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Welp, it’s bun’s season, and we’ve got some good ones…Salted Honey Butter Cornbread Brioche Burger Buns.

Salted Honey Butter Cornbread Brioche Burger Buns |

And by buns, I do obviously mean the ones for your burger.

Salted Honey Butter Cornbread Brioche Burger Buns |

I know that making burger buns is just an extra step, but for me, it’s a step worth taking. Living where I live, the bread selection is honestly not that awesome, so when looking for burger buns my choices are pretty much confined to the white ones my brothers love.

Salted Honey Butter Cornbread Brioche Burger Buns |

Those buns work really well for plain burgers with cheese and ketchup, or this burger, where all you need a simple kid bun. But when making burgers with some um – attitude, like these, these and oh definitely these. You are going to want to compliment them with a really good bun.

The bottom line, every good burger needs a worthy bun.

So I thought, what goes better with cookout foods than cornbread? It’s just a classic summer cookout staple. With Memorial Day being barely over a week away, it was time to start breaking out the cookout recipes.

Salted Honey Butter Cornbread Brioche Burger Buns |

These buns are the perfect final accessory to almost any burger. You can leave off the salted honey butter if you want a more savory burger, but the honey pairs really nicely if you are doing a spicy burger or possibly even a southern burger. It’s totally up to you.

Salted Honey Butter Cornbread Brioche Burger Buns |

Trust me though, being able to resist eating these straight out of the oven with a pat of the salted honey butter takes some willpower. If you are a bread lover, I would definitely recommend making extra. Actually, you could even serve them as dinner rolls if you happen to have any leftover the next night. Oh, or toast them with um, more butter, and fresh blueberries for breakfast?? YUM. So many options here.

Salted Honey Butter Cornbread Brioche Burger Buns |

They are pretty quick and easy to make. You can either use your hands to knead the dough or use a dough hook if your mixer has one. I went with my mixer because I was making multiple things at the same time on this day and I really needed my hands. This is why I love my mixer, it gives me my hands to keep on working!

Salted Honey Butter Cornbread Brioche Burger Buns |

Lastly, if you make these Salted Honey Butter Cornbread Brioche Burger Buns, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Honey Butter Cornbread Brioche Burger Buns.

Prep Time 20 minutes
Cook Time 15 minutes
Rest/Refrigerate 2 hours
Total Time 2 hours 35 minutes
Servings: 8 Buns
Calories Per Serving: 308 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Salted Honey Butter (optional)


  • In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
  • In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
  • Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  • Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
  • Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400° F.
  • Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

Salted Honey Butter

  • Mix together the butter and honey in a bowl. Brush the warm buns with the butter if desired and serve.


*Brioche bun measurements adapted from [Smitten Kitchen |].
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Salted Honey Butter Cornbread Brioche Burger Buns |

Let’s make burgers!

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  1. 5 stars
    So I’m a professional chef. I tested out this recipe for a cooking competition I’ll be part of I was nervous when I read the comments about it . But I did some tweaking to the recipe when I made it and I didn’t have any problems that others have had. I also didn’t do the honey butter glaze. Since it would not go with the dish I’m making for the competition. I only did one rise. I felt the second rise was the issue everyone was having. I was happy with my end result. And I will be making these for my competition. I will be adding some dry herbs to it though to go with my flavor profile.

    1. Hey James,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Thanks for sharing your feedback. Have a great weekend:) xx

  2. 1 star
    I first want to say what an amazing chef you are. all of your recipes have been home runs for me and I have made several of your bread type recipes with no issues. I have made these buns three times each time adding a little more flour. I used a brand new bottle of yeast so I know it is not the yeast. I am an avid baker and always make my own hamburger and hot dog buns so I am familiar with how dough is supposed to look and feel. Following your recipe to the letter leaves this more of a batter versus a dough. Adding a TBS of flor at a time as you instructed does nothing for this dough. I added 1/4 cup more of flour and I would still describe this as a batter not a dough. The first rise in the bowl is fine and it doubles so I know my yeast and temperature of water milk combo is good. The second rise the spread like pancakes and never rise even after generously adding extra flour to the shaping process. Any thoughts on what I can do differently? After reading all the comments here it appears almost everyone who has attempted to make these buns has had the same issue. Could the recipe have a typo or be written differently than what you are doing when you are making yours?

    1. Hey Stefanie, I am so sorry you are having trouble! This is an old recipe of mine, so I am going to take a look back at it now and make sure it all reads correctly. There may be errors due to how old the recipe is. Again, I am SO SORRY you are having trouble! I would recommend adding flour until the dough comes together and forms a smooth ball to touch.

