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brioche bun cut in half on a black plate on a white stone counter.

Organic Brioche Buns With Instant Yeast

Mimi Council
Learn how to make your own Organic Brioche Buns With Instant Yeast for burgers, soup, or just a side dish to any meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 4 hours
Total Time 4 hours 30 minutes
Course Bread
Cuisine American
Makes 9 buns
Calories 372 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper Sheets
  • Pastry Brush

Ingredients
 
 

  • ⅓ cup warm water
  • 1 tablespoon instant yeast
  • 446 grams all purpose flour
  • 57 grams cane sugar
  • 1 tablespoon fine sea salt
  • 170 grams salted butter (melted)
  • 4 large eggs
  • 2 tablespoons milk

Instructions
 

  • In the bowl of a stand mixer fitted with the dough hook attachment, add the warm water and yeast and stir to combine. Allow to sit for 3 to 5 minutes, or until bubbly.
  • Add the dry ingredients: flour, cane sugar, and sea salt.
  • Next, add in the melted butter, and eggs in that order. Mix on low on speed 2 for 3 to 5 minutes, until the dough is smooth.
  • Transfer to a bowl and cover with plastic wrap. Let rise at room temperature for 1 to 3 hours, until doubled in size. It helps to keep it in a warm place.
  • Line a baking sheet with parchment paper. Divide the dough into 9 portions, about 90 grams each. Form each of the dough balls into a round ball by tucking the dough underneath.
  • Place the shaped buns on the prepared baking sheet and cover with a kitchen towel (use plastic wrap if you are in a dry climate). Let rise for 1 hour, or until the dough feels springy.
  • Preheat the oven to 400°F. Add the milk into a small dish and brush over the tops of the buns.
  • Bake for 15 to 20 minutes or until golden brown.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

Tips
  • Always weigh ingredients for the best results.
  • Make sure to check that your yeast becomes bubbly. This is a sign that it's working and it's not expired. If yeast doesn't become bubbly, it's usually gone bad. There's no point to continue on with the recipe if that's the case as your bread won't rise. Yeast usually stays good for a couple months, but if you don't use it often then you can buy smaller amounts.
  • You can also make this by hand if you don't have a mixer. It will just take a little more elbow grease in order to knead it at the beginning, as it will be very sticky. Gloves can help if that's something you have in your kitchen, or if you're not afraid to get your hands super sticky then go for it!
  • Even though I do provide a time frame for rising, always make sure to look for visual signs that the dough has doubled in size and that the buns are springy. Those are the cues you're looking for before moving on to the next step.
  • A trick to help dough rise faster is place the bowl in a warm place. This can be next to the oven (if it's on) or on your mantle if you have a fire going. The warmer temperature will help the dough rise faster.
  • If you want to add seeds on top, you can do that after brushing them with milk. Feel free to add sesame seeds, black sesame seeds, or poppy seeds if you like.
  • When baking, make sure to also look for visual clues that the buns are done. They bake best on a middle rack (so the bottoms don't burn, especially if you have a gas oven). If you have to bake one tray off, and then the next that's fine too!
  • You can freeze these buns too! Just make sure to have them in an airtight container (something like a Tupperware or large Ziploc).
  • High Altitude — Bake at 400°F for 13 to 18 minutes or until golden brown.

Nutrition

Calories: 372kcalCarbohydrates: 45gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 114mgSodium: 927mgPotassium: 94mgFiber: 1gSugar: 7gVitamin A: 583IUVitamin C: 0.001mgCalcium: 28mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!