This post may contain affiliate links. For more information, see our privacy policy.
These delicious, golden glazed Buttermilk Brioche Buns have a soft, tender crumb, and come together, start to finish, in less than an hour!
I just made a double batch of these Easy Buttermilk Brioche Buns to stash in the freezer for all the cookouts, picnics and get-togethers, coming up. It's that time of year and I'm super excited. I can close my eyes and smell the delicious aroma of burgers and steaks grilling and hear the wonderful, unique sounds of summer. Are you ready?
What are brioche buns?
Brioche is a buttery, sweet French bread that, unlike most yeast bread, has butter and eggs as star players. You'll find it made into beautiful braided loaves, dinner rolls, breakfast bread and sandwich rolls like these Easy Buttermilk Brioche Buns. Brioche has a rich and tender crumb and a golden, paper-thin crust that makes incredibly delicious sandwiches, burgers, toast, paninis, French toast and breakfast casseroles.
When I call these Easy Buttermilk Brioche Buns, I'm not spoofing you about the easy part - these rolls come together in less than an hour, start to finish. How does that work? There are a few easy secrets. First of all, the dough mixed up with a stand mixer, so all the kneading is done right in the bowl.
The second secret is instant yeast. Instant yeast is a fast-acting yeast that requires very little time to "do its' thing". It also doesn't require proofing and a double rise (as most yeast bread recipes do). What that means is, after the dough is mixed up and kneaded in the mixing bowl, it's all set to be shaped into rolls. Once shaped, there's just one, short, 15-minute rise time - thanks to the instant yeast.
How to shape brioche buns
Since we're talking about shaping, I wanted to share my technique. It's a two-step method that will take about 30 seconds for each roll. It produces consistent, attractive round rolls. Start by dividing the dough into 12-14 pieces and rolling each one in a bit of flour. Using a scale is important for me because I have a food blog and I want each roll to be the same size. You, however, could just eyeball it.
Take one piece of dough at a time and flatten it slightly. Bring up the edges and pinch them together to form a smooth, tight round ball on the underside. Flip the ball over so the smooth side is on top. Then place the ball of dough on a lightly floured work surface and cup your hand over it, forming a little "cage". Keeping the heel of your hand and your fingers on the work surface, move your hand in a circular motion. This will create a smooth, round ball.
Then finishing touch is a simple glaze consisting of an egg beaten together with a splash of water. It gives the rolls an authentic "brioche" look - golden, shiny and beautiful!
Café Tips for making these Buttermilk Brioche Buns
- This brioche buns recipe calls for instant yeast. Instant yeast can be purchased at most grocery stores, right next to the packets of regular yeast. It's also sometimes called "rapid-rise" yeast.
- Take a bit of time when brushing on the egg wash glaze. You want to cover the entire surface so it won't be splotchy
- You want to heat your buttermilk up to the right temperature to activate the instant yeast. Use a clean finger to test it. It should feel nice and warm to the touch but not so hot that you pull back your finger. If you're unsure use an instant thermometer - it should read between 120 and 130˚F.
- Every oven is different so keep a close eye on these brioche rolls. I usually set my timer for 10 minutes and then check them every two minutes after that.
- I love these pre-cut parchment paper sheets. It saves a lot of time and makes lining a sheet pan, a breeze. They're easy to store and a box lasts forever.
- These rolls freeze well. I like to freeze them on a sheet pan or plate for about an hour, uncovered. Once they are fairly well frozen, I throw them in a ziplock bag or freezer container. Freezing them for a short period, uncovered will keep them from getting crushed in the freezer.
- Anytime you're working with yeast dough and it seems too sticky, just add a bit more flour. Or if you're trying to shape it into rolls, just roll the dough pieces in a little more flour.
- I love to serve these buns toasted. If it's just Scott and myself, I just drizzle a tiny (less than a teaspoon) of oil in a sauté pan over medium low heat. Once the pan is hot, I add the sliced buns with the cut side down. It takes just a few minutes till the surface is golden and crisp. If I'm serving a crowd, I drizzle a sheet pan with oil and rub the oil to coat the pan with my fingers. Then add the rolls and place in a 350˚F oven for about 10 minutes, till golden and crisp. Delish!
