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These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour!
I just made a double batch of these Easy Buttermilk Brioche Buns to stash in the freezer for all the cookouts, picnics and get-togethers, coming up. It’s that time of year and I’m super excited. I can close my eyes and smell the delicious aroma of burgers and steaks grilling and hear the wonderful, unique sounds of summer. Are you ready?
What are brioche buns?
Brioche is a buttery, sweet French bread that, unlike most yeast bread, has butter and eggs as star players. You’ll find it made into beautiful braided loaves, dinner rolls, breakfast bread and sandwich rolls like these Easy Buttermilk Brioche Buns. Brioche has a rich and tender crumb and a golden, paper-thin crust that makes incredibly delicious sandwiches, burgers, toast, paninis, French toast and breakfast casseroles.
When I call these Easy Buttermilk Brioche Buns, I’m not spoofing you about the easy part – these rolls come together in less than an hour, start to finish. How does that work? There are a few easy secrets. First of all, the dough mixed up with a stand mixer, so all the kneading is done right in the bowl.
The second secret is instant yeast. Instant yeast is a fast-acting yeast that requires very little time to “do its’ thing”. It also doesn’t require proofing and a double rise (as most yeast bread recipes do). What that means is, after the dough is mixed up and kneaded in the mixing bowl, it’s all set to be shaped into rolls. Once shaped, there’s just one, short, 15-minute rise time – thanks to the instant yeast.
How to shape brioche buns
Since we’re talking about shaping, I wanted to share my technique. It’s a two-step method that will take about 30 seconds for each roll. It produces consistent, attractive round rolls. Start by dividing the dough into 12-14 pieces and rolling each one in a bit of flour. Using a scale is important for me because I have a food blog and I want each roll to be the same size. You, however, could just eyeball it.
Take one piece of dough at a time and flatten it slightly. Bring up the edges and pinch them together to form a smooth, tight round ball on the underside. Flip the ball over so the smooth side is on top. Then place the ball of dough on a lightly floured work surface and cup your hand over it, forming a little “cage”. Keeping the heel of your hand and your fingers on the work surface, move your hand in a circular motion. This will create a smooth, round ball.
Then finishing touch is a simple glaze consisting of an egg beaten together with a splash of water. It gives the rolls an authentic “brioche” look – golden, shiny and beautiful!
Café Tips for making these Buttermilk Brioche Buns
- This brioche buns recipe calls for instant yeast. Instant yeast can be purchased at most grocery stores, right next to the packets of regular yeast. It’s also sometimes called “rapid-rise” yeast.
- Take a bit of time when brushing on the egg wash glaze. You want to cover the entire surface so it won’t be splotchy
- You want to heat your buttermilk up to the right temperature to activate the instant yeast. Use a clean finger to test it. It should feel nice and warm to the touch but not so hot that you pull back your finger. If you’re unsure use an instant thermometer – it should read between 120 and 130˚F.
- Every oven is different so keep a close eye on these brioche rolls. I usually set my timer for 10 minutes and then check them every two minutes after that.
- I love these pre-cut parchment paper sheets. It saves a lot of time and makes lining a sheet pan, a breeze. They’re easy to store and a box lasts forever.
- These rolls freeze well. I like to freeze them on a sheet pan or plate for about an hour, uncovered. Once they are fairly well frozen, I throw them in a ziplock bag or freezer container. Freezing them for a short period, uncovered will keep them from getting crushed in the freezer.
- Anytime you’re working with yeast dough and it seems too sticky, just add a bit more flour. Or if you’re trying to shape it into rolls, just roll the dough pieces in a little more flour.
- I love to serve these buns toasted. If it’s just Scott and myself, I just drizzle a tiny (less than a teaspoon) of oil in a sauté pan over medium low heat. Once the pan is hot, I add the sliced buns with the cut side down. It takes just a few minutes till the surface is golden and crisp. If I’m serving a crowd, I drizzle a sheet pan with oil and rub the oil to coat the pan with my fingers. Then add the rolls and place in a 350˚F oven for about 10 minutes, till golden and crisp. Delish!
