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    Home » Sourdough

    Sourdough Brioche Buns

    Published: Feb 3, 2022 by The Pantry Mama This post may contain affiliate links.

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    SOURDOUGH BRIOCHE BUNS - PINTEREST IMAGE

    Sourdough brioche buns can be shaped in many different ways to suit your needs.

    You can use these delicious sourdough brioche buns as hamburger rolls, donuts or even long panini.

    This dough is just lovely to work with and can be shaped into round or long buns or even braided to make plaited sourdough brioche buns.

    It's best to use a stand mixer for this butter rich dough, but kneading it by hand is also possible.

    Sourdough brioche buns displayed on a tray next to a pastry brush.

    How To Make Sourdough Brioche Buns

    This beautiful enriched dough is a pleasure to work with. It contains milk, sugar, eggs and butter so is truly enriched with all the good things! It's very similar to this sourdough brioche loaf recipe.

    Here's how to make Sourdough Brioche Buns:

    1. Add milk and sugar to the bowl of your stand mixer and mix until the sugar dissolves.
    2. Now add your sourdough starter, flour and 2 eggs. Mix this into a rough dough. Allow this to sit for around 30 minutes.
    3. Next, add the butter and salt and knead until the dough is smooth and elastic. This shouldn't take too long using the dough hook of your stand mixer. Try not to let the dough get too hot during this time.
    4. Once the dough is pulling away from the bowl, set it aside for bulk fermentation.
    5. Once the dough has risen a bit, you need to shape the dough into buns. It's really up to you how big you make them. I generally work on 50g but you can make them bigger if you want to.
    6. Place the buns onto a baking sheet lined with parchment paper and then cover with plastic wrap.
    7. Allow them to proof so they become nice and puffy.
    8. Brush them with egg wash.
    9. Place them into an oven preheated to 160C for around 15 minutes or until they are golden brown.
    10. Brush them generously with butter once they're out of the oven and allow them to cool slightly before eating.

    Shaping Sourdough Brioche Buns

    This recipe is super versatile in that you can choose to shape these sourdough brioche buns or rolls in any way you'd like.

    They are amazing just as round buns, but they are also able to be braided, which is my favorite way to shape them.

    It may look complicated, but they are really easy to do!

    You need to divide the dough into 70g portions and divide each portion into three roughly equal pieces.

    Roll each small piece into a rope. Take the three pieces and pinch them together and then braid the strands.

    Roll the braid around itself to form a round bun.

    It takes a little practice, but once you've done a few, you'll get the hang of it.

    how to shape sourdough discard buns

    What Can You Use Sourdough Brioche Buns For?

    These sourdough brioche buns are so versatile.

    You can vary the weight of your buns to suit what you are going do with them. You can make sliders with around 50g of dough. Larger hamburger buns with 70-80g.

    Here are some of the best uses for sourdough brioche rolls:

    • Hamburger rolls (you can add sesame seeds if you like) - see how to shape a hamburger roll here.
    • Hot dog rolls (100 - 120g dough) - see how to shape a hot dog roll here.
    • Breakfast rolls (great with bacon, egg and cheese).
    • Plaited or braided sourdough rolls (50-70g of dough).

    Love Sourdough Brioche?

    Why not try these other sourdough brioche recipes:

    • Sourdough Brioche Loaf
    • Sourdough Chocolate Star Bread
    • Sourdough Discard Hamburger Buns
    • Hot Cross Buns with Sourdough Starter
    SOURDOUGH BRIOCHE BUNS - PINTEREST IMAGE
    Sourdough brioche buns - recipe feature image

    Sourdough Brioche Buns

    These buttery sourdough rolls are perfect on their own, even better slathered in butter and jam! You can shape them in so many ways ... perfect for hamburgers and hotdogs!
    4.24 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 15 mins
    Fermentation Time 12 hrs
    Course Bread
    Cuisine American, French
    Servings 12 buns
    Calories 284 kcal

    Equipment

    • Stand Mixer
    • Mixing Bowl

    Ingredients
      

    • 100 g Sourdough Starter fed and bubbly
    • 540 g Bread Flour
    • 2 Eggs around 45g each, room temp
    • 120 g Salted Butter soft
    • 200 g Milk whole milk
    • 50 g Sugar
    • 10 g Salt

    Toppings

    • 1 Egg plus 1 tbsp water to use as egg wash
    • Butter extra for brushing after baked

    Instructions
     

    • Warm milk to around 37C (you don't want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.
    • Now add the sourdough starter, flour and eggs to the bowl. Mix into a rough dough and let it sit for around 30 minutes.
    • Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.
      Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes.
    • Once the dough is silky and elastic (it can be slightly sticky but you should be able to pull a window pane). It should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside.
    • Once the dough has risen a bit (it doesn't have to double, 50% rise is ok in this instance) you'll need to shape the brioche dough into buns or rolls.
    • Turn the dough onto the counter and divide into equal portions. I have used 50g portions for these buns, but you can decide to use whatever portion you'd like.
      shape sourdough brioche buns into balls.
    • Use the instructions in the post above for shaping (you can make braided buns, round burger buns, hot dog buns etc).
    • Place the buns onto a baking tray lined with parchment paper and allow them to proof. Cover them with plastic wrap and place them on the counter to get all puffy.
    • Once the buns are puffy, it's time to bake them.
    • Preheat the oven to 180C.
    • While the oven is preheating, mix an egg with 1 tablespoon of water and brush the buns generously with this egg wash.
      applying egg wash to sourdough brioche buns
    • Bake the buns for around 15 minutes or until they are golden brown. Cooking time will depend on your specific oven (you might need to increase the temp or time accordingly).
    • Once they are out of the oven, brush them with lashings of butter and allow to cool.
      applying butter to sourdough brioche buns

    Notes

    Bulk Fermentation Time - Please remember that like any sourdough, the bulk fermentation and proofing times will be specific to you. They depend on the strength of your starter and the temperature of your kitchen/home. I do not specify specific times for this reason.
    You can find all my best tips for kneading and working with sourdough brioche dough here.

    Nutrition

    Serving: 50gCalories: 284kcalCarbohydrates: 39gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 64mgSodium: 418mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 337IUCalcium: 34mgIron: 1mg
    Keyword Sourdough Bread, Sourdough Rolls, Thermomix Sourdough
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
    « Sourdough Egg Bagel Recipe
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    Reader Interactions

    Comments

    1. Julie Huddleson

      April 13, 2022 at 9:00 am

      I made your sourdough cracker recipe & it came out great! Was wondering if this brioche recipe will work with a starter that has been revived with a recent whole wheat/rye feeding.

      Thanks!
      Julie Huddleson

      Reply
    2. Audrey

      July 13, 2022 at 2:03 am

      5 stars
      This rolls are easy to make and delicious! My husband said they were the best rolls he had ever eaten!

      Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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