mixer, dough hook or paddle attachment required. Instead of kneading, time does the work to form the gluten strands that give brioche bread its signature texture. That's why I like to make the dough a day in advance, for the best flavor and texture, letting hours do their magic with a slow rise in the refrigerator. But, in a pinch, I'm happy to make it the same day.

    baked Brioche Slider Buns on a parchment lined baking sheet

    Accurate Measuring

    As with all baking recipes, it's important to measure your ingredients carefully. I consider my kitchen scale an indispensable tool and highly recommend using one for consistent results every time.

    From little brioche cheeseburgers to pork belly sliders, small buffalo chicken sandwiches to three-bite BLTs, there are countless ways of putting these mini brioche buns to work. (Try this Brioche Bun Recipe for full-size buns. Or this recipe for Homemade Hot Dog Buns for hot dogs and sausages. And don't miss these incredible Brioche Cinnamon Rolls or the easiest Brioche Bread recipe ever!)

    FAQ

    What makes a brioche different to most breads?

    Brioche bread is delicately sweet and richer than most breads, including butter, eggs, milk and sugar.

    What is a brioche slider bun?

    Slider buns made from brioche are smaller than typical Brioche Burger Buns. They're meant for making small sandwiches (often served as appetizers) that are just 2 or 3 bites.

    What are the best buns for sliders?

    Brioche slider buns are the best because of their soft, light texture. Instead of overpowering the slider sandwich with heavy bread flavor and texture, they allow all of the filling flavors to shine through.

    How to Make Brioche Slider Buns

    Step 1: Combine flour, yeast, sugar and salt in a large bowl. 

    • dry ingredients for brioche slider bun dough
    • whisked dry ingredients in a glass bowl

    Step 2: Heat butter and milk in a small saucepan, just until butter has melted. Remove from heat.

    • butter and milk in a small saucepan
    • melted butter and milk

    Step 3: Whisk together warm water and one egg; add melted butter mixture and whisk to combine. Pour over flour mixture and stir until you have a shaggy, sticky dough. Cover bowl and let rise in a warm spot 2-4 hours until doubled in size or cover and refrigerate overnight.

    • pouring melted butter into water and egg mixture
    • whisked egg and warm water in glass measuring pitcher
    • adding wet ingredients to dry in a clear glass bowl
    • stirring brioche dough ingredients
    • brioche dough before rising
    • risen brioche dough

    Step 4: Gather risen dough into a ball and place on lightly floured surface; pat into a rectangle. Cut dough into 18 equal pieces with dough scraper or sharp knife. Shape each piece of dough into a ball by tucking edges under then pinching together to seal (see step by step photos below). Place 2 inches apart on parchment lined baking sheet. Cover loosely with kitchen towel and let rise in a warm spot until buns are puffy and light to the touch, 1-2 hours.

    brioche dough cut into 18 equal portions on a floured marble board.
    folding dough edges under
    pinching edges underneath brioche dough portion
    rolling brioche dough into a ball
    shaped brioche dough ready to rise on a parchment lined baking sheet
    risen brioche dough balls on a parchment lined baking sheet.

    Step 4: Brush risen buns with egg wash and bake in a 400˚F preheated oven 12-15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to cooling rack until ready to serve.

    risen brioche dough balls brushed with egg
    brioche slider buns baked on a parchment lined baking sheet

    Recipe Video

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    Brioche Slider Buns served in a wire basket lined with a cloth towel.

    Brioche Slider Buns

    Marissa Stevens
    Miniature brioche buns are perfect for making sliders! An easy no-knead recipe.
    5 from 8 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Rising Time 4 hrs
    Total Time 4 hrs 30 mins
    Course Breads and Quick Breads
    Cuisine French
    Servings 18 brioche slider buns
    Calories 119 kcal

    Ingredients
      

    • 3 ⅓ cups all-purpose flour 453g, or bread flour
    • 1 ½ teaspoons instant yeast see recipe note #1
    • 2 tablespoons sugar
    • 1 ½ 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)

    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 (recipe note #6). 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 (recipe note #3). 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 - 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 18 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 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 12-15 minutes or until tops are golden brown, rotating sheet halfway through baking time. Transfer buns to a wire rack to cool completely.

