Public Recipe
Brioche Hamburger Buns
Shared on 7/10/2025
These buttery brioche buns elevate any burger from casual to gourmet. Rich with eggs and butter, they toast beautifully and hold up to the juiciest patties.
Prep Time
30 minutes active
Bake Time
18-20 minutes
Difficulty
intermediate
Yield
8 buns
enriched bread
rolls
burgers
Ingredients
- 400g (3¼ cups) Bread flour
- 120g (½ cup) Whole milk warm 100-110°F
- 3 large (3 large) Eggs room temperature
- 50g (¼ cup) Sugar
- 8g (1½ tsp) Salt
- 7g (2¼ tsp) Instant yeast 1 packet
- 115g (½ cup (1 stick)) Unsalted butter softened, cubed
- 1 egg + 1 tbsp milk (1 egg + 1 tbsp milk) Egg wash for brushing
- 2 tbsp (2 tbsp) Sesame seeds optional topping
Instructions
1
1
Combine flour, sugar, salt, yeast in mixer bowl. Add warm milk and eggs.
2
2
Mix on low 2 minutes, then medium 5-7 minutes until dough is smooth.
3
3
Add softened butter 1 cube at a time, mixing until incorporated.
4
4
Continue mixing 8-10 minutes until dough is silky and passes windowpane test.
5
5
Bulk rise 1.5-2 hours until doubled.
6
6
Divide into 8 equal pieces (about 95g each). Shape into smooth balls.
7
7
Place on parchment-lined sheet. Flatten slightly. Proof 45-60 minutes.
8
8
Brush with egg wash. Sprinkle sesame seeds.
9
9
Bake at 375°F (190°C) for 18-20 minutes until golden. Internal temp 190°F.
Equipment
- Stand mixer with dough hook
- Digital scale
- Baking sheet
- Parchment paper
Tips
- •Cold butter will not incorporate—it must be soft but not melted.
- •Don't rush the mixing—brioche needs thorough gluten development.
- •Toast cut-side down in butter for the ultimate burger experience.
- •Freeze extras; they thaw beautifully.
Troubleshooting
- Solution: Butter added too fast or wasn't soft. Add slowly, mix fully between additions.
- Solution: Over-proofed. Shorten final rise or bake immediately when puffy.
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