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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.
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):
- Combine all-purpose flour, sugar, yeast, and salt in a large bowl of a mixer.
- 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.
- 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.
- 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.
- 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.
- 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!)
- Bake the buns at 375°F (190°C) for 20-22 minutes or until they are golden brown.
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!