    Notes

    1. 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.
    2. If using unsalted butter, increase kosher salt by a scant ⅛ teaspoon.
    3. 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. 
    4. If you refrigerate your dough overnight, check it in the morning to see if it has doubled in size. If not, remove from the refrigerator to finish rising in a warm place before proceeding with recipe.
    5. To freeze unused slider 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.
    6. 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

    Calories: 119kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 221mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 92IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Keyword 4th of July, easy, father's day, Independence Day, Memorial Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Brioche Bread Recipe
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      Brioche Hot Dog Buns
    • Brioche Roll served on a white plate with butter
      Brioche Dinner Rolls
    • brioche buns on cooling rack
      Brioche Bun Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. Amber-Rose says

      May 16, 2023 at 5:07 pm

      5 stars
      Ever since I made these for some slider burgers🍔(my husband ended up eating 14-plain- rolls in one night!🐷) He refuses to buy bread because "[I] can make better bread for less money" lol
      So, I'm not sure whether I want to thank or curse you!🤔 Haha..

      Reply
      • Marissa Stevens says

        May 17, 2023 at 8:04 am

        Ha! I love this, Amber-Rose. Thanks for making my day!! (Glad you and your husband are enjoying these!)

        Reply
    2. Betty Dirksen says

      May 15, 2023 at 4:46 am

      When you click on 2x or 3x the recipe instructions still call for one egg….
      Otherwise this is a wonderful recipe

      Reply
      • Marissa Stevens says

        May 20, 2023 at 3:57 am

        Hi Betty! Yes, unfortunately the number of eggs doesn't adjust automatically when you scale the recipe because it's a text field. You'll need to reference the ingredients list. Thank you for bringing this to my attention - I've added a note about scaling in the recipe.

        Reply
    3. Jan says

      March 30, 2023 at 3:36 pm

      5 stars
      These came out great! Will definitely make them again.

      One minor note: When using unsalted butter, an extra 1/2 teaspoon of salt is totally overcompensating for the amount of salt that would be in 3 teaspoons of salted butter. If using unsalted butter, I recommend keeping the salt at 1.5 teaspoons, or just add a pinch.

      Reply
      • Marissa Stevens says

        March 31, 2023 at 10:16 am

        Hi Jan! I'm so glad you enjoyed these. You're absolutely right about the salt - thank you for catching that typo. I've corrected it in the post.

        Reply
    4. Clint says

      January 18, 2023 at 11:32 am

      What is the approximate diameter of the finished product?

      Reply
      • Marissa Stevens says

        January 18, 2023 at 1:49 pm

        Honestly I haven't measured them, but my best guess is ~3-inches in diameter.

        Reply
    5. Kath says

      December 13, 2022 at 3:30 am

      I’m having some family members visiting for Xmas and we’re having a‘grazing table’. Saw Jamie Oliver doing great things with brioche. A friend suggested I make some - found your recipe. I thought the easiest way to get them uniform size would be to make them in cup cake trays. I’m used silicon trays! Toooo easy! That Jamie and thanx Marissa!

      Reply
      • Marissa Stevens says

        December 13, 2022 at 1:21 pm

        My pleasure, Kath! I hope they're a huge hit with you and your family.

        Reply
    6. Nikki C. says

      August 25, 2022 at 4:55 pm

      I want to make these for a party I'm having in a couple weeks. Could I form them and then freeze them, thawing and baking them the day before/morning of the party?

      Reply
      • Marissa Stevens says

        August 25, 2022 at 7:37 pm

        Hi Nikki! I recommend making, baking and freezing them ahead of time. You can thaw them in a bag at room temperature the day you plan to serve. If you want to serve them warm, you can reheat on a baking sheet in an oven preheated to 350˚F for about 3 minutes.

        Reply
    7. Joanne says

      May 27, 2022 at 5:30 am

      Hi there,

      Can’t wait to try these! Just wondering though would using bread flour make any difference?

      Reply
      • Marissa Stevens says

        May 27, 2022 at 10:43 am

        Hi Joanne! You can use bread flour instead in the same amount, but because it has more protein than AP flour you may need to add a bit more water if your dough seems dry. The rolls may also be slightly chewier than if you used AP flour, but they'll still be delicious!

