These mini brioche slider buns are light, buttery, and incredibly soft. Made with milk, butter, and eggs, the dough yields a rich, tender crumb. With just seven ingredients and a few hours from start to finish, this straightforward recipe produces small, pillowy buns that are perfect for sliders, dinner rolls, or any sandwich where you want a soft, decadent bread.
Brioche Dough
Brioche is versatile and works well for both sweet and savory uses. You’ll often find it in pastries or as a loaf for French toast, but it also makes an ideal bun for burgers, pulled pork sliders, chicken sandwiches, or a simple dinner roll. These mini brioche slider buns are so tender and flavorful that they’ll quickly become a staple in your baking rotation.
Ingredients
- Milk: Use whole milk for best richness and texture. Whole milk contributes fat that helps produce the tender crumb characteristic of brioche.
- Butter: Use unsalted butter cut into small pieces so it blends evenly into the warm milk and into the dough.
- Instant yeast: Instant (quick-rise) yeast is convenient because it can be mixed directly into the warm milk and butter. If using active dry yeast, proof it in the warm milk for about 10 minutes first.
- All-purpose flour: All-purpose flour keeps these buns soft and tender. Avoid bread flour here, which can make the crumb too chewy.
- Sugar: Adds a touch of sweetness and helps with browning.
- Salt: Balances flavor.
- Eggs: Provide richness and structure. An egg wash (one beaten egg with a tablespoon of water) gives the buns a glossy, golden finish.
How to Make Mini Brioche Slider Buns
- Make the dough. Warm the milk and butter together until around 90°F, then add them to a stand mixer fitted with a dough hook. Add yeast, flour, sugar, salt, and eggs. Mix on low until most flour is incorporated, then increase speed and mix until the dough is smooth, soft, and pulls away from the sides of the bowl.
- First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size. Timing depends on room temperature—about 1 to 1½ hours is common.
- Divide the dough. Turn the dough onto a lightly floured surface and gently deflate. For consistent results use a kitchen scale and divide the dough into 29 pieces of about 40 grams each. A bench scraper or bowl scraper helps portion the dough cleanly.
- Shape the buns. Tuck each piece of dough onto itself to create surface tension, pinch the seam closed, and roll into a smooth ball. Place seam-side down on baking sheets lined with parchment or silicone mats, spacing the buns about 2 inches apart.
- Second rise. Loosely cover the shaped buns with plastic wrap and let them proof in a warm place until they’ve doubled in size, about 45 minutes to 1 hour depending on your kitchen temperature.
- Bake and finish. Preheat the oven to 350°F. Brush the risen buns with egg wash and bake for 12–14 minutes, or until golden brown and glossy. Allow to cool completely before slicing for sliders or serving whole as dinner rolls.
Tips for the Best Brioche Slider Buns
- Use a kitchen scale. Weighing ingredients and dividing dough by weight gives consistent, reliable results and reduces cleanup.
- Avoid overmixing. Overmixing can make the dough tough. Mix until the dough is smooth and slightly warm to the touch—around 78°F if you want to be precise.
- Watch proofing times. Proofing speed varies with room temperature. Start checking around 45 minutes; the dough is ready when it has doubled and springs back gently when poked.
- Freeze extras. These buns freeze very well. Wrap cooled buns individually or in small groups, place them in a freezer bag, and store up to three months. Thaw at room temperature a few hours before using.
Recipe Summary
This recipe yields about 29 mini brioche slider buns when divided into 40-gram pieces. Prep time is roughly 45 minutes active, with 2–3 hours total including rising and resting, and about 12–14 minutes of baking per batch. These buns are excellent for sliders, small sandwiches, or served warm as dinner rolls.
More Bread Ideas
- Almond cream brioche buns — a sweet variation with a creamy topping.
- Homemade soft pretzels — chewy, salty, and great for snacking.
- Soft and chewy bagels — tender inside with a slight chew on the outside.
- Homemade English muffins — perfect for breakfast sandwiches.
Baking bread from scratch can feel intimidating, but these mini brioche slider buns are approachable and forgiving. Each batch will improve your shaping and timing, and the results are worth the effort—soft, buttery buns that elevate any sandwich. If you try this recipe, enjoy the process and the delicious outcome. Happy baking!
Mini Brioche Slider Buns
Ingredients
- 1 1/8 cup (278g) whole milk
- 1/2 cup (113g) unsalted butter, cut into small pieces
- 4 1/2 teaspoons (15g) instant yeast
- 4 1/3 cups (608g) all-purpose flour
- 2 1/2 Tablespoons (30g) granulated sugar
- 1 1/2 teaspoons (9g) salt
- 3 large eggs
- Egg wash: 1 large egg beaten with 1 Tablespoon water
Instructions
- Heat milk and butter in a small saucepan over low heat until the mixture reaches about 90°F. Transfer to the bowl of a stand mixer fitted with a dough hook and stir in the yeast.
- Add flour, sugar, and salt. Mix on low until most of the flour is incorporated. Add the eggs, then mix on medium-high for about 5 minutes until the dough is smooth and pulls away from the bowl. Scrape the bowl as needed.
- Form the dough into a ball and place it in a greased bowl. Cover and let rise in a warm spot until doubled, about 1–1½ hours.
- Line two baking sheets with parchment or silicone mats. Turn the dough onto a lightly floured surface, press out large air bubbles, and divide into 29 equal pieces (about 40 grams each).
- Tuck each piece onto itself, roll into a smooth ball with the seam on the bottom, and arrange on the baking sheets, leaving about 2 inches between each.
- Loosely cover and let rise until doubled, about 45 minutes to 1 hour.
- Preheat the oven to 350°F. Brush buns with egg wash and bake 12–14 minutes, until golden brown.
- Cool completely before slicing. Enjoy.
Notes
- Shaping: Tuck seams under and roll to create surface tension for smooth tops.
- Yield: Makes about 29 mini buns at 40g each. For larger buns, divide into 90–95g pieces for roughly 12 buns.
- Storing: Store baked buns at room temperature and enjoy within two days for best texture.
- Freezing: Wrap cooled buns in plastic and place in a freezer bag for up to three months. Thaw a few hours before serving.
Did you make this recipe?Share your results and enjoy your freshly baked brioche buns!