- These Easy Buttermilk Brioche Buns make wonderful sandwiches. We love them with ham and cheese, burgers, egg salad, chicken salad and this wonderful Brown Sugar Balsamic Pulled Pork. Be sure to come back for this delicious recipe at the end of the week! You're going to love it for all those late spring and summer get-togethers!
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Buttermilk Brioche Buns
Ingredients
For the Brioche Buns
- 3 ¼ cups all-purpose flour, plus up to ¼ cup more
- 3 tablespoons sugar
- 4 ½ teaspoons instant yeast , (2 packets)
- 1 ½ teaspoons kosher salt
- ⅓ cup butter
- 1 ¼ cups buttermilk
- 1 large egg, at room temperature
For the egg wash:
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat oven to 400˚ F. Line 2 baking sheets with parchment paper.
- Combine 2 cups of the flour, the sugar, yeast and salt in the bowl of a stand mixer. Mix with the dough hook to combine.
- Place butter and buttermilk in a medium-size microwave-safe bowl or cup and cook on high for 1 minute. Stir and then cook for another 20 seconds. Check the temperature of the mixture with your finger. It should feel very warm to the touch, but not so hot you pull back your finger. Continue to cook in 10-second increments until proper temperature is reached, 120-130˚F.
- Add buttermilk and butter to the flour mixture. Mix, with the dough hook, until well combined, then add the egg and remaining 1 ¼ cups of flour. Knead at medium-low speed (#3 on a KitchenAid stand mixer) for 5 minutes. Add more flour (up to ¼ cup), 1 tablespoon at a time until the dough starts to leave the sides of the bowl.
- Transfer dough to a well-floured work surface. Turn to coat all sides of the dough with flour. Divide the dough into 10-12 pieces. Shape into round rolls - (see technique above in the post).
- Place the dough balls on the baking sheet about 2 inches apart. Gently flatten each piece with the palm of your hand. Cover both sheets with a clean kitchen towel and allow to rise for 15 minutes.
- Whisk the extra egg together with the water. Brush each roll with the egg wash, covering the entire top surface.
- Bake for 12 to 15 minutes until golden brown. Remove from oven and transfer rolls to a wire rack to cool.
Nutrition
The Café Sucre Farine is a participant in the Amazon Affiliate Program. Affiliate programs are designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and we continue delivering delicious recipes to you!
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Hi Chris
I made these rolls and they didn't seem to rise much and were actually pretty dense. Did I do something wrong? I thought maybe having to add spoonfuls of extra flour made it too tough. It just was so sticky I could barely work with it until I added at least 6 tbls of extra flour. Also, could you make a video of how to make nice looking "balls" for the rolls. I did the best I could and they looked good, just a bit small so next time I may make 8 to 10 rolls to accomodate normal size hamburgers. The final product tasted very good, just dense and when I buy brioche it is usually more airey. Thanks for any guidance, Cindy
Hi Cindy, I'm sorry you had trouble with this recipe. If your rolls were dense you didn't let them rise long enough. Use the rising time in bread recipes as a "suggestion" but go with the way they look before baking instead. Rising time can vary a lot, depending on the warmth of your kitchen, the flour you use as well as the yeast.
Made these Brioche buns this morning. Wow. They were incredibly easy and amazingly delicious. Thank you for this wonderful recipe.
Awesome! Thanks for your review, Barb!
Greetings. i would love to make these brioche buns but don't have a stand mixer. I actually enjoy hand kneading but i'm not sure how then to incorporate the butter. any thoughts? Many thanks,
Don
Hi Don, I haven't tried this recipe without a stand mixer, although all of our recipes for the past 3-4 years are no-mixer recipes so you might find something there that you like. That said, I think you could knead the dough, pat it out, spread a quarter of the butter then knead it for a few minutes. Repeat this until all the butter is incorporated.
Are there free printable labels for your brioche rolls?
Would love to have them as I know they would make great gifts in bundles of six or twelve.
Love your recipes -they are wonderful
Glynis
Hi Glynis, we do not have labels for these at this time.
Do you freeze the dough before baking or after? Enjoy your site so much! Thank you
Hi Betty, we freeze these after they are baked. So glad you are enjoying the site!
