I’m not even kidding when I say that sourdough brioche buns might just be what dreams are made of. They’re everything I love about bread—rich, buttery flavor with a touch of tanginess—wrapped up in a soft, pillowy roll that’s just begging to be devoured. If bread could flirt, sourdough brioche would be winking at you from across the kitchen counter.
But let’s get real—these buns aren’t just good. They’re next-level good. And if you’ve been riding the sourdough wave like the rest of us (thanks, pandemic bread-making craze), it’s time to turn that bubbly starter on your counter into something luxurious. These brioche-style rolls will have you doing the chef’s kiss in no time.
In this post, I’ll walk you through everything you need to know about making sourdough brioche buns. From the ingredients to the tools to the process, we’ll make the whole thing feel totally doable—even if you’re intimidated by baking with sourdough.
Oh, and did I mention we’re also answering FAQs about stuff like sourdough challah bread and sourdough pie crust? (Because why stop at buns when there’s delicious bread magic to be had?) So grab your apron, and let’s make some bread magic together!
What Makes Sourdough Brioche Buns So Special?
Let me just take a minute to appreciate how extra sourdough brioche buns are. You’ve got all the hallmark richness of a traditional brioche, which already rivals cake in the buttery-and-egg department. But then, you add that extra layer of sourdough tang. It’s like a meeting of the minds between France and the slow-fermented goodness of a Sunday farmer’s loaf.
What’s really great is that these buns aren’t just for show. They’re super versatile:
- They’re perfect for burgers (hello, best backyard BBQ buns ever).
- Amazing for breakfast sandwiches (because eggs on buns > eggs on toast).
- Great for those bougie dinner rolls your guests can’t stop raving about.
- Just as delightful slathered in butter or jam for a quiet snack at home.
In short, it’s a win-win, whether you’re feeding a crowd or treating yourself.
But here’s the kicker: these buns take a little more time than standard bread because sourdough is all about patience. It’s a slow ferment—you let nature do its thing, and boy, does it deliver on flavor.
What You’ll Need to Make Sourdough Brioche Buns
Before we jump in, let me give you the lowdown on what you’ll need. Bread baking isn’t tricky, but having the right setup makes all the difference.
Ingredients
- Active sourdough starter: 100g (fed and bubbly—mine usually peaks after about 4–6 hours in warm weather).
- All-purpose flour: 400g (unbleached, for a tender crumb).
- Bread flour: 100g (for structure).
- Granulated sugar: 50g (for that classic brioche sweetness).
- Salt: 8g (fine sea salt works great).
- Whole milk: 120ml, lukewarm (~100°F).
- Eggs: 3 large, beaten.
- Unsalted butter: 115g, softened.
Pro tip: Make sure your butter is room temperature but not too soft. I usually set mine out for about an hour or so before starting. And yes, good-quality butter really shines here, so don’t go for the cheap stuff if you can avoid it.
Kitchen Tools
- Stand mixer with a dough hook (life saver, trust me).
- Kitchen scale (I’m obsessed—even for measuring salt).
- Large mixing bowls (glass or stainless steel works).
- Plastic wrap or a clean tea towel.
- Bench scraper.
- Baking sheet(s) lined with parchment paper.
- Pastry brush (for egg wash).
Little FYI—if you’re into investing in your bread game, a bench scraper makes handling sticky dough so much easier.
How to Whip Up Sourdough Brioche Buns
I’ll admit, patience is key in this recipe. It’s not one of those instant-gratification bakes where you’re eating warm bread in two hours. But the wait? Totally worth it. Here’s the detailed breakdown:
1. Make the dough
Start by combining your sourdough starter, milk, and sugar in the bowl of your stand mixer. Add the flours and salt. Mix on low speed until everything just comes together. Beat in the eggs, one at a time—don’t rush this part, or your dough might separate. Finally, add your softened butter bit by bit, letting each piece fully incorporate before adding the next.
Fun fact: Brioche dough will seem pretty sticky at first. Don’t panic. Sticky dough is actually a good sign of rich breads like this—you’re working with a lower hydration dough compared to something like ciabatta.
2. Knead it, baby
Let your stand mixer run on medium speed for about 8 minutes. The dough should be soft and stretchy. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece between your fingers, and it shouldn’t tear easily (you should basically be able to see light through it).
