Brioche buns

Brioche buns

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(45 ratings)

Prep: 15 mins Cook: 20 mins plus up to 3 hrs rising


Makes 16 small buns or 12 larger ones

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Nutrition and extra info

Nutrition: per bun (16)

  • kcal163
  • fat6g
  • saturates2g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein5g
  • salt0.3g


  • 250ml warm water
  • 2 tsp dried yeast (not fast-action)



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp golden caster sugar
  • 450g strong flour, plus extra for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 4 tbsp unsalted butter, softened
  • 2 large eggs, plus 1 beaten egg, for glazing
  • sesame seeds, for sprinkling


  1. Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

  2. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

  3. Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

  4. Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

  5. Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

  6. The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

  7. Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

  8. Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

  9. Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

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Comments, questions and tips

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Alexa Umakhihe's picture
Alexa Umakhihe
30th Jul, 2020
Terrible recipe, you get a sloppy mess, then have to add so much more flour. so disappointed
14th Jun, 2020
I struggled mine was like thick batter and had to add loads more flour to be able to turn it out to knead with my dough scraper - they came out quite nice but didn’t have a rich brioche flavour maybe if I used a stand mixer it would get better results
John Wirral's picture
John Wirral
31st May, 2020
Terrible recipe. The dough comes out at roughly the same gloopiness at ciabatta, only a bit more gloopy. It's definitely the gloopiest brioche recipe on BBC GF, in fact it's probably gloopier than the gloopiest gloopy thing in gloopy-thing land (apologies to Blackadder). Doesn't taste much like brioche, more like brioche made with gloopy dough
31st May, 2020
Great recipe! As one of the comments said just add the liquid mixture gradually so it doesn't get that wet. The buns came out perfect although I might add more butter next time since there was lacking from it just a tiny bit :)
donna_wowee's picture
27th May, 2020
I don't think I've ever given a BBC Good Food recipe a 1 star before... I've always marvelled at the comments after some recipes that were 1 star and wondered how it could go wrong if you followed all the instructions - I presumed people were not reading them properly! I take back the judgements... I deviated from my normal brioche recipe as Good Food have never let me down (you've got to try other things to know you have/can find the best version!) and I was gutted with the results. As the other comments said, the dough is sooooo wet, but I hung in there but didn't add any more flour as I am a bread novice and didn't want to mess it up... so we had brioche flavoured pancakes with our barbeque! Back to the old recipe for me I'm afraid!
Jennypugh62's picture
23rd May, 2020
Yes the mixture is wetter than normal bread and I did add a small amount of additional flour but I went along with other comments to trust the recipe and I am glad I did because the finished buns were superb!
meri tocrasy's picture
meri tocrasy
19th Apr, 2020
I don't know if anyone else had the problem but after the wet ingredients were added it was like the consistency of sloppy rice pudding, added 130g flour just to resemble any kind of dough I could knead
Sana T's picture
Sana T
2nd Apr, 2020
I bake bread regularly but brioche was a first for me. Yes the recipe is wet and like someone said earlier, add the water a bit at a time and not all in one go. I had about 3 tablespoons of the liquid left and didn't add it all, therefore I didn't need extra flour. The best bread I've made so far. Use your intuition with this bread. It's not an exact science.
Poppy Vlogs's picture
Poppy Vlogs
30th Mar, 2020
These are amazing. Please ignore the negative comments. Yes I did ended up adding more flour but it made the buns delicious. Once they were in the oven the smell infected the whole house, with this lovely fresh smell! 100% Recommend!
13th Jan, 2019
I didn't read the recipe properly so added about a 100g extra flour when I saw how sloppy it was, that made the dough come together more, but it was still very sticky - but it has turned out lovely! I just wish it was sweeter, next time I will be doubling the sugar content. It is a very messy recipe so not one I'd use regularly.


Music Box Lyrics's picture
Music Box Lyrics
1st Mar, 2020
What would I have to divide all the ingredients by if I just wanted 1 normal sized burger bun?
Barney Good Food's picture
Barney Good Food
2nd Mar, 2020
Theoretically you would need to divide it by 12 but this quantity would be far too small to work with. Can we suggest you divide by half, makes 6 rolls and freeze the other 5 for another time.
5th Oct, 2019
I would ike to make these in advance and freeze them. Are they best frozen whilst raw or after baked?
goodfoodteam's picture
6th Oct, 2019
We think these buns are best served fresh but if you do want to freeze them, then you'll need to freeze once cooked and cooled.
3rd Sep, 2014
Can this dough be made and then chilled before baking? Just thinking of making dough tonight and baking rolls tomorrow? X
7th May, 2020
Don't know
17th Jul, 2014
Like baking nut in am an experienced baker having great trouble getting the brioche rolls to look half decent! They taste good are evenly aerated BUT very sloppy mixture gives me rather thin "buns". Should I reduce the egg quantity or the water quantity?
goodfoodteam's picture
29th Jul, 2014
The dough does need to be quite soft and wet but try adding a little less water if you need to. Try also using oiled hands, and a dough scraper will come in handy when moving and shaping the dough.
paulchatfield's picture
6th Jun, 2020
I've only been baking bread since lockdown started (like many i suspect) and this is my first go at Brioche. Lovely recipe, but I agree add the liquid a bit at a time, start with about half. You may not want use all of it, but hold your nerve it will come together. A well floured space for kneading will soon bring it into a manageable dough. I used just under 100g of whole grain flour (as part of a total amount of 450g) to add a little extra flavour. They turned out great, really soft and tasty. I will make them again!
chadburnh's picture
24th Mar, 2017
4 tbsp butter = 2 oz butter
29th Sep, 2016
I make this with 500g flour. I use a total of 250 ml of liquids. I use a mixer to work the butter into the flour (60g why do people use tablespoons?). then switch to a dough hook. This is a very wet dough. Then I mix all the ingredients (I also use medium rather than large eggs, though have used 1 medium and 1 large) for approx. 5 minutes. Then I rest for a bout 10 minutes, then mix again for approx 5 min on high speed to really build up the gluten. Remove the hook and prove for around 2 hours. The dough is still very wet so I generally use a scraper to shape the dough, using the tension of the dough against the surface (as I am pushing the scraper) to shape it. Unfortunately this is just one of those doughs that is wet. A little oil does help rubbed into your hands if you are going to handle it. Hope this helps.
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