Can this dough be used to make cinnamon rolls?
Hi Anna, yes this dough does work for cinnamon rolls!
I love your recipes and all of your articles.
Thank you Chris - Just love this because you make it so simple! I added sesame seeds to some of the buns as I love them in my burgers. The whole house smelled wonderful as they baked. I couldn’t resist trying one immediately after cooling - just some salted butter and it tasted - heavenly!
Wonderful! Thank you for the review, Li!
These came together so nicely and tasted Supreme! Used with your Brown Sugar Balsamic Pulled Pirk and was an instant hit with even the pickiest eaters in our family of 12.
Wonderful! Thanks for your review, Summer!
Hi, just wanted to let you know that if you switch from American measurements to the metric, the 2 1/4 oz package of yeast becomes 63,76 grams. Maybe something it can be written in a different way?
Thank you for your wonderful, easy and yummy recipes!
Terry
Thanks so much, Terry! I have corrected that!
Using buttermilk in a bun recipe is a good idea.😊
Not proofing/dissolving the yeast beforehand or fully allowing the dough to rise is not. You can't achieve optimal, light and tasty results with shortcuts like these. 😕
I also think that not dissolving yeast properly is very bad for gut health. Yeast is supposed to be dissolved first for several reasons.
Egg wash should be the egg white and water only, add the remaining yolk to the dough with the other egg.
The ingredients should always be listed in the order they are added to the bowl.
Room for improvement here but a good starting point.
Thanks for sharing your opinion, Geraldine. I have a feeling that you don’t understand the properties of instant yeast. Definitely, dry active yeast needs to be dissolved and activated before combining with the other ingredients. Instant yeast, on the other hand, dissolves and activates without that process. As you can read from the comments, so many have had delicious success with this recipe.
Regarding the egg wash there are many ways to do it. I, personally, really like this method.
Again, thanks for sharing your opinion. You might need to start a recipe website of your own!
Hi. Could I leave the sugar out or reduce it? Thanks. I’m going to use these for beef tenderloin sandwiches and wanted a bit more savory roll.
Hi Dlevy, you could definitely reduce the sugar but I wouldn't omit it as it helps the yeast to do its job.
Once again you have created a wonderful quick recipe! Yes I had my doubts but then again lots of yeast makes it work. I had buttermilk expired by a week and wondered and would not have blamed the recipe but they are gorgeous! I made 10 - next time will weigh the whole dough and divide into 12 for a slight smaller size - these were generous buns for steak burgers. I wasn’t sure about the grams of rolls to get to 12 because I didin’t weigh them and wasn’t starting over! They had a slightly longer rise because forgot to turn the oven from proof to 400 degrees! Thank you for all your wonderful recipes. I need very easy and quick at my older age! Bless your hearts!
Thanks for letting us know, JJ! So glad you enjoyed these!
I made these tonight. Couldn't find how much a roll weighed plus my scales battery died. Plus my dog's pillow blew up just as I began making the rolls! There was bits of foam everywhere in the laundry room and dryer. I felt good getting the rolls rolled and into the oven. They taste great. Not hard to make. But I was after slider size and not sure what that weight per roll would be. I made l8 rolls from 1 batch. Think they might need to be a bit smaller. Wish I could add a photo!
Glad they still turned out, Marti!
I want to make the Buttermilk Brioche Buns. On your "print" page I want to use the Metric calculation and for 12 Buns it tells me to measure 469.13 grams of flour, I use King Arthur all purpose flour and their cup is 120 grams, so 3 1/4 cup would equal 390 grams and with the plus up to 1/4 cup more would equal 420 grams. Do I use the King Arthur measurement or what your recipe calls for? The difference has always confused me. I would appreciate your guidance on this matter. Also could you please sent me the Free Printable Labels?
Hi Kitty, I know this is frustrating as various sources use differing weights (in grams) for a cup of flour. King Arthur is 120, Bob's Red Mill is 136, Cook's Illustrated is 140... I posted this recipe several years ago and the calculation via my recipe plug-in came out to 469. I put it through the plug-in again today and it came out to 406g.
I think your best bet, is to start out with a bit less and add more as needed.
Regarding the labels, we don't have labels for this recipe.
