How to Make the Best Brioche Hamburger Buns from Scratch

Soft, buttery, and delicious paired with a juicy burger and flavorful toppings, these brioche hamburger buns are very easy to make! They are easily thrown together using a handful of wholesome ingredients, making them the perfect homemade buns for your next summer BBQ.

It’s almost Memorial Day here, which means it’s officially barbeque season! Woohoo!

One of our family’s favorite meals is burgers. We probably make them once a week during the summer months because they are so easy to make and always a crowd pleaser! I love pairing them with a variety of fresh toppings in the summer, and serving them with pasta salad and some homemade pickles on the side.

Awhile ago, I had the thought to begin making homemade hamburger buns to go along with the burgers, and turns out it is a very simple process! It requires basically the same method for homemade bread, the only difference is that you will spend some time sectioning out the dough and shaping it into buns. This adds just a couple extra minutes of time and is well worth the effort, I promise.

Ingredients You’ll Need

To make these soft brioche buns, you will need a few simple ingredients:

• Flour: I prefer to use bread flour in this recipe, but all purpose will also work as a substitute.
• Active dry yeast: Active dry yeast or a packet of instant yeast will work in this recipe.
• Sugar: You’ll need just a couple tablespoons to help activate the yeast.
• Milk: Whole milk, preferably! Again, we are making a rich dough, so we need the extra fat.
• Water: Filtered water is best.
• Butter: Softened, please! You can use salted or unsalted in this recipe.
• Salt: I love and use Redmond mineral salt.
• Eggs: You’ll need one beaten egg to add into the dough, plus one more for an egg wash on top.
• Sesame seeds: Optional, but recommended! They get sprinkled on top to give the buns that classic hamburger bun look.

How to Make Brioche Hamburger Buns

1. To begin making the brioche dough, begin by activating the yeast. In the bowl of a stand mixer fitted with a dough hook attachment, combine warm water, warm milk, yeast, and sugar. Let sit for 5-10 minutes until the yeast has bloomed. It is crucial that you use warm water and milk… cold liquid will not activate the yeast! To easily measure the temperature of the liquid, I use this food thermometer.
2. Once the yeast mixture is ready, begin adding in the rest of the ingredients, beginning with 3 tbsp of softened butter, one beaten egg, 1 1/2 tsp salt, and 3 cups of flour. I like to add the flour slowly, one cup at a time until it is completely incorporated, stopping to scrape down the sides of the bowl if needed until it begins to form a ball. This will be a soft, very sticky dough. If you find your dough mixture is too dry, gradually add water 1 tbsp at a time until the dough begins to come together. Be careful not to add too much flour, you don’t want your dough to be dry!
3. Keeping the mixture on medium speed, knead the dough for 5-8 minutes. You will know the dough is ready to rise when you poke it with your finger and it slowly bounces back.
4. Add the dough ball to a bowl that has been lightly greased with a neutral flavored oil (I like to use avocado oil). Cover and let rise for 1-2 hours in a warm area of your house. At the end of the first rise, the dough should be doubled in size.
5. Once the dough has completed the first rise, turn it out onto the counter that has been sprinkled lightly with flour. Using a bench scraper or serrated knife, cut the dough into 8 equal sections. If you want to be extra precise about this, you can use a kitchen scale to measure out the dough.
6. To create each bun, gently flatten each ball of dough into a rough circle and then tuck the remaining dough underneath.

Making Brioche Buns (Continued)

7. Lay each bun onto a baking sheet lined with parchment paper, making sure to leave a couple inches in between each bun to allow them to rise a second time. For the second rise, simply cover the buns lightly with a clean kitchen towel or plastic wrap again, and let rise for another hour.

8. Towards the end of the second rise, preheat the oven to 400 degrees.

9. In a small bowl, create an egg wash by beating together 1 egg and 1 tbsp milk. Using a pastry brush, lightly brush the egg wash over each bun, and then sprinkle immediately with sesame seeds.

10. Bake in preheated oven for 12-15 minutes or until golden brown.

11. Let cool before cutting in half and adding your favorite toppings.

Tips for Success

• This brioche dough works great not only for hamburger buns, but also for homemade dinner rolls! Just skip the sesame seeds on top.
• Top it with my favorite homemade avocado oil mayo. Its easy and delicious!
• There are many different brands of active dry yeast you can use. I like Red Star Active Dry Yeast. I have also used Bob’s Red Mill. If you don’t have or don’t want to use active dry yeast, a packet of instant yeast will also work!
• I recommend using bread flour in this recipe, however if you don’t have it on hand you can substitute all purpose flour using a 1:1 ratio. The buns will still be delicious!
• Use this bun recipe for burgers, sloppy joes, sandwiches, rolls, and more.
• I recommend not skipping the egg wash. It gives the buns a beautiful golden color.

FAQs and Storage

Shop Recommended Tools

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• Thermometer
• Kitchen Scale
• Bench Scraper
• Magnetic Measuring Spoons
• Pastry Brush

More Favorite Recipes

Check out these other reader favorites, straight from my log cabin kitchen.

• Homemade Avocado Oil Mayo
• Delicious + Freezer Friendly Pizza Dough
• Honey White Sandwich Bread
• Homemade Everything Bagels

Pin it For Later!

Ten Baking Essentials for Easy Success in the Kitchen

• Food Scale. It may seem a little odd, but do yourself a favor and spring for this little $10 scale. If you are wanting to take a dive into homemade bread, a scale is incredibly handy for yielding the perfect loaf of bread.
• Bench Scraper. I mostly use this when making homemade tortillas and hamburger buns! It works great for evenly cutting dough, among other things.
• Mixing bowls. These stainless steel bowls come in a variety of sizes and are incredibly durable. I use them constantly!
• Loaf pan. I use this all the time for homemade breads! I especially love the nonstick coating on this one.
• Stand Mixer. The heart of my kitchen. Seriously, haha. I use it constantly to make breads, desserts, pretty much anything! A definite investment, but well worth it in my opinion.
• Cast Iron Skillets. I have a few different sizes of cast iron skillets that I use daily. I use them to scramble eggs, make skillet cornbread, desserts… you name it. They are incredibly versatile and, when treated properly, will last forever.
• Food Thermometer. I use this little guy often when making homemade bread and dough recipes. It’s incredibly useful to have an exact temperature measurement to successfully proof yeast.
• Cookie Scoops. Great for creating uniform cookies, muffins…even meatballs!
• Baking Sheets. Incredibly versatile and a must have for any home baker.
• Measuring Cups. Always a good idea to invest in a good set.

Did you love these buns? I would love it if you came back and left a review and a 5 star rating! Tag me with your homemade creations on Instagram @ourhandcraftedhomeblog.

Rachael