When it comes to burgers, a Brioche Buns recipe is the ideal pairing with something right off the grill. Chances are, most gourmet burgers you’ve had have been on brioche buns! Now make them at home.
Hi Bold Bakers!
Summertime is grilling time and nothing goes better with Kevin’s homemade burgers than my ultimate homemade Brioche Hamburger Buns! This hamburger bun recipe creates an irresistibly soft and buttery roll that’s also slightly sweet, which is the perfect companion to a big, juicy burger.
If you’ve ever been to a restaurant that has gourmet burgers, chances are they’re served on a brioche bun. In my opinion, the best buns for a hamburger are brioche because, not only are they sturdy and spongy, they have a light sweetness, ideal for your savory protein of choice — like cheeseburgers, hamburgers, sloppy joes, portobello mushroom burgers, pulled pork, fried fish, or fried chicken.
They’re soft to bite through, sweet to cut the savory of your protein, and strong enough to hold the weight of your perfect meal, all while sopping up any of those delicious juices that are planning on escaping!
Oh, and if you’re wondering how to shape buns and rolls, I’ve got you covered — watch my How-To Shape Buns and Rolls Video.
Gemma’s Pro Chef Tips for Making Brioche Hamburger Buns
- These buns can be kept in the freezer for up to 6 weeks, so there’s no reason not to make these for the long summer months!
- To make sliders, make smaller sized pieces, around 2 1/2 oz.
- A shower cap works great as a cover for proofing bread dough. Instead of plastic wrap, the shower cap is a great, reusable tool to ensure that no air can harm your dough!
- Feel free to introduce some whole wheat flour to this dough for more fiber!
- While making your dough, don’t be afraid to hold back on the liquid. You can always add more, but you can’t take it back.
- 2 1/4 cups (11 oz./319g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (4fl oz./113ml) whole milk
- 1/4 cup (2 oz./57g) butter, softened
In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
In a separate jug whisk together the milk and eggs.
Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don’t need it all to make the dough come together)
Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 – 2 hours.
To make your Hamburgers: Divide the dough roughly into 6 (3 ¾ oz.) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.
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