Slightly adapted from The Clever Carrot
I don’t remember which week it was that The Clever Carrot shared these gorgeous brioche burger buns on my page, but I remember wanting to make them right away. I remember we were just having our first taste of spring weather and I was dying to fire up my grill. I don’t often eat a burger, but once in a while I really, really WANT one and this was one of those days.
So in anticipation of grilling burgers, I made these buns. I never did end up making burgers because my kids didn’t want burgers, but we have been enjoying the buns. They are great for sandwiches and WOULD be perfect for burgers, IMHO, although my son says the ones I made are more “slider” size than burger size. I made 16 buns and I think they are the perfect size for burgers … but then I’m small and I eat small. The Clever Carrot only made 8 buns from the same amount of dough, so I would guess the buns she made must be MUCH larger than mine, more like a “burger-size” bun for a big man like my “boy” (who isn’t really a boy anymore … even though he towers over me, I still think of him as “my boy”).
She used a stand mixer to make her dough … I used a bread machine to make the dough. If you’re making the dough by hand or using a mixer, go visit The Clever Carrot for instructions.
Print
Bread Machine Brioche Buns
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 - 16 buns 1x
Ingredients
- 1 cup water
- 3 tablespoons milk
- 1 Tablespoon active dry yeast
- 2½ tablespoons sugar
- 1 large egg
- 3 cups bread flour
- 1/3 cup white whole wheat flour
- 1 teaspoon salt
- 2½ Tablespoons butter, softened
Instructions
- Put all the ingredients in your bread machine and set it on the dough setting.
- When the dough is ready, pull it out and cut into 16 pieces (or 8 if you want BIG burger buns). Preheat the oven to 170 F, then turn it off. This provides the perfect warmth for rising the dough. Spray two baking sheets with cooking spray.
- Shape each piece of dough into a ball, then pull the dough down from the top of the ball, pinching it together on the bottom to smooth out the surface. Set the ball on the baking sheet, leaving 2 – 3 inches of space between them to allow room for rising. Repeat until all 16 buns are shaped.
- Spray the buns with cooking spray (or lightly brush with melted butter or oil), then cover loosely with a clean towel and set them in the warmed oven. Let rise for about 40 minutes or until they are nice and puffy.
- Set a shallow baking pan in the bottom of the oven and pour about 1/2 cup of water in. Gently remove the towel from the top of the buns and turn the oven to 400 F. Bake for 15 – 20 minutes or until the tops of the buns are a deep golden brown. I set them on a rack to cool. Brush the tops of the buns lightly with butter or olive oil — or spray lightly with cooking spray — to soften the tops of the buns.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Kitchen Dreaming Weekend Social, Weekend Potluck, What to Do Weekends, and Munching Monday.
83 comments
I think I may have dribbled on my keyboard as you were describing sliders and burgers, those are the most gorgeous buns! Hey, you’ve got great buns lady!! Seriously delicious, I have to try with my stand mixer! Nettie <3
PERFECTION!!!! Oh, my goodness Ann they look fantastic! Great crumb shot too. So glad you like the recipe! 🙂 xx
I LOVE it Emilie! Can’t wait to try it with a big ol’ juicy burger, fresh off the grill … thank you! 🙂
[…] of those “food emergency” states for me. Pair a good bread (so glad I made those lovely Brioche buns) and a great sauce (Romesco yeah baby!) along with an amazing cheese (my beloved Fontina), […]
Excellent brioche buns, will definitely be making these again and again! I do have a question, your recipe calls for 1T of yeast but the Clever Carrot recipe calls for 2t , why the difference? Thank you for posting!
Hi Yvonne,
Unless I’m adding sourdough starter (in which case I lower the amount of yeast), I’ve just had better luck using a Tablespoon of yeast with this amount of flour.
Thanks,
Ann
This looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! 🙂
[…] The Brioche buns […]
Thank you for sharing. I made these buns from your recipe tonight. They went very well with our veal burgers, mature cheddar cheese, red onions, bacon, chillies and gherkins.
I’m so happy they turned out well for you, Sally! Thank you for taking the time to tell me about them. 🙂
Could this dough be keep in the fridge overnight and baked in the morning ?
Absolutely! Thanks for asking, Lilia.
