Whether you are making my Avocado Bacon Burgers, Bulgur Burger, or Tuna Melt Sandwiches or are in need of delicious a bread to serve with your favorite soups, this no-knead brioche-style bun recipe is an easy way to level up any of your meals.
If you have ever tried your hand at making the traditional brioche bun recipe you know that it requires a standing mixer, bread machine, or a lot of elbow grease as there is a lot of kneading involved. However, with this easy brioche bun recipe, you will not need any of that.
Yes, you do need to tend the dough for the first few hours, but after that, time will do the rest of it for you. Simply follow the instructions or watch the how-to video below in the recipe card to master my technique for fluffy brioche buns that are guaranteed to impress.
To make homemade brioche hamburger buns, gather unsalted butter, bread flour, instant yeast, kosher salt, large eggs, water, and sugar. If preferred, you can sprinkle them with sesame or poppy seeds at the end for additional flavor and texture.
- Bread flour: This recipe will not yield great results if you use all-purpose flour. My favorite US brand is King Arthur Unbleached Bread Flour (affiliate link), but I also tested it with other national brands like Bob’s Red Mills (affiliate link), Gold Medal, and even Walmart’s Great Value Bread Flour. They all work well in this recipe.
- Instant Yeast: I used a packet of Fleischmann’s Rapid Instant Yeast (affiliate link) but this recipe is also tested with Red Star’s Quick Rise Instant Yeast.
- Salt: I used Diamond Kosher salt (affiliate link). If you use, Morton’s Kosher salt or table salt, use half the amount.
- Sugar: You can use granulated sugar or cane sugar (for a naturally sweetened recipe). Coconut sugar would also work but the color of the brioche buns will be darker and have a slightly noticeable brown-sugar like the taste.
How to Make This Brioche Bun Recipe?
Making no-knead burger rolls is a hassle-free way to take your sandwich game to the next level. In just a few simple steps, you can make super soft brioche buns like a pro.
Mix the Ingredients
- Melt the butter: Put the butter in a small saucepan over medium heat and cook until fully melted. Be sure to watch the butter closely to avoid any burning. Then, turn off the heat and let the butter cool to room temperature.
- Mix the dry ingredients: In a large bowl, whisk together the bread flour, instant yeast, and salt. Set the mixture aside.
- Whisk the wet ingredients: In a glass measuring cup (or in a small bowl), combine six large eggs, water, and sugar.
- Combine the ingredients: Pour the melted butter and egg mixture into the dry ingredients, and use a wooden spoon to stir them together. The mixture could look as if it has more liquid than it should. That is normal. Mix the brioche bun ingredients until no dry flour remains and a uniform mass of dough forms (about 1 minute). Don’t overmix the ingredients.
- Let the dough rest: Cover the bowl with plastic wrap, and let the dough rest for 10 minutes.
Fold the Dough & Let it Rest Overnight
- Fold the dough: Hold the edge of the dough with your fingertips. Bring the edge towards the center of the dough, and fold it over itself. Then, turn the bowl 45 degrees and repeat the same folding process. Rotate and fold the dough six more times (eight times in total). Once you have folded the entire outer edge of the dough, cover it with plastic wrap and let it rest for 30 minutes.
- Repeat the folding process: Perform the same folding process three more times, waiting 30 minutes between each repetition. Be aware that this is a very sticky dough, but luckily all you have to do is to fold it as directed, so it shouldn’t require much more kneading than that. After the fourth set of folds, cover the dough with plastic wrap and let it rest in the fridge for 16-48 hours.
Shape the Dough & Let it Rise
The next day, when you are ready to bake, follow these steps to get them ready for baking:
- Prepare the sheet pans: Line two sheet pans with parchment paper and set them aside.
- Divide dough: Transfer the dough to a lightly floured work surface, and cut it into 12 equal portions. You can use a kitchen scale to weigh each ball or get help from a ruler to get equal dough balls.
- Shape the rolls: Take one piece of dough and pat it into a 3-inch disk. Take one dough edge and fold it towards the disk’s center. Repeat this edge-folding process until the disk forms a ball. Then, flip the ball folded-side-down and move your hands in small circular motions until the dough forms a smooth, round ball shape. If desired, cover the dough ball with a clean kitchen towel. Repeat this shaping process with the remaining 11 pieces of dough.
