What is the difference between a brioche bun and a normal bun?

Brioche is a bread enriched with milk, sugar, butter and sometimes eggs. A normal bun is typically less enriched meaning it has less butter, milk and sugar.

Are brioche buns better than regular buns?

Brioche buns are better than regular buns but they are extra soft and tender from the added enrichment. Their buttery flavor enhances any burger or sandwich. They are also absorbent but don’t get soggy too easily, which makes them perfect for soaking up those burger juices!

What toppings are good for brioche buns?

You can’t go wrong with a simple brush of beaten egg for a shiny finish or a brush of melted butter after baking, but why not give a little sprinkle of flavor and color on top! Try a mix of seeds like I did on these seeded hamburger buns , poppy seeds, sesame seeds or even everything bagel topping!

brioche buns

Description

These Brioche Buns are soft, buttery buns that are easy to make! Try them for hamburgers, bbq chicken sandwiches, or as an instant upgrade to any sandwich! You can also make them into dinner rolls!

Ingredients

Units Scale

1 cup + 2 tablespoons whole milk, warm
4 teaspoons dry active yeast
2.5 tablespoons sugar
4 cups all-purpose flour
5 tablespoons unsalted butter
1 tablespoon kosher salt
1 egg, beaten for egg wash
1/4 cup sesame seeds, optional

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Instructions

In the bowl of a stand mixer combine yeast, milk (warmed to between 100 – 110°F) and sugar. Allow to sit, undisturbed, for about 10 minutes until bubbly.
To the mixer bowl add flour, butter and salt. Mix with paddle attachment to combine then switch to hook attachment and mix on medium to develop gluten. Mix until smooth dough forms. It will pull away from the sides of the bowl and the surface will be smooth and slightly glossy.
Place in large bowl coated with cooking spray or lightly oiled. Cover the bowl with plastic wrap and proof in a warm spot until double in size. This will take approximately 1 – 1.5 hours.
For burger buns divide into 110 – 115 g pieces, or just eye-ball eight pieces. Slider buns or rolls should be between 45-50g and hotdog buns should be between 75-85g. This recipe will yield 8 hamburger buns, 36 slider buns or 22 hotdog buns.
Shape the dough: Take each piece and fold the four corners into the center. Flip it over (seam side down) onto an un-floured surface. Roll in the palm of your hand without letting the dough roll around, tighten it into a ball. Use your thumb to press the dough under itself and then pull back towards you with your other fingers. Tightening until the surface is smooth and the ball stands up tall and proud on the counter. Place on parchment lined baking sheet about 3 inches apart.
Spray the surface of plastic wrap with non-stick cooking spray and cover the dough directly on the surface.
Proof in a warm spot until they feel light and airy when gently squeezed. They will be a bit more than doubled, approximately 30-45 minutes depending on the heat of your kitchen.
Pre-heat the oven to 350°F convection (with the fan) or 375°F conventional (no fan) while the buns proof.
Brush the tops with beaten egg or melted butter. Sprinkle with sesame seeds (optional)
Bake in preheated oven until golden brown, approximately 12-15 minutes.

Notes

Yield – 8 Burger Buns; 36 slider buns; or 22 hotdog buns

Presentation – Brush with well-beaten egg before topping with seeds for that shiny top! The egg wash will also help the seeds stick to the dough during baking.

Storage – Store well-wrapped at room temperature for up to 5 days or frozen for up to 2 months. There are no preservatives, so it will have the best texture if consumed within 2-3 days.