Ingredients
Equipment
Method
- Pour warm milk into the bowl of your KitchenAid mixer. Add honey and yeast. Stir and cover for 5 minutes until bubbly and fragrant.
- Add egg and whisk lightly. Then add flour, melted butter, and salt in that order so the warm butter doesn’t scramble the egg. Attach the dough hook and mix on low speed for 5 minutes.
- Turn dough out onto the counter. Do not add extra flour, as that will toughen the buns. Knead briefly into a smooth ball. Coat lightly with oil and transfer to a clean, lightly oiled bowl. Cover with plastic wrap and let rest for 1 hour.
- Punch down the dough to release large air pockets. Form back into a ball, then divide evenly into 8–10 smaller pieces. Pinch and tuck to create smooth tops. Place onto a parchment-lined tray, flatten slightly into disc shapes, and cover again.
- Let dough rise for another hour until puffy.
- Brush each bun with egg wash just before baking, for that classic golden brioche look. Sprinkle sesame seeds if you’d like.
- Bake at 375°F for 12 to 15 minutes, until golden brown. Move buns to a cooling rack for 10 minutes before slicing.
Notes
- Egg wash is optional but gives you that shiny golden finish.
- Honey can be swapped for sugar if that’s what you have.
Storage
- Store cooled buns in an airtight container for up to 3 days.
- Freeze baked buns in a bag for up to 2 months. Thaw at room temperature or warm in the oven before serving.
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- Check out all our other Bread Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.