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Homemade brioche burger buns on parchment paper.
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4.88 from 25 votes

Homemade Brioche Hamburger Buns

Forget the sad store-bought buns and make these golden Homemade Brioche Hamburger Buns for your next BBQ or cookout. They are made with eggs and butter for a rich flavor and perfect for pulled pork sandwiches, some grilled chicken & avocado, or your favorite hamburgers!
Prep Time20 minutes
Cook Time15 minutes
Additional Time2 hours
Total Time2 hours 35 minutes
Course: Bread
Cuisine: American
Servings: 8 hamburger buns
Calories: 276kcal
Author: Amy Nash

Ingredients

  • 1 cup warm water
  • ¼ cup whole milk
  • 2 Tablespoons sugar
  • 2 ¼ teaspoons active dry yeast
  • 2 eggs divided
  • 3 ¼ cups bread flour plus extra as needed
  • 1 ½ teaspoons salt
  • 4 Tablespoons butter softened
  • Sesame seeds optional

Instructions

  • In a glass measuring cup, combine the warm water, milk, 1 tablespoon of the sugar, and the yeast. Allow the yeast to proof (get all foamy and bubbly) for 5-10 minutes. Meanwhile, in a separate bowl, gently beat 1 egg and the yolk of the second egg, reserving the white of the second egg for brushing the tops of the buns before baking them.
  • In the bowl of a stand mixer, combine 1 cup of the flour, the remaining sugar, salt, butter, beaten eggs, and yeast mixture, mixing with the paddle attachment for 1-2 minutes until combined.
  • Switch to the dough hook and add the remaining flour, 1 cup at a time. Knead for 5-8 minutes, until a very sticky and wet dough forms. You may need to add additional flour (anywhere from ½ to ¾ cup) if the dough is so wet as to be unmanageable, but I recommend using as little as possible for the best texture.
  • Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, roughly 1-2 hours. Meanwhile, line a baking sheet with parchment paper.
  • Once the dough has risen, punch it down and turn it onto a lightly floured surface and divide it into 8 equal-size parts using a bench scraper or pizza cutter.
  • Shape each portion of dough into a smooth ball by flattening it slightly and then tucking the edges together at the back to create a seam. Gently roll into a smooth ball and then set the ball of dough down on your parchment-lined pan so that the seam is on the bottom and there is a smooth, domed top to each bun. Space the buns 2-3 inches apart to allow for expansion.
  • Loosely cover the shaped buns with plastic wrap and allow to rise for about an hour until doubled in size, then beat the reserved egg white from earlier with a splash of water and use it to gently brush the top of each bun with egg wash so that it will brown nicely and have a beautiful shine when baked. Sprinkle with sesame seeds, if desired.
  • Preheat oven to 400 degrees. Bake for 15-20 minutes, or until golden brown. Cool completely before slicing in half and serving.

Notes

Adapted from The Clever Carrot.

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 509mg | Potassium: 110mg | Fiber: 2g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg