Red Robin Copycat Brioche Burger Buns Recipe for Home Cooks

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Copycat Red Robin Brioche Burger Buns (Soft, Buttery & Perfect for Smash Burgers!)

If you’ve ever bitten into a juicy Red Robin burger and thought, “Wow, this brioche bun makes the whole thing,” you’re not alone. A great burger starts with a great bun—soft, slightly sweet, rich, and sturdy enough to hold all those toppings. Today I’m sharing a copycat Red Robin brioche burger bun recipe you can bake at home with simple ingredients and basic kitchen tools. No fancy bakery skills required—just a little time, patience, and a warm oven.

A Quick Background: Red Robin & Their Iconic Brioche Bun

Red Robin is known across the USA for its stacked, over-the-top gourmet burgers and endless fries. But what really brings those burgers together is the bun. Their brioche-style buns are:
  • Soft and pillowy when you bite in
  • Rich and buttery from eggs and fat in the dough
  • Lightly sweet with just a hint of sugar
  • Golden and shiny on top, often kissed by a quick toast on the grill
That combination of a tender, fluffy interior and a slightly chewy, glossy crust makes every burger feel a little more “restaurant special,” even if you’re eating at your kitchen table. This recipe is inspired by the Red Robin brioche bun style—rich, soft, and golden—but made for the home cook with ingredients you can find in any grocery store.

Why You’ll Love These Copycat Red Robin Brioche Buns

Homemade copycat Red Robin brioche burger buns baked until golden brown, soft and buttery, perfect for smash burgers and sandwiches
Soft, buttery homemade brioche burger buns inspired by Red Robin — fluffy on the inside, golden on top, and perfect for smash burgers or gourmet sandwiches

These homemade brioche burger buns are:
  • Soft but sturdy – they won’t collapse under a big, juicy patty
  • Flavorful – eggs and butter give them a rich, almost “buttery roll” taste
  • Perfectly sized for classic American burgers (about 3½–4 inches wide)
  • Freezer-friendly – make a batch and freeze for easy weeknight meals
  • Customizable – sesame seeds, everything seasoning, or plain and shiny, your call
If you’ve never baked bread before, don’t worry. I’ll walk you through each step, from mixing the dough to getting that beautiful golden top.

Copycat Red Robin Brioche Burger Buns Recipe

Yield: 8 large burger buns
Prep Time: 25 minutes active, 1½–2 hours rising
Bake Time: 15–18 minutes
Total Time: About 2–2½ hours

Ingredients

For the brioche dough:
  • ¾ cup warm whole milk (about 100–110°F)
  • 2¼ teaspoons active dry yeast (1 standard packet)
  • 3 tablespoons granulated sugar
  • 3 cups all-purpose flour (plus ¼–½ cup extra if needed)
  • 1 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 4 tablespoons unsalted butter, very soft (almost room-temp but not melted)
For the egg wash & topping:

Step-by-Step Instructions (With Tips)

Step 1: Activate the Yeast

1. In a small bowl or measuring cup, add:
  • ¾ cup warm milk
  • 2¼ teaspoons active dry yeast
  • 1 tablespoon of the sugar (from the 3 tablespoons)
2. Stir gently and let sit for 5–10 minutes until the surface looks foamy and creamy. If the mixture doesn’t foam, your yeast may be dead or your milk may have been too hot or too cold. Start over with fresh yeast.

Step 2: Mix the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), whisk together:
  • 3 cups all-purpose flour
  • Remaining 2 tablespoons sugar
  • 1 teaspoon salt
2. Make a well in the center and add:
  • Foamy yeast mixture
  • 2 large eggs
3. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Step 3: Add the Butter & Knead

1. Add the 4 tablespoons very soft butter, a tablespoon at a time, mixing after each addition.
2. Knead:
  • By stand mixer: Use the dough hook on medium speed for 8–10 minutes.
  • By hand: Turn onto a lightly floured surface and knead 10–12 minutes.
3. The dough should be:
  • Soft and slightly tacky, but not sticking badly to your hands
  • Smooth and stretchy
If the dough is very sticky and won’t come together, sprinkle in up to ¼–½ cup more flour, 1 tablespoon at a time, just until it’s workable.

Step 4: First Rise

1. Shape the dough into a ball.
2. Place it in a lightly greased bowl, turning once to coat.
3. Cover with plastic wrap or a clean kitchen towel.
4. Let it rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size. A slightly warm oven (turned off) or the microwave with a cup of hot water inside can create a cozy rising spot.

Step 5: Shape the Buns

1. Gently punch down the risen dough to release air.
2. Turn it out onto a lightly floured surface.
3. Divide into 8 equal pieces (each about 3½–4 ounces if you want to weigh them).
4. Shape each piece into a smooth ball:
  • Pull the edges to the underside, creating surface tension on top.
  • Pinch the bottom seam closed.
5. Place the balls on a parchment-lined baking sheet, spacing them a few inches apart.
6. Gently flatten each ball slightly with your palm to form a thick disk.

Step 6: Second Rise

1. Cover the buns loosely with plastic wrap or a lightly greased piece of parchment.
2. Let rise 30–45 minutes, or until puffy and almost doubled. They should look airy and soft, but still hold their shape.