3. First proof (bulk ferment)
Transfer your dough to a lightly greased bowl, cover it, and let it chill (literally) in the fridge overnight—about 8–12 hours. This cold ferment is what gives the buns their flavor bomb.
4. Shape the buns
Take the dough out of the fridge and divide it into 10 equal portions (use your scale if you’re feeling fancy). Shape each piece into a smooth ball, rolling them gently in your palms. Place them on your lined baking sheet(s), leaving a couple of inches between each because they’ll puff up.
5. Second proof
Cover those buns (lightly, with plastic wrap or a tea towel) and let them rise in a warm spot until they’re doubled in size—about 3–4 hours, depending on the temp.
6. Egg wash & bake
Preheat your oven to 375°F (190°C). Brush the tops of each bun with a whisked egg for that glossy golden crust. Bake for 20–25 minutes, or until beautifully browned and smelling like absolute heaven.
A Few FAQs to Feed Your Curiosity
Sourdough challah bread is another fantastic enriched bread with sourdough tang. While challah uses oil instead of butter, the texture is just as fluffy. Great for slicing and French toast!
Sourdough pie crust is a game-changer for desserts. The sourdough adds depth to savory pies and cuts through the sweetness of fruit fillings like apple and peach. Try it!
Sourdough corn muffins? Um, yes, please! You can absolutely combine cornmeal with sourdough starter for slightly tangy, hearty muffins. Perfect for chili nights.
Can you use cornmeal in sourdough? Totally. Cornmeal adds crunch and flavor to loaves. Sprinkle it on the bottom for a rustic twist or mix small amounts into the dough.
Final Thoughts
Whether you’re rocking these buns for your next cookout or just upping your bread game at home, sourdough brioche buns are a total win. The rich flavor, soft texture, and versatility make them a must-try for bakers of all levels. Plus, who doesn’t love a bread project that flexes your sourdough skills?
If you’re still reading, I already know you’re passionate about baking. And hey, that’s totally my vibe too. So, grab that starter, take your time, and just imagine the smell of bread wafting through your kitchen as these buns bake. Worth it, right?!
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Sourdough Brioche Buns
- Total Time: Prep Time: 30 minutes (active) + 6-8 hours (rising) | Cook Time: 20-25 minutes
- Yield: 8-10 buns
Ingredients
- Active sourdough starter: 100g (fed and bubbly—mine usually peaks after about 4–6 hours in warm weather).
- All-purpose flour: 400g (unbleached, for a tender crumb).
- Bread flour: 100g (for structure).
- Granulated sugar: 50g (for that classic brioche sweetness).
- Salt: 8g (fine sea salt works great).
- Whole milk: 120ml, lukewarm (~100°F).
- Eggs: 3 large, beaten.
- Unsalted butter: 115g, softened.
Instructions
Start by combining your sourdough starter, milk, and sugar in the bowl of your stand mixer. Add the flours and salt. Mix on low speed until everything just comes together. Beat in the eggs, one at a time—don’t rush this part, or your dough might separate. Finally, add your softened butter bit by bit, letting each piece fully incorporate before adding the next.
Let your stand mixer run on medium speed for about 8 minutes. The dough should be soft and stretchy. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece between your fingers, and it shouldn’t tear easily (you should basically be able to see light through it).
Transfer your dough to a lightly greased bowl, cover it, and let it chill (literally) in the fridge overnight—about 8–12 hours. This cold ferment is what gives the buns their flavor bomb.
Take the dough out of the fridge and divide it into 10 equal portions (use your scale if you’re feeling fancy). Shape each piece into a smooth ball, rolling them gently in your palms. Place them on your lined baking sheet(s), leaving a couple of inches between each because they’ll puff up.
Cover those buns (lightly, with plastic wrap or a tea towel) and let them rise in a warm spot until they’re doubled in size—about 3–4 hours, depending on the temp.
Preheat your oven to 375°F (190°C). Brush the tops of each bun with a whisked egg for that glossy golden crust. Bake for 20–25 minutes, or until beautifully browned and smelling like absolute heaven.
Nutrition
- Calories: 220-260
- Sugar: 5-7g
- Fat: 8-10g
- Saturated Fat: 5g
- Carbohydrates: 30-35g
- Fiber: 1g
- Cholesterol: 60-80mg
Keywords: Sourdough Brioche Buns
