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Bread Machine Brioche Buns

Slightly adapted from The Clever Carrot

Bread Machine Brioche Buns ~ Sumptuous Spoonfuls #yeast #bread #recipe

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.

Bread Machine Brioche Buns

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8 - 16 buns

Bread Machine Brioche Buns


  • 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


  1. Put all the ingredients in your bread machine and set it on the dough setting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.


Bread Machine Brioche Buns ~ Sumptuous Spoonfuls #yeast #bread #recipe

This recipe was shared at Kitchen Dreaming Weekend Social, Weekend Potluck, What to Do Weekends, and Munching Monday.


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19 Responses

  1. 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

    March 20, 2014 at 8:09 pm

  2. PERFECTION!!!! Oh, my goodness Ann they look fantastic! Great crumb shot too. So glad you like the recipe! 🙂 xx

    March 20, 2014 at 8:44 pm

    • Ann

      I LOVE it Emilie! Can’t wait to try it with a big ol’ juicy burger, fresh off the grill … thank you! 🙂

      March 21, 2014 at 5:39 pm

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  4. 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! 🙂

    March 24, 2014 at 6:24 pm

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  6. Sally Gill

    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.

    March 2, 2015 at 5:44 pm

    • Ann

      I’m so happy they turned out well for you, Sally! Thank you for taking the time to tell me about them. 🙂

      March 2, 2015 at 9:19 pm

  7. Lianna Mills

    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!

    June 17, 2015 at 3:33 pm

    • Ann

      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.

      June 18, 2015 at 7:09 pm

  8. Skalet

    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.

    September 20, 2015 at 4:38 am

    • Ann

      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.

      September 20, 2015 at 12:54 pm

  9. Thomas

    Does anyone know machine that make warm brioche buns up ? Where can I buy it ? Thank you so much.

    November 20, 2015 at 3:18 am

  10. Mireille Schild

    I love theses buns. Ifroze my leftover frozen raw buns before rising. Is there a way to turn them into sweet rolls?

    February 9, 2016 at 12:17 pm

    • Ann

      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!


      February 9, 2016 at 9:51 pm

  11. Marci Emery

    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!!

    April 18, 2016 at 8:20 pm

    • Ann

      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!


      April 20, 2016 at 11:33 pm

  12. Christie

    So do I leave the rolls in the oven while it preheats with the water?

    January 8, 2017 at 3:49 pm

    • Ann

      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.


      January 8, 2017 at 6:09 pm