Yeasted Brioche Buns

Soft, Buttery, and Worth Every Minute: Yeasted Brioche Buns

Some recipes feel like rituals—the kind you slow down for, the kind you take joy in. Making yeasted brioche buns is exactly that. There’s something deeply satisfying about turning a few simple ingredients into golden, pillowy buns that feel like a little luxury on your plate.

These brioche buns are rich, soft, and subtly sweet, with that unmistakable buttery aroma that fills your kitchen as they bake. They’re perfect on their own, divine with a bit of jam, and strong enough to sandwich something savory (hello, breakfast egg sandwich or gourmet burger).

They take time—but not in a fussy way. Just the gentle rhythm of rising, folding, shaping, and baking. And trust me: once you pull that tray of golden buns from the oven, you’ll know it was time well spent.

Why I Love These Brioche Buns:

• Enriched dough magic Eggs, butter, and a touch of sugar make the dough tender, rich, and flavorful.

• Versatile These buns can swing sweet or savory—serve them warm with honey butter, or use them for sliders or sandwiches.

• Soft and golden The texture is cloud-like inside, with a glossy golden top that makes them feel bakery-worthy.

Yeasted Brioche Buns Recipe

Ingredients:

• 3/4 cup whole milk, warm (about 110°F)

• 3 tsp active dry yeast (1 packet)

• 1/4 cup sugar

• 3 cups all-purpose flour (if the dough seems too wet, do not be afraid to add more flour)

• 1 tsp salt

• 3 large eggs, room temperature

• 1 stick (½ cup) unsalted butter, softened and cut into pieces

• 1 egg (for egg wash)

Instructions:

1. Activate the yeast In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for 5–10 minutes, until it becomes foamy.

2. Make the dough In the bowl of a stand mixer (or large mixing bowl), combine the flour and salt. Add in the yeast mixture and eggs. Mix until a shaggy dough forms.

3. Knead and add butter Knead the dough (using a dough hook or by hand) for 8–10 minutes, gradually adding in the softened butter a few pieces at a time. Continue kneading until the dough is smooth, elastic, and slightly sticky.

4. First rise Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.

5. Chill (optional but helpful)For easier shaping, you can refrigerate the dough for 1–2 hours (or overnight). It firms up the butter and makes the dough easier to handle.

6. Shape the buns Divide the dough into 8–10 equal pieces and shape into smooth balls. Place them on a parchment-lined baking sheet, spaced apart.

7. Second rise Cover the buns loosely and let them rise again for about 45–60 minutes, until puffy.

8. Preheat oven to 375°F (190°C)Brush the tops with beaten egg for that beautiful shine.

9. Bake for 15–18 minutes, until the buns are deeply golden and sound hollow when tapped.

10. Let cool slightly before serving (if you can wait!).

Serving Ideas:

• Warm with butter and jam for brunch

• As a base for sandwiches or burgers

• Filled with whipped cream or custard for a sweet twist

• Toasted with a fried egg for breakfast bliss

These yeasted brioche buns are a baking project that pays you back in buttery, golden joy. They’re elegant enough for a dinner party, cozy enough for a slow weekend morning, and versatile enough to work into just about any meal.

Whether you’re a seasoned bread baker or just getting started with yeasted doughs, these buns are a beautiful, rewarding place to land.

Let me know how yours turn out—and what you serve them with! 🥖✨

Be sure to follow @weeknight_homemaker for more recipes!

With love,

Lauren