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. Whether it’s a thick slice of sourdough bread or sandwich bread, good quality hamburger buns are absolutely life-changing. 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.
More Brioche Recipes to Try!
PrintLight Brioche Hamburger Buns
- Prep Time: 15 minutes
- Rise Time: ~4 hours @ 70 F:
- Cook Time: 20 minutes
- Total Time: 4 hours and 35 minutes
- Yield: 8 buns
- Category: Yeast Bread
- 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
Dough
- 1 cup warm water, about 75–85 F
- 3 tablespoons warm milk (I prefer whole milk)
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons granulated sugar
- 1 large egg
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 1/2 tablespoons unsalted butter, softened
Egg wash
- 1 large egg
- splash of water
Toppings
- sesame seeds (optional)
Instructions
- Whisk together the warm water, milk, yeast and sugar; set aside. Beat the egg in a separate bowl.
- Add the flours, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of pebbles.
- Add the yeast mixture and the beaten egg. Run the mixer on medium-low speed (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 plastic wrap or a very damp kitchen towel, and let the dough rise until it has doubled is size, about 1- 3 hours @ 70 F. *See notes below.
- 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 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.
- 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!
Comments
Leya says
This recipe worked so wonderfully. I was even in a rush and they all still came out nice and light. I highly recommend this.
John says
I have made these buns several times and they always come out perfectly. I do find the dough a little sticky so I have been adding 1-2 tbs of flower during the mixing . Just bear in mind that you need less liquid in really hot weather. I also use yogurt instead of butter to brush the buns before baking.
I have also made whole wheat buns by replacing half of the bread flour with whole wheat flower. The dough turned out perfectly and was not sticky and easier to work with. The buns came great but not as light.
John says
I guess I’m the only one that can’t bake because I found the dough to be so sticky it was impossible to work with. I wound up with a lot of wasted dough, poorly shaped buns, and a giant mess to clean up. It’s much easier to just pay $4 for some artisan bread.
Pat says
Honestly, not saying this to insult anyone, but it not possible to screw up this recipe if you follow exactly. I identify with the person who said the dough comes together almost immediately. I put on the dough attachment and held the mixer down! I don’t remember that the first time but I cannot bring myself to buy store bought for my burgers tonight after having made these these. On its first rise and I can’t wait to have these again I promised my neighbor a sample, but the recipe only makes eight. They keep beautifully on the counter and freeze well. Not sure I want to share these! Would be happy to help anyone. These are so worth it!
Aisha says
Great recipe Emilie! Based on some of the confusion in the comments I thought it might be worth noting that “1 cup” of both ap and bread flours have an approx weight of 120 grams. (A cup isn’t a standard measurement outside the U.S.)
Caitlyn says
This recipe was absolutely amazing! They turned out perfect the first time. I’m going to be making them again with fresh herbs inside. Hope they turn out good again!
Corinne says
These were by far the easiest and best buns I have made, and I can confidently say I won’t be buying store-bought ones again. Friends were so impressed with the photos alone that I have shared the recipe with three others already.
Kelly Prine Alexander says
This has been a family/neighborhood favorite since I found it! It’s so good! Easy to make with all purpose or bread flour.
Valerie Barry says
Great recipe – I accidentally added both eggs to the dough and they still turned out perfect! Was thinking of making bread from this recipe. Do you have overnight in the fridge proofing instructions?
Kirtida Lalloo says
Excellent recipe
Veronica says
I’m a very novice baker and these turned out beautifully! I also froze half of them and they were perfect after defrosting on the countertop for a couple hours – you would never know that they had been frozen. I will definitely make these again.
Allen P says
Great recipe. The dough is a little sticky but not overly so. We formed these into longer blimp-shapes to use for lobster rolls and they came out wonderfully without changing the recipe except for a few extra minutes of baking time. Thank you so much!
Deanna says
These are absolutely perfect! My daughter followed this exact recipe, only she got it from the New York Time recipes.
Angela says
Hello, this recipe sounds amazing and I can’t wait to try it! Are you able to let me know the measurements for the bread flour and AP flour in weight (grams) please?