Finally, it is time to bake them. If you have a digital thermometer, use it for foolproof results.
- Arrange the dough balls: Place the balls of dough onto the prepared sheet pans. I recommend positioning the balls three inches apart, six balls per pan. Remember that the dough will expand as they bake and rest.
- Let the dough rise: Cover the sheet pans with plastic wrap and let the rolls rise for two hours, or until they nearly double in size. This rising process may take a little longer if you’re making the brioche burger buns in the colder months. You can speed up this process by placing the dough in a warm place within your kitchen.
- Preheat the oven: 30 minutes before you bake the brioche rolls, preheat the oven to 350 degrees F.
- Brush with egg wash: Whisk together one egg and a tablespoon of water in a small bowl. Then, remove the plastic wrap over the dough balls and brush each brioche roll generously with the egg wash. If making a sesame brioche bun, sprinkle your brushed rolls with sesame seeds.
- Bake: Place each baking tray into the preheated oven and bake for 20-25 minutes until they turn golden brown on top, or the internal temperature of the brioche rolls reaches 190 degrees F. Be sure to rotate the baking sheets halfway through the baking time.
- Serve: Remove the butter brioche rolls from the oven and let them rest for 5 minutes before serving.
How to Store, Freeze & Thaw?
The best part of this recipe is that you can make a batch, enjoy some right away, and store the rest for later. This way, you have the most delicious brioche hamburger buns for your summer cookouts, holiday dinners, or for an easy weeknight dinner at a moment’s notice.
If you plan on using this recipe for brioche hamburger buns or sandwiches, I recommend slicing your rolls in half before putting them in the fridge or freezer for easier use later on.
- Storage: When covered with a clean kitchen towel, your homemade brioche buns can sit on the kitchen counter at room temperature for up to one day. For more extended storage, place your buns in an airtight container or a plastic storage bag with as much air removed as possible. Then, place the container in the fridge, and your light brioche buns will stay fresh for up to six days.
- Freezing instructions: Place your brioche burger buns in an airtight container or a freezer-safe Ziploc air with as little air as possible. Your brioche will stay fresh for up to six weeks in the freezer.
- Thawing & toasting: One great thing about these homemade buns is that you don’t need to thaw your bread before using it. Simply place your frozen brioche in a toaster oven at low heat (275 degrees F oven) for 10 minutes. Or, if you’ve already cut your frozen rolls in half, you can put the slices in a toaster until they reach your desired heat.
You don’t have to be a celebrity chef to make gourmet burger buns at home. With my foolproof tips, your brioche burger bun recipe will come out golden, soft, and buttery every time.
- Use bread flour: To make your bread as fluffy and round as the iconic NYT light brioche buns, I recommend using bread flour instead of all-purpose flour. Bread flour has a higher protein content, allowing more gluten to develop in your bread. This gluten, in turn, gives bread its structure and body.
- Watch the melted butter: Be sure to keep an eye on the pot when melting your butter. Butter melts very quickly and can burn if not watched properly.
- Use room-temperature ingredients: For the best results use room-temperature ingredients. If you are a regular bread baker, you know that yeast is temperature-sensitive, so having all your ingredients at room temperature before adding them to your dough is crucial for the best burger brioche bun.
- Use a kitchen scale: A kitchen scale (affiliate link) will give you the best results when cutting your soft dough into equal pieces. Simply measure each portion of brioche dough before rolling it into a ball.
- Make smaller-sized buns: To make smaller brioche buns for sliders, divide your dough into up to 14 pieces. Keep in mind, however, that smaller buns will bake for less time. I suggest baking slider-sized rolls for 20-22 minutes or until their internal temperature reaches 190 degrees F.
- Make large brioche burger buns: If you want larger brioche buns, divide your dough into fewer pieces. However, you will likely need to bake your larger buns for more time. For instance, when making ten brioche rolls, I recommend baking them for 25 minutes or until their centers reach 190 degrees F.
- Toast your buns on the grill: If you plan on using your brioche buns for burgers, I recommend lightly toasting the brioche buns on the grill right before using them. This extra step will give each toasted brioche bun a deliciously warm and crisp exterior.
I know a lot of people favor the brioche bun recipes from popular publications like New York Times Cooking, King Arthur Flour, and Food Network. However, having been making this recipe for many years, I can assure you that it is just as good. Once you give it a try, I am sure you will agree.
