Brioche Burger Buns

Name: Brioche Burger Buns
Prep time: 20 min
Cook time: 15 min
Total time: 180 min
Ingredients: 1 cup warm water ((235 ml)); 3 tbsp warm milk ((45 ml)); 2 tsp active dry yeast ((7 gr)); 2 1/2 tbsp sugar ((37 gr)); 1 egg large; 3 cups bread flour ((390 gr)); 1/3 cup all-purpose flour ((43)); 1 1/2 tsp salt; 1/4 cup unsalted butter (softened); 1 egg (beaten); 1 tbsp water; sesame seeds or poppy seeds optional

May 22, 2019 Updated July 23, 2023 35 Comments

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Soft, buttery brioche buns are perfect for burgers or sandwiches. A perfect burger starts with a great bun.

If you are serious about your burgers and you want the best burger in town, start with an amazing bun. Once you try homemade burger buns, you’ll have a hard time using purchased buns again.

MIxing and rising Brioche Burger Buns

Why use a food processor? I discovered that making the dough in a food processor is super fast and makes a beautiful dough. However, a stand mixer will work just as well.

ingredients for buns measured in glass containers

yeast being added to milk in measuring cup

Gather and measure all of the ingredients.
Pour the 3 tablespoons of warm milk into the 1 cup warm water.
Add 2 1/2 tablespoons sugar and 2 teaspoons of dry yeast. Stir to dissolve the sugar and yeast.
Set aside while preparing flour.

flour and butter in bowl of food processor

beaten egg and flour in bowl of food processor

brioche dough formed in a food processor

Meanwhile, in the bowl of a food processor add 3 cups bread flour and 1/3 cup all-purpose flour. add 1 1/2 teaspoons salt, 1/4 cup butter that has been cut into 4 slices. Pulse several times until the flour mixture is like a sandy mixture.
Beat 1 egg and add to the flour mixture.
Place the lid on the processor and slowly pour in the water/yeast mixture with the machine running.
Keep the processor running until a smooth soft dough forms. The entire process will probably take 3 minutes. How awesome is that?
Remove dough from processor and form into a smooth ball of dough. Place in a buttered bowl.
Cover with plastic wrap and let rise for 1-2 hours or until doubled in size

Shaping and baking burger buns

Once the dough has doubled in size, remove the dough from the bowl.
Cut dough into 8 equal portions. If you’re anal and want each bun to be the exact same size, you can weigh it. I found that I can make eight 4-ounce buns.
Shape the buns into a ball.
Then gently flatten to form a disk.
Place on a baking sheet lined with parchment paper or lightly greased the baking sheet.
I like to place them far apart because they will rise quite a bit. No more than 6 to a baking sheet.

plastic wrap over unbaked poppy seeded bun

To make the glaze for the buns, add cold water to the egg. Whisk the egg and water together creating an egg wash.
Gently brush the dough with egg wash. Make sure to brush around the sides.
Sprinkle with poppy seeds or sesame seeds, if you so choose. Spray a piece of plastic wrap with nonstick spray and lightly cover the buns. Allow rising for an additional 30-60 minutes. You can tell if the dough is fully risen by gently pressing on the dough. If it feels like a marshmallow, then it’s ready to bake.
Place in a preheated 400 F (205C) degree oven. Bake for 15 minutes or until golden brown. Remove from oven and allow to cool before storing. I have made them a week in advance then placed them in the freezer. The buns will thaw perfectly.

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