There’s something deeply satisfying about baking your own bread. The warmth, the aroma, the golden crust that crunches lightly when you break it open—it’s an experience. These Buttermilk Brioche Buns are everything a good homemade bun should be: pillowy soft, lightly sweet, and enriched with butter for a tender crumb. Topped with poppyseeds for a subtle crunch, they’re the kind of rolls that elevate even the simplest sandwich.
If you’ve struggled with homemade bread before, don’t worry—this recipe breaks it down step-by-step, and the results are bakery-worthy. Whether you’re planning to use these for burgers, breakfast sandwiches, or just slathered with butter, they’re bound to become a staple in your kitchen.
Why Use Buttermilk in Brioche?
Buttermilk does more than just moisten the dough. Its slight acidity reacts with the yeast and gluten in the flour, creating a tender texture and subtly tangy flavor that balances out the richness of the butter. Combined with eggs and sugar, this dough achieves that characteristic soft, almost custard-like crumb you expect from a proper brioche.
Ingredients You’ll Need
This recipe sticks to pantry staples with a few key enrichments. Here’s what each component brings to the table:
- Buttermilk (1 cup): Adds acidity and flavor, helps tenderize the dough.
- Active dry yeast (2 tbsp): Leavens the dough, making it rise.
- Warm water (1/4 cup): Helps activate the yeast.
- Granulated sugar (1/3 cup): Feeds the yeast and sweetens the dough slightly.
- All-purpose flour (4 cups): Forms the structure of the buns.
- Salt (1 1/2 tsp): Enhances flavor and controls yeast activity.
- Eggs (3 large): Enrich the dough and add color.
- Unsalted butter (1/2 cup, softened): Gives the brioche its signature richness.
- Poppyseeds: Optional topping for crunch and visual appeal.
Step-by-Step: Making the Brioche Dough
1. Activate the Yeast
Combine warm water with a touch of sugar and the yeast. Let it sit for about five minutes until it forms a frothy layer. This step ensures your yeast is alive and ready to leaven.
2. Warm the Buttermilk
Heat the buttermilk gently—it should be warm to the touch, not hot. Too much heat can kill the yeast.
3. Mix the Dry Ingredients
In a large bowl, whisk together the flour, remaining sugar, and salt. Create a well in the center for the wet ingredients.
4. Add the Wet Ingredients
Pour the activated yeast, warm buttermilk, and eggs into the well. Stir until a shaggy dough forms.
5. Incorporate the Butter
Add the softened butter one tablespoon at a time. Knead thoroughly after each addition. By the time all the butter is incorporated, the dough should be smooth, elastic, and slightly tacky. This step may take time—be patient, especially if kneading by hand.
First Rise: Let the Dough Prove
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about an hour. It should double in volume. If your kitchen is chilly, placing the bowl in a turned-off oven with the light on can help.
Shaping and Topping the Buns
Once risen, gently deflate the dough. Divide it into equal portions—about 8 to 10, depending on your preferred size. Roll each portion into a ball and place them on a lined baking sheet.
Optional but recommended: Lightly brush the tops with buttermilk to promote browning and help the poppyseeds stick more evenly. Sprinkle generously for a beautiful finish and added texture.
Baking: Golden and Fluffy Every Time
Preheat your oven to 375°F (190°C). Bake the buns for 20 to 25 minutes, or until they develop a deep golden-brown crust. The interior should be cooked through but soft and moist.
Tip: If you’re unsure whether they’re done, a digital thermometer inserted into the center of a bun should read around 190°F (88°C).
Cooling and Serving Suggestions
Let the buns cool for at least 10–15 minutes on a wire rack. This helps the structure set and prevents steam from making the interior gummy.
These buns are incredibly versatile:
- Use them as burger buns—they hold up well even with juicy fillings.
- Slice and toast them for breakfast sandwiches.
- Serve warm with butter and jam for an indulgent snack.
- They freeze well too—wrap tightly and freeze for up to two months.
Tips for Perfect Brioche Every Time
- Don’t rush the kneading: Proper gluten development is key to a soft texture.
- Use room temperature ingredients: Cold eggs or butter can inhibit yeast performance.
- Proof properly: Under-proofed dough will be dense, over-proofed will collapse. Aim for a smooth, slightly puffy dough before baking.
- Consider overnight rise: For deeper flavor and convenience, let the dough rise overnight in the fridge. Just bring it to room temp before shaping.
Make-Ahead and Storage
These buns store beautifully. Keep them at room temperature in an airtight container for up to 2 days. For longer storage, freeze once completely cooled. Thaw at room temperature and reheat briefly in the oven for best results.
If you’re making them ahead for an event or meal prep, consider par-baking: bake for 15 minutes, cool, and finish baking when ready to serve.
Final Thoughts
Making homemade brioche buns may sound like a weekend project—and it is—but the results are worth every step. These buttermilk-enriched rolls strike a beautiful balance of rich and light, soft and structured. The poppyseed topping adds a delightful crunch, making them as pleasing to look at as they are to eat.
Whether you’re a seasoned home baker or just venturing into yeasted doughs, this recipe will guide you toward success with approachable steps and rewarding results.
Give them a try, and you may never buy store-bought buns again.
Buttermilk Brioche Burger Buns with Poppyseed Topping
Ingredients
Ingredients
- 1 cup buttermilk warmed to slightly warm
- 2 tablespoons active dry yeast
- ¼ cup warm water
- ⅓ cup granulated sugar
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 3 large eggs room temperature
- ½ cup unsalted butter softened
- poppyseeds for topping
Instructions
Preparation and Baking
- In a small bowl, mix warm water with yeast and a pinch of sugar. Let sit for 5 minutes until frothy.
- Warm the buttermilk until it feels slightly warm to the touch but not hot.
- In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- Pour the yeast mixture, warmed buttermilk, and eggs into the flour well. Stir until a rough dough forms.
- Add softened butter one tablespoon at a time, kneading after each addition, until the dough is smooth and elastic.
- Cover the dough and allow it to rise in a warm place for about 60 minutes or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Divide the risen dough into 8 equal portions and shape each into a round bun.
- Place buns on a baking sheet lined with parchment paper. Lightly brush with buttermilk and sprinkle poppyseeds on top.
- Bake buns for 20 to 25 minutes or until golden brown and cooked through.
- Allow the buns to cool on a wire rack for 10-15 minutes before serving.
Notes
- Use room temperature eggs and butter for best dough consistency.
- Proof dough in a warm, draft-free environment for optimal rise.
- Store buns in an airtight container for up to 2 days or freeze for longer storage.
- Brush with buttermilk before baking to help poppyseeds stick and to promote browning.
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