How to Make Perfect Soft and Fluffy Brioche Burger Buns at Home

If you’re a foodie like me, you must have wondered how restaurants get those delicious buns. Well, you can now make your own with our Brioche Burger Buns recipe.

They’re light and fluffy and so versatile that you can use them for burgers and sandwiches, french toast, or just as bread with butter.

large fluffy brioche buns on baking sheet

Light and Soft Brioche Burger Buns

Soft and fluffy burger buns made right at home. If you've never found a bun recipe that you love, it's because you haven't tried these!
Prep Time 30 minutes
Cook Time 20 minutes
rising time 2 hours
Total Time 2 hours 50 minutes
Serving Size 8 large buns

Ingredients 

For the dough

  • ½ cup water
  • ½ cup milk whole is best, but any kind is fine
  • ¼ cup unsalted butter equivalent to 1/2 stick
  • 3 eggs room temperature
  • 3 tablespoons sugar
  • 4¼-4½ cups all-purpose flour
  • teaspoon salt
  • teaspoons yeast instant or active dry

For topping the buns

  • 1 egg for egg wash
  • 2 tablespoons sesame seeds or poppy seeds

Instructions 

  • Warm the Ingredients: Combine water, milk, and butter in a glass measuring cup. Microwave on low for about 45 seconds to melt the butter without overheating the milk—a perfect lukewarm temperature.
  • Mixing time: Pour the lukewarm mixture into your bread machine's or stand mixer's bowl. Add the eggs, sugar, 4¼ cups of flour, salt, and yeast. Begin mixing on a low setting. The dough will initially be sticky; add more flour and a tablespoon, if necessary, until it forms a cohesive, slightly tacky ball.
  • Knead. Choose the DOUGH cycle on the machine or knead the dough in a stand mixer for a low setting of 8-10 minutes. Make sure that the dough is smooth, stretchy, and slightly sticky to the touch. Be careful not to add too much flour while kneading, as brioche dough is naturally soft.
    brioche dough in stand mixer.
  • The first rise. Place the dough in a greased bowl and cover it securely with plastic wrap. Allow it to rise in a warm, draft-free location for 2 hours or until it has doubled in size and appears fluffy. This gradual rise enhances the taste and texture of the dough.
    dough in mixing bowl. before and after rising
  • Divide and shape. Gently press the dough to release the air, and then divide it into either 8 or 12 equal parts, depending on the size of the buns you want. To shape the dough, pull it down and under to make a smooth ball. Put the shaped buns on baking sheets lined with parchment paper, and make sure to leave enough room between them so they can expand.
  • The second rise. Gently apply a beaten egg on top of the buns using a brush, and add sesame or poppy seeds if desired. After that, cover the trays with lightly greased plastic wrap and keep them in a warm place for about an hour or until they have nearly doubled in size.
  • Baking. Before baking the buns, make sure that your oven is preheated to 400°F (204°C). Bake the buns for around 16-18 minutes, rotating the baking sheet halfway through for even browning. You can tell that the buns are ready when they turn a deep golden color.
    finished brioche buns on cooling rack.

Notes

Before you begin, make sure that your eggs and milk are at room temperature. This little tip can help your dough rise perfectly since cold ingredients can slow down the yeast activity.
Not sure if your yeast is still active? No worries! You can perform a quick test before adding it to the recipe. Simply dissolve a teaspoon of sugar in warm water, sprinkle the yeast on top, and wait for 10 minutes. If it starts to bubble and foam, your yeast is ready to use.
When kneading the dough by hand, it’s natural to feel like the dough is too sticky. But, resist the urge to add too much flour immediately. Brioche dough is supposed to be slightly sticky due to the presence of butter and eggs. Adding too much flour can make your buns dense.
 
Calories: 355kcal | Carbohydrates: 58g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 471mg | Potassium: 152mg | Fiber: 3g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg

More Tips

When you’re letting your dough rise, look for the warmest spot in your kitchen. You can use an off oven with the light on or a sunny window. Just make sure that the place is not drafty because it can make the dough cool down.

When you apply the egg wash, use a soft brush and be gentle. If you put too much pressure, your buns will deflate. You only need a light coating to get that beautiful golden finish.

Once your brioche buns are ready, don’t forget to allow them to cool on a wire rack before slicing. You can also eat them the day they are made, but you can also store them in an airtight container for up to three days or freeze them for longer storage.

When you’re ready to serve your burgers, make sure to toast the buns before. This will improve their flavor and texture and make your burgers even more delicious.

brioche hamburger buns on parchment-lined baking sheet

Serving Suggestions

You can serve your Brioche buns with classic beef burgers, pulled pork sandwiches, grilled chicken sandwiches, or egg and bacon breakfast sandwiches

Key Ingredients and Tools

Substitutions can be helpful if you’re pressed for time or have specific dietary needs, although they may affect the final taste and texture of your buns. Here are some examples if you’re looking for some easy swaps for your brioche burger buns recipe.

flour, instant yeast, butter, flour, water, and sugar on marble counter
  • Whole Milk: Use a 1:1 ratio of almond milk or soy milk for a dairy-free alternative.
  • Unsalted Butter: Margarine or coconut oil can be used, but the flavor and texture will slightly differ.
  • All-Purpose Flour: Bread flour can be substituted for a chewier texture; use it in the same amount.
  • Active Dry Yeast: Instant yeast can be used interchangeably, but remember to skip the activation step in water.

Here are a few tools and ingredients that might come in handy for this recipe:

  • Bread Machine or Stand Mixer. While they’re not a must-have, using one of these tools can save you a lot of time and effort when kneading the dough. They can help you get the right consistency for your dough without too much trouble.
  • Parchment Paper: You can use parchment paper to line your baking sheets to ensure that your buns don’t stick and brown evenly. You can find it near the aluminum foil and plastic wrap.
  • Pastry Brush: This tool applies the egg wash, which gives the buns their beautiful golden finish. Make sure to use a gentle touch with your pastry brush so you don’t deflate the buns.
close up view of 4 very large hamburger buns on baking sheet

Storage Instructions

If you want your brioche burger buns to stay fresh and delicious, you need to store them properly. Here’s how to do it:

At Room Temperature: Once the buns cool down, put them in an airtight container or a resealable plastic bag. You can keep them fresh for up to 3 days in a cool, dry area.

Freezing: If you want to store them longer, wrap each bun in plastic wrap and put them in a freezer bag. Brioche buns can be frozen for up to 3 months. To use them, thaw them in the refrigerator overnight or at room temperature for a few hours. You can reheat them in the oven or toaster for a fresher taste.

Brioche buns freeze very well, so you can prepare them in advance. Just remember to wrap them properly to avoid freezer burn and maintain quality.

brioche buns with sesame seeds on top of red tea towel in wooden bowl.  small hand reaching in to grab one.

With the tips and instructions that you have, you’re all set to create the best soft and fluffy brioche burger buns you can share with your family and friends!

How to Make Perfect Soft and Fluffy Brioche Burger Buns at Home
Click here to subscribe

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. These were awesome! Turned out puffy and soft. Recipe worked so much better than 2 I tried before. Those came out flat and firm. Next time I’ll go for 10 or 12. 8 turned out big but beautiful.

  2. Maybe I’m losing my mind but this recipe has instructions yet no ingredients list? Would love to make but can’t see the ingredients!

  3. Thank you! I will try this recipe. I have tried making sandwich buns, but they never turn out right. I started making pretzel buns because they seem to turn out better. ???????

    1. I hope you like it! Sandwich buns and “grocery store style” sandwich bread is hard. Probably because they are filled with weird softening agents and we are just used to it!