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Brioche Buns

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To complement the perfect slider…or just as a delicious dinner roll

How long since you had a dinner roll when dining out?

What about a slider loaded with succulent fillings?

Now you can.

There’s a bit of inactive time to this recipe, but when it comes to cooking them it takes all of 10-12 minutes. It seems like a long process however you’ll find this recipe is quite easy to pull together, the rest is just rising time which allows you to relax or get on with making anything else you wish to conquer in the kitchen.

We’ve created a simple flour blend for this recipe to try and imitate the texture of a brioche, we’ve made it before using a specialty blend of gluten free all purpose flour but alas, we can’t find it on the shelves anymore and we’re trying to make life easier by being able to pick up these ingredients at your local supermarket without searching high and low across town for that right ingredient.

If you can still pick up an all purpose blend of gluten free flour, by all means sub it for the mix we’ve opted for in this recipe!! It’s all about making life a little easier, a little more delicious day by day. We used to use the Orgran brand that if you read the ingredient label is a blend of multiple GF flours that helps produce a similar if not same product as regular glutenous flour does. We’ve switched to the Coles Simply because it’s easy to source and is on every gluten-free shelf in every Coles we’ve been to within Victoria, Tasmania and NSW (so far..). We also buy Tapioca starch from the Asian style food section, rice flour, potato flour and Coles homebrand cornflour (all 3 are all marked GF, but found in the baking aisle).

I try not to be too confusing with flour blends, because they add time to a recipe that some of us just don’t have. So if you can get the Orgran box of all-purpose go for your life, it will save you a bit of time and floury mess! That’s what I used to use when I first started recipe testing this.

Try this recipe with our pulled pork


Flour blend:
1/4 c. McKenzies arrowroot
1 1/2 c. rice flour
1/2 c. cornflour
1/2 c. tapioca flour/starch
1/4 c. potato flour/starch
1/2 c. all purpose flour
1 tsp. psyllium husk
1 tsp. xanthan gum
1 tsp. McKenzies baking powder
(Makes just over 3 1/2 cups flour blend)
pinch salt
1 tbsp. gluten free yeast (not processed with barley)
1/2 c. warm tap water + 2 tbsp. extra
1/2 c. rice milk
1 tbsp. extra virgin olive oil
3 tbsp. nuttelex
1 tbsp. pure maple syrup
2 eggs
1 tbsp. unhulled (black) sesame seeds


Sprinkle the yeast over the warm water in a jug. Set aside for 5-10 minutes, until completely dissolved and small bubbles form on the surface.
Add the milk, maple and nuttelex to a microwave safe dish, melt completely.
Once melted, pour into a mixing bowl.
Measure out the flour blend (if using).
Sift the dry ingredients into the bowl.
Add 1 egg.
Bring together gently with a butter knife.
Once a dough has formed remove the mixture onto a clean bench or board.
Briefly knead until the dough forms a smooth ball (unlike glutenous flours, you don't need to work the dough as much, 1-2 minutes maximum or until smooth).
Drizzle over the olive oil, coat the ball.
Dampen a tea towel with warm water and place over the dough.
Allow to rise for 60 minutes.
Punch down the dough at 60 minutes, roll into a thick log and cut 6 equal portions.
Grease a baking tray.
Roll each piece into a ball and place on the baking tray.
Once all balls are rolled cover with the damp towel again and allow to rise again for 30 minutes.
Preheat the oven to 200 degrees Celsuis (Fan forced).
Separate the extra egg, whisk the yolk.
After 30 minutes, paint the tops of each bun with the egg and sprinkle sesame seeds over each.
Bake for 10-12 minutes, until tops are golden.