Baking bread at home is like magic. This recipe for Brioche Buns will be the magical answer to creating the perfect burger experience.
These rolls are light and airy. And, they come together in just a few hours, so you can skip the extra run to the grocery store for hamburger buns and instead make your own in time for burger night!
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The best homemade Hamburger Buns
I have made my fair share of homemade burger buns in my time. I found this recipe to make the best buns for the job. They are sturdy enough to hold up to a thick hamburger patty and all the fixings. Yet, they’re light to balance out the heaviness of the burger.
Brioche dough tends to be heavy, as it’s an enriched dough. This means that in addition to the usual suspects in bread such as flour, water, salt and yeast, brioche includes egg, butter, and milk.
These buns, however, are light brioche. So, you have an enriched dough with lots of flavor, but without the heaviness that typically comes along with brioche. Making these the perfect homemade hamburger buns!
Ingredients in Brioche Buns
To make these burger buns, you’ll need the following ingredients:
- – has a higher protein content than which means has more gluten in it. This helps make the dough more elastic and light, resulting in a chewy and airy texture when baked
- – standard flour you likely have in your kitchen
- – you can use in equal amounts instead of . Your dough will likely rise, or proof, faster than with , so keep an eye on it
- Milk – I use whole milk and have not tried this recipe with any other variation, however, it would likely work just fine with dairy-free alternative milks such as oat or almond
- – helps feed the yeast. Don’t worry, the dough will not be sweet because of the sugar
- – you can use whatever salt you have in your kitchen. Some salts may be slightly saltier than others and if you like less salt in your food, go lighter than what’s called for here
- Unsalted butter – you can certainly substitute unsalted butter for salted in this recipe. If you do, cut down on the amount of salt you add by about a 1/2 teaspoon
- Eggs – I use standard US large eggs at room temperature. These eggs typically weigh about 56 grams each. Be sure to use eggs that have been sitting at room temperature for at least 30 minutes. Using room temperature eggs rather than eggs straight out of the cold fridge helps the eggs incorporate into the other dry ingredients
- Water – if you can, use filtered tap water. This avoids any chemicals that may be in your water supply impacting the yeast growth. If you do not have access to filtered tap water, you can use bottled water. There are varying opinions on whether filtered water actually makes a noticeable difference in the final bread product anyway, so throw caution to the wind and use tap water if you need to
How to Make Brioche Buns
This recipe starts out by warming the water to 85-90ºF (30-32ºC) then mixing it with milk, yeast and sugar. Be careful not to exceed 90ºF (32ºC) when heating the water, as water that’s too hot will likely kill the yeast and your bread will not rise.
In the bowl of a, combine the and and the room temperature butter, mixing them until the mixture looks like course crumbs. With the mixer running on low (‘stir’ on a Kitchenaid mixer), pour in the water yeast mixture and knead until the dough comes together, about 5-8 minutes. Use the for this.
If you do not have a mixer, you can certainly knead it by hand. This dough is sticky and it’s intended to be. Avoid adding more flour while kneading. You can coat your hands lightly into keep the dough from sticking.
Form the dough into a ball shape and place in a bowl lightly coated with. Place a damp cloth over top and allow to proof for 1-2 hours, or until the dough has doubled in size.
Remove the dough from the bowl and cut into 10 equal-sized pieces of dough. I would recommend using a kitchen scale for this so your rolls are all the same size and so that they bake evenly.
Gently flatten each ball of dough with your hand, gather the ends in the center and flip over. Cup your hand like a C around the dough ball and using a circular motion, shape the ball into a smooth ball. Place on a parchment linedand repeat with the remaining dough.
Allow the dough to rise a second time, checking for doneness by gently pressing into one of the dough balls using the knuckle of your pointer finger. If the dough bounces back right away, it’s not yet done. If the dough remains slightly dented and tries to bounce back slowly, it’s ready.
Preheat the oven and place an empty baking dish on the bottom rack. Beat the remaining egg in a bowl, add a splash of water and a pinch of salt, if desired. Gently brush the dough with the egg wash.
Open the oven and add 1 cup of water or 1 cup of ice to the baking pan on the bottom rack to create steam. Quickly place the rolls in the oven and close the oven door. Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely before slicing and serving.
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