Thank you, thank you, thank you! These turned out beautifully. I think I have some super yeast from King Arthur Flour because with a TBL of yeast the buns came out burger sized! And I made 16 of them with this recipe. Having said that their structure is fluffy, moist?, not too soft – just perfect!
Thanks you so much. Will be making these again and again!
Lianna
I am SO glad they turned out well for you, Lianna! Thank you for letting us know. Your kind comments mean the world to me.
Used this recipe today, easy to follow and worked well. My only suggestion would be a slit in the top of each bun to allow for growth rather than cracking.
Did your buns crack? Mine didn’t, but then I spray them with cooking spray immediately after I take them out of the oven. It keeps the tops nice and soft.
Does anyone know machine that make warm brioche buns up ? Where can I buy it ? Thank you so much.
I love theses buns. Ifroze my leftover frozen raw buns before rising. Is there a way to turn them into sweet rolls?
Thanks
Mireille
Hi Mirielle,
I am so glad you like the buns! I haven’t tried turning them into sweet rolls, but you could definitely try adding some sugar to the dough and see how it turns out. When you add sugar, it makes the dough brown faster, so you may want to cover them when baking to keep them from over-browning. Let me know if you do try that and how it turns out!
Happy baking!
Ann
I need to make about 50 slider buns. Should I bake them then freeze them or bake them before they rise and finish them the I need them? Thank you!!
Hi Marci,
I’ve heard of people doing both, but I personally would probably bake them (until very very lightly browned), then freeze, then thaw and “refresh” them by baking for a few minutes before serving.
I would love to hear how it goes for you!
Ann
So do I leave the rolls in the oven while it preheats with the water?
Hi Christie!
Great question … yes, leave the buns in the oven while it preheats. This will help them rise up nice and fluffy before they bake.
Ann
I want to make your buns right now. I only have a counter oven. Can I eliminate the water in the pan step?
You can, but the water helps make a nice crust on the buns. You can try spraying the buns with water instead.
if I use dry active yeast, do I have to bloom it first. And if i use the quick rise yeast would it be the same amount. Thanks for your help. Can’t wait to make these
If you use active dry yeast, no, you do not have to bloom it first. I recommend storing your yeast in a sealed container in the freezer … it will keep indefinitely there. You should be able to substitute the same amount of quick rise yeast. I expect the rise time would be faster then. Just keep an eye on it! Hope you enjoy the buns and have good results.
[…] Bread Machine Brioche Buns […]
Made these buns last night. They came out sooooo good. The only difference was I didn’t have ww flour and while buns we’re cooking I added melted butter on top so no cracking and even browning. Great recipe.
That makes me so happy, Neal! I’m so glad they turned out well. Thank you for sharing your experience. 🙂
hi, I tried this and it was a disaster… The dough was super wet from the bread maker, and then they didn’t hold their shape at all or do much rising in the oven. Just became pancakes. What could I try next time? : (
Hi Kristal,
I’m so sorry your buns didn’t turn out! It sounds like there wasn’t enough flour. The dough should come together into a nice ball of dough and shouldn’t be wet. Check that you’re measuring the flour correctly and add more flour if the dough seems wet until it forms into a ball. (Also, if you don’t have white whole wheat flour, use extra bread flour.) When you shape them, make sure to pull the top of the buns down toward the bottom to build tension in the dough. Do this several times.
I hope you have better luck next time! You can also message me if you like and we can schedule a zoom session to walk you through it.
Take care,
Ann
Better than perfect!! White, delicious sauce! The perfect hamburger, hot dog, or Sandwich bun!!!
★★★★★
These rolls turned out great! Thanks for the recipe 😊
★★★★★
Great recipe, but how did people prevent the towel from sticking to the dough??? I left the towel on top as instructed and when I went to “gently” take the towel off them, half the dough came up off the towel!
Did you spray the tops of the buns with cooking spray or brush them with oil before you added the towel, Naomi? What type of towel did you use? I typically use a flour sack style towel, nothing too fuzzy.
Hi there, wondering if I could substitute 3 cups bread flour + 1/3 ww flour with 1 1/3 all purpose flour? Simply cause it’s what I have on hand.
Hi Emily,
Yes, you definitely can. All purpose flour will not yield quite the same results, but you’ll still get some good buns!
