Brioche Buns

Brioche Buns

Want to take your next cookout up a notch? Try making these delectable brioche buns from Chef Lori. They are perfection for burgers and hotdogs. And making them at home means you have only the best and freshest at your BBQ. It is a great recipe to make in advanced and even double or triple the batch. Save the baked buns in the freezer for a month and they come out just as soft and fresh.

The products recommended by Lori during her demonstration included SAF Instant Yeast, Half Size Baking Sheet, Cover for Half Size Sheet, Half Sheet Pan Liners, and a dough scraper.

Brioche Buns

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By Lori Serves: 8-10


  • Buns:
  • 1 cup whole milk (lukewarm, or 110℉)
  • 2 1/2 tsp instant yeast
  • 1/4 cup sugar
  • 1/2 cup unsalted butter (softened)
  • 2 whole eggs
  • 1 egg yolk
  • 1 1/2 tsp kosher salt
  • 2 1/2 cups (~312 grams) all purpose flour
  • 2 cups (~300 grams) bread flour
  • Egg wash:
  • 1 whole egg
  • 1 Tbsp water



In bowl of a stand mixer (or can mix by hand in a large bowl), mix together warm milk, yeast, and sugar.


Add your all purpose flour, butter, eggs, and salt. Mix together until combined.


Finally, slowly add bread flour until dough has come together into a ball, but remains nice and tacky. Depending on humidity, brand of flour, and elevation, you may need to add 1/4 cup less or more. So watch dough more than your cup or scale measurement. Your hands are the best judge!


Let dough rise for about 1 hour, until dough has doubled in size.


Divide dough into 8-10 even sections (10-12 if making hot dogs; or 20-24 if you want to do slider buns).


Hamburgers: Tuck ends under to create a seam on bottom and a nice smooth top. Rub ball in a circular motion to create tension in the dough. Flatten down with your hand slightly to make a flatter hamburger buns. Place about 2” apart on baking sheet.


Hot dogs: Press each section into about a 5” rectangle. Taking long end of dough, gently pull and tightly roll it into a log. Pinch seam together. Pinch side ends under. Roll out with your hand till desired length, usually about 6” long. Place 1” apart on baking sheet. You want them to rise and touch together as they bake, unlike the hamburger buns.


Place rolls on a sprayed baking sheet (or I like to line mine with parchment paper) and let them rise for about 30 minutes until dough has risen about 50% and becomes pillow-like.


Meanwhile, preheat oven to 375℉.


Prepare an egg wash by whisking together one egg and 1 tbsp of water. Brush gently on tops of risen buns.


Bake for about 18-24 minutes until tops and bottoms are a nice rich golden brown. Optional: Brush with melted butter after baking.


Let cool completely before slicing.

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