Homemade Brioche Hamburger Buns
User Reviews
4.9
Homemade Brioche Hamburger Buns
Description
The recipe begins by proofing active dry yeast in warm water and milk with sugar until foamy, indicating yeast activation. The dough incorporates bread flour, salt, softened butter, and eggs, mixed first by paddle attachment then kneaded with a dough hook until sticky but manageable. The dough is allowed to rise in a warm place until doubled in size, approximately 1 to 2 hours, developing flavor and lightness.
After the first rise, the dough is shaped into individual buns on parchment-lined baking sheets. Before baking, the tops are brushed with egg wash made from the reserved egg white for a shiny surface, and optionally sprinkled with sesame seeds. Baking yields soft buns with a fine crumb, a slightly glossy golden crust, and a subtle buttery sweetness from the use of butter and eggs.
These buns suit a variety of fillings, especially hamburgers, but can also be used for sandwiches or as dinner rolls. The recipe provides flexibility to add flour as needed for workable dough and encourages gentle handling to maintain softness.
This adapted recipe maintains a balance for a tender, fluffy bun without being overly dense, suitable for home bakers wanting enriched bread with a delicate texture.
Ingredients
- 1 cup water warm
- 1/4 cup milk whole
- 2 Tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 egg divided, large
- 3 1/4 cups bread flour plus extra as needed
- 1 1/2 teaspoons salt
- 4 Tablespoons butter softened, salted
- sesame seeds optional
Instructions
- In a glass measuring cup, combine the warm water, milk, 1 tablespoon of the sugar, and the yeast. Allow the yeast to proof (get all foamy and bubbly) for 5-10 minutes. Meanwhile, in a separate bowl, gently beat 1 egg and the yolk of the second egg, reserving the white of the second egg for brushing the tops of the buns before baking them.
- In the bowl of a stand mixer, combine 1 cup of the flour, the remaining sugar, salt, butter, beaten eggs, and yeast mixture, mixing with the paddle attachment for 1-2 minutes until combined.
- Switch to the dough hook and add the remaining flour, 1 cup at a time. Knead for 5-8 minutes, until a very sticky and wet dough forms. You may need to add additional flour (anywhere from 1/2 to 3/4 cup) if the dough is so wet as to be unmanageable, but I recommend using as little as possible for the best texture.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, roughly 1-2 hours. Meanwhile, line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and turn it onto a lightly floured surface and divide it into 8 equal-size parts using a bench scraper or pizza cutter.
- Shape each portion of dough into a smooth ball by flattening it slightly and then tucking the edges together at the back to create a seam. Gently roll into a smooth ball and then set the ball of dough down on your parchment-lined pan so that the seam is on the bottom and there is a smooth, domed top to each bun. Space the buns 2-3 inches apart to allow for expansion.
- Loosely cover the shaped buns with plastic wrap and allow to rise for about an hour until doubled in size, then beat the reserved egg white from earlier with a splash of water and use it to gently brush the top of each bun with egg wash so that it will brown nicely and have a beautiful shine when baked. Sprinkle with sesame seeds, if desired.
- Preheat oven to 400°F. Bake for 15-20 minutes, or until golden brown. Cool completely before slicing in half and serving.
Notes
- Additional flour can be added gradually during kneading to handle the sticky dough, but use as little as possible to keep the soft texture.
- The reserved egg white creates a shiny glaze when brushed on buns before baking.
- These buns are versatile for burgers, sandwiches, or as soft dinner rolls.
- This recipe is adapted from The Clever Carrot for home baking ease.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8hamburger buns
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 509mg | 21% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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