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As someone who strongly believes that I’m never making my own sourdough because my bread feeds me, I don’t feed it, I’m incredibly happy with this breadmaker brioche bun recipe that turns out deliciously soft and sweet brioche buns without much work at all.
When we first got a breadmaker (I have this one and love it), my carb-loving heart came alive to the smells of fresh bread, very little effort, and a lot of no-fail recipes.
However, shaped rolls like these brioche buns don’t just come out of the breadmaker perfectly done, they need to rise and then go in an oven.
And, if you haven’t noticed by the name of this site, that seemed like wayyyyy too much fuss for me.
Except, surprise! It was super easy!
Way easier than making bread by hand, and the final results are absolutely delicious.
What do you need to make these scrumptious brioche buns? Things that you can mostly find in your pantry already!
- eggs, beaten – eggs give the brioche a “rich” feeling in flavors and textures and gives us moisture content
- butter, melted – butter is the fat in this recipe to help with the richness and smoothness of the dough
- salt – regular table salt is fine!
- vanilla extract – this adds a sweetness that is essential to a brioche bun. But don’t worry, it’s not overwhelming and these are not dessert buns. Buy it in bulk here.
- white bread flour – bread flour has a high gluten and protein content, which helps form bread dough. I use and prefer this brand.
- granulated sugar – or superfine sugar if you have it.
- fast-action dried yeast – yeast helps our bread to rise so it’s not just a big lump of dough! I prefer this brand.
Obviously, you’re going to need a breadmaker because these are breadmaker brioche buns, hello!
The specific type doesn’t matter, but it does need a dough setting.
If you need a recommendation, I love and prefer this one.
How to Make Breadmaker Brioche Buns
As I mentioned, the actual process of making brioche using a breadmaker is much easier than you might think.
It does take time, but most of that time the dough is either doing its own thing in the breadmaker, rising, or in the oven, so the time it takes you to have to deal with it is very little.
Make sure the kneader blade is fitted in the bread machine and add the eggs, the melted butter, salt, and vanilla extract.
You don’t need to mix these up- literally pour them in.
Spoon in the flour until it covers the entire bread pan and keep adding on top of it until you’ve added the full amount.
Make a well in the center of the flour with your fingers or the back of a spoon.
Add the sugar and yeast to the well.
Insert the pan into the bread machine, turn it to “dough” and you’re good to go – for now.
When the bread is finished, take out the pan and dump the dough onto a floured surface.
Cut the dough into 8 equal pieces.
Cover the baking sheet in saran wrap and let sit in a warm area for 20-30 minutes.
Remove the saran wrap and bake in a preheated oven at 400 F (200 C) for 8 to 10 minutes until golden.
Let cool on a wire rack (I like these ones) and try not to eat them all in one sitting (or do).
Before you embark on your breadmaker brioche journey, here are a few tips to help you along the way.
1. Make sure your yeast is in date. Old yeast that is expired may not rise, which is a bad way to try and make bread.
2. There is a method to the madness of the order you add the ingredients to the bread machine. This is to allow the bottom ingredients to be mixed together first, with the sugar and yeast being mixed in last once the bread machine has warmed up some. Yeast can be a tricky thing, so don’t anger it by adding it in the wrong order.
3. A few minutes after you start the machine, double check to make sure all of the ingredients are mixing in and not stuck to the side of the pan. I’ve had a brioche fail where about 1/4 of the ingredients were stuck to the side of the pan and never made it into the dough – use a silicone spatula to push everything down if you need to.
4. Make sure you’re using fast-action yeast or instant yeast, NOT active yeast that needs to be dissolved in water before using. Instant yeast can be used directly in doughs, while active yeast needs additional steps to activate. Read the back of your yeast before using to make sure you have the right kind.
What to Serve with Brioche Buns
Brioche buns are so versatile that they can be used as brioche hamburger buns like you see below with some pulled pork.
They can just be eaten straight with pads of butter, which to be honest is how most of this batch got eaten.
They can be used as sandwiches, so make a delicious brioche turkey sandwich or even get crazy with the kid’s lunches and send them with a brioche peanut butter sandwich!
How to Store Brioche Buns
Store brioche buns at room temperature in an airtight container for 2-3 days. They’re best fresh, obviously, but if you have made way too many, you can freeze the bun once it has cooled from the oven for up to 3 months.
- Make sure the kneader blade is fitted in the bread machine and add the eggs, the melted butter, salt, and vanilla extract. You don't need to mix these up- literally pour them in.
- Spoon in the flour until it covers the entire bread pan and keep adding on top of it until you've added the full amount.
- Make a well in the center of the flour with your fingers or the back of a spoon.
- Add the sugar and yeast to the well.
- Insert the pan into the bread machine, turn it to "dough" and you're good to go - for now.
- When the bread is finished, take out the pan and dump the dough onto a floured surface.
- Cut the dough into 8 equal pieces.
- For each piece, pinch the sides together on one side to create a smooth top and put the pieces of dough on parchment paper on a baking sheet.
- Cover the baking sheet in saran wrap and let sit in a warm area for 20-30 minutes.
- Remove the saran wrap and bake in a preheated oven at 400 F (200 C) for 8 to 10 minutes until golden.
- Let cool on a wire rack and try not to eat them all in one sitting (or do).
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 220mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 6g