Brioche Hamburger Bun

Why You’ll Love This Recipe

• Soft and fluffy texture
• Slightly sweet, buttery flavor
• Sturdy enough for burgers and sandwiches
• Beautiful golden finish
• Freezer-friendly
• Elevates homemade burgers instantly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
active dry yeast
warm milk
granulated sugar
eggs
unsalted butter
salt
egg wash
sesame seeds (optional)

Directions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the eggs and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. Gradually add softened butter, kneading until fully incorporated and the dough becomes smooth and elastic.
5. Knead for about 8–10 minutes by hand or 5–7 minutes using a stand mixer with a dough hook.
6. Place the dough in a lightly greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
7. Punch down the dough and divide into equal portions (about 8 pieces). Shape into smooth balls and place on a lined baking sheet, spacing them apart.
8. Cover loosely and let rise again for 45–60 minutes until puffy.
9. Preheat the oven to 375°F (190°C). Brush the tops with egg wash and sprinkle with sesame seeds if desired.
10. Bake for 15–18 minutes, or until golden brown.
11. Cool on a wire rack before slicing.

Servings and timing

Servings: Makes 8 buns
Prep time: 20 minutes
Rise time: 2–3 hours
Bake time: 15–18 minutes
Total time: Approximately 3 hours

Variations

• Whole Wheat Blend: Replace up to half of the flour with whole wheat flour.
• Slider Buns: Divide into smaller portions for mini burgers.
• No Sesame: Leave plain or sprinkle with poppy seeds.
• Garlic Butter Top: Brush baked buns with melted garlic butter for extra flavor.
• Dairy-Free Option: Use plant-based milk and butter substitutes.

Storage/Reheating

Store Brioche Hamburger Buns in an airtight container at room temperature for up to 2 days.

For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.

To refresh, warm in a 300°F (150°C) oven for 5–7 minutes or lightly toast before assembling burgers.

FAQs

What makes brioche buns different from regular buns?

Brioche buns are enriched with butter and eggs, giving them a softer texture and slightly sweet flavor.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and bake the next day.

Why is my dough sticky?

Brioche dough is naturally soft. Lightly flour your hands but avoid adding too much flour.

How do I know when the buns are done?

They should be golden brown on top and sound hollow when tapped on the bottom.

Can I use instant yeast?

Yes, instant yeast can be mixed directly with the dry ingredients.

Can I make these without eggs?

Traditional brioche requires eggs, but egg substitutes may be used, though texture will differ.

Why didn’t my buns rise properly?

Ensure the yeast is fresh and the milk is warm, not hot, to activate it.

Can I add toppings?

Yes, sesame seeds, poppy seeds, or everything seasoning work well.

How do I get shiny tops?

Brushing with egg wash before baking creates a glossy finish.

Can I double the recipe?

Yes, simply double all ingredients and divide the dough accordingly.

Conclusion

Brioche Hamburger Buns are soft, buttery, and beautifully golden, making them the perfect base for burgers and sandwiches. With their rich flavor and tender crumb, these homemade buns elevate any meal. Once you try making brioche from scratch, it’s hard to go back to store-bought alternatives.

Brioche Hamburger Bun

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Soft, buttery Brioche Hamburger Buns with a tender crumb and glossy golden tops, perfect for burgers and hearty sandwiches.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 3 hours
• Yield: 8 buns
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 3/4 cup warm milk (about 110°F/43°C)
• 2 tablespoons granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 egg beaten with 1 tablespoon water (for egg wash)
• Sesame seeds (optional)

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Instructions

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, remaining sugar, and salt.
3. Add the eggs and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. Gradually add softened butter, kneading until fully incorporated and the dough becomes smooth and elastic.
5. Knead for about 8–10 minutes by hand or 5–7 minutes using a stand mixer with a dough hook.
6. Place the dough in a lightly greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
7. Punch down the dough and divide into 8 equal portions. Shape into smooth balls and place on a lined baking sheet, spacing apart.
8. Cover loosely and let rise again for 45–60 minutes until puffy.
9. Preheat the oven to 375°F (190°C). Brush the tops with egg wash and sprinkle with sesame seeds if desired.
10. Bake for 15–18 minutes, or until golden brown.
11. Cool on a wire rack before slicing.

Notes

• Brioche dough is soft and slightly sticky; avoid adding too much extra flour.
• Ensure milk is warm but not hot to properly activate the yeast.
• Store at room temperature in an airtight container for up to 2 days.
• Freeze in a sealed bag for up to 2 months and thaw before serving.
• For extra shine, apply a second light egg wash just before baking.

Nutrition

• Serving Size: 1 bun
• Calories: 320 kcal
• Sugar: 5 g
• Sodium: 230 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 75 mg