Thanks for asking,
Ann
I made these yesterday to have with my turkey sloppy joe’s. They turned out terrific. I didn’t have white wheat flour, so I just used all bread flour, but it didn’t seem to hurt the recipe. Super easy and delicious! Thanks for the recipe.
★★★★★
These buns came out fantastic! And so easy to make. I have one question – what’s the purpose of the white wheat flour? I did mine with all Bread Flour, but curious if the white wheat serves a purpose I missed out on by subbing it out?
Thanks for asking: I like to add it because the white whole wheat flour adds some fiber to the buns. It totally works to substitute all bread flour for the whole wheat, though! I’m so glad the recipe worked for you. 🙂
I’ve made these buns twice now. I didn’t have whole wheat flour the first time but I did the second time. Each batch I made was really good. The WW version was a bit softer – somehow. My family complimented me on my “bakery quality” brioche buns. I’m very happy with the way they turned out. We use them primarily to eat with pulled pork and they are a great complement to the meal. I will definitely be making more of these in the years to come. Thank you for sharing this recipe. I wish I could post pictures to show how nice they came out and prove how easy it is.
★★★★★
That makes me so happy, Jason! I’m so pleased it worked out well for you and want to thank you for taking the time to post a review. 🙂
I have this whole wheat flour. Can I use this or just use all bread flour? Thank you so much.
Looking forward to making these! https://shop.kingarthurbaking.com/items/king-arthur-premium-100-whole-wheat-flour-5-lb
Hi Diance,
You can use part whole wheat flour, but I think you still want to use part bread flour. I would recommend no more than half whole wheat flour, half bread flour.
Ann
[…] I guess people were really missing burgers and sandwiches because my brioche buns (both the bread machine and sourdough version) were the top recipes on my blog for many months, followed closely by my […]
What would the proportios be if I wanted to make rye flour buns?
Hi Kathy,
I haven’t tried this recipe with rye flour, but I would suspect you could use a similar rule to whole wheat flour: no more than half rye flour / half bread flour.
Thanks,
Ann
Thank you! I will try it and let you know.
These turned out perfect. My husband couldn’t stop saying how great they were. Thank you! 🙂
You’re welcome, Jessica! Thank you for your sweet comment. 🙂
What happened? I made the dough in my bread machine. The dough did not rise when I et them rise 40 min.; so I put dough in refrigerator overnight, then gave them a 2nd rise, then baked them. The are heavy as hockey pucks and dense. Thought with that much yeast they would have rise high.
When making them I thought ‘ that’s a lot of sugar and a whole lot of yeast.
Hi Sylvia,
It’s hard to tell without knowing exactly what you did, what type of yeast you used, etc. My guess is your yeast is bad, but sometimes even the type of flour you use can affect it. Are you using the packets of yeast? How do you store it?
Hope you have better luck next time,
Ann
3 cups bread flour
1/3 cup white whole wheat flour
Can I use same amount of all purpose flour instead of bread flour? And for the 1/3 cup white whole wheat flour can I use 1/3 cup whole wheat flour? It’s the only kind of flour I have at home. Thank you!
Hello MJ,
While results might not be quite the same, yes, you can substitute all purpose flour for the bread flour. Substituting whole wheat flour for the white whole wheat flour will change the color a bit, but shouldn’t affect the taste or rise.
Thanks,
Ann
I’m just proving in the oven but I have to go out Can I Get out and bake later ?
You can, but if you’re going to be out too long, you might want to store the dough in the fridge to slow down the rise.
So many compliments on this easy recipe
★★★★★
I came across your recipe back in January and have been using it to make buns almost every week or two. I do, however, make the following changes:
* I egg wash the tops instead of buttering them.
* I bake 10 buns in 4″ x 1″ ring molds that I bought from Amazon.
They come out very nice and soft, and are just about comparable to restaurant buns in style and taste. I’ve since quit buying buns fromm the grocery store because these aren’t overly laden with sugar and preservatives! Thanks for such an easy recipe!
Good, but pretty crisp on the bottom even though baked at 375. Next time I’ll cook them at 350.
★★★★
Hello, I have bread machine yeast and quick-rise instant yeast.
What one would be best to use and how much would I put in?
Also would they still go into the machine in the same order as your yeast?
Thank you so much.. I am very excited to try your recipe
Oh my goodness… This is the best ever recipe. Thank you for sharing.
I picked up the right yeast, the only thing I changed was all white flour and set my oven at 350.
