Really, there’s nothing nicer or more satisfying than making burgers with freshly baked, soft brioche burger buns.

If you’re anything like me, you’re not keen on shop-bought brioche burger buns. They can be slightly oily and too sweet, and the use-by date is often somewhere six months in the future!

Use these buttery, slightly sweet brioche buns for smash burgers, or stuff them with pulled pulled, lamb or even brisket.

Brioche burger buns

This recipe has never failed me, and it’s really easy. Everything goes into the bowl for a good kneading; it’s rested, shaped, rested again, and then baked.

This is a such a versatile recipe. You can make this dough into:

• 8 burger buns
• 10 burger buns
• 12 smaller burger buns
• 16 slider buns
• Hot dog rolls.

Ingredients you’ll need

• Milk – I used full-fat
• Yeast – I used instant dried yeast
• Sugar
• Butter
• Eggs
• All-purpose flour
• Salt
• Vegetable oil
• Sesame Seeds

Equipment you’ll need

• Stand mixer – with the dough hook.
• Bowls
• Measuring spoons
• Measuring jug
• Small whisk – or a fork.
• Dough scraper – not essential but handy.
• Plastic wrap
• Pastry brush
• Baking trays
• Instant read thermometer – not essential but very handy.

Stand mixer or by hand?

This dough can be made using a stand mixer or by hand. While it’s much easier with a stand mixer, there’s something so satisfying about kneading it by hand. Going from a really sticky dough that you can’t get off your hands to a super smooth tacky dough.

Why weigh the flour?

I know some people are averse to weighing ingredients, but I ask you only to weigh the flour for the following reasons:

• I don’t know what country you are in. Different countries actually have different measurements for cups, e.g., USA 240ml, Australia 250ml.
• If you’re using a glass measuring jug with a spout, this is for liquids.
• Are you sure the lines on your glass measuring jug are 100% accurate?

Baking time

Baking time will differ. Every oven is different, and it will also depend on the size of the buns you are making.

Internal temperature is the best way to gauge doneness. You are looking for 190-200°F.

Rising time

Room temperature will be different depending on the time of year. You want your buns to be visibly puffy and risen.

How to make brioche burger buns

1. Liquids

In a jug, mix the melted butter, sugar, yeast, one egg, and milk (which has been warmed to around 95°F) until well combined.

2. Mix

If using a stand mixer, add the flour and salt to the bowl. With the dough hook attached, give it a quick mix.

Add the liquid and mix on low speed for a couple of minutes until well combined.

Increase the speed to medium and mix for eight minutes. Keep an eye on the mixer; it has a habit of moving when dough is involved.

If doing By hand, add the flour and salt to a large bowl and give it a quick mix.

Add the liquid and mix with a wooden spoon until it comes together.

Scape the dough from the bowl onto a lightly floured bench and knead for 10 minutes or until it is no longer sticky but tacky.

This is a very sticky dough. When you first start, you’ll think it’s not going to work, and you’ll want to add more flour—DON’T. Trust me, the more you knead, the less sticky it becomes. If you really struggle getting it off the bench initially, try using a dough scraper; they are very handy.

Sticky dough = soft buns

3. Rise

Lightly oil a large bowl.

Remove the dough from the mixing bowl, form it into a nice ball, and put it into the oiled bowl.

Cover with plastic wrap or, as I do, a shower cap. Let it rise for 45 minutes to an hour and is about twice the size.

If you have the dough-proving function on your oven, this is a great time to use it.

4. Shape

Gently punch the dough down with a closed fist.

Divide the dough into 10 pieces or however many buns you want. I normally weigh the dough and divide that by how many buns I want. I weigh each individual dough ball to be accurate – I like uniform buns, plus they all cook at the same time.

Starting with the first piece of dough you weighed (I do it in this order so they all get a little rest between weighing and shaping), shape it into a tight ball.

Hold the dough, pinch it, and pull it up towards the middle. Do this several times until you form a money bag shape. Then, pinch the seam until it is tightly closed.

Place the ball seam-side down on a flourless bench. Put your hand over it like a claw and move it in circles. You don’t want to squish the ball; your hand should hover over it. The tension from the bench helps roll the dough tightly.

Place on a baking tray, leaving enough space to rise again.

Cover with oiled plastic wrap and allow to rise again for another 45-60 minutes.

5. Heat the oven

Heat an oven to 375°F.

6. Egg wash

Beat one egg and two tablespoons of water in a small bowl.

Brush each bun with egg wash and sprinkle with sesame seeds.

7. Bake

Place in the oven and bake for 15-20 minutes or until golden brown and the internal temperature reaches above 190°F.

if you are using two trays, it’s a good idea to rotate and swap shelves halfway through the bake

Once done, remove them from the oven and place them on a wire rack with a dish towel over the top so they steam as they cool.

The buns will keep well in an airtight container for about 2-3 days. To soften them, zap them in the microwave for 20 seconds.

How to store

Store in an airtight container for 2-3 days. A quick 20 seconds in the microwave will soften them up again.

If you want to freeze, I suggest putting them in the freezer the same day you bake them for maxim freshness when defrosted.

These brioche burger buns will go perfectly with these burgers, sliders, and sandwich

• Grilled Brisket Burgers
• Tri Tip Cheeseburger
• Smash Burger
• Chopped Beef Sandwich
• Bison Burgers
• BBQ Pulled Pork Sliders

Print

Easy Brioche Burger Buns

An easy recipe for soft, buttery, and slightly sweet brioche burger buns.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Proving time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 10 buns

Calories 307kcal

Author Kim Brown

Ingredients

• 375 ml milk warmed to around 95F°
• 2½ tbsp caster sugar (superfine)
• 1 tbsp instant dried yeast
• 2 eggs room temperature, one for eggwash
• 4 tbsp butter melted
• 600 g all-purpose flour
• 1 tsp salt
• vegetable oil
• sesame seeds

Instructions

• Combine the milk, sugar, yeast, one egg, and butter in a jug and let it sit for 10 minutes.
• Add the flour and salt to the bowl of your mixer or a large bowl, and stir to combine.
• Add the liquid to the flour and using the dough hook, mix on low speed for two minutes, until well combined.
• Increase the speed of your mixer to medium speed and mix for eight minutes.
• Remove the dough from the bowl and shape it into a ball. Place it in an oiled bowl. Cover the bowl with plastic wrap. Let the dough rise in a warm place for 45 minutes to 1 hour until is markedly larger.
• Gently punch down the dough and remove it from the bowl.
• Divide the dough into ten pieces. Shape into balls and place on lined baking trays. Make sure you leave enough space between each bun for it to rise.
• Cover with oiled plastic wrap and allow to rise again for another 45-60 minutes. 
• At least 30 minutes before baking, heat your oven to 375°F.
• Mix the remaining egg with two tablespoons of water.
• Brush the buns with the egg wash and sprinkle with sesame seeds.
• Bake for 15-20 minutes, rotating halfway. Bake until golden brown and the internal temperature reaches 195°F.
• Remove the buns from the oven, and place them on a wire rack. Cover with a dish towel to steam as they cool.
• Store in an airtight container for two to three days. A quick 20 seconds in the microwave will help soften them up.

Notes

You can knead the dough by hand. Transfer the dough from the bowl to a lightly floured bench and knead for 10 minutes, or until it is no longer sticky but tacky.

Baking time will differ when making buns of different sizes. Internal temperature is the best way to gauge doneness.

Rising time may differ depending on the time of year you make burger buns.

Nutrition

Calories: 307kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 262mg | Potassium: 140mg | Fiber: 2g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 0.001mg | Calcium: 63mg | Iron: 3mg