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
Gia says
Do you switch the paddle attachment to the dough hook after you add the yeast mixture and egg?
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Emilie Raffa says
No: I use the paddle attachment the whole time. You are more than welcome to switch to the dough hook, if you prefer :)
Terra says
Love this recipe! I have doubled it many times now and it comes out great
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Jo says
These turned out really well! So fluffy
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Gina says
Love this recipe! I will use this recipe forever! Thank you!
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Emilie Raffa says
Thank you! :)
Fern says
Oh my! These are the easiest buns to make! The only thing, I would do as someone said above and make a dozen buns as compared to eight. They were huge but so delicious! My buns were 4 1/2″ round. I served them with pork BBQ . I will definitely be making these again, only smaller.
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Don Richards says
By far the best hamburger buns I have made. I also use the same recipe to make dinner rolls (about 70 g makes a nice sized roll). Rave reviews from the whole family!
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Emilie Raffa says
Thanks Don! Thrilled you and your family enjoyed them :)
Faith says
Can I refrigerate the dough if I don’t want to make the Buns right away
Emilie Raffa says
You should be able to do this for a few hrs., without any issues. You could also refrigerate the bulk dough to buy more time, if necessary.
Preston Smith says
You have 2 tsp of dry active yeast? Should that be 1 pk which would be 2 1/4 tsp of yeast other wise the recipe would be for 2 actual packets? Please clarify
Emilie Raffa says
Hi Preston! The recipe calls for 2 tsp. of yeast. This means you would need to purchase 1 packet (which contains 2 1/4 tsp). You’ll have 1/4 tsp leftover.
kathleen allen says
Thank you for this fantastic roll recipe. I have now made them many times and will not buy store rolls again. I bake our artisan bread too. I haven’t tried your sourdough baked goods. We love sourdough bread and have a bakery that has perfected it. The only problem is we haven’t been to any food stores since last March because of the pandemic. So maybe I’ll get brave and give your sourdough a try. I really enjoy your recipes. Thanks again!
Kathy
Emilie Raffa says
Thank you, Kathy! Glad you enjoyed it. And I do give sourdough a try! It’s definitely different than yeasted bread, but still incredibly rewarding :)
Deanna says
Can I use regular flour.
Emilie Raffa says
Hi there! For the whole recipe (instead of the ap flour/bread flour combo)? If so, the answer is yes, but the dough will be more sticky. You’ll have to add more flour to adjust the texture.
Kelly says
Have now made this recipe two weekends in a row as it’s so some. I live in a warm climate so the rise happens quick.
I use lactose free milk and that’s fine and this second batch I used wholemeal flour rather than white and they were even better…I also forgot the sugar and they were all good too!
When I first made them the second rise they were HUGE so I refilled them into balls, definitely didn’t do that this time which was good. When adding the egg wash they do fall a bit so I was a bit worried as that wasn’t noted anywhere, but they taste great!
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A Garcea says
I’ve used this recipe multiple times, and these buns are great even after freezing to use later! I cut them before freezing for ease of use one thawed. Made two batches baked out in smaller roll size (dozen per batch) for thanksgiving rolls this year as well. Just can’t get enough of the fresh baked bread taste this recipe produces!
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Oona says
These burger buns came out so delicious!!! I liked how they stayed moist on the inside, unlike the store bought type which are dry. I used dairy free milk instead of the normal milk, and it worked. I’m getting a stand mixer but it hasn’t come yet, so I did it by hand, I just got it into a ball, and kneaded the dough for about 7-8 mins.
Mira says
Wonderful recipe! just works and tasted delicious!
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Adriaan says
Hi, will I be able to double the recipe, is it going to affect anything?
Emilie Raffa says
Hi there! To be on the safe side, I would just make two separate batches of dough (in 2 bowls).
Nguyễn Rain says
Loại bột mì nào là tốt nhất để có được một chiếc bánh burger hoàn hảo?
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Adriaan says
Tôi sẽ đề nghị sử dụng bột bánh mì trắng, nhưng bất kỳ loại bột nào cũng có thể nướng bánh. Đó là tất cả về kết cấu ;)
Laura says
Awesome recipe! My buns are baking up much darker than in the photo. Are there any adjustments or things I should be checking before baking again?
Emilie Raffa says
Hi there! Check your oven temp with a thermometer to make sure it’s correct. You can also try baking on a lower rack :)
Amy Lim says
May I know how many gram for butter and flour. Thanks, all the way from Kuala Lumpur, Malaysia
Emilie Raffa says
Hi Amy! For the flour, 1 US cup equals about 125- 130g. For the butter, 1 tablespoon is about 14g.
viola e brooks says
The only problem is the recipe..I think faster than I should I am sure..Says two eggs I put two eggs then realized one was for the egg wash…I’ve done this twice..I am sure I won’t do that again..lol Had to add more flour but both times buns turned out so good..
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Chloe says
Can I make the day before & cook the next day?
Emilie Raffa says
I would perhaps let the dough rise overnight in the fridge, and then shape and bake in the morning. This will give you the best texture.
Eli says
Hello!
may I replace the dry yeast for sourdough starter?
Emilie Raffa says
Yes, this recipe can be adapted to sourdough if preferred.
Eli says
Thanks! but how much starter should I use?
Emilie Raffa says
Hi! Without having to make additional changes to the recipe, try 50g of starter and a long overnight rise. If the dough is really, really sticky after adding the starter (all starter consistencies are different) add a sprinkle of flour to even out the texture.
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 :)