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These homemade brioche buns are pillowy soft, buttery, and just slightly sweet, the perfect base for your juicy grilled burgers, breakfast sandwiches, or even a chicken salad piled high. They’re light and airy with a rich flavor that makes them irresistible straight from the oven. And unlike store-bought buns, these hold up beautifully to all your favorite burger toppings without getting soggy or falling apart. No more settling for boring buns, once you try these, you’ll never look back!
This recipe is inspired by my homemade Brioche Bread and Everything Bagel Brioche Bread.
Pantry Ingredients You Will Need
- All-purpose flour: Gives the buns their soft but structured texture.
- Instant yeast: Makes the dough rise quickly and reliably.
- Granulated sugar: Just a touch for subtle sweetness and to help get the yeast moving along.
- Salt: Essential for flavor balance. I like to use Kosher salt.
- Eggs: Add richness and softness to the dough. I use large eggs at room temperature for this recipe.
- Whole milk: Keeps the dough tender and helps it rise. You can use low-fat milk, if that’s what you have on hand.
- Unsalted butter: Gives these buns their signature buttery flavor and golden color. If you have salted butter only, that will work but add half the amount of salt called for in the recipe.
- Egg wash (egg + water): Brushed on top for that shiny, golden bakery-style finish. Don’t skip this step. It helps your toppings like sesame seeds stick to the bun.
- Sesame seeds (optional): For a classic burger bun look and a little crunch.
For the full ingredient list and instructions, see the recipe card below.
How to Make Brioche Hamburger Buns
- Activate the yeast: If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit until foamy. (If using instant yeast, you can skip this step.)
- Make the dough: Combine flour, sugar, salt, eggs, milk, and yeast in a mixer. Mix until just combined, then slowly add in the softened butter. Continue kneading until the dough is smooth and elastic—it should pull away from the sides of the bowl.
- Let it rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm place until doubled in size. This takes about 1 to 1.5 hours.
- Shape the buns: Divide the dough into equal pieces (about 8–10 depending on your preferred size), roll into smooth balls, and place them on a parchment-lined baking sheet. Gently flatten each ball just a bit.
- Second rise: Cover loosely and let them rise again until puffy, about 45 minutes to 1 hour.
- Prep and bake: Brush each bun with egg wash and sprinkle with sesame seeds, if using. Bake at 375°F until golden brown, about 15–20 minutes.
How to Store Leftovers
Once cooled, store your brioche buns in an airtight container at room temperature for up to 3 days. To freeze, wrap them individually and place in a zip-top bag—they’ll keep well for up to 3 months. Just thaw at room temperature or warm them in the oven for a fresh-from-the-bakery feel.
How to Freeze Hamburger Buns
To make your hamburger buns in advance and freeze them for later, wrap the buns individually in plastic wrap and then place them in a freezer bag.
You can freeze your hamburger buns for up to 3 months.
To thaw, just unwrap and allow to come to room temperature. Toasting them or grilling them before using with your burger is a great way to add some texture to your sandwich!
Serving Ideas
- Classic burgers: Stack them with grilled beef, cheese, lettuce, tomato, and pickles.
- Breakfast sandwiches: Try them with eggs, bacon, and melty cheddar.
- Chicken sandwiches: Perfect for crispy fried or grilled chicken sandwich with a smear of spicy mayo.
- Pulled pork or brisket: Their soft texture pairs so well with saucy meats like pulled pork.
Quick Tips
- Weigh your dough pieces for even buns that bake uniformly.
- If your kitchen is chilly, let the dough rise in an oven with the light on for a cozy proofing spot.
- Don’t rush the kneading—this helps develop that perfect brioche texture.
- Want slider buns? Just divide the dough into smaller portions and reduce the bake time slightly.
You can use these brioche buns for hamburgers, of course, but we love them for our favorite sandwiches like this easy Chicken Salad or piled high with homemade tuna salad!
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Brioche Hamburger Bun Recipe
Equipment
- stand mixer
- baking sheet
- measuring cup
- pastry brush
Ingredients
- 1/3 cup warm water, about 110 degrees
- 2 1/4 teaspoons active dry yeast, not rapid rise
- 2 1/3 cups super fine pastry flour or cake flour
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
- 7 large eggs
- 8 ounces unsalted butter, cut into 1 inch cubes, at room temperature
- sesame seeds or poppy seeds, optional
Instructions
- Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
- In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
- Turn the mixer on low and add 6 eggs to the bowl 1 at a time beating well after each addition.
- Slowly add the yeast and continue beating at low speed for 5 minutes.
- Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
- Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
- Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
- Turn the dough out onto a floured surface and divide the dough in half. Then divide each half into 5 equal pieces.
- Shape each piece into a ball and place on a baking sheet lined with parchment approximately 4 inches apart.
- Allow the dough to rise, uncovered, in a warm place until it rises about double in size, approximately 2 hours.
- Preheat the oven to 350 degrees.
- Beat 1 egg with 1 tablespoon of water and brush the tops of each dough ball with the egg wash. Sprinkle with sesame seeds, if desired.
- Bake the brioche until it is golden brown on top, approximately 25 minutes. Remove from the oven and allow to cool for 2-3 minutes.
- Transfer the rolls to a cooling rack and cool completely.
- If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Notes
- Rolls can be baked up to 24 hours in advance or wrapped tightly in plastic wrap and foil before freezing for up to 2 months.
- Weigh your dough pieces for even buns that bake uniformly.
- If your kitchen is chilly, let the dough rise in an oven with the light on for a cozy proofing spot.
- Don’t rush the kneading—this helps develop that perfect brioche texture.
- Want slider buns? Just divide the dough into smaller portions and reduce the bake time slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can gluten-free flours be used.
Yes, you can use a cup for cup gluten free flour as a substitute.
Hi! is it possible to use 00 pizza flour? Is there a difference between pizza and pastry and pasta flour? Thanks for your help.
There is a difference between the flour types but you can definitely sub with the 00 pizza flour. Your buns may be a little more dense than if using pastry flour but it’s still going to be tasty!
I see your recipe says not to use rapid rise yeast. All I have is SAF instant yeast. Can I use that? If so what changes should I make?
Hi Regina! You can definitely use instant yeast. You don’t have to proof it though. Just whisk it into the dry ingredients and then combine with the wet ingredients as instructed.
Thank you so much for the quick response. I also notice that the recipe calls for 7 eggs. I will be doubling the recipe so that means 14 eggs, is that correct? That seems like an awful lot of eggs. Can this recipe be make successfully without as many eggs?.