Is there any reason why I can not heat up the butter and buttermilk in a saucepan? I prefer not using the microwave if possible. Thanks
No reason at all. That will work fine, Char!
These were amazing and so very easy. I never thought I would make hamburger rolls but my brother is allergic to soy so I gave these a try. Everyone raved about them. And so quick and easy. Highly recommend.
So glad to hear that, Dlevy! Thank you for your review!
Oh my, these were wonderful. Thank you for the accurate and clear instructions. I'm from Australia and these turned out great using our brands of ingredients. I weighed my dough, made 8 buns weighing 117 grams each. At that weight, I would say they turned out to be a medium size bun. I love that the recipe uses only 1 egg in the dough in comparison to other 'brioche' recipes. They were so quick to make which was a bonus. These are a money saver and great to have in the freezer. If any Aussies are making these, you can replace the Kosher salt with Maldon sea salt. Also for Aussies, take note that American cup sizes are slightly smaller than ours so might be worth weighing your flour. I used 425 grams of flour. Beats paying $6 for a pack of 4 at the supermarket. Trying your flour tortilla recipe next. Thanks again.
Wonderful! Thank you for your review, Olivia!
Is it possible to make these without a stand mixer? Would you hand knead or use a hand mixer?
Looking forward to trying these and the tortillas to cut the grocery budget and have less additives in our food 🙂
Hi Erin, you could definitely make this dough by hand. I would knead it on a floured surface for a few minutes until the dough isn't sticky anymore.
I have made these many many times for my family and making them now to send to a sick friend who loves these. I followed your instructions exactly. They are Perffect and taste Brioche to me as I make Brioche Often. Thanks Chris for another fantastic and easy recipe. Keep the recipes coming I love getting your emails.
I'm so glad, Mary! Thanks for letting us know!
Hi Chris. Thanks so much for the fantastic recipe! What is the weight of an individual bun?
Hi Judy-Lee, so happy you enjoyed these rolls! I'm honestly not sure of the weight of an individual bun, sorry!
I dont know how this could be called a brioche bread. The ratio of eggs and butter to the flour is to low and there there is not enough time in development of the gluten matrix.
It is the fastest rising time in bread bun making I have seen.
Hi Harold, thanks for stopping by. You can call these buns by another name if you prefer. If you try them, I think you’ll agree, they’re super delicious!
Yes chris they are very nice buns but not brioche ,two differant bakes.
When making them I use metric and noticed a large error on the conversion in to metric instant yeast, it shows 63.79 grams so I used 4-1/4 tsp.
Also had to adjust the flour amount. Had to have the kitchen aid mixer on for 15,min.
First rise 45 min as it was very sloppy in the short run,then after dividing into portions ,again very wet dough had to let it rize for another 45 min then bake. They are what you said they should be.
Harold
Harold,
Since I prefer baking using metric measurements I looked it up--4 ½ teaspoons of instant yeast equals 14 grams. I'm planning to make these this week and will post my review.
Thanks, Debbie!
it's two packets of 1/4 oz (or 0.25oz) instant yeast; this is 2 packets of ~7 grams of yeast. Not 2 1/4-oz (2.25oz) of yeast.
I made these again today, but I used fresh yeast this time. I dissolved an entire 42g cube of fresh yeast into the warm buttermilk-butter-sugar mixture. Let the dough rise twice. The 9 buns and 2 baguettes came out perfect. Next time I'll try the 15 minute 1 time rise.
Thanks for sharing your results, Douglas!
OMG! I have made at least a half dozen other hamburger and hotdog bun recipes and I have to say this recipe is by far the best. I used lowfat buttermilk and let them rise 2 times. They came out perfect. Can't wait for summer BBQ'ing.
Awesome! Thanks, Douglas!
Can these be frozen pre baking? At what stage can they be frozen? Defrost in fridge?
Hi Phyllis, it's best to bake them and then freeze them. You can just let them thaw on the counter top and then warm them in the oven. Enjoy!
Buns are perfect for burgers! Yummy.
Thanks, Phyllis!
Can the dough be prepared in a breadmaker?
Yes, you could definitely do that, Marsha!
