If you’ve ever bitten into a gourmet burger and wondered what makes it unforgettable, chances are it’s the bun. Homemade Brioche Burger Buns are the gold standard — rich, buttery, and perfectly fluffy with a golden crust that adds elegance to any burger.
Whether you’re hosting a summer barbecue, crafting homemade smash burgers, or assembling breakfast sandwiches, these brioche buns will take your meal from ordinary to extraordinary. With a delicate crumb and just the right touch of sweetness, they balance savory fillings beautifully.
Ingredients
Makes 8 large buns
Dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 teaspoon salt
- 3 large eggs (room temperature)
- ½ cup (120ml) warm milk (about 100°F/38°C)
- ½ cup (115g) unsalted butter, softened and cubed
Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
(Optional: Sesame seeds or poppy seeds for topping)
Preparation Time
- Prep time: 25 minutes
- Rise time: 2 hours
- Baking time: 15 minutes
- Total time: About 2 hours 40 minutes
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar.
- Let sit for 5–10 minutes until foamy. This means your yeast is active.
Step 2: Make the Dough
- In a large mixing bowl (or stand mixer), whisk together flour, remaining sugar, and salt.
- Add the yeast mixture and eggs, mixing until a sticky dough forms.
Step 3: Incorporate the Butter
- Gradually add softened butter, a few cubes at a time, kneading until smooth and elastic (about 10 minutes).
- The dough should be soft but not sticky; add a bit more flour if necessary.
Step 4: First Rise
- Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 ½ hours, or until doubled in size.
Step 5: Shape the Buns
- Punch down the dough and divide it into 8 equal portions.
- Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spaced about 3 inches apart.
Step 6: Second Rise
- Cover loosely with a clean towel and let rise again for 30–45 minutes until puffy.
Step 7: Add Egg Wash and Bake
- Preheat oven to 375°F (190°C).
- Brush the tops with egg wash and sprinkle with sesame seeds if desired.
- Bake for 15–18 minutes until golden brown and glossy.
Step 8: Cool and Serve
- Transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- Perfect for gourmet burgers, pulled pork sandwiches, or breakfast sliders.
- Slice and toast lightly for a crisp exterior and soft, buttery center.
- Try with sweet fillings like Nutella or jam for a brunch twist.
Nutritional Highlights
| Nutrient | Per Serving (1 bun) |
|---|---|
| Calories | 280 |
| Protein | 8 grams |
| Total Fat | 10 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 38 grams |
| Sugars | 6 grams |
| Fiber | 1 gram |
| Sodium | 260 milligrams |
Nutritional Notes:
- Eggs and butter contribute richness, flavor, and a tender crumb.
- Homemade buns contain fewer preservatives and artificial additives than store-bought versions.
- Easily adaptable: substitute part of the flour with whole wheat for added fiber.
Tips for Perfect Brioche Burger Buns
- Ensure all ingredients are room temperature for proper yeast activation.
- For a shinier crust, apply a second egg wash halfway through baking.
- Overproofing can cause buns to deflate—bake as soon as they’ve doubled in size.
- Freeze leftovers: Wrap tightly and freeze for up to 2 months. Reheat in the oven before use.
Variations to Try
- Garlic Butter Buns: Brush with melted garlic butter after baking.
- Sesame Honey Brioche: Add 1 tablespoon of honey to the dough and top with sesame seeds.
- Mini Slider Buns: Divide dough into 12–14 portions for party-sized sliders.
These Homemade Brioche Burger Buns are the ultimate foundation for any great burger. With their pillowy texture, golden crust, and rich buttery flavor, they turn every meal into a gourmet experience.
Once you’ve tasted freshly baked brioche buns, you’ll never go back to store-bought again. Perfect for weekend baking projects or impressing guests at your next cookout — they’re worth every minute of effort.