Baking bread at home feels like magic, and these Brioche Burger Buns are the perfect way to elevate any burger night.
Light and airy, these rolls take just a few hours from start to finish, letting you skip the grocery run and bake fresh buns in time for dinner.
The best homemade Hamburger Buns
After testing many recipes, these brioche-style buns stood out. They’re sturdy enough to hold a thick patty and toppings, yet light enough to balance the richness of the burger.
Traditional brioche is an enriched dough that includes eggs, butter, and milk, which gives deep flavor and tenderness. These are a lighter version of brioche: enriched for flavor, but formulated to stay airy rather than dense—ideal for hamburger buns.
Ingredients in Brioche Buns
To make these buns you’ll need:
- Bread flour – higher protein creates more gluten for an elastic, airy crumb.
- All-purpose flour – used to balance texture.
- Active dry yeast – instant yeast may be substituted but will likely speed up rising.
- Milk – whole milk is recommended; plant-based milks like oat or almond can likely be used as substitutes.
- Granulated sugar – feeds the yeast; it won’t make the dough noticeably sweet.
- Kosher salt – adjust to taste if using a different salt.
- Unsalted butter – if you use salted butter, reduce added salt slightly.
- Eggs – use large eggs at room temperature for better incorporation.
- Water – filtered water is ideal for consistent yeast activity; tap water is fine if filtered isn’t available.
How to Make Brioche Buns
Begin by warming the water to 85–90ºF (30–32ºC). Mix the warm water with milk, yeast, and sugar. Do not exceed 90ºF (32ºC) or you risk killing the yeast.
In a stand mixer bowl combine bread flour, all-purpose flour, salt, and the softened butter. Work the butter into the dry ingredients until the mixture resembles coarse crumbs. With the dough hook on low, pour in the water–yeast mixture and the beaten egg, and knead until a sticky dough forms, about 5–8 minutes. If you don’t have a mixer, the dough can be mixed and kneaded by hand; it will be sticky, and a light coating of oil on your hands helps manage the stickiness. Avoid adding extra flour, which can make the rolls dense.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm spot until doubled, about 1–2 hours.
Turn the dough out and divide it into 10 equal pieces—using a kitchen scale produces the most consistent results. Gently flatten each piece, gather the edges to the center, flip it over, and use a cupped-hand circular motion to form smooth balls. Place them on a parchment-lined baking sheet.
Cover and proof a second time until the rolls are noticeably puffy, about 1–1½ hours. Test readiness by gently pressing a knuckle into a roll: if the indentation springs back quickly, give it more time; if it slowly rebounds and leaves a slight dent, it’s ready.
Preheat the oven to 400ºF (200ºC). Place an empty metal pan on the bottom rack. Beat the remaining egg with a splash of water and a pinch of salt to make an egg wash, and brush each roll lightly—use a gentle hand to avoid deflating them.
Place 1 cup of water or ice into the pan on the bottom rack to create steam, then quickly put the rolls in the oven and close the door. Bake 15–20 minutes, until golden brown. Transfer to a wire rack to cool completely before slicing.
Store fully cooled buns in a sealed plastic bag at room temperature for up to 5 days, or freeze for up to 3 months. Thaw at room temperature or gently in the microwave at reduced power.
Watch how to make these Brioche Burger Buns
Looking for more homemade bread recipes? Try challah, challah rolls, Dutch oven bread with cheddar, or classic Amish white bread—each makes great sandwiches and dinners.
Brioche Rolls
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Ingredients
- 1 cup filtered water
- 3 tablespoons whole milk
- 2 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 2 large eggs, room temperature, divided
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 2 teaspoons kosher salt
- 2 ½ tablespoons unsalted butter, softened
Instructions
- Warm the water to 85–90ºF (30–32ºC). Add milk, yeast, and sugar and whisk to combine. Set aside.
- Beat 1 egg in a separate bowl and set aside.
- In a mixer bowl with the dough hook, combine bread flour, all-purpose flour, salt, and butter. Work until the butter is pea-sized.
- Stir in the yeast mixture and the beaten egg. Mix on medium-low until a sticky dough forms, about 5–8 minutes. If mixing by hand, knead until smooth and elastic, 8–10 minutes.
- Oil a large bowl lightly. Shape the dough into a ball, place it in the bowl, turn to coat lightly with oil, and cover with a damp towel.
- Let rise in a warm spot (75–80ºF / 25–26ºC) until doubled, 1–2 hours.
- Turn dough out, divide into 10 equal pieces, and shape into smooth balls. Place a few inches apart on a parchment-lined baking sheet.
- Cover and proof for 1–1½ hours until puffy. Test by gently denting a roll with your knuckle; a slow rebound means it’s ready.
- Preheat oven to 400ºF (200ºC). Place a metal baking pan on the bottom rack.
- Beat the remaining egg with a splash of water to make an egg wash and brush the rolls gently.
- Add 1 cup water or ice to the pan on the bottom rack to create steam, then quickly place the rolls on the middle rack.
- Bake 15–20 minutes until golden brown. Cool completely on a wire rack before slicing.
Notes
- Cool buns completely before storing. Keep in a plastic bag at room temperature up to 5 days.
- Freeze for up to 3 months; thaw at room temperature or gently in the microwave.
- Recipe adapted from multiple sources and refined for a lighter brioche roll.
Nutrition
