Brioche Hamburger Buns are soft, fluffy, and slightly sweet bread rolls that are perfect for burgers and sandwiches. They are made with enriched dough, which means the recipe includes ingredients like eggs, butter, and milk. These ingredients give brioche buns their tender texture, rich flavor, and beautiful golden color. Unlike regular burger buns that can be dry or crumbly, brioche buns are light but sturdy enough to hold juicy burgers and lots of toppings without falling apart.
These buns are very popular because they taste bakery quality but can be made at home with simple ingredients. When baked, Brioche Hamburger Buns have a soft inside, a slightly shiny top, and a mild sweetness that pairs well with savory foods. Even kids love them because they are pillowy soft and delicious on their own or toasted with a little butter.
Why You Should Try Brioche Hamburger Buns
You should try making Brioche Hamburger Buns at home because they are fresher, tastier, and more satisfying than store-bought buns. Homemade buns let you control the ingredients, so you know exactly what goes into your food. There are no preservatives, and you can adjust the size or shape to fit your favorite burgers or sandwiches.
Another great reason to try this recipe is that it’s easier than it sounds. While brioche may seem fancy, the steps are simple and beginner-friendly when followed carefully. This recipe is perfect for family baking, weekend cooking projects, or special meals like backyard barbecues. Once you try homemade brioche buns, you may never want to buy packaged ones again.
Table of Contents
Table of Contents
Ingredients you’ll need for Brioche Hamburger Buns
Here is everything you need to make Brioche Hamburger Buns:
- 3 ½ cups all purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup warm milk not hot
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs room temperature
- ¼ cup unsalted butter, softened
- 2 tablespoons warm water
- 1 egg yolk + 1 tablespoon milk for egg wash
How to Make Brioche Hamburger Buns
Step 1
Start by mixing the warm milk, warm water, sugar, and yeast in a large bowl. Stir gently and let it sit for about 5–10 minutes until the mixture becomes foamy. This step is important because it shows the yeast is active and ready to help the dough rise. If it doesn’t foam, the yeast may be old or the liquid too hot or cold.
Step 2
Next, add the eggs and salt to the yeast mixture and stir until combined. Slowly add the flour, one cup at a time, mixing until a soft dough begins to form. Once the dough comes together, add the softened butter a little at a time. Knead the dough by hand or with a stand mixer for about 8–10 minutes, until it becomes smooth, elastic, and slightly sticky but not wet.
Step 3
Place the dough into a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1–1½ hours, or until it doubles in size. After rising, gently punch down the dough to release air. Divide it into equal portions, usually 6–8 pieces, and shape each into a smooth ball. Place the balls on a lined baking sheet, leaving space between them.
Step 4
Cover the shaped buns and let them rise again for about 30–45 minutes until puffy. Preheat your oven to 375°F (190°C). Brush the tops gently with egg wash to give them a shiny, golden finish. Bake for 15–18 minutes, or until the buns are golden brown. Let them cool on a wire rack before slicing.
You can add this post to your favorite Pinterest board!
Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Stand mixer with dough hook optional
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Wire cooling rack
Tips and Variation Ideas
Make sure your yeast is fresh for the best rise.
If the dough feels too sticky, add flour one tablespoon at a time.
Toast the buns lightly before serving for extra flavor and strength.
You can prepare the dough the night before and let it rise slowly in the fridge.
What can I serve with this Brioche Hamburger Buns ?
I often use this Brioche Hamburger Buns filled with fried potatoes, pea rings, chicken, meat, salmon, or tuna, sometimes with cheese, and enjoy it with drinks like orange juice or fruit juice.
Commonly Asked Questions
How long do homemade brioche buns stay fresh ?
They stay fresh for about 2 days at room temperature or up to 5 days in the refrigerator.
Can brioche hamburger buns be frozen ?
Yes, they freeze very well for up to 2 months when wrapped properly.
Should I toast brioche buns before using them ?
Toasting is optional but recommended, especially for juicy burgers, to help prevent sogginess.
Are brioche hamburger buns good for sandwiches other than burgers ?
Absolutely. They are great for breakfast sandwiches, sliders, pulled pork, and deli sandwiches.
Brioche Hamburger Buns
Course: BreadCuisine: American, FrenchDifficulty: Medium8
servings25
minutes18
minutes220
kcal2
hours10
minutesThese Brioche Hamburger Buns are soft, fluffy, and slightly sweet, making them perfect for burgers and sandwiches. Made with simple ingredients like butter, eggs, and milk, they bake up golden and tender for a fresh, bakery-style bun right at home.
Ingredients
3 ½ cups all purpose flour
2 ¼ teaspoons active dry yeast 1 packet
¼ cup warm milk not hot
2 tablespoons sugar
1 teaspoon salt
2 large eggs room temperature
¼ cup unsalted butter, softened
2 tablespoons warm water
1 egg yolk + 1 tablespoon milk for egg wash
Directions
- Start by mixing the warm milk, warm water, sugar, and yeast in a large bowl. Stir gently and let it sit for about 5–10 minutes until the mixture becomes foamy. This step is important because it shows the yeast is active and ready to help the dough rise. If it doesn’t foam, the yeast may be old or the liquid too hot or cold.
- Next, add the eggs and salt to the yeast mixture and stir until combined. Slowly add the flour, one cup at a time, mixing until a soft dough begins to form. Once the dough comes together, add the softened butter a little at a time. Knead the dough by hand or with a stand mixer for about 8–10 minutes, until it becomes smooth, elastic, and slightly sticky but not wet.
- Place the dough into a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1–1½ hours, or until it doubles in size. After rising, gently punch down the dough to release air. Divide it into equal portions, usually 6–8 pieces, and shape each into a smooth ball. Place the balls on a lined baking sheet, leaving space between them.
- Cover the shaped buns and let them rise again for about 30–45 minutes until puffy. Preheat your oven to 375°F (190°C). Brush the tops gently with egg wash to give them a shiny, golden finish. Bake for 15–18 minutes, or until the buns are golden brown. Let them cool on a wire rack before slicing.
Notes
- Always check that your yeast is fresh so the dough rises properly.
- Avoid adding too much flour, which can make the buns dense.
- Let the dough rise in a warm, draft-free place for even proofing.
- Brush gently with egg wash to avoid deflating the dough.