  3. 3 stars
    As a cornbread recipe, these are very tasty. Mine turned out beautiful and rose as expected. I served them with bbq pulled chicken. They were just too sweet and overwhelmed the flavor of the bbq chicken. Should I make them again, I’d cut the amount of honey in half at least. The structure was also a bit crumbly and didn’t hold up.

  4. 1 star
    They flattened out and weren’t very good. This recipe has way too much moisture, I followed the recipe exactly and it dosent end up in a dough form as the pictures show, even after adding more flour.

  5. 3 stars
    Also turned out flat for me unfortunately! They rose well initially and the yeast proofed very well, but baked flat I don’t know what happened. They looked a bit flat when I put them in but hoped they would rise but didn’t. Just sharing for anyone else who struggled.

    1. Hey Laura,
      So sorry to hear this, was there anything you adjusted in the recipe? Sounds like it was doing well since the dough rose for you. Please let me know if I can help in anyway!

    1. Hey Ana Maria,
      Yes! I will add those for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. Hi there! First of all, I love your recipes and have made and remade many of them. I was excited to see these brioche buns and gave them a shot! This was my first fail off of your site. I was wondering if you could tell what went wrong-they rose beautifully the first time and when I shaped into rolls they were sticky like you stated, but almost immediately spread and flattened out. I covered them and hoped for the best, but they remained flat and then appeared to have bubbles across the top instead of staying intact. (Looked like when pancakes are about ready to Flip!) anyway-it was so strange-and I’ve been learning to make yeast breads with plenty of success stories, but have never tried brioche before. Any tips? Also, I saw that the recipe and directions differed in saying corn MEAL vs corn FLOUR, so I tried a bit of both-maybe that’s the problem! Aha! Let me know your take on it if you have time. Thank you-I love digging through your site! Yum!!

    1. Hey Keely!! This is so odd and I really do not have a clue what happened. I have never heard of the dough looking like a pancake. I am so sorry for the trouble. Honestly, it sounds like a fluke and something weird happened with the yeast, I would try again and use use corn meal. Fingers crossed this does not happen again. Sometimes breads can be finicky! Hope this helps!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Yes, this is great as a loaf! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. I’ve got kielbasa sausages and lots on onions on low in the crock pot. Gonna add some fresh tomatoes later. I was out looking for a cornmeal hoagie bun recipe, and ran across this. I love ALL your recipes, so this is a no-brainer!

  8. I’m having real trouble with this recipe and I’m not sure what I’m doing wrong.

    I followed it to the letter and had beautiful, tall buns until I brushed on the egg wash. Even though I was as gentle as possible, they all completely deflated after being brushed with egg wash. They also refused to brown. I’m really sad! I can’t cut puddle buns in half to serve with burgers in them.

    Might you have any suggestions on how to not ruin them?

    1. HI Angie1 I am so sorry for the trouble! Are you pushing hard when brushing the buns before baking? That can cause them to deflate. If that’s is where you are having trouble, maybe try just not brushing them with the egg.

      1. 3 stars
        Super easy to make, but like most of the other comments mine were also flat (yes, followed directions and measurements) and quite dense. I was looking for a light and sweet bun to go with some homemade burgers I made, but these were way too heavy.

  9. Hi i just tried this recipe and changed IT into sweden mesturments. There is only ond store that sales yellow cornbread. But i did a mistake and forgot to but water With the egg wash. So they went down à bit. I hope IT still turnes out good!!!

      1. They tasted good but they went flat… I think its because the Water in the oven.. I should have toke IT out… They didnt get baked on the under side… :/.

  10. Just wanted to verify the amount of yeast…seems like a lot. It is Tablespoons not Teaspoons, correct?

    Thanks, can’t wait to try them

  11. These look wonderful! Im going to try this with some blue corn meal that I have and make some Chile relleno burgers. Thanks for sharing.

  12. These did not work for me. The dough was too soft. I should have known, but since you said not to add too much flour I was leary to add more. But I had to toss the whole pan out. Just a note to help others, if the dough appears to soft and doesn’t hold its shape well, you do need to add more flour.

    1. I am really sorry these did not work for you. I have made them a few times without fail, but sometimes things just turn out differently for others. Again, very sorry they did not work out.

      1. I really think that it had to do with the flour. I didn’t add enough. I may try them again and try to add more flour. I make a lot of breads and rolls so I am familiar with the consistency of the dough and I left it more like a batter for these. I really should have added flour. Don’t worry.