Artisan Brioche-Style Hamburger Buns
Inspired by the classic French brioche and tailored for the American grill, these homemade hamburger buns bring a soft, buttery texture with a golden, glossy crust. Perfect for elevating any burger experience, their slight sweetness and airy interior absorb juices without falling apart—delivering gourmet flair to even a backyard BBQ.
Ingredients
For the Hamburger Bun Dough:
- ¾ cup whole milk warm, around 110°F
- 1 tbsp granulated sugar
- 2 ¼ tsp active dry yeast
- 3 cups bread flour plus extra for dusting
- 1 tsp kosher salt
- 2 large eggs room temperature
- 4 tbsp unsalted butter softened
For the Egg Wash & Topping:
- 1 large egg yolk for brushing
- 1 tbsp milk for egg wash
- 1 tbsp sesame seeds optional, for garnish
Instructions
- In a bowl, combine warm milk (about 110°F), sugar and yeast. Stir and let it sit for 5–10 minutes until foamy. This activates the yeast; it should have a bubbly, creamy look.
- In a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine the bread flour and salt. Add the yeast mixture, eggs, and softened butter. Mix on medium speed for 6–8 minutes, until the dough is smooth and pulls away from the bowl.
- Transfer the dough to a lightly floured surface and form into a ball. Place in a greased bowl, cover with plastic or a damp towel, and let proof in a warm area for 1.5 to 2 hours, or until doubled in size.
- Punch down the dough and divide into 8 equal portions. Shape each into a smooth ball and place on a parchment-lined baking sheet, leaving room to rise. Gently press each ball into a disk shape, about 3.5 inches wide.
- Cover loosely with a towel and let rise again for 45 minutes to 1 hour, until the buns are puffy and light.
- Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the tops of the buns gently and sprinkle sesame seeds if desired.
- Bake the buns for 16–20 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool completely on a wire rack before slicing.
Notes
- For sweeter buns, increase sugar by 1 more tablespoon.
- Use all-purpose flour in place of bread flour, but expect slightly less structure.
- To freeze, wrap cooled buns tightly and store up to 1 month—refresh in a warm oven before use.
- Add a touch of garlic powder or herbs in the dough for aromatic twists.
Nutrition
Calories: 273kcalCarbohydrates: 37gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 87mgSodium: 321mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 314IUVitamin C: 0.003mgCalcium: 59mgIron: 1mg
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