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When building the best burgers, the bun sets the tone- and nothing beats homemade brioche hamburger buns. Rich, buttery, and perfectly golden, these soft hamburger buns are crafted from a classic brioche dough enriched with eggs, whole milk, and unsalted butter. Whether you’re serving sloppy joes, grilled burgers, or pulled pork sandwiches, these brioche burger buns are the best way to elevate your meal. And the beauty? You don’t need to go to the grocery store to get bakery-quality buns- you can make them right at home with a few simple ingredients and a little patience.
The Chemistry of Brioche Buns
Brioche bread is the queen of enriched doughs- and for good reason. This type of dough includes fat, eggs, and sugar, which together create an ultra-tender crumb and rich flavor. Using bread flour with a higher protein content provides the structure these soft brioche rolls need to support juicy fillings. Unsalted butter and whole eggs get incorporated slowly, which helps the dough form properly without breaking down the gluten.
An egg wash brushed on top before baking gives that signature golden crust, while careful kneading (at medium speed using a dough hook attachment) ensures everything is perfectly emulsified. Allowing the dough to rise properly in a warm place and covering it with a clean kitchen towel or plastic wrap is essential for the yeast to rise in the bread.
Ingredients in Homemade Brioche Buns
Bread Flour
Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Yeast
Provides flavor and carbon dioxide, making your dough rise. It must be mixed with a warm liquid and sugar in order to activate.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Milk
Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Step-by-Step Instructions for Brioche Buns
- Activate the dough base. Combine the milk, sugar, eggs, and instant yeast in a stand mixer with the dough hook. Mix until smooth.
- Add the dry ingredients. Pour in the bread flour and salt. Mix just until the dough begins to come together.
- Incorporate the butter. Slowly drizzle in the melted butter while mixing on medium speed. Continue kneading for 5 minutes until smooth and elastic.
- First rise. Cover the bowl with a towel and let it rise in a warm spot for 2 hours, or until doubled in size.
- Shape the buns. Divide the dough into 8 equal pieces using a kitchen scale. Roll each into a smooth ball.
- Second rise. Place the buns on parchment-lined, light-colored baking sheets. Cover loosely with plastic wrap and rise for 30 more minutes.
- Prepare to bake. Preheat your oven to 400 degrees F. Whisk together the egg and milk in a small bowl for the egg wash.
- Brush and bake. Lightly brush each bun with egg wash. Bake for 14-18 minutes, until golden brown and an internal temperature of 190 degrees F is reached.
- Cool and serve. Remove from the oven and let the buns cool completely before slicing and serving.
Recipe Troubleshooting
Working with sticky dough can be tricky. Brioche dough, with its enriched nature (extra butter), will be tackier than lean dough. Use oil on your hands, or let the dough chill briefly.
If your dough looks greasy, the butter may not be fully incorporated.
Dense buns? That’s likely from under-kneading or not allowing a full second rise.
If the dough ball doesn’t double in size, check the temperature and make sure your instant yeast is still viable.
Dry buns often result from too much flour or over-baking. To prevent this, always bake them to an internal temperature of about 190 degrees F and let them cool completely on a wire rack.
Misshapen buns? Use a kitchen scale to divide the dough into equal pieces and shape it into smooth balls on a lightly floured work surface.
If they bake unevenly, double-check that your baking sheet is light-colored and lined with parchment paper for the best results.
How long do I knead the dough? Using a stand mixer with the dough hook takes 5-7 minutes at medium-low speed.
Most texture problems stem from skipping steps like the full kneading, accurate measuring, and not rushing the second rise.
Can I make these without a mixer? Yes, but be ready for an upper-body workout.
Can I cold-proof the dough? Definitely- cover the mixer bowl after the first rise and refrigerate overnight.
How do I get that glossy finish? Use an egg wash made from a whole egg or egg yolk mixed with milk.
Why are my buns flat? Ensure the dough has had enough time to rise and hasn’t been over-proofed.
Can I freeze these? Wrap them in aluminum foil or store them in a freezer-safe airtight container.
Are these good for hot dogs, too? Just shape them into long ovals for brioche-style hot dog buns.
