Light Brioche Hamburger Buns

31 May

Looking to make all-natural yeasted rolls at home? These light brioche hamburger buns are the perfect solution! With a dough that’s simple to make and easy to handle, you’ll never buy from the store again. *Post updated with helpful tips in 2019

Now that it’s officially BBQ season, I thought it would be fun to make homemade hamburger buns.

We like our burgers on brioche-style rolls and this recipe looked like a great starting place.

Before I begin, I will tell you that this brioche is lighter than the traditional kind that I’m used to (hence the title).

It’s still fluffy and moist, but not quite as eggy and rich. Even the color is a bit lighter. We thought that it was the perfect vessel for a juicy burger and would be great for sandwiches too!

In my opinion, nothing beats an all natural hamburger bun- can you believe how much junk there is in the store-bought variety?

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.)

*Giving your 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: Let the dough rise again

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?

*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.