- These Easy Buttermilk Brioche Buns make wonderful sandwiches. We love them with ham and cheese, burgers, egg salad, chicken salad and this wonderful Brown Sugar Balsamic Pulled Pork. Be sure to come back for this delicious recipe at the end of the week! You’re going to love it for all those late spring and summer get-togethers!
These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour!
- 3 ¼ cups all-purpose flour plus up to 1/4 cup more
- 3 tablespoons sugar
- 2 1/4-ounce packages instant yeast 4 1/2 teaspoons
- 1 ½ teaspoons kosher salt
- ⅓ cup butter
- 1 ¼ cups buttermilk
- 1 large egg at room temperature
- 1 large egg
- 1 teaspoon water
- Preheat oven to 400˚ F. Line 2 baking sheets with parchment paper.
- Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine.
Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130˚F.
Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 1/4 cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to 1/4 cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl.
Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls - (see technique above in the post).
- Place the dough balls on the baking sheet about 2 inches apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes.
- Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface.
- Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool.
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Jenny Toews says
Oh my goodness these are SO good. Thank you for the recipe. I made these having never baked buns before and I was so happy with them. My partner cooked burgers and we had his parents over and everyone was raving about the buns. 10/10 will definitely make again.
Chris Scheuer says
That’s wonderful, Jenny! Sounds like you might be requested to make these for every family cookout! See what you got yourself into? 😂 Thanks for sharing your results!💕
John Jung says
You mention that you use a scale . . . what weight do you target. I tried 57g but they came out like dinner rolls. Need a hamburger sized bun, maybe 70 g?
Chris Scheuer says
I have made them between 80 and 90g with good results.
John Jung says
Thanks, making my next batch in the next few days . The ‘dinner rolls’ were excellent. Nice & soft.
Chris Scheuer says
Happy baking!
Julia says
Hi Chris- these were fabulous- super easy and delicious, as ALL of your recipes are! Quick question- when you make them 80-90g how many rolls does it make? I am thinking 6-8? I ended up making 10 but there were not true burger size- thinking 6-8 at 90g would be perfect? Thank you!
Chris Scheuer says
Hi Julia, I believe I got around 8 rolls. Thanks for your kind words💕
Lynda says
When these buns came out the oven I went WOW, once they cooled down I did a double WOW, they look and taste like real brioche bread!!!! Amazing just need to find flour in the shops to make another batch!!!
Chris Scheuer says
Haha! I love this, Lynda! I thought I might be the only one who talked to my food 😂 I’m so happy you enjoyed them! I hope your shops get restocked soon!
Inggrid says
Hi Chris,
Thank you for another fab recipe!!. This is another one that becomes our family favorite.
My boys always love brioche bread but I never successful making it – not anymore.
I tried the no knead raising and cinnamon brioche – it turned out so good so I decided to try this one.
Well, what can I say – next time I will make double batch!!!. This is another easy and quick recipe but taste so delicious.
I baked this last night, thinking that today’s lunch sort out. It didn’t take long before 2 buns basically flying off as soon as they came out of the oven.
Thank you once again!!. Really love reading and trying all your recipes. My next try will be ridiculously easy rosemary bread.
Chris Scheuer says
Thanks so much, Inggrid! I’m so happy you enjoyed them and appreciate your kind comment! 💕
Susan says
Hi Chris,
Silly question. Do you freeze the dough balls or the baked buns. If baked, would you warm them up in the oven after defrosting? Also, would using the lemon with milk trick in place of buttermilk yield the same flavor?
Thanks!
Chris Scheuer says
Hi Susan, I freeze the baked buns. You can warm them in the oven or just thaw them and either use as is or toast them a bit before serving. Yes, the lemon with milk trick will definitely work!
Susan says
Thanks! Excited to try this!
Elise says
Is there any sense in using bread flour instead of all purpose? Has anyone experimented with this? Just curious. Thanks! 😁
Chris Scheuer says
Hi Elise, I’ve used both. Both work well!
Sherri says
Do you think it would be okay to use the Saco Powdered buttermilk?
Chris Scheuer says
Hi Sherri, I think that would work. Just follow their directions for reconstituting. Enjoy!
