This post may contain affiliate links. For more information, see our privacy policy.
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 ¼ cup more
- 3 tablespoons sugar
- 4 ½ teaspoons instant yeast (2 packets)
- 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 ¼ cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to ¼ 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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. Affiliate programs are designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and we continue delivering delicious recipes to you!
Kathy W. says
Found you site a few years ago and love your recipes! It is also nice to have your tips! Do you freeze the rolls before or after they are cooked?
Chris Scheuer says
Hi Kathy, I've actually done it both ways and it works well. If you freeze them beforehand, just pop them right in the oven from the freezer. They will take a few minutes longer to bake.
Willy Chennigs says
Hello, Thanks for the nice recipe.
I am eager to try this recipe at my sweet home but I wanna use store bought buns. Will it be ok?
Debbie says
Hi, I just found your blog and I am loving the recipes, I was just wondering when you posted this recipe you said you were going to try it in loaf form. Did you get the chance to do that and if so what if any were there any differences? Thank you for the great recipe.
Chris Scheuer says
Hi Debbie, yes I had planned on trying this recipe in a loaf pan but we've been in the process of trying to find a house and things have been crazier than I thought. Consequently, I haven't tried it yet but it's still on my list!
Shailaja says
I would love to make these buns. But can't eat eggs! Is there a good substitute for the egg to use in this recipe?
Chris Scheuer says
Hmm... I haven't tried it but these eggless brioche buns look really good: http://treatntrick.blogspot.com/2012/01/eggless-brioche.html
Shannon says
Perfect recipe. Unbelievably easy to work dough. Thank you once again!
Chris Scheuer says
Thanks so much, Shannon for sharing your results. I love working with this dough too.
Susan says
Great idea to make a bunch of these and have them handy for an impromptu cookout! I love brioche buns and the crumb looks perfect!
Laura | Tutti Dolci says
I love brioche buns and these look simply perfect! Love the buttermilk for flavor.
All That I'm Eating says
These look absolutely perfect! They would be so delicious with all sorts of fillings.
Joan Quinn says
Chris, your buns are picture perfect! How would they be for dinner rolls ( sized down)?
Chris Scheuer says
They would make wonderful dinner rolls! I would probably divide the dough into about 18 pieces for dinner rolls.
Jennifer @ Seasons and Suppers says
Perfect buns! Love the use of buttermilk. I bet it adds lovely flavour 🙂
2pots2cook says
Suggestion accepted ! Thank you !
John / Kitchen Riffs says
Instant yeast is such good stuff -- we always have some in the freezer. It'll keep several years that way (at least 2, usually more). These buns look excellent! Perfect for cookout season, too. Thanks!
Tricia @ Saving Room for Dessert says
You have gorgeous buns Chris - but I bet you hear that a lot - hahaha! Really these are perfect in every way. Great time of year for making your own! Love the family BBQ's and potlucks - I want to bring these to the next event!
Chris Scheuer says
Haha! I love it, Tricia, although my buns would probably be better if I wasn't making brioche so often 🙂
silvia says
Hello! Thanks for the recipe, in Barcelona (Spain) we haven't got buttermilk, but I usually bake everything with creme fraiche when it demands buttermilk. Do you think I can substitute it here as well? Also, I would like to know if I could make it in a whole loaf (brioche type), approximately amounts.
Thanks and greetings from Barcelona,
Sílvia.
Chris Scheuer says
Hello Silvia, all the way to Barcelona! Yes, creme fraiche would work great. And, someone else asked the same question about making a loaf of bread, instead of buns. I'm going to try it today and I'll let you know!
Paula says
Hi Chris,
Could you please give me a grams measurement for the 1/3 cup of butter?
Thanks so much,
Paula
Chris Scheuer says
Hello Paula! If you click on the little button, right above the Instructions, it will convert everything to metric measurements for you. Enjoy!
Paula says
Oh perfect thanks Chris, sorry I didn't see that button there.
I made these last night for some fish burgers and they were glorious!! My question though is are they supposed to be small? I made 10 rolls and they were more a slider size than a burger size, is that right or did I do something wrong?
Chris Scheuer says
I'm so happy you enjoyed them, Paula! When I made 12 from this recipe they are smaller than a hamburger bun but bigger than a dinner roll. I'm wondering if, for bigger, burger-type buns, you might be better off making 8 rolls.
Liz says
Wow, picture perfect buns! Thanks for all the tips---brioche is one of my favorite breads!!
Sandra L Garth says
Perfect little orbs of goodness! Having just one of these would be next to impossible.
Tina Vernum says
Can. I. Use. The. Bread. M. For. This. Rolls
Chris Scheuer says
You could use the bread machine for the kneading part, then form them by hand.
tucsonbabe says
Could you use this recipe to make a loaf of brioche/ If so how can i adapt it ?
Thank you.
Chris Scheuer says
I'm going to try it today and I'll let you know!
Marlena Parker says
Oh, my...oh, my! Rapid yeast is on my grocery list now! We have just moved into a motorhome, my tiny kitchen will not deter me from trying many of your wonderful recipes and this will be my next...I have found room for my commercial Kitchenaid mixer and my Vitamix, so we will have many wonderful meals to come following your 'Cafe'! Marlena
Chris Scheuer says
I love it, Marlena! What a fun adventure you're on! You're a girl after my own heart, taking that KitchenAid mixer with you on the road 🙂
Diane says
My question is when you freezen them are the baked or not? What is the
Method and time to back them when take them out of the freezer? I want to bake a few recipes and put in my freezer for BBQ season. Thanks in advance.
Chris Scheuer says
Hi Diane, the rolls are baked when I freeze them. When I want to use them, I just remove them from the freezer and let them thaw. I either just warm them slightly in the oven or use the toasting technique that I describe up above in the Café Tips. Enjoy!
Lois says
You say that you weigh the buns. What is the weight of each bun? Thanks.
Chris Scheuer says
Hi Lois, I usually weigh the whole ball of dough and then divide by 12 or 13 for a baker's dozen 🙂 It's slightly different each time but is between 65 and 75grams, which is just under 2 1/2 ounces.
sue | theviewfromgreatisland says
I'm floored Chris, these look like they belong on the cover of a magazine, wow! I adore brioche but always thought it would be too difficult to attempt at home, I 'm literally chomping at the bit to try these!
angiesrecipes says
These buns are perfectly shaped and the tender smooth crumb is just gorgeous.
Ginny Hartzler says
They are absolutely GORGEOUS!! And you made the size and shape perfect!! I love how they are kind of flattened, good to fill that way. Golden tender perfection.