My brioche hamburger bun recipe delivers a soft, buttery, and bakery-style result—easy to make, freezer-friendly, and strong enough to hold any juicy burger perfectly.
- 2¼ cups (11 oz/319 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 2 large eggs, cold
- ½ cup (4 fl oz/113 ml) whole milk, cold
- ¼ cup (2 oz/57 g) butter , softened
- egg wash
- sesame seeds , for garnish
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In the bowl of a stand mixer fitted with the hook attachment, add the flour, sugar, yeast, and salt.
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In a measuring jug, whisk together the eggs and milk.
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Pour the wet mixture into the dry ingredients and mix on medium speed until the dough comes together, about 4 minutes.
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With the mixer on medium low speed, add the butter gradually, 1 tablespoon ( ½ oz/14 g) at a time. Continue to knead the dough for another 6-8 minutes or until it clears the sides of the bowl. This is a soft, shaggy dough.
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Place the dough into a greased bowl, cover the bowl with plastic and a kitchen towel and allow to proof at room temperature for 1.5 - 2 hours, or until doubled in size. Brioche benefits from being chilled so the butter gets colds. After proofing you can put it in the fridge for a minimum of 2 hours or up to 2 days.
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Divide the dough into 6 (roughly 3 ¼ oz/95 g) pieces. Shape each piece into a smooth ball and place them on your prepared baking sheet. Cover loosely with cling wrap and allow to rise for about 60 minutes or until doubled in size.
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Towards the end of the proofing time preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and set aside. Brush the buns with egg wash and sprinkle with sesame seeds.
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Bake for 20-22 minutes, or until golden brown.
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Enjoy with your favorite hamburger ingredients! Store any leftover buns in an air-tight container at room temperature for up to 2 days or in the freezer for up to 2 months.
Watch the Recipe Video!
- Temperature Management: Keep your ingredients, flour, and eggs cold to start, as the long mixing process generates heat.
- Use quality butter: Use High-Quality Butter for the best flavor and consistent salinity.
- Get the butter just right (The "Goldilocks" Butter): Your butter should be pliable—soft enough that a finger leaves an indentation—but not warm or greasy. This ensures it incorporates properly without melting and making the dough greasy. If it's too cold, it will stay in chunks; if it's too warm, it will separate and make the dough oily.
- Use a stand mixer: Brioche requires intense, long-duration kneading to develop the gluten needed to hold high fat. A stand mixer with a dough hook is highly recommended over hand kneading.
- Build strength first: Knead the flour, eggs, and liquid until they form a smooth, elastic ball before adding any butter. This gives the gluten a head start.
- Hold back liquid: 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.
- Add butter gradually: Do not add all the butter at once. Add it tablespoon by tablespoon, allowing each piece to be fully incorporated into the dough before adding more.
- Don’t add extra flour: The dough will be very sticky. Avoid adding more flour while kneading, as this will result in a dense loaf instead of a fluffy one.
- Chill if needed: Don't Fear the Fridge. If the dough exceeds 77–80°F during mixing, the butter may "break" and leak out. If the dough looks shiny or greasy, stop and refrigerate the bowl for 15 minutes before continuing.
- Cold fermentation is key: Always give your dough a chill, anywhere from at least 2–12 hours in the refrigerator. This cold rest solidifies the butter, making the sticky dough easier to handle while also developing deeper flavor.
- Cover properly: A shower cap works great as a cover for proofing bread dough. Instead of plastic wrap, the shower cap is a reusable tool that keeps air from drying out your dough.
- Don’t rush the rise: Enriched doughs rise more slowly than lean doughs. The second rise after shaping can take 2–3 hours depending on your kitchen temperature. Avoid using a warm oven “proof” setting for enriched dough.
- Adjust size as needed: To make sliders, divide into smaller pieces, around 2 1/2 oz each.
- Add whole wheat if desired: Feel free to introduce some whole wheat flour to this dough for more fiber.
- Freeze for later: These buns can be kept in the freezer for up to 2 months so there’s no reason not to make these ahead for the long summer months.