Brioche Buns

Brioche Buns on the table

Ohhhh… There is nothing quite like a fresh out-of-the-oven bun or bread! I always love homemade buns. They are so fresh, flavorful and tasty… And it’s so fun to make them!

Brioche Slider Buns overhead shot

Brioche is the classic French yeast bread made from eggs, butter, flour, and yeast and formed into a bun or a roll. It is one of my favorite yeasted breads, which has a rich butter flavor and soft, fluffy texture. If you have never made them before, I urge you to try it. I promise you will be satisfied with your end result!

Brioche Burger or Slider Buns closeup

These buns are so easy to make, but it takes some time because you have to wait until the dough will double in size. So just be patient guys! I like to put the dough in a warm oven (first preheat the oven for about a minute, then turn off the heat) to speed up the rising process. It works perfectly for me!

How To Make Brioche Buns

What a simple trick and a time saver. πŸ˜‰

You can use these brioche buns in a variety of ways: use for burgers or sandwiches, dip into soups, use as an appetizer or just as a snack. Either way you use them, they will be a tasty addition to your table.

Brioche Burger Buns served with butter

These buns are so soft and delicious! Personally, I like to eat them on their own… But my husband is dying for burgers! So… I am going to make him so happy today. Chicken burgers are coming soon!! πŸ™‚

Brioche Buns

Brioche Buns

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 buns
Author: Yummy Addiction


  • 3 eggs
  • 1/3 cup unsalted butter , melted
  • 2 cups plus 2-3 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon instant dry yeast
  • 1/4 teaspoon salt
  • 1 tablespoon 5 Grain Cereal , optional, for topping


  • In a large bowl, beat the eggs, sugar, melted butter and salt until well combined. Set aside.
  • In another bowl, whisk together 2 cups of flour and yeast. Add about half of dry ingredients into the wet ingredients and mix together with a rubber spatula or large spoon. With a wooden spoon, stir in the remaining flour mixture until the dough begins to leave the sides of the bowl. If the dough is too sticky, just add the additional tablespoon of flour. The dough should be buttery, but workable.
  • Place your dough on a lightly floured surface and knead it with your hands for several minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover with plastic-wrap and let sit in a warm place for about 1 hour, or until it doubles in size.
  • Line a baking sheet with parchment paper. After dough has doubled in size, place it onto a lightly floured surface and knead it gently for a minute or two. Form 6 equal balls and place them on the prepared baking sheet, spacing them about 2-3 inches apart. Sprinkle the top with some 5-grain cereal (or other rolled grains), if desired. Cover with a towel and let them rise in a warm place for about 20-30 minutes.
  • Preheat the oven to 400 F degrees. Bake the buns for about 10-12 minutes, or until slightly golden-brown on top. Transfer to a rack and cool.


  • Denise Lynn
    March 28, 2014 at 9:50 pm

    this is just what i was looking for Jovita ~`beautiful name by the way~~~say i was wondering if the use of bread flour and a tad bit more butter might not take them to another level ~~a bit more sturdy and rich and also since you have made them ~~well how do you think they would hold in the fridge overnight with just the brioche made up and then brought to room temp and continuing one with the recipe so they would be handy as needed for whenever ????~~curious as to your insight here since you have made them ~~love your blog by the way and will come back time and time again ~~smile5 stars

    • Jovita
      March 29, 2014 at 9:12 pm

      Hi, Denise! You’re so sweet!! Thank you! Actually, I have never tried to use bread flour or add more butter, so I don’t know how that will work… I need to try your version next time. I think you could keep the dough in the fridge, but I have never tried this with this dough as well. On the other hand, I have never had any problems with other yeast doughs stored in the fridge. Here you will find some advices on how to keep yeast-bread dough in the refrigerator. I hope it helps. πŸ˜‰

  • Crystal | Apples & Sparkle
    March 31, 2014 at 11:56 pm

    These are so pretty with the oats on top. I love making a sandwich or burger special by making bun. I love that you made these brioche style. I’ll bet they taste wonderful! = )

    • Jovita
      April 1, 2014 at 2:13 pm

      Thanks for your kind words, Crystal! Homemade buns are the best!! πŸ™‚


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