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A golden brown, shiny brioche bun sits on a cooling rack, with a soft and fluffy texture visible. A white cloth with red stripes is partially visible beside the bun.
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Bread Machine Brioche Buns (Easy Brioche Buns)

Soft and buttery, these bread machine brioche buns turn burger night into something special. The bread machine does the kneading, so your arms stay out of it. An overnight rest in the fridge does the rest, making the dough easy to shape. These are the brioche burger buns I built to hold a thick patty without falling apart.
Course bread
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 23 minutes
Processing & Rising 1 day 3 hours
Total Time 1 day 3 hours 43 minutes
Servings 6
Calories 436kcal
Author Wendy Polisi

Equipment

  • Bread Machine

Ingredients

  • 60 grams water ¼ cup
  • 3 large eggs at room temperature
  • 1 ¼ teaspoons salt
  • 400 grams bread flour about 3 ⅓ cups
  • 45 grams sugar 3 tablespoons
  • 2 teaspoons bread machine yeast
  • ½ cup unsalted butter at room temperature and cubed

Egg Wash

  • 1 egg beaten
  • Splash of water
  • Pinch of salt

Instructions

  • Place the water, eggs, salt, flour, sugar, and yeast, in your bread machine.
  • Select the dough cycle, and hit start. Add the butter cubes when the add in cycle beeps. Check after about 5 minutes. A little wetness is normal, but if it is overly wet, add another ¼ cup of flour. (Resist the urge to add too much flour - the dough will become more solid overnight.)
  • Continue to process according to the manufacturer’s instructions.
  • When the cycle is complete, transfer to a large bowl with a lid and coat with oil. Refrigerated overnight, or up to 2 days.
  • Pull the dough out of the refrigerator, and let sit at room temperature for 1 hour before shaping.
  • Prepare your bun pan. If you don’t have one, you can make these on a parchment lined baking sheet.
  • Divide the dough into 6 even pieces, about 120 - 125 grams each.adding flour as needed.
  • Roll each piece into a tight ball and the flatten into a circle. If you are getting too much pull back on the dough, let it rest for 10 minutes and try again.
  • Arrange on the baking sheet and cover with plastic wrap. Allow to rise for 1 hour.
  • Preheat the oven to 350°F.
  • Beat the egg with the salt and a splash of water. Brush the tops with the egg wash.
  • Bake for 22 to 35 minutes, until golden brown.

Nutrition

Calories: 436kcal | Carbohydrates: 53g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 532mg | Potassium: 143mg | Fiber: 3g | Sugar: 8g | Vitamin A: 632IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg