There’s something magical about biting into a burger nestled in a soft, buttery brioche bun that elevates every bite to pure indulgence. These Ultimate Brioche Buns are golden, pillowy, and slightly sweet, with a delicate crumb that holds up to juicy fillings without falling apart. In just 25 minutes of prep and 22 minutes of baking, you’ll have homemade buns that outshine anything store-bought. The rich aroma of freshly baked bread will fill your kitchen, promising a burger experience that’s as unforgettable as it is delicious.
What sets these buns apart is their melt-in-your-mouth texture and the perfect balance of flavors that complement any topping. Whether you’re grilling up classic beef patties or crafting a veggie masterpiece, these buns add a touch of gourmet flair to your meal. Their shiny, golden crust and tender interior make them a feast for the eyes and the palate. Once you try them, you’ll wonder how you ever settled for anything less. Homemade has never tasted this good—or been this easy.
Ingredients for The Ultimate Brioche Buns
- 2 1/4 cups (11oz/319g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup (4floz/113ml) whole milk (can substitute with plant-based milk for a dairy-free option)
- 1/4 cup (2oz/57g) butter, softened (use unsalted for better control of flavor)
Step-by-Step Instructions
- In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
- In a separate jug, whisk together the milk and eggs.
- Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. Tip: Hold back a little liquid in case you don’t need it all to make the dough come together.
- Once the dough comes together and there is no dry flour, add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. The dough will be soft and shaggy.
- Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 – 2 hours.
- Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place on a baking sheet lined with parchment paper to proof for 45 to 60 minutes. Tip: Smooth shaping is key for even baking.
- Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
- Bake at 375°F (190°C) for 20-22 minutes or until golden brown.
- Store buns in an air-tight container at room temperature for up to 2 days. For longer shelf life, refrigerate or freeze.
Perfect Pairings: Sauce and Topping Ideas
Elevate your burger game with these delicious pairings! Try a classic garlic aioli (mix 1/2 cup mayo, 1 minced garlic clove, and a squeeze of lemon) or a tangy barbecue sauce for a smoky kick. For toppings, caramelized onions, crispy bacon, or a slice of melted cheddar cheese work beautifully. Don’t forget fresh lettuce, tomato, and pickles for that perfect crunch!
Storage and Reheating Tips
To keep your brioche buns fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. When ready to use, thaw at room temperature or warm them in a 350°F (175°C) oven for 5 minutes to restore their softness.
Time-Saving Tricks for Busy Cooks
Short on time? Prep the dough the night before! After kneading, cover it tightly and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before shaping and proofing. This method also enhances the flavor. Alternatively, use a stand mixer with a dough hook to speed up the kneading process.
Recipe Variations to Try
Experiment with different flavors by adding 1 teaspoon of garlic powder or 1 tablespoon of dried herbs (like rosemary or thyme) to the dough. For a sweeter twist, increase the sugar to 3 tablespoons and add a handful of chocolate chips or dried fruit. You can also make mini slider buns by dividing the dough into 12 smaller pieces instead of 6.
Essential Equipment Guidance
For this recipe, a stand mixer with a dough hook is a game-changer, but you can also knead by hand—just be prepared for a workout! A kitchen scale ensures precise measurements, especially for the flour. Finally, a pastry brush is perfect for applying the egg wash evenly, giving your buns that golden, glossy finish.
The Ultimate Brioche Buns for Hamburgers
Ingredients
- 2 1/4 cups all-purpose flour 11oz/319g
- 2 tablespoons sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk 4floz/113ml
- 1/4 cup butter, softened 2oz/57g
Instructions
- In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
- In a separate jug whisk together the milk and eggs.
- Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don’t need it all to make the dough come together)
- Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
- Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 – 2 hours.
- To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
- Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
- Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
- Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.
