These Sourdough Brioche Buns are super soft and fluffy, with a rich, buttery flavor that makes them perfect for any sandwich or burger.
After perfecting my sourdough brioche bread, I realized the same dough could easily be turned into buns (duh!). So instead of a loaf pan, I baked the dough balls in a 9"x13" baking dish. And it was a total success!
Making the dough does take a little time and effort, but the results are so worth it.
These sourdough brioche buns are soft and pillowy on the inside with a golden, slightly crispy exterior and a rich, buttery flavor. They’re perfect for sandwiches, burgers, or just enjoying as-is.
Plus, they freeze beautifully. So you can make a big batch ahead for summer cookouts, picnics, or any time you want a homemade brioche bun. You'll never want store-bought rolls again.
I can’t wait for you to try these—I just know they’re going to be a new favorite!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Since this recipe depends on the sourdough starter for leavening, use an active starter or "fresh" discard from a strong, mature starter for the best results.
- All-Purpose Flour- All-purpose flour provides just the right amount of gluten to help the brioche buns rise beautifully while keeping them tender, soft, and not too chewy.
- Whole Milk- Adds richness and moisture for a soft, tender texture. While you can use other types of milk, whole milk works best.
- Eggs- Using cold eggs helps cool down the tangzhong mixture.
- Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
- Granulated Sugar- A bit of sugar gives the buns a subtly sweet taste.
- Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
- Kosher Salt- Enhances the flavor of the buns. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's or table salt, use half the amount or measure by weight.
- Sesame Seeds- Optional for topping.
Tips for Success
- Use an active starter. For the best rise, use a bubbly, active sourdough starter. The rich ingredients in brioche bun dough need strong yeast activity for soft, fluffy buns.
- Measure ingredients accurately. For best results, use a kitchen scale to measure your ingredients.
- Be patient. Sourdough brioche dough takes a little more effort to make. It also rises slower than traditional sourdough because of the heavy ingredients like butter, eggs, and milk. Allow extra time for the dough to rise both during bulk fermentation and proofing.
- Shape tightly. Form the dough into tight balls with good surface tension to help the buns rise upward rather than outward in the oven.
How to Make Sourdough Brioche Buns
Learn how to make your own sourdough brioche rolls using these step-by-step instructions (with pictures!).
Step 1: Make tangzhong. Warm milk to 180°F. Whisk in ¼ cup flour over low heat until thick like mashed potatoes. Transfer to stand mixer and let cool.
Step 2: Mix dough. Whisk ice water and cold eggs into the cooled tangzhong, then add flour and sourdough starter. Knead on low until combined, rest 5 minutes. Then add sugar and salt and knead for 15 minutes until smooth. Add softened butter 1 tablespoon at a time, letting each piece fully incorporate.
Step 3: Bulk fermentation. Transfer dough to a bowl or straight-sided container. Cover and rise at room temp until doubled (4–12+ hours depending on temperature).
Step 4: Shape dough. Line a 9"x13" baking pan. Divide dough into 8 pieces, shape into tight balls, pinch seams, and place seam-side-down in the pan in 2 rows of 4
Step 5: Proof. Cover and proof 2–4 hours at room temp, or refrigerate overnight and then proof before baking.
Step 6: Bake. Preheat oven to 375°F. Brush the dough with egg wash and bake 40–45 minutes until golden brown. Cool before slicing and serving.
How to Store
Store sourdough brioche buns in an airtight container at room temperature for about 3-4 days.
For longer storage, you can freeze the buns for up to 3 months in a freezer-safe bag or container. When ready to use, thaw them at room temperature or warm briefly in the oven.
Serving Suggestions
These sourdough brioche buns are perfect for sandwiches and burgers—try them with turkey burgers, turkey sandwiches, or egg breakfast sandwiches.
You can also cube them for recipes like sage stuffing, French toast casserole, egg breakfast casserole, or even homemade croutons.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Brioche Buns
Equipment
- Stand mixer with dough hook attachment
- Straight-sided container (optional)
Ingredients
- ¾ cup (180 grams) whole milk
- 4 ¼ cups (510 grams) all-purpose flour
- ¼ cup (60 grams) ice-cold water
- 3 large (150 grams) cold eggs
- ½ cup (100 grams) active sourdough starter or "fresh" discard (may make the dough take longer to rise)
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, reduce volume by half or measure by weight
- ½ cup (113 grams or 1 stick) unsalted butter softened
- 1 egg + 1 tablespoons of water for egg wash
- Sesame seeds optional, for sprinkling on top
Instructions
- About 6–12 hours before mixing the dough, feed your sourdough starter so it’s bubbly, active, and doubled in size. Rise time depends on your kitchen temperature; around 6 hours in a warm space (75°F) or up to 12+ hours if cooler (65–68°F).
- In a small saucepan over medium heat, warm the milk until it reaches 180℉. Hold at this temperature for one minute.¾ cup (180 grams) whole milk
- Add ¼ cup (30 grams) of flour to the milk in the saucepan. Whisk over low heat until the mixture thickens and resembles mashed potatoes. Transfer this tangzhong to the stand mixer bowl and allow to cool to about 90℉.
- Add the ice water and whisk into the tangzhong. Then add the cold eggs, whisking until mostly combined. Add the remaining 4 cups (480 grams) of flour and the sourdough starter. Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.¼ cup (60 grams) ice-cold water, 3 large (150 grams) cold eggs, ½ cup (100 grams) active sourdough starter
- Add the sugar and salt to the dough. Knead on medium-low speed for about 15 minutes, or until the dough pulls cleanly away from the sides of the bowl. With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams or 1 stick) unsalted butter
- Transfer the dough to a straight-sided container or clean bowl. Cover and let rise at room temperature until doubled in size, about 4-12 hours or longer. (Rise time can vary based on dough and kitchen temperature.)
- Line a 9"x13" baking pan with parchment paper and set aside.
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
- Place the dough balls into the prepared pan in two rows of four. Cover and let proof for about 2-4 hours, or until very puffy. Alternatively, refrigerate the dough overnight, then proof at room temperature before baking.
- Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.1 egg + 1 tablespoons of water
- Lightly brush each bun with the egg wash and sprinkle with sesame seeds (if using). Bake in the preheated oven for 30-35 minutes, or until golden brown.Sesame seeds
- Transfer buns to a wire cooling rack and allow them to cool completely before slicing and serving.
Notes
- Storage: Store buns in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Victoria says
Loved these, thanks for the great recipie.
Ashley Petrie, RDN, LDN says
Hi Victoria, so glad you enjoyed! 🙂
Faith says
These are by far the BEST sourdough buns I’ve made to date. I’ve been searching high & low for a no yeast, same day recipe & THIS IS IT! Our oven is fairly new, so I only baked for 22 minutes at 375 with the buns touching, and they baked up perfectly. Golden outside with a fluffy and tender middle.
Ashley Petrie, RDN, LDN says
Thanks so much, Faith! I’m thrilled to hear these were a hit for you — and that they baked up so beautifully in your new oven! Love hearing they’re your new go-to. 😊