Brioche Burger Buns
Soft, buttery homemade brioche burger buns made with bread flour — slightly sweet, golden, and sturdy enough to hold any burger or sandwich.
Servings: 8
Ingredients
- 3 1/4 cups bread flour plus more for dusting
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast ¼-ounce packet
- 1½ teaspoons salt
- ¾ cup 180ml warm milk (110–120°F)
- 2 large eggs
- 4 tablespoons 57g unsalted butter, room temperature
- Egg wash 1 large egg plus 1 tablespoon water or milk, beaten
Instructions
- In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, sugar, yeast, and salt.
- Add the warm milk and eggs. Knead on low until the dough comes together, about 2 minutes.
- Add the butter a half-tablespoon at a time, fully incorporating each before adding the next. Knead until elastic and tacky, about 10 minutes.
- Transfer to a lightly oiled bowl, turn to coat, cover, and rise until doubled, 45 minutes to 1 hour.
- Turn out onto a floured surface, press into a circle, and cut into 8 pieces (about 100g each).
- Shape each into a smooth ball, place on a lined baking sheet a few inches apart, and flatten to about 3 inches wide.
- Cover and rise again until doubled, 30–40 minutes.
- Preheat oven to 400°F. Brush with egg wash.
- Bake 12–15 minutes, rotating halfway, until golden brown.
- Cool completely before slicing.
Notes
- Use bread flour only — its higher protein gives the buns their structure. I make my own with a 13% protein flour.
- Keep the milk between 110 and 120°F so the yeast activates without dying.
- For seeded buns, sprinkle egg-washed tops with sesame, poppy, or everything seasoning before baking.
- Store airtight up to 3 days, or freeze up to 3 months.
Nutrition
Calories: 285kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 508mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg
