Perfect Homemade Brioche Hamburger Buns

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Perfect Homemade Brioche Hamburger Buns

These homemade brioche hamburger buns are golden, buttery, and tender with a soft, rich interior that makes them absolutely irresistible. Whether you’re building the ultimate burger or serving them with soup or breakfast fillings, these buns elevate every bite. Made with butter, eggs, and milk, these enriched buns require time and patience—but the payoff is bakery-quality results right in your kitchen.

Ingredients:

For the Dough:

  • 3¼ cups (425 g) unbleached all-purpose flour
  • 1½ tsp (5 g) instant yeast
  • 2 tsp (8 g) kosher salt
  • 5 large cold eggs (240 g)
  • 3 Tbsp (40 g) cold whole or reduced-fat milk
  • ⅓ cup (65 g) granulated sugar
  • 1 cup (225 g) cold unsalted butter

For the Glaze:

  • 1 large egg, lightly beaten
  • Sesame seeds (optional)

 Instructions:

1. Prepare the Dough

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix just to combine.
  2. Add the cold eggs and milk, and beat until everything is incorporated.
  3. Switch to the dough hook. Knead on speed 1 for 4 minutes, then on speed 2 for another 3 minutes until the dough starts to come together.

2. Incorporate Sugar and Butter

  1. Gradually add the sugar over a period of 5 minutes while the mixer runs on speed 2.
  2. Flatten the cold butter between parchment paper with a rolling pin until pliable but still cool. Cut into pieces.
  3. Add butter pieces to the dough, a few at a time, while mixing on speed 2. Continue kneading for 10–15 minutes, until the dough becomes smooth, elastic, and no longer sticky.
  4. Perform the windowpane test: stretch a piece of dough—if you can see light through it without tearing, it’s ready.

3. Bulk Fermentation

  1. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap.
  2. Let it proof at room temperature (73–76°F / 23–24°C) for 1 hour.
  3. At the 30-minute mark, stretch and fold the dough in four directions to equalize temperature and build strength. Flip it over and continue proofing for another 30 minutes.

4. Chill Overnight

  1. Cover the bowl and refrigerate the dough overnight. This improves flavor and makes shaping easier.

Shaping and Final Proof

Next Day:

  1. Line a large baking sheet with parchment paper.
  2. Divide chilled dough into 8 equal pieces (approx. 125 g each).
  3. Flatten each piece into a round, fold the edges into the center, and pinch to seal.
  4. Flip seam-side down, then roll gently on the counter to form a tight, smooth ball.
  5. Place on the baking sheet, spacing well apart. Cover loosely with oiled plastic wrap.

Final Rise:

  1. Let proof at room temperature (73–76°F) until puffy and almost doubled in size. This may take 2½ hours due to the chilled dough.

Baking the Buns

  1. Preheat oven to 350°F (180°C). Place rack in the center of the oven.
  2. Lightly brush buns with beaten egg. Sprinkle sesame seeds on top, if desired.
  3. Bake for 20 minutes, rotating the pan halfway through.
    • The tops should be golden and shiny.
    • When tapped, the buns should sound hollow.
    • Internal temperature should register 190°F (88°C).
  4. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 Serving Suggestions

These brioche buns are perfect for:

  • Classic or gourmet burgers
  • Chicken or fish sandwiches
  • Breakfast sandwiches with egg and cheese
  • Soup and stew accompaniments

They taste best the next day and can be stored at room temperature for several days or frozen for longer storage

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