Quick Brioche Buns
Amazing flavor and consistency combine in these homemade quick brioche buns, that make the best hamburger buns! They have just the right texture inside and out, with a chewy texture and beautiful crusty top!
Did I mention how amazing the flavor is?! I love brioche bread, so making these brioche buns before grilling some burgers up is a great day in my book. They make your burgers so much better when you use homemade buns. I also like our kaiser rolls and pretzel buns, if you’re looking for some more burger buns that are totally tops 🙂
We’re using this batch of our quick brioche buns for some amazing sandwiches as well as burgers this week…stay tuned for our lobster brioche breakfast sandwiches and lobster mac grilled cheese! By the way, brioche buns are beyond fantastic as breakfast sandwiches too.
You. Must. Make. These.
Last Updated: December 26th, 2017
Just the right chewy texture inside and out! These lovely brioche hamburger buns are just super!!
- 1 1/4 cups milk (warmed to 110 degrees F/43 degrees C)
- 2 Tbsp instant yeast (or 3 packs active dry yeast)
- 2 Tbsp sugar
- 1/3 cup butter (melted, set aside to cool)
- 2 large eggs (1 at room temperature, the other for the eggwash)
- 3 1/2 cups all-purpose flour (plus flour for your working surface)
- 1 tsp water (cold)
In the bowl of your stand mixer, add the milk then the yeast and sugar. If using active dry yeast, let stand for 5 minutes to activate the yeast then add the melted butter and 1 egg. If you are using instant yeast combine the warmed milk, yeast, sugar, melted butter and 1 of the eggs. Gently stir all of the ingredients together.
Add the flour, beginning with about 3 1/4 cups. You are looking for a sticky dough that will stretch without breaking. So, start with the lower amount of flour, and add more a tablespoon at a time until you reach the right texture of your dough. (think more sticky than a standard bread dough without being so wet that it would pull apart when you pick it up).
Knead the dough with your stand mixer for about 5-7 minutes until the dough is smooth and elastic then turn out onto a lightly floured work surface. Divide your dough into 8-10 buns (I usually make eight fairly large 4" buns).
Shape the dough portions into round dough balls and place on a parchment paper lined baking sheet, leaving about 3 inches spacing between each bun and also the baking sheet edges. Cover lightly with oiled plastic wrap or a damp towel and allow to rise for 10 minutes.
Preheat your oven to 425 degrees F (218 degrees C) while the dough balls are rising. Whisk the second egg with the cold water and gather any additional toppings (Sesame seeds, poppy seeds) if desired.
Coat the tops of the risen dough balls with the egg wash and add toppings (if using). Bake at 425 degrees F (218 degrees C) for 10-12 minutes, or until the tops of the buns are nicely golden in color and the bottoms are also lightly browned. Remove from the oven, lift parchment paper and transfer to a wire cooling rack.