Ok wow, I was skeptical, I did let my buns prove for 40 minutes, as I just couldn't believe it would work in 15 minutes. That aside, I have been a professional chef for 30 years and had some buttermilk that needed to be used and a hankering for a burger. This Bun is the business! I am beside myself with delight ! It is so so fluffy and tasty! I never comment on line about anything, but you have got me on this bun. It is now my go to bun; full stop. I did follow the recipe on everything but the proofing time, next time I will try your 15 minute time, "cuz " if that works too?? uh friend, you have created a bread miracle.
Ha! I love that, Lisa! So happy you enjoyed this recipe.
Thanks for the recipe. I’m wondering if there is a reason for the one rise only? How would they be different with a two step rise?
Hi Garth, you could definitely do a two-step rise for this recipe but it's not necessary.
More often than not, at the store the buttermilk you can buy is low fat, but I am able to find full fat buttermilk. Which should I use?
Either will work, Claire, but I'm a big fan of full fat buttermilk.
How much rising are these supposed to do in 15 minutes? Just puffy? They've been rising for 20 minutes and no change so far......just concerned (the yeast is good).
Thanks......
I would give them longer if they're not starting to rise a bit. It can depend on the temperature of your kitchen.
I let them rise another 15 minutes and they were great! Easy peasy........thanks! I should have mentioned I used active dry yeast.......multiplied your amount of instant by 1.25 and added the yeast to the liquid to proof. It was a great way to get rid of a ton of buttermilk I had leftover. My very first hamburger buns - oh and I made 8 buns, about 110 grams each - perfect size for burgers!
n
Thanks for sharing your results, Nancy!
Made these just today and they came out perfect! Thank you for this recipe. Can’t wait to try with burgers 🙂
Yay! So happy you enjoyed this recipe, Jan. Thanks for sharing your results.
Easy. Quick. Delicious. I will never buy hamburger buns from the store again. Have made these three times recently and the buns come out perfectly every time. I follow the excellent directions to the letter. The most difficult part is trying to keep my family from eating all of the fresh warm buns directly from the oven. Thank you for sharing this recipe. It has beome a famiy favorite.
Thanks so much, Valerie, for sharing your results! I know what you mean about not wanting to buy buns at the store after enjoying these!
these were delicious but mine turned out more like a biscuit than brioche, has anyone else had this happen? any ideas on what I may have done wrong? I did have to substitute the buttermilk with half and half, could that be the reason ?
Hi Britt, it's really hard to say what went wrong without having been right there in the kitchen with you. The buttermilk does help make the rolls really tender.
Most likely not enough flour in them Britt. The dough should be a little tacky but not sticky. Hope that helps
You can't substitute half & half for buttermilk in a recipe like this, they are not equal in baking. You would need to add 2 tablespoons vinegar or lemon juice to the half & half , then let it sit for about 10 minutes before adding.
Quick question please. I am making the brioche buns and the brioche rolls for two separate meals. Regular flour is called for in buns and bread flour is called for in rolls. Is there a preference of yours since both are brioche type bread. Thank you.
Hi Jennie, I have used both with good results. So if you only have all-purpose it will be fine.
I used powdered buttermilk that I keep in my refrigerator at all times. It is so easy to use, it is handy and it gives results exactly like liquid buttermilk.
That's great to know. Thanks, Mary!
Made the buns yesterday, WOW so good! My bread making skills have mixed results but these were perfect. And, done in a hour as promised. The detailed instructions were so helpful I will be making them often. Thanks so much.
That's awesome, Kathleen! Maybe you're more of a bread expert than what you thought! Thanks for taking the time to share your results 💕
Question yeast it says 2 1/4 ounce package so that means it equals 4 1/2 teaspoon you use right vicky
Yes, it's two ¼-ounce packages of yeast which equals 4½ teaspoons.
Hi could i use almond flour instead of AP flour i got problems vicky
Hi Victoria, I don't think almond flour will work for these rolls. I haven't tested this recipe with GF flour but I would think a good GF all-purpose flour would work.
Really fantastic brioche rolls. Easy and quick to make and super soft and tasty. Great recipe - thank you
Thanks for sharing your review, Ros. I'm so happy you enjoyed these rolls!
