This recipe for light brioche hamburger buns proves that you can make seriously good hamburger buns at home. With a dough that’s simple to make and easy to handle, you’ll never buy brioche burger buns from the store again!
We like our burgers on soft, buttery brioche-style rolls and this recipe looked like a great starting point to experiment. What’s interesting, is that this brioche burger bun is lighter than traditional brioche (hence the title). It’s still soft and fluffy, but not quite as eggy and rich. Even the color is a bit lighter. Incredible.
In my opinion, nothing beats all natural bread, especially hamburger buns. The taste, quality, and healthiness can’t be beat. These buns are the perfect vessel for sandwiches too! Just wait until you try them.
How to Make Light Brioche Hamburger Buns
Step #1: Make the Dough & Let it Rise
To begin, mix your dough using a stand mixer. It will be very sticky and have a shaggy appearance.
Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Depending on how warm your kitchen is, this will take about 1-3 hours (mine took 1 1/2 hrs @ 70 degrees F.)
TIP: Giving the dough enough time to rise is crucial in bread baking. In the past, I have rushed this step which caused my bread to be very dense. Rise times will vary, so be patient. Remember to watch your dough and not the clock!
Step #2: Cut The Dough
Once your dough has risen, dump it out onto a lightly floured work surface.
Then, gently flatten the dough to get rid of any air bubbles. Using a bench scraper (or a chef’s knife) cut the dough into 8 equal portions.
If you have a digital kitchen scale weigh each portion so that they’re all the same size. Do this by weighing the entire ball of dough first and then divide by the number of rolls you want to make.
Step #3: Shape into balls
To shape, gently flatten each piece of dough like a pancake.
Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board. It will be easier to roll this way.
To finish, place your palm over the top and gently roll into a smooth ball.
Transfer each ball onto a parchment lined baking sheet.
Step #4: Second Rise
The dough will need to rise again, this time for a shorter period than the initial rise.
The balls should look puffy and slightly risen, about 1- 1/2 hrs. When they’re ready, gently brush each one with egg wash.
See how puffy they are?
TIP: At this point, you could add sesame seeds to the top of your rolls if you’d like.
5.) Bake The dough
Preheat your oven to 400 F. and place a shallow metal baking pan on the oven floor.
Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist.
Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.
Light Brioche Hamburger Buns
- Cook Time: 15-20 minutes
- Total Time: 15-20 minutes
- Yield: 8 buns
- Category: Yeasted Breads + Doughs
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
Adapted from the NY Times, this recipe for light brioche hamburger buns is perfect for BBQ fare, sandwiches (try bacon, egg & cheese!) and so much more. You’ll never buy from the store again!
Ingredients
- 1 c. warm water
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
- sesame seeds (optional)
Instructions
- Whisk together the warm water, milk, yeast and sugar. Then, beat 1 egg.
- In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
- Stir in yeast mixture and beaten egg. Run the mixer on medium-low (I used #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes.
- Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with a damp kitchen towel and let the dough rise until it has doubled is size, 1- 3 hours @ 70 F* See Note.
- Line a baking sheet with parchment paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they’re all the same size.
- To shape the dough into balls, gently flatten each piece like a pancake. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.
- To make the egg wash, beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.
- Preheat your oven to 400 F. and place a skillet or metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.
Notes
Giving your dough enough time to rise is crucial in bread baking. Rise times will vary depending on temperature, so be patient. Remember to watch your dough and not the clock!
Keywords: light brioche hamburger buns, hamburger buns, brioche burger buns, hamburger rolls, easy recipe
Ama says
Hi,
I’m thinking of making this soon! Can I substitute whole milk for unsweetened almond milk?
Emilie Raffa says
Absolutely!
Andrea says
Best buns I’ve made so far, they went perfectly with my homemade vegetarian sloppy joe slop, I have added this recipe to my binder of go to meal ideas.
★★★★★
Emilie Raffa says
Fantastic! So glad you liked them :)