Thank you so much.
Hi Nina,
Sounds like you figured it out and all turned out well! I’m so happy you liked the recipe … although the other yeast options might work, I can’t speak to that as I haven’t used them. I buy active dry yeast in bulk at Costco and keep it in a jar in the freezer and it lasts FOREVER! So much cheaper than packets which are sometimes hit-or-miss.
Thanks so much for sharing your experience. 🙂
Ann
Didn’t have whole wheat flour so I used whole meal flour instead. The buns turned out sooooo good!
★★★★★
Turned out pretty good. My bottoms got crispy browmbefore the tops browned. Any suggestions?
★★★★
Hello Kristi,
I’ve never had that happen, but perhaps you need to adjust the position of your oven shelf? You might want to move the shelf up a notch.
Here’s a post that might help you: https://www.busbysbakery.com/bread-burning-on-the-bottom/#:~:text=Bread%20burns%20on%20the%20bottom,encourages%20a%20longer%20baking%20time.
Best of luck on your next batch!
Ann
Wow, what an awesome recipe! Made them today and used for brisket sandwiches. Delicious — soft, fragrant, but sturdy enough to handle brisket and toppings. Thank you!
★★★★★
You’re welcome Tatyana! I’m so happy they turned out well for you. 🙂
I loved this recipe so much . It’s really awesome
This is my go to bun recipe for some time now. I scaled it down a little for our 8 hole silicone bun tray, but I use the ingredients just as suggested. 3 hours clock time start to finish. Use them for burgers, pulled pork sandwiches, even made sub rolls. Simple, realiable, delicious.
Hurrah, this makes me so happy! Thank you for taking the time to comment, Bob. 🙂
My husband said that these were the best buns I’ve ever made!! Haha I cant imagine just 8 buns from that dough. I made more like 16. Will definitely make them again!
★★★★★
Hi Lisa, so glad you loved the recipe!
If you make 8 buns, the buns are VERY large, which is just the right size for my very large son LOL.
Happy baking!
Ann
I followed your recipe exactly and the buns were amazing!! Only issue I’ve had is overcooking the bottoms (kind of burned) before the tops get that nice brown.
Suggestions?
Thanks
★★★★
Hello Amanda,
Thanks for your comment! If you have trouble with the bottoms overcooking, it might be your baking sheet or your oven temperature isn’t accurate. I suggest reading this post as it offers many helpful suggestions and you can choose one that fits your budget and lifestyle: https://www.foodtoimpress.com/bread/bread-burning-on-the-bottom/
Happy baking!
Ann
Didn’t have whole wheat, so I subbed all purpose. They still came out beautifully. Thank you so much for uploading this recipe
★★★★★
I’m excited to try this recipe and the dough is working as I type this. Quick question though, maybe I’ll know for next time. But do you mean turn the oven on to 400 while the buns are still in the oven or am I supposed to take them out, preheat it to 400 and then put them back in to bake?
I usually leave them in the oven while it’s preheating! It helps the dough puff up a bit more.
This is my new go to recipe for Hamburg and hotdog buns. So light and airy but packed with flavor I’ll be making them again and again. Thanks for sharing
★★★★★
Hurrah, that makes me so happy, Sue! Thanks for you comment and review. 🙂
Ann
I have been cooking for many, many years and used to make burger buns / brioche all of the time by hand. Now I have pretty significant rheumatoid arthritis coupled with osteoarthritis, and “by hand” is just too painful. I have tried multiple recipes in the bread machine (even ones from famous flour purveyors) and was never thrilled with the results. I found yours yesterday because like you, I just had a MAJOR craving for a burger and was tired of failing on the buns. Your recipe is beyond excellent. I made them and the dough rose beautifully. After I took them out of the oven, I was surprised by how much they had risen, and when we ate them, they were delicious. My DH (dear husband) makes wonderful burgers and now I can hold my own in the bun contribution to the meal. THANK YOU so much for this adaptation to one of my favorite appliances – the bread machine.
★★★★★
This warms my heart, Carol! Thank you for sharing your story and leaving a review. Enjoy your burgers!
Ann
Good buns, but quite fluffy and not as rich of a brioche as I was hoping for! They remind me of a standard grocery store baker roll – which isn’t bad! Just not the brioche I was hoping for.
★★★