Thank you so much for the great recipe, so easy and quick to throw together and the buns are amazing, managed to make 9 buns that are soft, light, airy and delicious! Burgers tonight! 🙂
You're welcome, John! I'm so happy you enjoyed this recipe. You're making my mouth water!
Hi Chris,
Before I attempt this, can I use bread flour in place of AP flour?
Yes, that will work fine, Linda!
I have made this recipe twice and the end result is great. I don't know how I get there because the amount of flour I have to use is approx 3/4 cup + and the dough is still very tacky. It never really pulls away from the side of the bowl. I see that there are no other comments relative to the amount of flour so it must be me. I am weighing flour at 120g per cup per King Arthur Flour. I guess all's well that ends well and it does end up well. Made a few hot dog buns also. 8 burgers, 4 dogs.
Hi John, I'm glad you've had good results in the end. This is a pretty sticky dough and you do need to flour the counter generously so you're probably doing just fine.
Oh my goodness these are SO good. Thank you for the recipe. I made these having never baked buns before and I was so happy with them. My partner cooked burgers and we had his parents over and everyone was raving about the buns. 10/10 will definitely make again.
That's wonderful, Jenny! Sounds like you might be requested to make these for every family cookout! See what you got yourself into? 😂 Thanks for sharing your results!💕
You mention that you use a scale . . . what weight do you target. I tried 57g but they came out like dinner rolls. Need a hamburger sized bun, maybe 70 g?
I have made them between 80 and 90g with good results.
Thanks, making my next batch in the next few days . The 'dinner rolls' were excellent. Nice & soft.
Happy baking!
Hi Chris- these were fabulous- super easy and delicious, as ALL of your recipes are! Quick question- when you make them 80-90g how many rolls does it make? I am thinking 6-8? I ended up making 10 but there were not true burger size- thinking 6-8 at 90g would be perfect? Thank you!
Hi Julia, I believe I got around 8 rolls. Thanks for your kind words💕
When these buns came out the oven I went WOW, once they cooled down I did a double WOW, they look and taste like real brioche bread!!!! Amazing just need to find flour in the shops to make another batch!!!
Haha! I love this, Lynda! I thought I might be the only one who talked to my food 😂 I'm so happy you enjoyed them! I hope your shops get restocked soon!
Hi Chris,
Thank you for another fab recipe!!. This is another one that becomes our family favorite.
My boys always love brioche bread but I never successful making it - not anymore.
I tried the no knead raising and cinnamon brioche - it turned out so good so I decided to try this one.
Well, what can I say - next time I will make double batch!!!. This is another easy and quick recipe but taste so delicious.
I baked this last night, thinking that today's lunch sort out. It didn't take long before 2 buns basically flying off as soon as they came out of the oven.
Thank you once again!!. Really love reading and trying all your recipes. My next try will be ridiculously easy rosemary bread.
Thanks so much, Inggrid! I'm so happy you enjoyed them and appreciate your kind comment! 💕
Hi Chris,
Silly question. Do you freeze the dough balls or the baked buns. If baked, would you warm them up in the oven after defrosting? Also, would using the lemon with milk trick in place of buttermilk yield the same flavor?
Thanks!
Hi Susan, I freeze the baked buns. You can warm them in the oven or just thaw them and either use as is or toast them a bit before serving. Yes, the lemon with milk trick will definitely work!
Thanks! Excited to try this!
Is there any sense in using bread flour instead of all purpose? Has anyone experimented with this? Just curious. Thanks! 😁
Hi Elise, I've used both. Both work well!
Do you think it would be okay to use the Saco Powdered buttermilk?
Hi Sherri, I think that would work. Just follow their directions for reconstituting. Enjoy!
Hi there,
Absolutely LOVE your recipe and have made many many times! However, with covid-19 and no yeast anywhere to be found, I was given some dry active from a friend to use; do you know if I could just substitute the exact amount called for in the recipe with dry active yeast instant of the instant yeast??
Hi Lisa,
I'm so happy you've enjoyed this recipe. We love it too!
With regular yeast, I would do things just a bit different. Don't mix the sugar in right away. Heat the milk and buttermilk until fairly hot to the touch then add the sugar to this mixture and stir well. Add the yeast and wait until the mixture gets nice and bubbly. Then proceed with the recipe as written! This should work great!
