Description
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.
Ingredients
Scale
- 1/2 cup water (warmed to 110 degrees Fahrenheit)
- 1/2 cup milk (warmed to 110 degrees Fahrenheit)
- 3 tbsp salted butter (softened)
- 2 1/2 tbsp sugar
- 1 packet or 2 1/4 tsp active dry yeast
- 1 egg (beaten + 1 egg for egg wash)
- 1 1/2 tsp salt
- 3 cups bread flour
Instructions
- 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.
- 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.
- 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.
- Add the dough 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.
- 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.
- To create each bun, gently flatten each ball of dough into a rough circle and then tuck the remaining dough underneath. I also like to create a little tension by rotating each bun slightly.
- 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.
- Towards the end of the second rise, preheat the oven to 400 degrees.
- In a small bowl, create an egg wash by beating together 1 egg and 1 tbsp milk. Lightly brush the egg wash over each bun, and then sprinkle with sesame seeds.
- Bake in preheated oven for 12-15 minutes or until golden brown.
- Let cool before cutting in half and adding your favorite toppings.
Notes
- 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!
- I used whole milk in this recipe, you can substitute lower fat milk if you prefer
- Salted or unsalted butter works just fine.
- 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.
- Storage Instructions: These buns will store well in an airtight container for up to three days.
- Freezing Instructions: After the buns have baked and cooled, freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen buns (no need to thaw) with melted butter and sprinkle with sesame seeds, then bake at 350°F for 20 minutes or until warmed through.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 238
- Sugar: 5
- Sodium: 485
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
- Cholesterol: 34
