Light and Soft Brioche Burger Buns

large fluffy brioche buns on baking sheet

5 from 1 vote

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 Time30

Cook Time20

rising time2

Total Time2 50

Course: Bread

Cuisine: American, French

Keyword: bread machine brioche buns, brioche buns, brioche burger buns

Servings: large buns

Calories: 355kcal

Author: Katie

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
1½ teaspoon salt
2½ 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.
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.
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.

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.

Nutrition