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Light Brioche Burger Buns

June 22, 2010 Print This Post Print This Post

Homemade burger buns is one of those things that I never thought I’d make at home when I first started blogging (like pita bread). It just wasn’t on my radar at all. I know I have readers who are reading this post and thinking “yea right, I’m gonna make hamburger buns??” I know some of you are even still too scared to give yeast a try but I promise its not as daunting as it seems! As my experience in the kitchen and comfort with food experiments grows, I continue to branch out more and more. And homemade buns are totally worth the effort which honestly isn’t all that much since you’re most just waiting for the bread to rise!

These are perfection when it comes to homemade buns. They’re mildy sweet & buttery, and homemade-bread-heavy but still light and fluffy! The flavor is good but not too overpowering so you can still enjoy your burger. I was thrilled to yield successful results with this recipe. Its grilling season and the fourth of july is just around the corner so go ahead and give these a try!

Light Brioche Burger Buns
Yields: 8 buns

3 Tbsp warm milk
2 tsps active dry yeast
2 1/2 Tbsp sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 Tbsp unsalted butter, softened
Sesame seeds (optional)

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg in a small bowl.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8-10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, approximately one hour (may take longer).

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts & gently roll each into a ball. Arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1-2 hours.

Set a large shallow pan of water on oven floor. Center a rack in the oven and preheat the oven to 400°F.  Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Source: Adapted from the New York Times, as seen on Smitten Kitchen

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{ 8 comments… read them below or add one }

Jessica @ How Sweet June 22, 2010 at 5:38 am

Those buns look perfect. They just seem so light and fluffy!


Ashley June 22, 2010 at 7:30 am

Looks easy enough. Might just give it a try.


Brett June 22, 2010 at 9:42 am

These look awesome! For me, store-bought hamburger buns usually ruin a great burger experience for me. I’m going to have to try these though!


Jessica June 23, 2010 at 11:42 pm

Beautiful buns girl! :-P


ashley June 24, 2010 at 9:33 pm



Whitney June 30, 2010 at 11:58 pm

I wonder if these would make a fantastic kolache dough. Do you know about kolaches, and if so what do you think?


ashley July 1, 2010 at 9:03 am

I actually have a kolache post I’m working on that will go up in a few weeks.

I don’t think that this dough is quite the right texture or sweetness for kolache dough personally.


Whitney July 1, 2010 at 12:25 pm

Thank you! I made some kolaches a few weeks ago using a recipe from the Homesick Texan…They didn’t turn out quite like the kolaches I’m used to – they were a little too biscuit-y. I’m looking forward to your post!!!


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