I never thought one-hour brioche buns could turn out this soft, golden, and bakery-worthy. These homemade hamburger buns just might steal the spotlight from the burger.

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I’m obsessed with these quick brioche buns because they taste like the kind of burger bun I actually want to eat, not the sad squishy bagged ones. They’re soft, rich, a little buttery, and sturdy enough to handle a messy burger without falling apart halfway through dinner.

I love using bread flour for that bakery-style chew, and unsalted butter gives them that classic brioche vibe without making the whole thing feel fussy. And the best part?

Fast. Like, dangerously fast.

But still legit. Glossy tops, tender middles, killer flavor.

The kind of bun that steals attention from the burger.

Ingredients

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Bread flour gives the buns that soft, chewy bakery vibe you’re hoping for.
White whole wheat flour works if you want something a little more wholesome.
Sugar adds gentle sweetness and helps the buns brown up nicely.
Salt keeps everything from tasting flat.
Basically, it makes the bread taste alive.
Instant yeast gets things moving fast, so you’re not waiting all day.
Warm whole milk makes the dough richer, softer, and way more tender.
Eggs add structure, color, and that classic brioche richness.
Butter is the real magic here.
It’s what makes brioche feel special.
Oil helps the buns stay soft longer, especially if you’re making them ahead.
Egg wash gives the tops that shiny, golden, “I made these” look.
Plus, sesame or poppy seeds add a little crunch and diner-bun charm.

Ingredient Quantities

Bread flour 360 g (3 cups) or white whole wheat flour for a healthier option

Granulated sugar 25 g (2 tablespoons)

Fine salt 6 g (1 teaspoon)

Instant yeast 7 g (2 1/4 teaspoons, 1 packet)

Warm whole milk 120 ml (1/2 cup)

Large eggs 2 (for the dough)

Large egg 1 (for egg wash)

Unsalted butter 85 g (6 tablespoons), softened

Vegetable oil or neutral oil 15 ml (1 tablespoon), optional to keep buns soft

Sesame seeds or poppy seeds 1 tablespoon, optional for topping

How to Make this

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1. In a large bowl whisk together 360 g bread flour, 25 g sugar, 6 g fine salt and 7 g instant yeast until evenly combined.

2. In a separate bowl whisk 120 ml warm whole milk and 2 large eggs until smooth.

3. Pour the wet mixture into the dry ingredients and mix with a wooden spoon or dough hook on low speed until a shaggy dough forms.

4. Add 85 g softened unsalted butter a few tablespoons at a time while mixing, incorporating fully before adding more; add 15 ml oil if using to help keep buns soft.

5. Knead the dough by hand on a lightly floured surface for 6 to 8 minutes or use a stand mixer with a dough hook for 4 to 6 minutes until the dough is smooth, elastic and slightly tacky.

6. Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 20 to 30 minutes until slightly puffy for this quick method.

7. Gently deflate the dough and divide it into 8 equal portions; shape each portion into a tight ball and place on a parchment lined baking sheet spaced about 2 inches apart.

8. Cover the shaped buns loosely and let them proof in a warm place for another 20 to 25 minutes until puffy and nearly doubled.

9. Preheat oven to 190 C (375 F). Beat 1 large egg and brush the tops of the buns; sprinkle sesame or poppy seeds if desired.

10. Bake 15 to 18 minutes until golden brown and the internal temperature registers about 90 C (195 F); cool on a rack before slicing and serving.

Equipment Needed

1. Kitchen scale or measuring cups and spoons
2. Large mixing bowls (one for dry, one for wet)
3. Whisk
4. Wooden spoon or stand mixer with dough hook
5. Bench scraper or knife for dividing dough
6. Parchment paper lined baking sheet
7. Pastry brush and small bowl for egg wash
8. Plastic wrap or clean damp towel and a cooling rack

FAQ

Can I make the dough by hand instead of a stand mixer? Yes. Mix flour, sugar, salt, and yeast, then add warm milk and eggs. Knead until a smooth dough forms, then incorporate softened butter in small pieces and knead until elastic and slightly tacky, about 15 to 20 minutes total.

Can I use instant dry yeast in place of active dry yeast? Yes. The ingredient list already calls for instant yeast. If you only have active dry yeast, proof 7 g in the warm milk with a pinch of sugar for 5 to 10 minutes until foamy before adding to the dough.

How do I know when the dough is properly kneaded? The dough should be smooth, elastic, and pass the windowpane test: a small piece stretches thin without tearing and you can almost see light through it. It will be slightly tacky but not overly sticky.

Can I make the dough ahead and refrigerate it? Yes. After the first rise, shape the dough into individual buns, place on a tray, cover tightly, and refrigerate overnight. Bake directly from cold, adding a few extra minutes to the bake time if needed.

