With just 15 minutes the night before, and an overnight rise, you can have these fluffy and delicious Homemade Brioche Buns shaped and baked within an hour, just in time for brunch. Best of all, my simple recipe uses melted butter for the easiest brioche dough ever!
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If you've ever had a bacon, egg, and cheese sandwich on a fluffy brioche roll and wished you could have it all the time - you've come to the right place. My Overnight Homemade Brioche Buns are ready in the morning for the breakfast sandwich you dreamt about last night.
With this easy make-ahead brioche bun recipe, you'll mix the dough the night before, let it proof slowly in the refrigerator overnight (insert sandwich dream), shape the buns in the morning, give them a quick rise while you heat the oven, bake, and then assemble your breakfast sandwich masterpiece using the soft brioche buns you made with your own hands. Dream realized. YOU are amazing!
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In This Post You'll Learn
- How to make homemade brioche buns using an easy overnight dough method,
- Why refrigerating your dough makes it easier to work with and more flavorful.
- How to shape perfect buns for breakfast sandwiches or burgers.
- Ingredient substitutions and variation ideas.
- Helpful tips, troubleshooting, and storage instructions.
Why You'll Love This Recipe
- Texture - Soft, fluffy, and rich with the best texture.
- Flavor - Melted butter makes mixing your dough faster and easier and gives these buns their delicate, buttery taste.
- Make ahead - Mix the dough at night, bake in the morning.
- Versatile - Great for breakfast sandwiches, burger buns, or sliders.
- Reliable - The overnight method gives you consistent results every time.
Ingredients & Substitutions
The photo below shows the simple ingredients you will need to make this recipe. I will go over the main ingredients and how to substitute them if needed.
- All-purpose flour - You can use bread flour for slightly more structure or substitute up to ½ cup of whole wheat flour for a nuttier taste.
- Kosher salt - If using regular table salt, reduce to ½ teaspoon.
- Instant yeast or active dry yeast - Both work. If using active dry yeast, dissolve it in the milk and sugar before mixing.
- Granulated sugar - Adds a touch of sweetness and feeds the yeast for a pillowy soft testure. You can substitute honey or maple syrup but reduce the liquid slightly.
- Unsalted butter, melted - Salted butter can be used; reduce the added salt slightly.
- Milk - Whole milk makes the richest dough. 2% milk works fine too, but I would avoid skim milk. I have not tried this recipe with plant-based milk.
Eggs - Use room temperature eggs for best mixing. Two go in the dough and one is reserved for the egg wash. In a rush? Place your eggs in a bowl of warm water from the top for 10 minutes to bring them to "room temperature" while you gather all of your other ingredients.
See full recipe card below for a full list of ingredients and measurements.
Variations
I already thought I was having a blast by changing my brioche loaf into brioche buns, but here are a few more fun ways to customize this recipe:
- Brioche Slider Buns - Divide the dough into 12 smaller portions for slider-sized buns and bake a few minutes less.
- Brioche Buns for Burgers - Make 6 larger buns and bake a few minutes longer for burger-ready buns.
- Seeded Buns - Sprinkle sesame or poppy seeds on top after the egg wash.
- Sweet Brunch Buns - Add a pinch of cinnamon and 1 teaspoon of vanilla extract for a lightly sweetened version.
- Whole Grain Version - Swap ½ cup of the flour for whole wheat flour for more texture and flavor.
Cynthia's Recipe Review
I absolutely love brioche sandwiches and these overnight brioche buns are everything I want in a breakfast sandwich bun: soft, buttery, and ready right when I need them. The overnight rise makes it so easy, and the result is bakery-level perfect - at home.
Quick Recipe Video
Step-by-Step Instructions
This recipe is very beginner-friendly. You will mix your dough the night before (up to 24 hours ahead), let it rise slowly in the fridge, then shape and bake the next morning. Follow along with the pretty pictures for extra guidance.
Make the brioche dough
Step 1: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
Step 2: Whisk the melted butter, warm milk (100 to 110°F), and two of the room temperature eggs (reserving one for egg wash).
Step 3: Pour the wet ingredients into the dry and using the paddle attachment, mix on low speed until combined.
Step 4: Scrape down the sides of the bowl and switch to the dough hook attachment. Increase speed to medium and knead for about 3 minutes.
Step 5: After 3 minutes, if your dough is still sticking to the side of the bowl, add one to two tablespoon of flour and continue mixing.
Step 6: Knead for another 5 to 6 minutes, or until the dough is smooth and elastic and springs back quickly when poked with your finger.
Let Rise
Step 1: Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap and refrigerate overnight for 8 to 12 hours.
Step 2: In the morning, remove the dough and gently deflate it. Turn it out onto a lightly floured work surface and divide into 8 equal pieces.