Cherissa says
So good and worked perfectly!
Daniella says
I’m back again to say that these buns are so versatile. It’s just me and my boyfriend, so we had plenty of leftovers and they stayed soft and fresh for a week (wrapped in plastic wrap). Brioche French toast? Yes please. Cheesy garlic bread? Yes! I’m making these again next week for Nashville hot chicken sandwiches and pulled pork because these were such a hit. I’ve also shared this recipe with multiple friends, one of whom made this recipe with great success. Thanks again!
Emilie Raffa says
Hi again! Your original comment made me laugh… So glad you like them! You’re making me hungry ;)
Sarah says
Hi Emilie! I’ve been using your Artisan Sourdough cookbook like crazy lately. You’re spot on with the recipes. Thank you!! I’m everyones best friend these days with all the bread I’ve been baking. each day I wanted to make a brioche bun but the book didn’t have a recipe. I just saw this recipe but I’m curious how to use starter instead of dry active yeast. Is that possible? How would I modify rise times and so on for this brioche recipe?
Emilie Raffa says
Hey Sarah! So glad to hear you like the book! There is a brioche roll variation on pg. 70 if you’re interested (totally easy easy to miss if you’re not looking for it!). Or you could add about 50 g of starter to this recipe and possibly extend the bake time. Sourdough takes longer to bake than yeasted recipes. Whichever route you choose, I’d also add a few stretch and folds to the dough. Have fun!
Perry says
Made these and instead of sesame seeds I used dried onion flakes and they were amazing! Highly recommend!
Emilie Raffa says
Sounds delicious!
Janet Kingan says
Absolutely perfect and delicious recipe! Thank you so much. I wish I could post a picture of how beautifully the came out!
Oisin Lawrie says
When you say 1 c. Of warm water, what exactly is a c? A cup? My dough is wayyyyy too sticky to roll in my palm. I googled a c measurement and it came back as a cup, but I’m not convinced due to the consistency.
Emilie Raffa says
Hi there! Yes: 1 c. is also “a cup” or “1 cup.”
Pat says
How on earth is this possible. 1 cup of water for 3-1/3 cups of flour. How could you get sticky out of that? Just curious.
Andrea says
I’m in lockdown in Germany, where bread flour is hard to come by. I made them with 2 cups ap flour and 1+1/3 cup white whole wheat flour. They came out perfectly! A little less fluffy than with all white flour, but still amazing and with a little more fiber. Great recipe, I’m going to use them for BBQ pulled jackfruit tonight. Thanks a lot!
Rochelle says
3 words.. MAKE THESE BUNS! These were ridiculously easy and SOOOO delicious! They were soft and light but still held up for pulled bbq sandwiches which says a lot! Beats store bought buns by 1000%. I will make these buns again and again!
Emilie Raffa says
Thanks Rochelle! :)
Joanne says
Hi is it possible to freeze the buns when cooked
Emilie Raffa says
Yes!
Morgan says
These couldn’t have turned out better. I’m on the hunt for ” The” burger bun and I think I found it. Great crumb, great taste and holds up well/doesn’t fall apart mid-bite! My husband rates them as actual freaking burger buns and not a dinner roll lol. Thank you for posting!
Michelle says
I used 00 flour instead of the bread flour because it’s what I had on hand. They came out beautifully!!! But in the morning, they had flattened and tasted dry. Stored in a ziplock bag overnight (after allowing to cool to room temp). Any ideas?? I wish I could attach a photo, they really came out so wonderfully!
Emilie Raffa says
Hi Michelle! I wish I knew the answer to this… but it’s never happened to me before. Glad you enjoyed them!
Ann says
These are fantastic. My whole family loves them and it is my go-to bun recipe. I have made them four times, and, even though I read the directions through, for some reason I have ended up putting both eggs in the dough every time. It’s a wet dough, but they turn out perfect regardless. Also, these work better as a dozen for us. 1/8 makes for a pretty big burger.
Emilie Raffa says
Fantastic Ann! Thanks so much for your feedback :)
Anjali says
Hi.
If I wanted to make these buns fresh in the morning how do I go about it. Overnight first proofing would be too much, right?