Lisa says
Hi there,
Absolutely LOVE your recipe and have made many many times! However, with covid-19 and no yeast anywhere to be found, I was given some dry active from a friend to use; do you know if I could just substitute the exact amount called for in the recipe with dry active yeast instant of the instant yeast??
Chris Scheuer says
Hi Lisa,
I’m so happy you’ve enjoyed this recipe. We love it too!
With regular yeast, I would do things just a bit different. Don’t mix the sugar in right away. Heat the milk and buttermilk until fairly hot to the touch then add the sugar to this mixture and stir well. Add the yeast and wait until the mixture gets nice and bubbly. Then proceed with the recipe as written! This should work great!
momina says
Hi, do you mean heat the buttermilk and butter?
Chris Scheuer says
You are correct, Momina!
Hana says
If I don’t have a mixer, what would be the alternative? Thanks!
Chris Scheuer says
Hi Hana, here’s a recipe for brioche rolls without a mixer: https://thecafesucrefarine.com/ridiculously-easy-brioche-dinner-rolls/
Ashley says
Hi,
Just following up to my question from last April. If I’m making this recipe in a loaf pan, what size pan and temp/time for baking? Thanks.
Chris Scheuer says
Hi Ashley, I haven’t made this in a loaf pan so I don’t want to give you advice that might not be accurate. However, this is a wonderful recipe for brioche bread: https://thecafesucrefarine.com/easy-no-knead-brioche-bread/
Ciara murphy says
Fantastic recipe. I wasted 8 hours trying another recipe which was a complete fail- poor texture and no flavour. This recipe is a life saver and goes great with adding sesame seeds on top. Completely converted to making these regulary.
Chris Scheuer says
Thanks, Ciara! I’m so happy you enjoyed them!
Mary C says
This is a quick and awesome recipe! Thanks Chris!!! I will be freezing some of these, and definitely making again. Love all of your recipes. Everything I have tried has been really good. I look forward to finding something from The Cafe in my inbox!!!
Karen says
Had a wonderful and easy time making these. I did have to use a touch more flour since Pittsburgh in humid August makes for very sticky dough. Thank you so much for posting this recipe!!
Chris Scheuer says
Thanks so much, Karen, for sharing your results. I’m so happy you enjoyed them!
Juliette ginnis says
Can I add more sugar and make it into sweet brioche ??
Chris Scheuer says
Hi Juliette, yes you definitely could do that!
Debra C York says
Used the recipe this afternoon for Sunday dinner. Delicious!!!! Thank you for such a great recipe. I have tried another “Rolls in an Hour” recipe and while quick the flavor was undeveloped. I’m guessing the addition of buttermilk is making the difference, I don’t know, don’t care – these are fabulous!!!
Chris Scheuer says
Thanks so much, Debra! We love this recipe too! I think buttermilk is quite magical 🙂
Amy says
These were easy to make and tasted wonderful. My question is how to thaw them out after freezing? Do you take them out separately to thaw or put the freezer bag in the refrigerator overnight? Thank you!
Chris Scheuer says
Thanks, Amy!
Regarding your question about thawing, I just take the rolls out of the freezer a few hours before I want to use them and put them on a plate and cover lightly with plastic wrap. I let them sit till thawed.
Ashley says
If I wanted to bake this in a loaf pan, what size pan and how long of a baking time?
Karen says
Just made these…look absolutely amazing! Hamburgers for tea it will be tonight. Extremely easy to make…I made mine 57 gm each and cooked for about 10 -11 mins, turning trays around once. The egg wash makes them look so inviting….Thankyou once again for posting your recipes!
Ros says
I’m excited to find this recipe. I don’t have a stand mixer, can you use a food processor to make the dough?
Chris Scheuer says
Yes, you can! Enjoy!
Roberta Caudill says
Can this dough be made, froze til ready to use?
Chris Scheuer says
Hi Roberta, I have made the rolls and frozen them baked but not the dough. The rolls freeze really well!
Lynda says
Once again a brilliant winning recipe. So pleased I found your site, I was getting fed up trying recipes that simply did not work. I was so chuffed when I opened the oven door, even more so when I tried them. A definate thumbs up from hubby!!!