Hi, do you mean heat the buttermilk and butter?
You are correct, Momina!
If I don’t have a mixer, what would be the alternative? Thanks!
Hi Hana, here's a recipe for brioche rolls without a mixer: https://thecafesucrefarine.com/ridiculously-easy-brioche-dinner-rolls/
Hi,
Just following up to my question from last April. If I'm making this recipe in a loaf pan, what size pan and temp/time for baking? Thanks.
Hi Ashley, I haven't made this in a loaf pan so I don't want to give you advice that might not be accurate. However, this is a wonderful recipe for brioche bread: https://thecafesucrefarine.com/easy-no-knead-brioche-bread/
Fantastic recipe. I wasted 8 hours trying another recipe which was a complete fail- poor texture and no flavour. This recipe is a life saver and goes great with adding sesame seeds on top. Completely converted to making these regulary.
Thanks, Ciara! I'm so happy you enjoyed them!
This is a quick and awesome recipe! Thanks Chris!!! I will be freezing some of these, and definitely making again. Love all of your recipes. Everything I have tried has been really good. I look forward to finding something from The Cafe in my inbox!!!
Had a wonderful and easy time making these. I did have to use a touch more flour since Pittsburgh in humid August makes for very sticky dough. Thank you so much for posting this recipe!!
Thanks so much, Karen, for sharing your results. I'm so happy you enjoyed them!
Can I add more sugar and make it into sweet brioche ??
Hi Juliette, yes you definitely could do that!
Used the recipe this afternoon for Sunday dinner. Delicious!!!! Thank you for such a great recipe. I have tried another "Rolls in an Hour" recipe and while quick the flavor was undeveloped. I'm guessing the addition of buttermilk is making the difference, I don't know, don't care - these are fabulous!!!
Thanks so much, Debra! We love this recipe too! I think buttermilk is quite magical 🙂
These were easy to make and tasted wonderful. My question is how to thaw them out after freezing? Do you take them out separately to thaw or put the freezer bag in the refrigerator overnight? Thank you!
Thanks, Amy!
Regarding your question about thawing, I just take the rolls out of the freezer a few hours before I want to use them and put them on a plate and cover lightly with plastic wrap. I let them sit till thawed.
If I wanted to bake this in a loaf pan, what size pan and how long of a baking time?
Just made these...look absolutely amazing! Hamburgers for tea it will be tonight. Extremely easy to make...I made mine 57 gm each and cooked for about 10 -11 mins, turning trays around once. The egg wash makes them look so inviting....Thankyou once again for posting your recipes!
I’m excited to find this recipe. I don’t have a stand mixer, can you use a food processor to make the dough?
Yes, you can! Enjoy!
Can this dough be made, froze til ready to use?
Hi Roberta, I have made the rolls and frozen them baked but not the dough. The rolls freeze really well!
Once again a brilliant winning recipe. So pleased I found your site, I was getting fed up trying recipes that simply did not work. I was so chuffed when I opened the oven door, even more so when I tried them. A definate thumbs up from hubby!!!
Found you site a few years ago and love your recipes! It is also nice to have your tips! Do you freeze the rolls before or after they are cooked?
Hi Kathy, I've actually done it both ways and it works well. If you freeze them beforehand, just pop them right in the oven from the freezer. They will take a few minutes longer to bake.
Hello, Thanks for the nice recipe.
I am eager to try this recipe at my sweet home but I wanna use store bought buns. Will it be ok?
Hi, I just found your blog and I am loving the recipes, I was just wondering when you posted this recipe you said you were going to try it in loaf form. Did you get the chance to do that and if so what if any were there any differences? Thank you for the great recipe.
Hi Debbie, yes I had planned on trying this recipe in a loaf pan but we've been in the process of trying to find a house and things have been crazier than I thought. Consequently, I haven't tried it yet but it's still on my list!
I would love to make these buns. But can't eat eggs! Is there a good substitute for the egg to use in this recipe?
Hmm... I haven't tried it but these eggless brioche buns look really good: http://treatntrick.blogspot.com/2012/01/eggless-brioche.html
Perfect recipe. Unbelievably easy to work dough. Thank you once again!
Thanks so much, Shannon for sharing your results. I love working with this dough too.
