No New England lobster roll is complete without the right bun — and these top-split brioche buns are the gold standard. Soft, buttery, and richly golden, they're designed to be split from the top so they sit flat and can be toasted on the sides until golden. Originally popularized in coastal New England seafood shacks, this style of bun is the perfect vessel for buttered lobster or a creamy lobster salad. D'BakerAid makes the enriched dough effortless — precise yeast activation and proofing give you bakery-quality buns at home.

Under 2 hours

Beginner friendly

8 top-split buns

3½ cups bread flour (440g)
¾ cup warm milk (180ml)
2¼ teaspoons instant yeast (1 packet / 7g)
3 tablespoons sugar
1½ teaspoons salt
2 large eggs
6 tablespoons unsalted butter, softened (85g)
1 egg (for egg wash)
Butter, for toasting

In the D'Yeast 2.5L bowl, combine the warm milk, 1 tablespoon sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar, and salt. Add the activated yeast and the eggs. Mix until a rough dough forms, then knead in the softened butter, 1 tablespoon at a time. Continue kneading for 6–8 minutes until the dough is smooth, elastic, and slightly shiny.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the program complete and the dough double in size.

Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a smooth oblong, about 4 inches long. Place the buns in two rows on a parchment-lined baking sheet, sides touching, so they bake into a single slab that can be pulled apart and split from the top.

Cover lightly with a kitchen towel and let rise for 25–35 minutes, or until puffy and nearly doubled.

Preheat the oven to 375°F (190°C). Beat the remaining egg and brush gently over the tops of the buns. Bake for 18–22 minutes, until the tops are deep golden brown. Cool on a wire rack.

Once cooled, pull apart the buns. Slice each bun along the top (not the side) so it opens flat. Butter the flat outer sides and toast in a hot skillet until deeply golden. Fill with your favorite lobster roll preparation.

These top-split buns are traditional for New England lobster rolls, but they're also fantastic for shrimp rolls, chicken salad, or any sandwich that benefits from buttery, griddled sides.

For authentic top-split buns, bake them crowded together so the sides stay soft and white — that's what lets you toast the outer sides in butter without the crust getting in the way.

Rolls & Buns, brioche, lobster roll buns, new england