Also, how can I substitute bread flour?
Pls guide.
Emilie Raffa says
Hi there! The overnight proof at room temp would be too much unless you chilled the dough. Alternatively, if you make the dough early in the morning, let it rise at a warmer temp, you could still bake them relatively early. You can sub bread flour but the texture of the bread will change. You might have to increase the liquid slightly to get the right consistency.
Carol says
Made these today for a lockdown BBQ, family only all living at same address. Although the wind picked and the temp dropped the burger rolls went down very well. I was surprised how light they were but still so tasty. Will most definitely be making these again. Thank you.
Emilie Raffa says
Thanks Carol! Glad they were a hit! :)
Deborah says
Can I just make 16 instead of 8 for slider buns? I don’t see anywhere in the recipe or notes the size of the 8 count? During the CV stay at home my son wants to make sliders and asked me to Make the buns! I only have all purpose flour on hand, but I see that others have used that as well with success. Thanks!
Emilie Raffa says
Hi there! Yes, you can make sliders. Several bakers here have done it successfully. Just add a touch more flour is the dough seems too sticky when using ap flour. Enjoy!
Daniella says
I was wary of making these, because wetter doughs are a little harder to work with (to me at least), but these turned out great! I added a tablespoon of extra sugar to the flour mixture because I like a sweeter dough. I added the extra sugar to the dry ingredients, not the yeast mixture, because I didn’t want the yeast to eat it. I do not have a bread machine or stand mixer, so I can definitively say you *can* make these by hand, but it is not easy! It took me almost 20 minutes of kneading to get the gluten bonds strengthened. You know the dough is ready when it pulls away from the bowl, passes the “window pane” test, and it doesn’t tear easily when you stretch the dough. The dough will remain sticky, mine looked a bit stickier than the dough in the picture provided, but trust your checkpoints. After that, be sure to lightly grease the bowl your dough will rise in. I also recommend making sure your egg wash is well-beaten and applied evenly on all visible sides. Any inconsistencies will show in the oven. Finally, I recommend cutting the buns in half, buttering them, broiling them, and sticking a fried chicken thigh in between them. The buns complement fried chicken so well, but they would also taste delicious with hamburgers! Thank you for the wonderful recipe!
Emilie Raffa says
OMG…. amazing Daniella! Thanks so much for this wonderful, detailed feedback. I will be dreaming of fried chicken all day now. Thanks.
Ryan Hanlan says
I have made multiple brioche recipes this is the first time I’m going to try yours I decided instead of sesame seeds to make onion buns so I blackened a bunch of onions So far they have risen perfectly the first rise took about two hours after forming and letting them rest it’s been about 40 minutes and I got them to rise double the size I’m going to be making homemade big Macs so I took parchment paper and cut it into strips about 3 inches tall 10 inches long and then staple them in a circle so that it rises up instead of out and then baking it removing the parchment after that way I can cut two layers so far so good I wish I could post pictures however so far they have risen perfectly the first rise took about two hours after forming and letting them rest it’s been about 40 minutes and I got them to rise double the size I’m going to be making homemade big Macs so I took parchment paper and cut it into strips about 3 inches tall 10 inches long and then stapled them in a circle so that it rises up instead of out and then baking it removing the parchment after that way I can cut two layers so far so good I wish I could post pictures however so far this is the best recipe I have found
Emilie Raffa says
Ryan, this sounds great! Thanks for sharing your feedback with us. Onions buns… yum!
Susie says
Do you use the paddle through the mixing process or should I switch to a dough hook at some point?
Emilie Raffa says
Hi Susie! Use the paddle attachment the whole time.
Cecilia says
Hi! Mine rose nicely once shaped, but I tried to apply the egg wash as gently as I could, however they deflated pretty quickly :( Do you have any tips on how to do this without making them flat? Thanks!
Emilie Raffa says
Hi there! Not sure why they deflated… could be over proofed? Gentle is the way to go, so no adjustments needed there. It’s possible you need to shorten the second rise time.
Carissa says
Just wondering if I could knead or hand mix instead? I don’t have a stand mixer. If so, what would you recommend? Thanks!
