Discover a quick and delightful homemade brioche bun recipe that'll elevate your burger game in just one hour! These soft, slightly sweet buns are a game-changer.
Crafted from simple ingredients like butter, eggs, water, and a touch of sugar, these brioche buns not only add flavor but also provide a tender crumb texture. Whether toasted or as is, they'll take your burger to the next level.
Don't fret if you're new to working with yeast; I'll guide you through the hassle-free process of creating perfect brioche burger buns. What's even better, you won't need to wait for the dough to rise before shaping – making this recipe a speedy choice! I have a YouTube video where you can follow along and make the buns with me.
While you can mix and knead the dough by hand, I recommend using a stand mixer for ease and efficiency. If you want to be hands on, that isn’t a problem! I used to knead by hand until I got my mixer. Surprisingly, I actually can’t stand the feeling of flour on my hands. Some homesteader, I know.
Give this brioche bun recipe a whirl for your preferred burgers or sandwiches. They pair beautifully with turkey, beef, or veggie burgers, and they're perfect for pulled pork, sloppy joes, Italian Beef, and breakfast sandwiches.
For a delightful treat, savor them fresh and warm from the oven, perhaps with a generous spread of butter. There's truly nothing quite like the comfort of homemade bread. I enjoyed these sliced with butter for a few days because I didn’t have energy to make burgers. I know, burgers are super simple but among this harvest and preserving season, my time has been limited!
How to Craft Perfect Brioche Buns:
Proofing the Yeast:
Your yeast is the heart of this recipe, and the first step is to ensure it's alive and active. Here's how:
- In a bowl, gently combine warm water. You could also do 1 cup water and 1/4 cup milk if you wanted to make these buns even more creamy.
- Add instant yeast and two tablespoons of granulated sugar.
- Aim for a temperature range of 105 to 115 degrees F, easily checked with an instant-read thermometer. Truly, with practice, you will know what temperature is right for your yeast. I usually do a warm water that doesn’t burn my finger but isn’t cold. Think Goldilocks—not too hot and not too cold. Avoid water that's too hot or too cool, as it can harm the yeast. Hot will kill it and cold won’t activate it.
- Active yeast will create a bubbly foam on the liquid's surface, indicating readiness.
Mixing the Dough:
Once your yeast is lively, it's time to mix the dough:
- Into the yeast mixture, incorporate salt and an egg, mixing until well combined.
- Gradually add a mixture of all-purpose flour. All-purpose flour provides a light, tender texture.
- Mix until the dough has formed together but is still a bit sticky.
Kneading the Dough:
Achieving the right dough consistency is crucial, and a stand mixer with a dough hook simplifies the process:
- Knead the dough for approximately 8 minutes until it forms into a ball.
- Expect the dough to be very soft and somewhat sticky.
- A well-kneaded dough will also appear mostly smooth rather than shaggy.
Shaping the Brioche Buns:
This recipe offers a unique speed advantage as there's no need for the dough to rise after kneading:
- Immediately shape the dough into balls for your burger buns.
- The shaped rolls require a quick 15-minute rise before they're ready for baking and devouring.
- Divide the ball into 6-8 equal pieces and shape each into a round ball, using floured hands. I prefer bigger buns, so I usually only make 6 buns, but that is up to you!
- Arrange the dough balls on a baking sheet lined with parchment paper or a silicone mat.
Allow the buns to relax
Gently cover the buns with a clean kitchen towel and grant them a 15-minute rest. During this period, they will undergo a substantial rise, nearly doubling in size.
Baking the Brioche Buns
Prior to placing your brioche buns in the oven, apply an egg wash. An egg wash is created by whisking one beaten egg with a tablespoon of milk. This egg wash imparts the brioche buns with their exquisite golden hue and delightful crust.
Following the baking process, consider gently brushing your brioche rolls with a small amount of melted butter. While not mandatory, this step yields unbelievably delicious and imparts a lustrous, golden finish to your burger buns.
Baking Tips for Perfect Brioche Buns:
Temperature Check: Prior to blending liquids with yeast, employ an instant-read thermometer to ensure their temperature falls within the range of 105 to 115 degrees F. Excessively hot liquids can harm the yeast, while overly cool ones won't activate it, impeding dough rise.
Precise Flour Measurement: When measuring flour, use the spoon-and-level method rather than scooping with a measuring cup. Gently spoon the flour into your measuring cup, then level it off using the back of a knife. This is the proper way to do it, but I bake so much I now eyeball my flour and can adjust later on. If you are a beginner baker, do the spooning flour method.
Careful with Flour: Refrain from adding excessive flour to the dough, as this can result in tough burger buns. The dough should maintain a soft and moderately sticky consistency. Dusting your hands and work surface with flour can aid in handling the dough.
Toasting Option: Feel free to toast your brioche buns before serving burgers and sandwiches, or serve them as they are.
Crafting homemade hamburger buns is simpler than you might imagine! This speedy brioche bun recipe takes just one hour from start to finish.
Delightful Brioche Buns
- 1 1/4 cup warm water, 105-115 degrees F
- 1 tbsp instant (rapid-rise) yeast
- 2 tbsp granulated sugar
- 1 1/2 tsp salt
- 1 egg
- 3 1/2 cups all purpose flour
For Egg Wash:
- 1 egg
- 1 tbsp milk
- sesame seeds
- Prepare your baking surface by lining a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, combine warm water, yeast, and sugar. Gently stir to mix, then let it sit for 5 minutes until the yeast has bloomed.
- Add salt and an egg to the bowl. Mix on low speed to combine these ingredients.
- Gradually add the flour and incorporate on low speed.
- Knead the dough for 8 minutes. The dough should be very soft and slightly sticky.
- Divide the dough into 6-8 equal pieces. Form each piece into a round ball and place them on the prepared baking sheet. Six pieces if you want larger buns and eight pieces for smaller.
- Loosely cover the dough balls with a clean kitchen towel and let them rest for 15 minutes.
- While the dough rests, preheat your oven to 400 degrees F.
- In a small bowl, combine an egg and 1 tablespoon of milk, stirring with a fork. Remove the kitchen towel and brush the tops of the buns with the egg wash and sprinkle with sesame seeds.
- Bake the hamburger buns in the preheated oven for 13-15 minutes or until the tops turn golden.
- Note: These brioche buns freeze well. Allow them to cool completely, wrap them airtight, and store them in the freezer for up to 3 months.