What is the best way to get a shiny, golden top? Whisk one egg with a splash of water and gently brush the buns before baking. For extra shine and color, apply a second light egg wash halfway through baking.

How should I store leftover buns and how long do they keep? Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled buns in a sealed bag for up to 3 months. Thaw at room temperature and warm briefly before serving.

Quick Brioche Bun Recipe Substitutions and Variations

Bread flour 360 g: substitute all purpose flour + 1 tablespoon vital wheat gluten per 360 g (keeps chew) or use 360 g white whole wheat flour for a nuttier, slightly denser bun (may need 10 15 ml extra liquid).
Granulated sugar 25 g: substitute 20 25 g honey or maple syrup (reduce liquid by about 10 15 ml) or use 25 g coconut sugar for a less refined option.
Warm whole milk 120 ml: substitute 120 ml buttermilk or plain yogurt thinned with water for extra tenderness, or use 120 ml unsweetened soy or oat milk at same temp for a dairy free option.
Unsalted butter 85 g: substitute 85 g softened margarine or 70 75 g refined coconut oil (for coconut oil, chill dough briefly if too soft; flavor will be different).

Pro Tips

– Use a thermometer for the milk and final bake. Aim for milk around 38 to 43 C (100 to 110 F) so the yeast wakes up without getting killed. For doneness, the buns are reliably done when the center reads about 90 C (195 F).

– Bring the eggs and butter to room temperature before mixing. Cold ingredients slow gluten development and make it harder to fully incorporate the butter, which can leave small greasy pockets instead of a smooth, pillowy crumb.

– When adding the butter, be patient and add it in small pieces. Make sure each batch is almost fully absorbed before adding more. If the dough looks greasy, keep mixing; it will come together and become glossy and elastic.

– For the shaping step, create surface tension by cupping each piece of dough and rolling it against the countertop with your palm. Tight, smooth balls give the most even rise and the nicest domed tops after baking.

– If you need more time or want richer flavor, use an overnight retard in the fridge. After the first brief rise, shape buns, cover lightly, and refrigerate 8 to 12 hours. Cold proofing develops depth of flavor and still produces soft buns when baked from chilled.

Quick Brioche Bun Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never thought one-hour brioche buns could turn out this soft, golden, and bakery-worthy. These homemade hamburger buns just might steal the spotlight from the burger.

Servings

servings

Calories

197

kcal

Equipment: 1. Kitchen scale or measuring cups and spoons
2. Large mixing bowls (one for dry, one for wet)
3. Whisk
4. Wooden spoon or stand mixer with dough hook
5. Bench scraper or knife for dividing dough
6. Parchment paper lined baking sheet
7. Pastry brush and small bowl for egg wash
8. Plastic wrap or clean damp towel and a cooling rack

Ingredients

Bread flour 360 g (3 cups) or white whole wheat flour for a healthier option
Granulated sugar 25 g (2 tablespoons)
Fine salt 6 g (1 teaspoon)
Instant yeast 7 g (2 1/4 teaspoons, 1 packet)
Warm whole milk 120 ml (1/2 cup)
Large eggs 2 (for the dough)
Large egg 1 (for egg wash)
Unsalted butter 85 g (6 tablespoons), softened
Vegetable oil or neutral oil 15 ml (1 tablespoon), optional to keep buns soft
Sesame seeds or poppy seeds 1 tablespoon, optional for topping

Directions

In a large bowl whisk together 360 g bread flour, 25 g sugar, 6 g fine salt and 7 g instant yeast until evenly combined.
In a separate bowl whisk 120 ml warm whole milk and 2 large eggs until smooth.
Pour the wet mixture into the dry ingredients and mix with a wooden spoon or dough hook on low speed until a shaggy dough forms.
Add 85 g softened unsalted butter a few tablespoons at a time while mixing, incorporating fully before adding more; add 15 ml oil if using to help keep buns soft.
Knead the dough by hand on a lightly floured surface for 6 to 8 minutes or use a stand mixer with a dough hook for 4 to 6 minutes until the dough is smooth, elastic and slightly tacky.
Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot about 20 to 30 minutes until slightly puffy for this quick method.
Gently deflate the dough and divide it into 8 equal portions; shape each portion into a tight ball and place on a parchment lined baking sheet spaced about 2 inches apart.
Cover the shaped buns loosely and let them proof in a warm place for another 20 to 25 minutes until puffy and nearly doubled.
Preheat oven to 190 C (375 F). Beat 1 large egg and brush the tops of the buns; sprinkle sesame or poppy seeds if desired.
Bake 15 to 18 minutes until golden brown and the internal temperature registers about 90 C (195 F); cool on a rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.