My Gluten Free Brioche Buns are as soft as you can imagine, or even softer! They're buttery and light and perfect for sandwiches and burgers or hot dogs.
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If you've been around my blog for a while, you know I LOVE to reuse many of my recipes for multiple things. It's a good practice to get into. For instance, most bakeries don't make several different batches of muffin batter. They make one large batch of muffin batter and then divide it and add the flavors to each individual bowl. It makes production go by much faster and saves money as well.
The same applies for bread doughs. I took a class on Craftsy from the Breadmeister himself, Peter Reinhart. In the class, he teaches that you can (and SHOULD) make multiple different types of bread from one dough. So when I was looking for yet another bun to add to my collection, what perfect dough to use than my gluten free brioche dough? It's soft, light, and so buttery and flavorful and would be a wonderful foil to any sandwich or burger (or hotdog for that matter)!
ingredients you'll need to make brioche buns
- Kim's Gluten Free Bread Flour Blend - there really is no substitute for my bread flour blend. Once you try it, you'll understand why so many people around the world love it.
- Egg and egg yolks - egg yolks are the "magic" ingredient that make these buns extra soft. They cannot be replaced.
- Sugar - sugar plays more than just a sweetener role. Its most important role is that of tenderizer. Without it, these buns won't be quite as tender.
- Butter - butter is what brioche is known for. It makes for a rich, tender, and soft bun.
let's make and shape some buns
Make the dough. Add all of the dough ingredients into the bowl of a stand mixer and mix using your dough hook (or the beater blade) for 5 minutes on medium-high speed. Scrape into the center of the bowl, cover the bowl, and refrigerate at least 6 hours or overnight. The dough will slow proof in the fridge, so fridge time includes both proofing and chilling (bonus!).
Shape the buns or rolls. Divide the dough into equal pieces. You can use a scale for this and scale them out to around 2-3 ounces each (my preference is 2.5 as the perfect sized bun). For round buns (like for burger buns), fold the dough corners over into the center and pinch the ends. Flip the pinched end down and roll between your cupped hand and an unfloured surface to "tighten" the surface of the bun. For long buns, such as for hotdogs, roll dough into a rope about 6 inches long.
Proof buns. Place buns on parchment-lined baking sheets. For round buns, space about two inches apart. For hotdog style buns that tear apart and are soft-sided, place about ½-inch apart. They will rise into each other so that the sides are touching. Cover and allow to proof until nearly doubled in size, 30-45 minutes.
Egg wash and bake. Brush rolls with an egg wash and bake at 350 degrees F for 15-18 minutes, or until golden brown and puffed significantly. Buns should bounce back when touched lightly. Remove from the oven and immediately brush with melted butter.
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Brioche Buns FAQs
Brioche buns are made with more enrichments than other bun recipes. There's more butter and more eggs and egg yolks for a richer, but softer roll.
Yes! After brushing with an egg wash, sprinkle on your choice of toppings, such as sesame seeds, poppy seeds, dried onion flakes, or even flake salt (I LOVE salt to tame the sweetness of the buns).
These buns will stay soft for DAYS! I've made them up to 5 days in advance with still soft results! However, because there are no preservatives, they will need to be frozen for longer storage to avoid mold.
WHY IS THIS RECIPE IN GRAMS ONLY?
I now post all of my bread recipes in grams as it is THE MOST ACCURATE WAY TO BAKE. Volume measurements (cups) are not only inaccurate, but they vary worldwide. There is no way to provide one cup measure that works for everyone in the world. Using weight measurements fixes this problem. I found myself spending WAY TOO MUCH time troubleshooting bread baking problems with readers only to find they didn't weigh their ingredients. As soon as they started weighing their ingredients, the recipes worked perfectly.
If you need to convert a recipe to cups, you are more than welcome to do so via google, but please do not ask me to do it for you. I know change can be difficult, but I'm American and once I tried using a scale for the first time, I never looked back. Baking with a scale is EASY, accurate, and uses way less dishes! That right there should convince ya! Plus, if you are using my bread flour blend (as you should be for any of my bread recipes) you cannot make it without using a scale. So do yourself a favor and keep the scale out for making any of the breads on my blog. Ideally, I'd love to convert ALL of my recipes to grams, but...baby steps. Gluten free breads are notorious for being challenging, so if I can reduce the number of questions I get on just bread alone, it would free up more time for me to do what I love...provide you with many more gluten free recipes!
What can I do with the leftover egg whites?
Don't trash those 6 egg whites you'll have leftover! There are plenty of things to do with them. While you can place them in mason jars and freeze them (make sure to leave enough room for expansion), here are more options for your egg white overload:
- Pavlova
- Easy Gluten Free Angel Food Cake
- Gluten Free Sweet Potato Pie
- Gluten Free Maple Walnut Blondies
- Gluten Free Coconut Cake Recipe
- Gluten Free Hi Hat Cupcakes Recipe
- Gluten Free Pumpkin Cupcakes with Maple Swiss Meringue Buttercream
- Gluten Free Funfetti Cake
more gluten free bun and roll recipes
- Gluten Free Potato Buns
- Gluten Free Conchas
- Gluten Free Brioche au Chocolat
- Gluten Free Pumpkin Dinner Rolls
- Gluten Free Crusty French Rolls
- Gluten Free Hamburger and Hot Dog Buns
- Pillowy Soft Gluten Free Dinner Rolls
- Gluten Free Hot Cross Buns
- Gluten Free Hawaiian Rolls
- Gluten Free Kolaches
For the softest, most buttery buns ever, these Gluten Free Brioche Buns will BLOW YOU AWAY!! Serve them on their own or as hamburger, hot dog, or sandwich buns.
