Brioche Buns

5 from 5 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 8 people



  • 20 g Wheat flour type 550
  • 35 ml Water cold
  • 60 ml Whole milk at room temperature


  • 100 ml Whole milk
  • 10 g Dry yeast
  • 25 g Sugar
  • 320 g Wheat flour type 550
  • 1 tsp struck Salt
  • 1 Egg size L.
  • 60 g Melted butter

For painting:

  • 1 Egg yolk
  • 1,5 tbsp Milk
  • Sesame for burger buns


Preparation of batter and broth:

  • Warm up the oven to 35 °. For the dough, heat the 100 ml milk lukewarm and dissolve the sugar and yeast in it. Sieve the flour and salt into a larger bowl, make a well in the middle, pour in the yeast milk and mix with a little flour from the edge. Close the bowl and place in the warm oven for 15-20 minutes.
  • In the meantime, mix the flour and water in a saucepan for the brewing piece. When the mixture is smooth and mushy, pour in the milk, stir everything with a whisk so that there are no lumps and then heat slowly. Always stir, until the mixture resembles a firm pudding. Then take the saucepan off the stove and let the broth cool down until the yeast milk has passed its resting time.


  • Just melt the butter over low heat and then let it cool down. When the yeast milk has thick bubbles and has doubled its volume, add the egg, melted butter and the broth and knead everything for 5 minutes with the dough hook. The dough should turn smoothly away from the bowl wall at the end. Lightly oil a fresh bowl, shape the dough into a round shape, put it in, close the bowl and put it back in the warm oven (see above) for 60 minutes.
  • After the dough has rested, it should have at least tripled its volume. Then knead the strongly risen dough on the unfloured (!) Work surface 1 x briefly to force the air out. For the rolls, divide it into 8 equal portions and grind each one round. That means, first roll the portions into a ball, flatten it lightly and then press the edge downwards with your thumb and forefinger of one hand, so that the dough bulges out like a smooth ball in the middle and a rosette-like opening is created below. Press this opening together a little and then use it to place the blank on the baking sheet lined with baking paper or foil. The distance between the individual blanks should be quite large, as they will still rise considerably after the dough has rested again and also during baking.
  • For burger buns, divide the dough into just 4 portions, otherwise the rest of the procedure is the same as for the buns.
  • When all are finished, cover the tray with a cloth and place it in the still warmed-up oven for 30-40 minutes. With this renewed dough rest, the blanks should have increased in size by half. This happens again when baking.
  • When the dough rest is over, preheat the oven to 160 ° convection. Then mix the egg yolks with the milk and brush the buns with it twice. Sprinkle the larger burger buns with a little light sesame seeds as desired. Slide the tray into the oven on the 2nd rail from below. The baking time is 15 minutes. If the fan is circulating halfway through the baking time, turn the tray once if the buns only brown on one side (unfortunately this is the case with my oven).


  • Since in Berlin you usually get these "soft rolls" with currywurst, I have now baked them to my GöGa (Upper Palatinate) so that he can continue to enjoy his "home currywurst" ..... ;-)) ) As already mentioned, you can also make large buns from the dough and the small rolls are also suitable as breakfast rolls. They taste good and go with many things.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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