Paige says
I’ve made these 6 or 7 times in the last few months and I hand knead each time. Just tip the dough out onto a clean surface, add a touch more flour (really just a sprinkle over the top) if needed, and use the heel of your hands to work the dough diagonally left and right. It should come together pretty quickly to form a a nice smooth dough that doesn’t stick much to your hands or your work surface. I usually add a sprinkle more flour if it’s particularly sticky. It never takes me more than 10 minutes to get a beautiful dough. Good luck!
Lyse LeBlanc says
I plan on making these just now. I don’t have a stand mixer (got fed up and threw out my crappy one). Could I just knead by hand, any tips?
Will rate and write a review when done. Thank you, Lyse
Emilie Raffa says
Hi there! I haven’t made this by hand myself, but I know several readers here have done it (with a little elbow grease!).
Kate says
I-would love to make these to go with some salmon burgers I plan to make but my family is small and won’t be able to get through 8 buns. Do these freeze well?
Emilie Raffa says
Hi Kate! Yes! They freeze beautifully.
KeenBaker says
How do you freeze them? Before you cook them or after you cook the?
Emilie Raffa says
Hi there! Freeze the rolls after baking.
Debbie says
These are the best buns I’ve ever made! So soft and light. Thus recipe is a keeper!
Emilie Raffa says
Yay! Thanks for your feedback Debbie! xx
Peter says
These are excellent buns. I’ve made them four times now. On the fourth time, I accidentally used pancake mix instead of AP flour and completely forgot the first egg. Worse, I had to pause halfway through so I refrigerated the dough after the first rise, brought it back to room temp at the front end of the second rise. And they still came out fantastic!
Emilie Raffa says
Love stories like this! Pancake mix, who would’ve thought? Glad it worked out, Peter!
Taban says
This is my first time making brioche buns and I’m super amazed by how soft they came out! They were bigger than I imagined but a perfect size for a tall burger! Luckily I learnt to handle wet dough before trying this, so I didn’t struggle and it was very quick and easy to make. Really pleased, thank you!
Emilie Raffa says
You are very welcome, Taban! x
Carrie sichley says
I just made these a second time. So glad I saw your description of how to do the buns( pinching the bottoms and rolling them! That is what I did. My only issue is that they came out large. So instead of 8 I’ll make more of them just smaller. They are great !
Emilie Raffa says
Hi Carrie! You’ve got the right idea. Enjoy! xx
Pat Brannan says
I made these buns today. I used AP flour. I didn’t have bread flour in the house. I used the steam bake feature on my oven. These were the best burger buns I have ever had. They held up until the very last bite. I will never buy store bought burger buns again. You will not be disappointed making these; anyone can do it. Thanks for this recipe!
Emilie Raffa says
Pat, this sounds incredible. How lucky you are to have a steam feature in your oven! xx
Natalie says
Amazing recipe, thank you so much! They turned out even better than the ones I normally buy, so very happy and I will definitely be making them again soon!
Emilie Raffa says
Thanks so much Natalie! Once you make it yourself, it’s hard to go back. Enjoy. x
Mike says
Hello, made these tonight for dinner. They were the best rolls I have ever had. Thanks for the recipe.
Emilie Raffa says
Hi Mike! You are very welcome. Thanks for sharing your feedback :)
Ashley says
Amazing recipe!
Emilie Raffa says
Thank you! Enjoy!
Anonymous From California says
I liked how this recipe turned out. It’s perfect.
Emilie Raffa says
Thrilled! Enjoy! xx
Jessica says
Hi,
I love this recipe. I made delicious burger buns with it the other night. I am going to make it again today and cheat and pretend it is challah because brioche is similar enough (and I haven’t yet found a challah recipe I like). It making this recipe for one (braided) loaf, rather than 8 buns, do you have any recommendation for baking time? I am assuming 35-40 minutes if I bake at 400, but didn’t know it you have had any success with baking this into a single loaf and want to share your experience. Thanks!
Jessica
Emilie Raffa says
Hi Jessica! I love this challah idea. This is perfect dough for challah. Unfortunately, I don’t have a recommended baking time bc I haven’t tested it myself! But now I want to ;) Did yo end up giving it a go?
