Breads & Doughs

The Ultimate Brioche Buns for Hamburgers

4.84 from 90 votes
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.

Brioche Buns baked and topped with sesame seeds.

What Are Brioche Hambuger Buns?

Brioche dough is an “enriched” dough, like a croissant, which makes brioche bread a beloved, eggy, buttery, and slightly sweet French pastry that just happens to be perfect to balance out a salty burger with all the toppings. 

You’ll hear a lot of flak from backyard BBQ-ist saying that any grocery-brand 8-pack bag will work for any burger, and not to get fancy, but why settle for a dry bun? Explore the possibilities of a brioche bun! A magical thing happens when your burger is wrapped up in a warm, soft, buttery bread pillow, with crispy lettuce and pickles, and a juicy tomato… I’m getting carried away — it’s no wonder burgers are a summer favorite!

[ Looking for Hot Dog Buns? Get my Brioche Hot Dog Buns recipe here! ]

What You Need To Make Brioche Hamburger Buns

How To Make Brioche Hamburger Buns

Just because there’s a whole aisle dedicated to bread at the grocery store doesn’t mean you need a factory to make gourmet hamburger buns! Here is a quick step-by-step guide (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine all-purpose flour, sugar, yeast, and salt in a large bowl of a mixer.
  2. In a separate bowl or jug, whisk together milk and eggs. Pour some of the wet mixture into the dry ingredients and knead on medium speed with the dough hook attachment. If you need more liquid for the dough to come together, add more. 
  3. Once the dough has come together, and there is no dry flour, add in your sliced, softened butter. Knead the dough for another 6-8 minutes, and your dough will start to become soft and shaggy. 
  4. Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place this ball into a greased bowl and cover with plastic wrap. Keep this little ball of love in a warm place for 1 1/2 – 2 hours. This is the first proofing of the dough. 
  5. After 1 1/2 – 2 hours, it is time to make the buns! Divide the dough into 6 pieces, roughly 3 ¾oz each. Shape each piece into a smooth ball and place on a parchment paper-lined baking sheet to proof for the second time (watch how to do this!). This proofing will take around 45 to 60 minutes. 
  6. After their second proof, brush each bun with egg wash and sprinkle with sesame seeds. (You can go without sesame seeds, but they really do add so much flavor for such a tiny package!)
  7. Bake the buns at 375°F (190°C) for 20-22 minutes or until they are golden brown.

A burger on my ultimate brioche buns.

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.

How Do I Store Brioche Hamburger Buns?

You will want to store brioche hamburger buns in an air-tight container for only up to 2 days at room temperature. Since there is a lot of butter and eggs in brioche, it can spoil after 3 days. You can keep them in the refrigerator for longer shelf life, or freeze them for up to 6 weeks. 

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

The Ultimate Brioche Buns for Burgers Recipe

4.84 from 90 votes
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.
Author: Gemma Stafford
Servings: 6 buns
Prep Time 25 mins
Cook Time 22 mins
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.
Author: Gemma Stafford
Servings: 6 buns

Ingredients

  • 2 1/4 cups (11oz/319g) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup (4floz/113ml) whole milk
  • 1/4 cup (2oz/57g) butter, softened

Instructions

  • 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 ¾oz) 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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Jen
Jen
1 year ago

Amazing! Normally I don’t write reviews but this came out amazing. So soft and fluffy. And as a 14 year old it was super easy and super simple. Thank you!

Ria
Ria
1 year ago

The milk 225ml is wrong….

Deana Slone
Deana Slone
1 year ago

Gemma – I love your recipes! Can I use a sourdough starter instead of yeast? I only have it on hand and shop once a week. Thanks!

Rashel
Rashel
1 year ago

Hi Gemma, thank you so much for this recipe! I will definitely try it out and tell you how it goes. You have been making my quarantine so much more fun and better. One quick question though, can we substitute the butter in for olive oil or avocado oil. I would like to double the recipe but that is a lot of butter, and using oil would be a healthier alternative. Please let me know if that will work or not.

Marie OKeefe
Marie OKeefe
11 days ago

Hi Gemma…thank you for this great recipe. I followed your recipe exactly and they turned out wonderful and delicious. I stored some in a plastic bag in the fridge, some in a plastic bag on the countertop, and froze some. The ones that were stored or frozen and not eaten the same day became very dry and crumbly although they still tasted great. Can you tell me what would cause this since they were perfect the first day?

Last edited 11 days ago by Marie OKeefe
Connor
Connor
1 month ago

Hi. Can this be made into a loaf of bread instead of buns? Thank you

Claudine Jones
2 months ago

Love it! I’ve customized these with different flours–ww, etc., but what I really enjoy is the brioche sweetness and fluffiness. Full disclosure: totally stole the idea from another baker of briefly resting the tops on a clean wet cloth and dipping them in the seeds, as an alternative to egg wash.

Darshi
2 months ago

Thanks again for this wonderful recipe Gemma!! Your recipes never dissapoint me..My very first burger buns!! And my whole family loved it. Greetings from Srilanka..

Last edited 2 months ago by Darshi
Dalia Astudillo López
Dalia Astudillo López
3 months ago

Amazing recipe, I’ve done it several times and it’s delicious! One question though, my buns always end up very tall and no flat at all, why would that be? Thank you!!

Erica
Erica
3 months ago

These came out tasting wonderful! They were a bit dense but I attribute that to using buttermilk (needed to use it up) and mixing/kneading by hand as I do not have a stand mixer….so it was completely my fault! Still tasted great and held up well to my monster burger. I will certainly make these again. The video helps so much!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!