If you feel like they take too long! It’s true; this isn’t a quick bake. But the result? Worth it.
Buttery Brioche Burger Buns
These buttery brioche buns are some of the best burger buns you can make at home. They’re light and fluffy, perfect as dinner rolls or breakfast sandwiches. With their rich flavor and golden tops, they stand out as the best brioche bun recipe- far better than anything at the grocery store. Whether you’re shaping into brioche rolls or prepping brioche burger bun recipes, this one’s a keeper.
Seasonal Brioche Buns
These homemade brioche buns are the best way to upgrade your menu year-round. In spring, turn them into Easter brunch buns; in summer, sue them as brioche hamburger buns for grilling season. In fall, try mini game day sliders or holiday turkey sliders. In winter, they shine as sweet brioche buns for breakfast or sandwiches for cozy gatherings. With trends pointing toward artisanal bread recipes, now’s the time to master these buns and bring next-level baking into your kitchen.
Serving Suggestions
- Serve as humber buns with juicy burgers and melty cheese.
- Toast and spread with olive oil, butter or jam for breakfast.
- Make breakfast sandwiches with scrambled eggs, avocado, and bacon.
- Use for sliders stacked high for a party platter.
- Top with sesame seeds or poppy seeds for visual and flavor flair.
- Pair with soups like tomato bisque or serve as a side for grilled meats.
- Add a sprig of herbs or edible flowers for a brunch-ready look.
Storage Tips
Room Temperature– Store cooled brioche buns in an airtight container or zip-top bag at room temperature for up to 2 days. For longer freshness, refrigerate and warm before serving to restore softness.
Freezer– You can freeze the baked buns in an airtight freezer bag for up to 2 months. Thaw at room temperature and toast lightly for a fresh-out-of-oven feel. You can also freeze the dough after the first rise.
Making Ahead– Make the dough the day before and let it cold-proof in the fridge overnight after the first rise. Bring it to room temperature, shape, and rise again before baking. It’s a great way to save time on busy days.
Recommended Products
Soft and Golden Brioche Buns
There’s something incredibly satisfying about baking your brioche buns. They feel luxurious but are surprisingly simple once you get the hang of it. Whether you’re using them for burgers, brunch, or holiday sandwiches, they’ll instantly upgrade your meal. I hope this recipe brings the joy of soft, buttery, bakery-style buns right to your kitchen. If you try them, don’t forget to leave a comment and rating below.
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Homemade Brioche Burger Buns – Soft & Golden
Ingredients
- 3 ¼ cups bread flour
- 2 tbsp granulated sugar
- 1 tbsp instant yeast
- 1 ½ tsp fine sea salt
- ¾ cup whole milk room temperature
- 3 eggs
- 10 tbsp unsalted butter melted
- egg wash (1 egg + 1 tbsp milk)
Instructions
- In a standing mixer with the dough hook attachment, add the 3/4 cup room temperature whole milk, 2 tbsp granulated sugar, 3 eggs and 1 tbsp instant yeast. Mix until fully combined.
- Pour in 3 ¼ cups bread flour and 1 ½ tsp fine sea salt. Mix until but don't fully combine.
- Add 10 tbsp melted unsalted butter to the mixer bowl and knead for 5 minutes with the dough hook on medium speed.
- Remove the bowl from the mixer and cover with a towel. Allow the dough to rise for 2 hours or until doubled in size.
- Break the dough into eight even pieces using a kitchen scale. Roll into smooth balls and place on two light metal-colored cookie sheets lined with parchment paper.
- Cover with plastic wrap and allow the dough to rise an additional 30 minutes.
- Preheat your oven to 400 degrees F.
- Whisk together the egg wash in a small bowl (1 egg and 1 tbsp milk). Paint the tops of each bun with the egg wash using a pastry brush.
- Bake for 14-18 minutes or until the internal temperature of the buns is 190 degrees F.
- Remove and allow the buns to cool before slicing.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Jayden Johns
These are perfect for burgers! Homemade burgers on homemade buns can’t get any better for a family BBQ.
Madison Reid
YES! I couldn’t agree more!