Diana says
Your buns look perfect. I tried it today. For some reasons, they are quite flat. Though still taste good. I put everything in a bread machine for mixing and first raise(1.5hours), then took out shaping it then second raise for 1hr. Any advice/ideas for what might caused of its flattened. Thanks!
Emilie Raffa says
Hi there! It’s hard to say without seeing the dough myself… it’s possible there was too much liquid in your dough? Did you use both bread flour and ap flour? Or just ap? That could be the issue.
Pat Brannan says
Maybe you didn’t let the dough rise enough. First ride was 2 hours and second rise was at least an hour and a half. I took the advise given: watch the dough, not the clock. Try again!
Emilie Raffa says
Excellent! Thanks of your feedback, Pat.
Taban says
Did your yeast maybe expire? Or did you use fan setting for the oven? As that can cause flattening
Mel says
These are amazing! I have been baking my way through shelter in place. I love to bake but never really got in to the yeast bread baking. We didn’t have hamburger buns and I didn’t want to go to the grocery store so I looked up this recipe. It was easy to follow, easy to make and delicious to eat. Thank you for posting such a great recipe. I can hardly wait to bake another yeast bread! Any suggestions????
Emilie Raffa says
Wonderful! So glad you like them! Here is another excellent recipe: No-Knead Artisan Bread. Enjoy!
Dina says
I made these today and they came out wonderful. I didn’t have bread flour and used just plain and they came out spectacular. Being in lockdown from the virus I am so happy I found this. Will be using this recipe at least once a week. Next time I will be doing 4 round and 4 long for sausages. Thank you for sharing and all the great tips. Wish I could post a picture.
Emilie Raffa says
Excellent! Thank you Dina! I know a few others on this thread wondered if this recipe would work with ap flour only. We appreciate your feedback :)
Post a picture online if you’re on social! I’m @theclevercarrot on Instagram!
jodi says
Perfection! These were so easy to make and super tasty! I only had KA special bread flour, and I didn’t use steam in the oven, and they came out looking exactly like your picture. Great dough to work with. This is a keeper for sure. Thank you!
Emilie Raffa says
Amazing, thanks Jodi! Appreciate the feedback :)
Jo says
Great recipe!! I only had all purpose flour and coconut milk on-hand and they still came out great! Literally no reason to buy burger buns and waste the plastic that comes with ever again!
Emilie Raffa says
Love this idea! Thanks for sharing!
Beverly says
Made these today and delicious! The dough did appear sticky so I added an additional 1/3 cup of whole wheat flour, flax seed and some onion and garlic powder. Turned out to be the perfect hamburger bun. They were on the large size so next tine I’ll turn it out as a dozen.
Emilie Raffa says
Yum! Sounds incredible! Thanks for sharing :)
Kat says
Thank you times a million for this recipe! These are now a staple in my household!
Emilie Raffa says
You’re welcome a million times :) xx
Isabel says
I am so glad I found this recipe! These buns were so soft, fluffy and tasty. I can’t believe how easy it was to make. I’ll be making these again soon.
Tim says
Exactly what I was looking for — an easy hamburger bun recipe. And they turned out great. Always have all of these ingredients on hand. They are light, but substantial enough to hold together nicely, and just the right size (I made 8 according to the recipe). Instead of putting a dish with water in the oven, I just spritzed with water every few minutes for the first 10 minutes, and they came out looking EXACTLY like the author’s photos. Thank you for this!
Emilie Raffa says
Hi Tim! Amazing! Thanks for the tip re: spritzing the water over the dough. Very helpful!
Andrea says
I just pulled these out of the oven and they seriously are the best. I was a little scared about how sticky the dough was, and I was tempted to add more flour, but I’m so glad I didn’t! The buns are super light, airy, and fluffy. I will definitely be making them again!
Jessica says
This recipe was so easy and turned out better than i could have expected. I can’t believe I’ve never tried making buns from scratch before, it’s so simple. Next time I will divide the dough into 10 balls instead of 8 because mine turned out a bit bigger than I needed.