Brioche Burger Buns
Brioche Burger Buns is a medium American recipe that serves 10. 200 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 2 hrs 35 min | Cook: 13 min | Total: 3 hrs 3 min
Cost: $1.84 total, $0.18 per serving
Ingredients
- 1 cup Warm Water (around 110°F (43°C))
- 10 g Active Dry Yeast (dry yeast, proof with sugar)
- 2 tbsp Granulated Sugar (for yeast activation)
- 3.5 cups All-Purpose Flour (unbleached, sifted)
- 2 tsp Kosher Salt (fine)
- 2 tbsp Granulated Sugar (for dough sweetness)
- 1 large Egg (room temperature)
- 1 large Egg Yolk (extra yolk for richness)
- 0.25 cup Unsalted Butter (softened, cut into cubes)
- 1 tsp Neutral Oil (for greasing bowl)
- 2 tbsp Sesame Seeds (roasted, for topping)
- 1 egg Egg Wash (beaten with 1 tbsp water, for brushing)
Instructions
Activate Yeast
In a large mixing bowl combine warm water, active dry yeast, and 2 tbsp sugar. Stir gently and let sit for 15 minutes until foamy.
Time: PT15M
Mix Dry Ingredients
Add sifted all‑purpose flour, kosher salt, and the remaining 2 tbsp sugar to the bowl. Stir to distribute evenly.
Time: PT5M
Combine Wet Ingredients
Whisk together 1 whole egg and 1 egg yolk. Add the egg mixture to the mixer on low speed, then slowly stream in the activated yeast mixture.
Time: PT5M
Incorporate Butter and Knead
Add the softened butter cubes and a drizzle of neutral oil. Knead on low speed for about 10 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
Time: PT10M
First Proof
Cover the bowl with a clean kitchen towel or plastic wrap. Place in a cold oven (turned off) and let rise for 1 hour 15 minutes, or until doubled in size.
Time: PT1H15M
Temperature: Cold oven
Shape Buns
Punch down the dough, turn it onto a lightly floured surface, and divide into 10 equal pieces. Shape each piece into a smooth ball, then gently flatten to a medium‑sized bun shape without over‑pressing.
Time: PT15M
Second Proof
Place the shaped buns on a parchment‑lined baking sheet, cover loosely, and let them rise for 50 minutes until nearly doubled.
Time: PT50M
Egg Wash and Seed Topping
Brush the tops of the buns with egg wash, then sprinkle roasted sesame seeds evenly over each bun.
Time: PT5M
Bake Buns
Bake in a pre‑heated oven at 375°F for 12‑14 minutes, until the tops are golden brown and sound hollow when tapped.
Time: PT13M
Temperature: 375°F
Cool
Transfer the baked buns to a cooling rack and let cool for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 200
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Egg, Wheat, Dairy
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Granulated Sugar: Honey (1 tbsp)
- Instead of All-Purpose Flour: Bread flour
- Instead of Kosher Salt: Table salt (1¼ tsp)
- Instead of Granulated Sugar: Honey (1 tbsp)
- Instead of Egg: Egg substitute (¼ cup)
- Instead of Unsalted Butter: Margarine
- Instead of Neutral Oil: Vegetable oil
- Instead of Sesame Seeds: Poppy seeds
- Instead of Egg Wash: Milk wash
Equipment Needed
- Mixing Bowl
- Stand Mixer
- Whisk
- Measuring Cups
- Measuring Spoons
- Pastry Brush
- Baking Sheet
- Parchment Paper
- Cooling Rack
- Oven
Critical Steps — Do Not Skip
- Activate yeast until foamy
- Knead dough until smooth and elastic
- First proof until dough doubles in size
- Shape buns without deflating the air pockets
- Second proof until buns double again
- Bake until golden brown and hollow‑sounding
Chef Tips from the Video
- Use room‑temperature eggs for a smoother dough.
- Brush the buns with melted butter right after cooling for extra shine and flavor.
- For extra fluff, add a tablespoon of milk powder to the dry ingredients.
Troubleshooting
Dough does not rise during first proof
Check that water temperature was not above 120°F and that yeast is fresh; try adding a pinch of sugar and a warm place.
Buns are dense and heavy
Ensure the butter is softened, not melted, and knead long enough to develop gluten; avoid over‑proofing which can collapse the structure.
Crust is too hard or dark
Reduce oven temperature by 10‑15°F or shorten baking time; cover buns loosely with foil halfway through if browning too quickly.
Sesame seeds fall off after baking
Apply egg wash right before adding seeds and bake immediately; avoid letting the buns sit too long before entering the oven.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in plastic and freeze for up to 2 months.
Room temperature: Best consumed within 1 day; keep in a sealed bag.
Make-Ahead Tips
- After shaping, freeze the unbaked buns on a tray; transfer to a freezer bag and bake from frozen, adding 2‑3 minutes to baking time.
- Egg wash can be prepared ahead and stored in the refrigerator for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of brioche burger buns in American cuisine?
Brioche burger buns blend French brioche’s rich, buttery texture with the American love for hearty sandwiches, becoming a staple in gourmet burger joints across the United States since the early 2000s.
What are the traditional regional variations of brioche buns in the United States?
In the Pacific Northwest, bakers often add toasted sesame or poppy seeds; in the South, a touch of honey or cornmeal is sometimes incorporated for a subtle sweet flavor.
How is a classic brioche burger bun traditionally served in American diners?
Typically the bun is sliced, lightly toasted, and used to sandwich a juicy beef patty with lettuce, tomato, cheese, and condiments, allowing the soft crumb to soak up juices without falling apart.
What occasions or celebrations are brioche burger buns associated with in American culture?
They are popular for backyard barbecues, Super Bowl parties, and casual weekend gatherings where burgers are the centerpiece of the meal.
What other American dishes pair well with brioche burger buns?
They complement classic cheeseburgers, pulled‑pork sliders, fried chicken sandwiches, and even breakfast burgers with eggs and bacon.
What makes brioche burger buns special compared to regular hamburger buns?
The addition of butter, egg yolk, and a higher sugar content creates a tender, slightly sweet crumb and a glossy, golden crust that holds up better to juicy fillings.
What are the most common mistakes to avoid when making brioche burger buns?
Common errors include using water that’s too hot (killing the yeast), under‑kneading the dough, over‑proofing which leads to collapse, and baking at too high a temperature causing a hard crust.
Why does this brioche burger bun recipe use a cold‑oven proof instead of a warm kitchen proof?
A cold‑oven proof slows fermentation, allowing more flavor development and a more uniform rise, which is especially helpful in cooler climates or when the kitchen is warm.
Can I make brioche burger buns ahead of time and how should I store them?
Yes, shape the buns, freeze them unbaked, then bake directly from frozen, adding a few minutes to the bake time. Baked buns can be stored in an airtight container at room temperature for one day or refrigerated for up to three days.
What texture and appearance should I look for when the brioche burger buns are done?
The buns should have a deep golden‑brown top, a glossy finish from the egg wash, and feel springy to the touch; tapping the bottom should produce a hollow sound.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN focuses on home‑cooked comfort foods, detailed step‑by‑step tutorials, and baking basics that are approachable for everyday cooks.
How does the YouTube channel COOKING WITH SHEREEN's approach to American baking differ from other cooking channels?
COOKING WITH SHEREEN emphasizes clear visual cues, explains the science behind each step, and often adapts classic recipes with simple ingredient swaps to suit home kitchens, unlike many channels that assume professional equipment.
Last updated: August 15, 2026