Great idea to make a bunch of these and have them handy for an impromptu cookout! I love brioche buns and the crumb looks perfect!
I love brioche buns and these look simply perfect! Love the buttermilk for flavor.
These look absolutely perfect! They would be so delicious with all sorts of fillings.
Chris, your buns are picture perfect! How would they be for dinner rolls ( sized down)?
They would make wonderful dinner rolls! I would probably divide the dough into about 18 pieces for dinner rolls.
Perfect buns! Love the use of buttermilk. I bet it adds lovely flavour 🙂
Suggestion accepted ! Thank you !
Instant yeast is such good stuff -- we always have some in the freezer. It'll keep several years that way (at least 2, usually more). These buns look excellent! Perfect for cookout season, too. Thanks!
You have gorgeous buns Chris - but I bet you hear that a lot - hahaha! Really these are perfect in every way. Great time of year for making your own! Love the family BBQ's and potlucks - I want to bring these to the next event!
Haha! I love it, Tricia, although my buns would probably be better if I wasn't making brioche so often 🙂
Hello! Thanks for the recipe, in Barcelona (Spain) we haven't got buttermilk, but I usually bake everything with creme fraiche when it demands buttermilk. Do you think I can substitute it here as well? Also, I would like to know if I could make it in a whole loaf (brioche type), approximately amounts.
Thanks and greetings from Barcelona,
Sílvia.
Hello Silvia, all the way to Barcelona! Yes, creme fraiche would work great. And, someone else asked the same question about making a loaf of bread, instead of buns. I'm going to try it today and I'll let you know!
Hi Chris,
Could you please give me a grams measurement for the 1/3 cup of butter?
Thanks so much,
Paula
Hello Paula! If you click on the little button, right above the Instructions, it will convert everything to metric measurements for you. Enjoy!
Oh perfect thanks Chris, sorry I didn't see that button there.
I made these last night for some fish burgers and they were glorious!! My question though is are they supposed to be small? I made 10 rolls and they were more a slider size than a burger size, is that right or did I do something wrong?
I'm so happy you enjoyed them, Paula! When I made 12 from this recipe they are smaller than a hamburger bun but bigger than a dinner roll. I'm wondering if, for bigger, burger-type buns, you might be better off making 8 rolls.
Wow, picture perfect buns! Thanks for all the tips---brioche is one of my favorite breads!!
Perfect little orbs of goodness! Having just one of these would be next to impossible.
Can. I. Use. The. Bread. M. For. This. Rolls
You could use the bread machine for the kneading part, then form them by hand.
Could you use this recipe to make a loaf of brioche/ If so how can i adapt it ?
Thank you.
I'm going to try it today and I'll let you know!
Oh, my...oh, my! Rapid yeast is on my grocery list now! We have just moved into a motorhome, my tiny kitchen will not deter me from trying many of your wonderful recipes and this will be my next...I have found room for my commercial Kitchenaid mixer and my Vitamix, so we will have many wonderful meals to come following your 'Cafe'! Marlena
I love it, Marlena! What a fun adventure you're on! You're a girl after my own heart, taking that KitchenAid mixer with you on the road 🙂
My question is when you freezen them are the baked or not? What is the
Method and time to back them when take them out of the freezer? I want to bake a few recipes and put in my freezer for BBQ season. Thanks in advance.
Hi Diane, the rolls are baked when I freeze them. When I want to use them, I just remove them from the freezer and let them thaw. I either just warm them slightly in the oven or use the toasting technique that I describe up above in the Café Tips. Enjoy!
You say that you weigh the buns. What is the weight of each bun? Thanks.
Hi Lois, I usually weigh the whole ball of dough and then divide by 12 or 13 for a baker's dozen 🙂 It's slightly different each time but is between 65 and 75grams, which is just under 2 1/2 ounces.
I'm floored Chris, these look like they belong on the cover of a magazine, wow! I adore brioche but always thought it would be too difficult to attempt at home, I 'm literally chomping at the bit to try these!
These buns are perfectly shaped and the tender smooth crumb is just gorgeous.
They are absolutely GORGEOUS!! And you made the size and shape perfect!! I love how they are kind of flattened, good to fill that way. Golden tender perfection.