        Reply
    8. Anthony Niro says

      February 11, 2022 at 10:15 am

      Hello there, looks like a great recipe, going to try it for Super Bowl sliders. One small note. When I scale the recipe the flour doesn't change in the number of grams. The number of cups does though, but I like to weigh my ingredients.
      Thank you, TonyN

      Reply
      • Marissa Stevens says

        February 14, 2022 at 3:59 pm

        Hi Tony! Yes, unfortunately the ingredient notes don't automatically scale so you do have to do the math cups / grams from the original recipe. For example, if you double (x2) the recipe it would be 6 2/3 cups / 906g of flour.

        Reply
    9. Susan crossley says

      January 27, 2022 at 10:09 pm

      I am having a party in a couple of weeks and need to make lots of sliders. This recipes sounds wonderful! Is it okay to make these a week or two ahead, freeze them and thaw the day before the party? Also is Instant Dried Yeast what is needed in the recipe? Thank you

      Reply
      • Marissa Stevens says

        January 28, 2022 at 7:53 am

        Hi Susan! Yes, you can definitely make these in advance and freeze. And yes to the dried instant yeast - I use SAF brand that you can find at most grocery stores. Have a wonderful party!

        Reply
    10. Nick says

      January 08, 2022 at 10:41 am

      5 stars
      Recipes never go this well for me on the first try. Awesome, easy, and delicious.

      Reply
      • Marissa Stevens says

        January 08, 2022 at 2:40 pm

        I'm so glad to hear these turned out well for you, Nick! Thank you for coming back to let me know.

        Reply
    11. Beverly says

      November 03, 2021 at 3:24 pm

      5 stars
      These are absolutely FABULOUS!!! My husband and son LOVED these. This is a 10 star recipe.

      Thank you 🙂

      Reply
      • Marissa Stevens says

        November 05, 2021 at 9:02 am

        aww...you made my day, Beverly. So glad you're enjoying the recipe!

        Reply
    12. Rachel K. says

      August 21, 2021 at 6:46 pm

      5 stars
      Another tip for second proofing:
      Heat 250 ml (1 metric cup) of cold water in the microwave for 2 minutes on high. Remove and place your dough in the now-warmed microwave and leave 30–45 mins.

      Reply
    13. Katherine | Love In My Oven says

      May 27, 2021 at 7:30 pm

      5 stars
      These are great Marissa!! I buy a lot of slider buns for the kiddos since they're so much easier for their little hands. I'm definitely going to try your homemade version!

      Reply
      • Marissa Stevens says

        June 07, 2021 at 8:04 pm

        I'd love that, Katherine! I think your kiddos will gobble them up!

        Reply
    14. Ben | Havocinthekitchen says

      May 27, 2021 at 5:21 pm

      5 stars
      I do love brioche (Best French toasts and also great croutons for savoury dishes), and these little clouds of happiness look gorgeous and so inviting! So many ways to use these buns, but truth be told, I'd most likely end up snacking and having them with my morning coffee!

      Reply
      • Marissa Stevens says

        June 07, 2021 at 8:05 pm

        Thank you, Ben! Same here - I have to keep any leftover buns in the freezer or I'd be snacking on them all the time!

        Reply
    15. David @ Spiced says

      May 27, 2021 at 4:14 am

      5 stars
      I do really enjoy brioche buns, and this recipe looks super manageable, Marissa! I also happen to love burgers, and I'm thinking a grilled burger on one of these buns will definitely need to happen this summer. Yum!

      Reply
      • Marissa Stevens says

        June 07, 2021 at 8:06 pm

        I promise it's so easy, David! I'm excited for you to taste these.

        Reply
    16. angiesrecipes says

      May 26, 2021 at 5:51 am

      I love rich, fluffy brioche and am totally with you with no-knead method. This is definitely something I need to try soon. These buns turned out bakery perfect, Marissa.

      Reply
      • Marissa Stevens says

        June 07, 2021 at 8:06 pm

        Thanks so much, Angie!

        Reply

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