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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.

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)

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

Find it online: https://thefamilycooking.com/brioche-hamburger-bun/