Step 7: Prep the Egg Wash

1. Preheat your oven to 375°F.
2. In a small bowl, whisk together:
  • 1 egg
  • 1 tablespoon milk or water
3. Brush the tops of the buns lightly with the egg wash.
4. Sprinkle with sesame seeds or other toppings, if using.
The egg wash is what gives that classic shiny, golden brioche top, similar to what you see on a restaurant brioche burger bun.

Step 8: Bake the Buns

1. Bake at 375°F for 15–18 minutes, until:
  • Tops are deep golden brown
  • Bottoms are lightly browned and firm
2. For food safety and doneness in enriched breads, the internal temperature should reach about 190–195°F when checked with an instant-read thermometer.

Step 9: Cool & Serve

1. Transfer buns to a wire rack to cool completely.
2. For that restaurant-style touch:
  • Slice in half once cooled.
  • Lightly toast the cut sides in a skillet with a tiny bit of butter or oil until golden.
Now your copycat Red Robin brioche buns are ready for burgers, chicken sandwiches, or even a fancy breakfast sandwich.

Approximate Nutrition Per Bun

These numbers are estimates and may vary based on brands and exact sizes. Per bun (1 of 8):
  • Calories: ~250–270
  • Carbohydrates: ~36g
  • Protein: ~7g
  • Fat: ~8–9g
  • Fiber: ~1–2g
  • Sugar: ~5–6g
  • Sodium: ~220–260mg

Simple Shortcut Version (For Busy Days)

If you love the idea of brioche buns but don’t have time for a full homemade dough, here are some shortcuts to get close to that Red Robin brioche bun vibe:

1. Upgraded Store-Bought Dough

  • Buy a bag of frozen dinner roll dough (like Rhodes).
  • Thaw, then shape each portion into a larger bun (use 1½–2 dough balls per bun).
  • Let rise until puffy, then brush with egg wash and bake according to package directions.
This won’t be true brioche, but the egg wash and shaping make them feel very “restaurant-style.”

2. “Semi-Homemade” Brioche-Style Buns

  • Start with a basic white bread dough recipe or boxed bread mix.
  • Add:
    • 1 egg
    • 2 tablespoons extra butter
    • 1 tablespoon sugar
  • Mix and knead, then follow the shaping and baking steps above.
You’ll get a richer texture without a lot of extra work.

How to Use These Buns for Restaurant-Style Burgers

Want that full “gourmet burger” moment at home?
  • Toast the buns: Always toast the cut sides for a few minutes in a hot skillet or on the grill.
  • Butter lightly: A thin swipe of butter on the cut side before toasting adds flavor.
  • Build high: Stack your burger with cheese, crisp lettuce, juicy tomato, pickles, and sauce—the bun can handle it.
Food safety reminder: If you’re serving burgers on these buns, cook ground beef to an internal temperature of 160°F, measured with an instant-read thermometer, to reduce the risk of foodborne illness.

Allergy-Friendly & Special Diet Swaps

Everyone should get to enjoy a great burger bun. Here are some ideas to adapt this copycat Red Robin brioche bun recipe:

Gluten-Free Option

Dairy-Free Option

  • Swap whole milk for unsweetened oat milk or soy milk.
  • Use dairy-free butter (stick style, not spreadable tub) in place of regular butter.
  • For egg wash, use:
    • Oat milk brushed on top, or
    • A mix of 1 tablespoon maple syrup + 1 tablespoon plant milk for extra shine.

Egg-Free / Vegan Option

This won’t be true brioche (since brioche is egg-based), but you can make a rich, soft bun:
  • Replace each egg with:
  • Use plant milk and vegan butter as above.
  • Brush tops with plant milk instead of egg wash.

Paleo / Grain-Free

A true brioche-style burger bun is tough to make paleo due to eggs, grains, and sugar. Instead, consider:
  • Using a paleo bread mix designed for sandwich rolls.
  • Shaping them into burger-sized rounds and baking per package directions.

Make-Ahead, Freezing & Storage Tips

Storing Fresh Buns

Freezing

  • Slice the buns in half once cooled.
  • Wrap tightly in plastic, then place in a freezer bag.
  • Freeze for up to 2 months.
  • To use, thaw at room temp, then lightly toast before serving.

Let’s Talk: Did These Buns Hit the Red Robin Vibe?

Have you tried the Red Robin brioche burger buns at the restaurant? How do you think these compare?
  • Did you go with sesame seeds or keep them plain?
  • Did you use them for beef burgers, chicken sandwiches, or breakfast sandwiches?
I’d love to hear how your batch turned out—did your kitchen smell like a bakery? Did you win “best burger night ever” at home?
  • Leave a comment below with your tweaks, questions, or success stories.
  • If you enjoyed this recipe, share it with a friend who loves Red Robin or a good burger night.
The more we share these simple copycat recipes, the easier it is for everyone to bring their favorite restaurant flavors home.

Important Disclaimers

  • This is a copycat recipe created for home cooks. It is not the official Red Robin recipe, and no insider knowledge or proprietary information is used or implied.
  • All references to Red Robin and their brioche buns are for description and inspiration only. This recipe is simply our best guess at a similar style and flavor using common home ingredients.
  • Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission if you purchase products through links on our site, at no additional cost to you. We only recommend tools and ingredients we genuinely find useful in the kitchen.
Location: Georgetown, IN, USA

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