Shape and Rise Again
Step 1: Lay dough balls on your counter with a smooth side down, and bring up all of the edges and pinch at the top.
Step 2: In the morning, remove the dough and gently deflate it. Turn it out onto a lightly floured work surface and divide into 8 equal pieces (I use a kitchen scale)
Step 3: Flatten each ball a bit and place on a parchment-lined baking sheet about 2 inches apart. Top with another piece of parchment paper and place another sheet pan on top. This will encourage your buns to rise out in a bun shape rather than up in a roll shape.
Step 4: Beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush lightly over each bun. If desired, sprinkle with sesame or poppy seeds.
Bake
Bake: Bake for 15 to 18 minutes, until golden brown on top and the bottoms sound hollow when tapped. Transfer to a wire rack to cool for at least 10 minutes before slicing.
Kneading brioche dough by hand
Mix everything in a large bowl. Transfer the dough to a lightly floured surface and begin kneading by pressing the dough forward with the heel of your hand, then folding it back over itself and turning it a quarter turn. Continue this push-fold-turn rhythm until the dough feels smooth, elastic, and only slightly tacky, about 8 to 10 minutes.
If it sticks too much, dust the surface lightly with flour, but try not to add too much or you'll lose that soft brioche texture. When the dough forms a smooth, round ball and bounces back when gently pressed, it's ready for its overnight rise.
Cynthia's Helpful Tips
- Cold rise: The overnight refrigeration slows fermentation, giving your buns the best flavor and texture.
- Sticky dough: Brioche dough is soft and slightly sticky. Add only a little extra flour if needed.
- Room temperature ingredients: Warm milk and eggs help the dough mix evenly and rise properly.
- Check for doneness: The tops should be golden brown and the bottoms should sound hollow when tapped. When measured with an instant thermometer, it should read 190°F.
- Storage: Keep cooled buns in an airtight bag for up to 2 days at room temperature or wrap individually and freeze for up to 3 months.
Recipe FAQs
Yes, but the texture and flavor will not be as good. Let it rise for about 1 ½ hours at room temperature instead.
Yes, after shaping the buns, freeze them on a baking sheet, then store in a freezer bag. Thaw overnight in the refrigerator and then allow to come to room temperature for an hour before baking.
Yes. Bread flour gives the buns a slightly chewier texture, which some people prefer.
Warm in a 350°F oven for 5 minutes or slice and toast lightly in a hot pan before building your dream sandwich.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Overnight Homemade Brioche Buns
Ingredients
- 3 ¾ cups (450 g) all-purpose flour plus 1 to 2 tablespoons more if needed
- ¾ teaspoon (5 g) kosher salt
- 1 ½ teaspoon (5 g) instant yeast or active dry yeast
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter melted
- ¾ cup (180 g) milk 100 to 110°F
- 3 large eggs room temperature (one reserved for egg wash)
Instructions
- Combine flour, sugar, yeast, and salt in the bowl of your stand mixer. Add melted butter, warm milk, and 2 eggs. Mix with a paddle attachment until combined.
- Switch to your dough hook and knead until smooth and elastic, 7 to 10 minutes, adding an extra 1 to 2 tablespoons of flour if the dough sticks to the sides fo the bowl after 3 minutes.
- Place the dough in a lightly oiled bowl, cover, and refrigerate overnight.
- In the morning, divide dough into 8 pieces, using a kitchen scale if possible. Shape each into a ball and place on a parchment-lined baking sheet. Lay another sheet of parchment paper on top and cover with another sheet pan to encourage the funds to rise out rather than up.
- Cover and let rise for 30 to 45 minutes while preheating oven to 375°F.
- Brush with egg wash consisting of a beaten egg mixed with 1 tablespoon of water. Bake 18 to 20 minutes or until golden brown.
- Cool on a wire rack before slicing.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
- Makes 8 buns perfect for breakfast sandwiches or 6 larger hamburger buns. Can also make 12 slider sized rolls.
- Use warm milk and room temperature eggs for best results.
- Add only a small amount of flour if the dough feels sticky.
- Do not skip the overnight chill; it improves flavor and makes shaping easier.
- Store at room temperature for 2 days or freeze for up to 3 months.
Transfer the dough to a lightly floured surface and begin kneading by pressing the dough forward with the heel of your hand, then folding it back over itself and turning it a quarter turn. Continue this push-fold-turn rhythm until the dough feels smooth, elastic, and only slightly tacky, about 8 to 10 minutes. If it sticks too much, dust the surface lightly with flour, but try not to add too much or you’ll lose that soft brioche texture. When the dough forms a smooth, round ball and bounces back when gently pressed, it’s ready for its overnight rise.
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