Easy Brioche Burger Buns Recipe

Ingredients

• 250 g Bread Flour (All‑purpose or bread flour, sifted)
• 5 g Active Dry Yeast (1 tsp, proofed in warm milk)
• 4 g Salt (½ tsp, fine sea salt)
• 1 Large Egg (Room temperature)
• 120 ml Whole Milk (Warm to 38°C (100°F))
• 30 g Honey (2 tbsp, liquid)
• 50 g Unsalted Butter (Softened, cut into small pieces)
• 1 Egg Wash (1 egg beaten with 1 tbsp water)
• 1 tbsp Sesame Seeds (Lightly toasted optional)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour, active dry yeast, and salt until evenly distributed.

   Time: PT30S

2. Add Wet Ingredients

   Add the egg, warm milk, and honey to the dry mixture. Mix on low speed with the flat beater attachment until a shaggy dough forms, about 30 seconds.

   Time: PT30S

3. Knead the Dough

   Switch to the dough hook and knead on medium speed for 4 minutes until the dough becomes smooth and pulls away from the bowl sides.

   Time: PT4M

4. Incorporate Butter

   Add the softened butter in small pieces and knead for an additional 1 minute until fully incorporated and the dough is glossy.

   Time: PT1M

5. First Rise

   Transfer the dough to a lightly oiled container, cover, and let it double in size at 80°C (176°F) for about 1 hour.

   Time: PT1H

   Temperature: 80°C

6. Punch Down and Shape Ball

   Punch the risen dough to release air, then fold the sides over the center on a floured surface to form a tight ball.

   Time: PT5M

7. Divide and Shape Buns

   Divide the dough into 8 equal pieces (about 80 g each). Pinch and tuck each piece to form smooth balls, then place them on a parchment‑lined baking sheet and gently flatten each bun to a disc shape.

   Time: PT10M

8. Second Proof

   Cover the tray and let the buns proof for another 1 hour at 80°C (176°F) until they look puffy.

   Time: PT1H

   Temperature: 80°C

9. Egg Wash and Seed

   Brush each bun with the beaten egg wash and sprinkle sesame seeds evenly on top.

   Time: PT2M

10. Bake Buns

    Bake in a pre‑heated oven at 375°F (190°C) for 12‑15 minutes, until the tops are golden brown.

    Time: PT15M

    Temperature: 375°F

11. Cool and Slice

    Remove the buns, transfer to a wire rack and cool for 15 minutes. Slice each bun horizontally with a bread knife, toast if desired, then assemble with your favorite patties and toppings.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Whole Milk: Almond milk, Oat milk
• Instead of Honey: Maple syrup
• Instead of Unsalted Butter: Margarine
• Instead of Egg Wash: Milk wash
• Instead of Sesame Seeds: Poppy seeds, Everything bagel seasoning

Equipment Needed

• Mixing Bowl
• Stand Mixer
• Flat Beater Attachment
• Dough Hook Attachment
• Kitchen Scale
• Pastry Brush
• Baking Sheet
• Parchment Paper
• Wire Rack
• Bread Knife

Critical Steps — Do Not Skip

• First rise until the dough doubles in size
• Incorporate butter fully during kneading
• Second proof until buns are puffy but not over‑proofed
• Brush with egg wash for a glossy crust
• Bake until golden brown, checking at 12 minutes

Chef Tips from the Video

• Use room‑temperature butter for easier incorporation.
• If the dough feels too sticky, dust the work surface lightly with flour rather than adding more to the bowl.
• For extra flavor, replace half the milk with buttermilk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.

Room temperature: Best eaten the same day; can sit at room temperature for up to 12 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
• Baked buns freeze well; reheat in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions