Ingredient substitution guide
Best substitutes for brioche buns
Best swap for brioche buns: Potato rolls, 1:1; soft and slightly sweet, excellent stand-in.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Brioche Buns?
The best swap for Brioche Buns is Potato Rolls, 1:1; soft and slightly sweet, excellent stand-in. Another option is Milk Bread Buns, 1:1; similar enriched dough texture. A third option is Regular Hamburger Buns, 1:1; less rich, works in a pinch. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Potato rolls | 1:1; soft and slightly sweet, excellent stand-in |
| Milk bread buns | 1:1; similar enriched dough texture |
| Regular hamburger buns | 1:1; less rich, works in a pinch |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.