Light Brioche Buns Recipe (2024)

Forgot to note in previous comments - I used my KA stand mixer for this. Paddle attachment to stir the ingredients, dough hook to knead for 8 minutes at #2 speed.

A pretty straight forward recipe, but it needs to be stated that this is supposed to be a very sticky dough. You SHOULD have some difficulty handling it. If mixing by hand, three stretch and folds during the bulk fermentation will further develop the gluten and makes the dough much easier to handle and shape later - it's worth the extra time hovering over the dough. The buns hold up incredibly well under a juicy patty and plenty of condiments.

240g "Warm" Water (~105°F¹)45g "Warm" Milk (~105°F¹)5.67g Active Dry Yeast (=4.2g Instant Yeast)31.25g Sugar2 Large Eggs (~100g)471g Bread Flour47.85g All Purpose Flour9g Salt2.5Tbsp Unsalted Butter, Softened (35.47g)¹ "Warm" is subjective. The temp. should vary based on room temp. The liquid temp. can be adjusted but too high can kill the yeast.Stand Mixer - Mix flours, salt, butter w/paddle. Add yeast mixture and beaten eggs w/dough hook to knead (8mins on med-low (#3))

I make theser buns about once a month. They are superb. But please correct the time factor. Two rises of 1-2 hours each + baking time does not equate to one hour of prep.

Great! My mixer with dough hook worked well for this. The dough is so moist that if I hadn't known that I'd measured correctly, I might've added more flour. Since it was so sticky, I had to dip my fingers in water to check the elasticity and also when shaping the dough into balls. They are big, so I could easily make ten. Finally, I baked them on an insulated baking sheet which may be why the bottoms didn't brown at all while the tops were fine, so I'll use a regular baking sheet from now on.

Aargh. Please include water in the ingredients section and also do these by weight it would be much easier.

this is my go-to recipe for hot dog/hamburger buns. Ingredient ratios are spot on. I prepare the dough in a mixer, starting w/ a paddle for the flours, salt and butter and change to a dough hook when adding egg and yeast-liquid. And then everyone says 'you MADE the BUNS, TOO?? Hah! idiot-proof recipe, really.

A cup of water is called for in step one.

This is my go-to brioche recipe. It stands up well to the juiciest of burgers but is also heavenly with butter and jam fresh from the oven. Due to the Coronavirus quarantine, I'm using this recipe to make hot dog buns for my 4 year old's dinner. I'm not sure she'll ever want to return to store bought buns after this simple indulgence. Be well everyone.

I believe you forgot the cup of wáter you're supposed to use with the milk, sugar and yeist.

I love this recipe! I made them for a second time last night to go along with the Bulgogi Sloppy Joes, by Sam Sifton, and if I do say so myself, everything was delicious. Jane Sigal's Light Brioche Buns recipe was my first endeavor into the bread baking world, and after making them successfully, I feel a lot more confident about taking on more baking projects. I highly recommend this recipe!

We made the Senior Citizens' Short-Cut version: Halved the recipe; used all-purpose flour; and baked it in our toaster oven (no water tray) on the balcony rather than heating up the kitchen oven in July.Perhaps not as refined as the original, but still quite good.

I've made these many times - 6 bigger buns (5 oz. each) instead of the recommended 8, and they're always a huge hit. But yesterday I let the dough proof the full 2 hours both times, even though it looked well-risen after 1 hour, and wow, what a difference. So much lighter, and not that feeling of 'too much bread for this burger.' Topped with sesame seeds and baked 16 minutes, they were perfect for our 6-ounce lamb burgers.

I made this exactly as described, but mixed the dough for 10 minutes in my KA stand mixer, on speed 2. I let the dough rest in a covered bowl for 2 hours. I don’t understand what people are saying about the dough being overly sticky. I found it very easy to work with. Maybe because the KA developed the gluten better, or maybe because of the 2 hour rise.

In step 3, the first rise, you can do 1 hour in a warm place and then put it in the fridge for a few hours or overnight. The cold helps the butter in the dough firm up so it's easier to form into buns to prepare for the second rise.

Please re-do with metric measurements

So frustrating that it isn’t included!

This recipe makes beautiful, soft but substantial buns. I don’t use a mixer because this dough is easy to work with. Great with any hamburger but lately I’m obsessed with Kay Chun’s Korean Cheeseburgers with Sesame pickles.

The dough is sticky, but easy enough, I cheated a bit and added a lil oil to my hands, so it was easier to handle

This is a terrific bread/roll recipe. I use it to make 8 hamburger buns (for the size hamburgers we make), 10 hot dog buns (I have a hot dog roll pan) or 24 small pull-apart dinner rolls (in an 9x13 pan). Always come out great.

I used the weights offered by Jason P, rather than the measurements given in the recipe. I was skeptical about kneading the dough on an unfloured board, because it was very sticky, but the transformation of the dough after a few minutes of folding and turning with a dough scraper was delightful, from gummy and sticky to smooth and elastic, not even sticking to the scraper by the time I was finished. So don't hold back on the kneading. I was able to form buns that rose nicely, beautifully round.

Chill the dough before forming into buns

Thank you to commenter Jason P for the weights for this recipe. The dough was sticky to start but fine to work with after ten minutes int he standing mixer. However, in the oven, the buns were turning brown long before the 15 minutes up. I took them out at 9 minutes, and they are cooked through but the texture isn't quite right somehow. Fluffy but somehow oddly chewy at the top. Planning to try again at a lower heat and see how it goes.

Very humid day here so I cut back on the water a bit…They are about to go in the oven & appear nicely risen.

Don’t over proof. Roll into tighter balls. Use flour to cover top when rising.

As mentioned elsewhere, using the Cook’s illustrated flour weight (~175g) rather than King Arthur’s is key. It’s a supple dough— very easy to work with. I prefer it to the KA recipe, which involves an overnight proof and has turned out too dense and dry for me on occasion.easy enough to mix by hand, but next time I’d use a stand-mixer or toss everything through the dough cycle of my bread maker.I sprinkled sesame seeds on mine.

One egg for recipe one for brushing tops before baking oops just goes to show you to read the recipe a few times before commencing

Made with AP, 1.5 the recipe subbing yolk for half egg and used white to wash. Used mixer for 8 min or so, in fridge after first rise made dough easier to shape the next day. Sprinkled with sesame seeds. Perfection and a definite cut above store-bought!

1 recipe followed to the "t" split between 2 pans and 1 pan came out flat. I watched the problem happen, so if this helps other, it's worth my error: When I took the cover off of the buns after rising, the cover stuck and the buns collapsed. I was much more careful on the 2nd and it came out perfectly.

I love this recipe, but I have on more than one occasion been in a rush and accidentally added both eggs to the dough before realizing that only 1 is used in the dough, and 1 for the egg wash. This happened again on Monday when stores were out of buns for the holiday weekend. I added 1/4C flour to the dough to counteract the additional wet ingredients, and they still turned out beautifully. Thought I'd share this note here in case anyone else has made this mistake.