Other Bread Recipes You Might Also Like
If you are a fan of baking bread, here are a few other fan-favorite bread recipes you might also like. Tender, filling bread is just an oven away with this star collection.
- No-Knead Dutch Oven Bread
- Olive Loaf Bread
- Challah Bread
- Almond Bread Recipe
- Seed and Nut Bread
- Yogurt Bread with Molasses
If you try this Homemade Brioche Buns recipe or any other bread recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Homemade Brioche Buns Recipe
- 16 tablespoons unsalted butter (8 ounces)
- 3 ¼ cups bread flour (17 ¾ ounces)
- 2 ¼ teaspoons instant yeast (aka rapid rise yeast) – 1 packet
- 1 ½ teaspoon kosher salt
- 6 large eggs plus 1 extra egg or brushing them before baking – at room temperature
- ½ cup water at room temperature
- ⅓ cup sugar 2 ⅓ ounces
- 2 tablespoons of sesame seeds optional
- Place butter in a small saucepan over medium heat. Cook until it melts. Be sure to keep a close eye on it as butter burns easily. Turn the heat off and let it cool to room temperature.
- Meanwhile, whisk together bread flour, instant yeast, and salt in a large bowl. Set aside.
- In a separate bowl, whisk together 6 large eggs, water, and sugar.
- Pour the egg mixture into dry ingredients along with the now-cooled butter. Using a wooden spoon, stir to combine. It will look like it is too wet and almost like there is more liquid than there should be. That is normal. Do not overmix. Mix it until no dry flour remains and a uniform mass forms. This should take about 1 minute.
- Cover the bowl with plastic wrap and let it rest for 10 minutes.
- Holding the edge of the dough with your fingertips, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. It should be 8 times in total. Cover with plastic wrap and let it sit for 30 minutes.
- Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge for 16-48 hours.
- Line two sheet pans with parchment paper. Set them aside.
- Transfer the dough onto a lightly floured surface. Divide the dough into 12 equal pieces*. If you have a kitchen scale, you can use it to weight each piece to ensure rolls equal size rolls. Or, you can use a ruler as a guide to cut them.
- Working with one piece at a time, pat dough into a 3-inch disk. Holding the edge of the dough, fold the edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. This dough might be sticky so feel free to sprinkle it with a bit of flour if it sticks to your hands. Repeat the same process with the rest of the balls.
- Place them in the prepared sheet pans. I recommend 6 brioche buns per sheet pan with them being 3-inches apart from each other. Be aware that they do get larger as they rest and after they are baked.
- Cover them with plastic wrap and let them rise for 2 hours or until they “almost” double in size. If you are baking these brioche buns during the summer months, they rise faster. And if you are making it during the colder months, it might be a little longer. I recommend placing them in a warmer part of your kitchen to speed up the process.
- Thirty minutes prior to baking, preheat your oven to 350 degrees F.
- Make an egg wash by whisking together one egg with a tablespoon of water in a small bowl. Remove the plastic and brush each brioche roll generously with the egg wash. If using, sprinkle them with sesame seeds.
- Place both sheet pans into the oven. Bake for 20-25 minutes until they turn golden brown on top (or until the internal temperature reaches 190 degrees F.) making sure to rotate the baking sheets halfway through the baking time.
- Take them out of the oven and let them rest for 5 minutes, let them cool on a wire rack, or serve while they are still warm.
- * Smaller or larger brioche buns: This recipe is quite versatile in that you can divide the brioche dough into 14 pieces for smaller brioche buns or 10 pieces for larger ones. However, be aware that the time of baking might change based on the size. For 10 pieces, I would recommend 25-27 minutes and for 14 pieces, 18-22 minutes of baking time.
- Salt: I made this recipe using Diamond Kosher Salt. If you use Molton’s kosher salt or table salt please use half the amount of salt.
- Storage: The best way to store these brioche rolls is in an airtight container or a plastic storage bag (with as much air removed as possible.) in the fridge. They should be fresh for up to 6 days. Be sure to warm them in a low-heat oven before serving.
- Freezing Instructions: If you want to freeze them, be sure to slice them in half horizontally before freezing. Place them in an airtight container or a plastic bag and remove the air out of it as much as possible. Freeze for up to 6 weeks.