Soft Brioche Slider Buns Recipe for Perfect Mini Sandwiches

Brioche slider buns are soft, light, and golden — a perfect homemade bun you can make in under two hours with just seven basic ingredients.

This quick brioche slider buns recipe skips a second proof, saving time while delivering tender, flavorful buns ideal for sliders or small burgers.

Brioche Bun Ingredients

1. Flour: 357 g (2 3/4 cups loosely packed)
2. Slightly warm milk (not hot): 112 ml (1/2 cup – 1 tsp)
3. Eggs: 2
4. Butter: 56 g (4 tbsp), softened
5. Yeast (instant or active dry): 3 g (1 tsp)
6. Sugar: 30 g (2 1/2 tbsp)
7. Salt: 6 g (1 tsp)

How to make brioche slider buns

Make these brioche buns in four simple stages: prepare the dough, divide and shape, proof, and bake.

1. Prepare the brioche bun dough

In a mixing bowl combine the warm milk, sugar, yeast, eggs, and salt. Stir to combine, then add the softened butter and the flour. Mix until the ingredients come together.

You can knead by hand or with a stand mixer. Because brioche dough is richer in eggs and butter it will be slightly sticky; a stand mixer with a dough hook makes the task easier. Knead on low speed for about 5–10 minutes until the dough is soft and elastic.

To check if the dough is properly kneaded, perform the windowpane test: stretch a small piece of dough gently — it should stretch thin enough to see light through without tearing. If using bread flour this tends to take less time; with all-purpose flour it may require a bit more kneading.

2. Divide and shape the dough

When the dough is ready, divide it into 12 equal portions. A kitchen scale helps ensure even pieces, which will bake uniformly.

Shape each portion into a smooth ball: flatten slightly, fold the edges toward the center, and roll to form a tight round. Place the buns on a parchment-lined or well-greased baking tray with enough space between each for rising.

3. Proof the brioche slider buns

Let the shaped buns proof in a warm place for about 70–75 minutes, or until they puff up and nearly double. Once risen, brush each bun with an egg wash (lightly beaten egg) to create a shiny, golden crust when baked.

4. Bake the brioche slider buns

Preheat the oven to 375°F (190°C). Bake the buns for 20–22 minutes until they are deep golden brown. Remove from the oven and let cool slightly before serving. The finished buns will be soft, light, and perfect for sliders.

Substitutions and tips

Substituting the egg

Eggs contribute to rising, tender crumb, and emulsification. One egg is roughly 45 ml; if you need to omit eggs, replace the same volume with milk or water (about 3 tablespoons per egg). Note that texture and rise will differ from the original.

Substituting the milk

You can replace milk with an equal amount of water or plant-based milk such as almond or soy milk. Using water will slightly change flavor and tenderness, while plant milks keep a richer profile.

Storing and reheating

Once cooled, store brioche slider buns in a plastic bag or wrapped in foil at room temperature for 3–4 days. In hot, humid climates freeze them for longer storage: wrap tightly in foil or place in a heavy-duty freezer bag. Properly stored, they keep best for up to 3 months.

To reheat, thaw frozen buns if necessary, mist or brush with a little water, and warm in a 350°F oven for 5 minutes. They will regain softness and aroma.

Recipe summary