Gluten Free Brioche Buns
Ingredients
- 240 grams whole milk (a dairy-free milk may be substituted)
- 100 grams granulated sugar
- 12 grams instant yeast
- 5 grams whole psyllium husks (3 grams of psyllium husk powder may be substituted)
- 1 large egg, at room temperature
- 6 large egg yolks, at room temperature
- 85 grams butter, softened
- 245 grams Kim's gluten free bread flour blend
- 5 grams baking powder
- 3 grams kosher salt
- 1 large egg mixed with 1 tablespoon milk or water (for brushing)
- 14 grams butter, melted (for brushing)
- sesame seeds or poppy seeds, optional (for sprinkling)
Instructions
- Add all of the ingredients, except for the egg wash, butter, and seeds into the bowl of a stand mixer in the order in which they are listed. Using the dough hook OR beater blade, mix on medium-high speed for 5 minutes. Scrape into the middle of the bowl, cover, and refrigerate at least six hours.
- Remove the cold dough from the refrigerator and knead it on a well-floured surface until smooth (the dough is on the stickier side, so it's okay to use extra flour). Divide dough into 2.5-3 ounce pieces (70-85 grams) and shape into round or hot dog buns.
- For round buns, place about 2 inches apart on parchment-lined baking sheet. For soft-sided (tear apart) hot dog buns, place about ½-inch apart on parchment-lined baking sheet. They will rise into each other and be soft on the sides. Cover the buns loosely with plastic wrap and allow to rise until nearly doubled in size, 30-45 minutes.
- Preheat the oven to 350°F. When buns have finished proofing, brush them with an egg wash and, if desired, sprinkle them with seeds or kosher salt. Bake for 18-20 minutes, or until golden brown and puffed.
- While still warm, brush with melted butter. Serve warm or at room temperature. They can also be toasted.
Touleke Stewart says
I make a lot of your recipes but I made these for the first time today. Absolutely amazing! Definitely my one and only GF burger and hotdog bun recipe to use now!
Kim says
Yay!!!
Rima says
Any idea why the buns deflated few seconds after removing them from the oven? 😔
Karen Johnson says
A friend of mine has celiac and occasionally she comes for dinner. So I don't need as much as your GF flour recipe makes. Is it possible to use a 1:1 flour like King Arthur's? If not, I've read your comments about rice flour. Is there a brand you would recommend?
THanks,
Kim says
The only one that might work as a substitute would be the new King Arthur bread flour blend, which actually includes wheat starch (supposed to be safe for celiacs). I would not suggest using King Arthur's regular 1:1 blend.
If you go with my flour blend, the brands that I recommend are listed on the flour blends recipe page (they are clickable links to where to buy them).
Milleah Espino says
Seriously so good! Best gluten free bun recipe, by far!
Kim says
Awe, thank you so much!!!!
Stephanie says
Wow! While I’ve been cooking for decades, I’m new to GF cooking/baking and it has been frustrating to say the least. These are absolutely delicious! I can’t wait to try more of your recipes using your flour blend. Thank you!!
Kim says
Awe, I'm so glad you like them! Thank you so much 🥰
Shannon Denbow says
Oh My Gracious!!!!! These are absolutely amazing. I will say this was a dual effort with my daughter and me. She started and then had to leave. I forgot about them and so it sat for awhile, with the yeast in it.. so when I remembered, it was quite bubbly. lol. I thought oh well, I’ll continue. Then I put in the fridge overnight. My husband woke up the next morning to dough everywhere. It was quite a comical mess. So we pulled it out… started rolling into balls to bake it but we had to add quite a bit of the all purpose flour. But to taste them, was magical! Worth every bit of time and effort. We had left overs because it was just the 2 of us and I ate a couple every day (I love bread) and they were still amazing. Love this !!!!! Excited to try all of the other bread recipes !!!!
Kim says
Hilarious! It is a very active dough, that's for sure. I'm sorry you had a mess to clean, but I'm so glad you liked the final result 🙂
Lloyd Landers says
Thank you for all your posts the information is great. I have tried to make this bread 4 times now and I just can not get it to rise properly. Most of the time the dough is very sticky. A little wetter then sour dough. I am not sure if the alitude plays a part. I am 3,428 feet. I know some recipes call for added flour at higher alitudes. I do get a dence product. The sort you get with under or over proofing. My last batch was 4 oz buns ( bread bowl). They rose a little over an inch and a half. I would really like to get this right so any help would be very appreciated.
My thanks
Kim says
I'm so sorry you're having problems, Lloyd. I live at sea level, but I know there are different things that can be done to fix your problem. Check out this article here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking Hopefully that will help!