Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They're also amazing dunked in stews or soups.

Brioche is one of my favorite yeasted breads. I often buy it pre-made to use for french toast or bread pudding, but making it from scratch is something that I recommend every home baker try at least once. Yes, it’s a bit time consuming but it’s really not complicated. And if you love bread, I promise you there is nothing quite like hot brioche, fresh out of the oven. 

Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They're also amazing dunked in stews or soups.

These cheddar brioche buns have so much potential. Use them as the bread for a grilled cheese sandwich. Or as the bun for a cheeseburger. Dunk them in chili (which is what we did). Heck, eat them plain (I did that, too).

Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They're also amazing dunked in stews or soups.

I recommend making 8 buns for burgers and sandwiches (the size seen in the photos) or 12 buns for dinner rolls. Keep in mind when you’re rolling out the dough that it will continue to rise in the oven. I was fairly conservative with the cheese but you can push the quantity a good amount without having the buns lose their structure. Just make sure the cheese is contained within the dough as much as possible.

Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They're also amazing dunked in stews or soups.

Brioche may sound like an advanced bread but I promise it’s not difficult to make. If you’re not used to working with yeasted doughs, Red Star Yeast has some very helpful guides on their website that you can check out.

Use these Cheddar Brioche Buns for grilled cheese sandwiches or with cheeseburgers! They're also amazing dunked in stews or soups.

Cheddar Brioche Buns
 
Author:
Serves: 8-12 buns
Ingredients
  • 11½ ounces (2¾ cups) all purpose flour
  • 1¼ ounces (1/4 cup) nonfat dry milk
  • 1¼ ounces (3 tablespoons) granulated sugar
  • 1½ teaspoons sea salt
  • 1½ tablespoons instant yeast (I used Red Star)
  • 3 eggs + 1 egg yolk
  • ¼ cup lukewarm water
  • 5 ounces (10 tablespoons) unsalted butter, room temperature
  • ½ cup cheddar cheese, grated (or more as needed)
  • 1 egg + 1 tablespoon water, whisked (for egg wash)
  • coarse sea salt
Instructions
  1. Add the flour, dry milk, sugar, salt and instant yeast to the bowl of a stand mixer and briefly whisk together. Add the 3 eggs, yolk, water and butter. Use the dough attachment to kneed the ingredients together on low speed for 30 minutes. Turn the speed up to medium and mix for another 2-3 minutes.
  2. Place the dough in an oiled bowl (if the dough is too sticky to handle, some vegetable oil on the hands works wonders). Cover with a kitchen towel and allow the dough to rise for 1 hour, then place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).
  3. Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.
  4. Divide the dough into 8-12 even pieces (8 pieces will yield hamburger/sandwich sized buns, 12 will yield dinner rolls). Stretch out one piece and add a spoonful of cheese to the center (For 8 buns, I added 2-3 teaspoons of cheddar per bun). Fold the dough around the cheese for a cheese-filled center. Alternately, kneed the cheese into the dough so that it's more evenly distributed. After shaping the bun, poke any large bits of visible cheese back into the dough. It won't hurt the bun if cheese is visible but it might create dark spots in the final product.
  5. Place the buns on the prepared sheet, cover loosely and allow to rise for an additional 3 hours. Preheat the oven to 375 degrees F. Brush the egg wash liberally on top of each bun and sprinkle coarse sea salt on top.
  6. Bake the buns for 25-30 minutes, or until they're a deep golden brown on top and register 190 degrees F in the center with an instant read thermometer.
Notes
8 buns took approximately 30 minutes. For smaller buns, start checking for doneness after 25 minutes)

 

More Bread Recipes

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Savory Simple – Pumpkin Spiced Dinner Rolls
Savory Simple –  Sweet Potato Bagels
Roxana’s Home Baking – Chocolate Yeasted Muffins
Bakeaholic Mama - Cider Yeast Doughnuts filled with Cinnamon Caramel
Une Gamine Dans La Cuisine - Monkey Bread

Disclaimer: I was paid to develop a recipe for Red Star Yeast. As always, all opinions are my own.

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Comments

  1. These look amazing plus the cheddar part takes it a whole new level of deliciousness!

  2. Your recipes – this one in particular – are amazing. And your images are gorgeous. You make me want to become a baker!

  3. So beautifully rich! I buy brioche buns quite often as well but have never ventured out to make my own. Pinning the recipe for when I have more spare time. :-)

  4. Oh what beautiful buns you have! hahaha I’m surprised no one has said that yet? lol I am afraid of yeast and I have no idea why. It’s really just mixing and resting really.

  5. I love the idea of these because they’ve got the sweet and savoury thing going! The way you describe it, they actually don’t seem like they would be that difficult to make. Pinning for later!

  6. These look delicious! I am going to have to make them for our first bbq of the year in a couple of weeks as you’re right, they would be perfect with cheeseburgers!

  7. Allison T says:

    I love your recipe and it looks so simple! I have been making my family’s bread homemade since the beginning of the year and love it! I will have to make this bread very soon! I also posted a delicious roll recipe on my blog and would love for you to check it out.

  8. Gorgeous, love the cheddar filling!

  9. Diane (Mommabear) says:

    I love, love, love to make bread, will be making these for our hamburger buns and trying different cheeses. Thanks for the idea, and any brioche is yummy!!

  10. now all I can think about is a burger on this brioche!!!!!

    and also I NEED to make some asap!

  11. OMG these look soooo good, love brioche buns! Mmmmmm!

  12. Kate @ Diethood says:

    These are gorgeous. These are beautiful. These need to happen, STAT!

  13. I frequently bake brioche. It is so satisfying and my only reason for not making it more frequently is that I can’t leave it alone once it’s on-hand. Now you’ve added cheddar! Now I’m really in trouble!

  14. These sound absolutely delightful!!

  15. Love brioche! The addition of cheddar cheese sounds incredible!

  16. Cheese in brioche basically sounds like the best idea EVER. Love it!

  17. such a great idea to add cheddar to the mix no pun intended:))) I love these and you made it look so easy! that is the sign a good cook:)

  18. These are the most beautiful buns I’ve ever laid eyes on. I find kneading dough methodical and stress relieving. I’ve been making my own bread once a week. Yes, it’s time consuming, but it’s worth all of the effort. There’s nothing better than homemade bread. Love this!

  19. These look delicious and are just beautiful. The cheddar takes the brioche buns to a whole new level – one I would like to visit!

  20. I’ve had brioche on the brain all week. I haven’t had the time/energy to tackle it yet, but as soon as I get a day off, this is going to be the first thing on my to-do list!

  21. Who can pass up Brioche? especially with Cheddar cheese! Wish I had one right now to eat…

  22. Wow these look mouth watering!! The cheeseburger bun idea is the winner. Love it!!

  23. These look fabulous…..will the proof setting on my oven affect the 3 hour rise time? I have noticed with other breads that they rise a tad faster.

    • Jennifer Farley says:

      I’ve never used that setting before (don’t have one) but you can always just keep an eye on the dough and use it once it has doubled in size (a little over proofing never hurts, either).

  24. I could imagine the BEST burger on these buns. I might be making these soon…or when the weather gets better to BBQ! Thanks so much!

  25. These look incredible, I can’t wait to try it! Just to clarify, do you really mix the dough on low speed for 30 minutes?

  26. These look amazing

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