Easy Brioche Hamburger Buns
Buttery and light, these Easy Brioche Hamburger Buns will be the talk of your summer cookout. Soft, tender dough is baked to perfection and can be topped with sesame, poppy seeds or butter for the best burger bun you’ll ever take a bite out of.
I spend my life searching for the perfect bite of food….the perfect pizza….the perfect pancakes…..the perfect burger. THE PERFECT burger. And once I find perfection, I eat it to death until I can’t stand it anymore. Or until a new perfect morsel takes it’s place. The perfect burger is a rare find….and one I’ll drive far to take a bite of. But there are different burger categories that you can’t compare burgers….burger to burger. Like a Shake Shack burger can’t be compared to a thick, beefy grilled pub burger. Or a diner burger can’t be compared to a fast food burger. Or…for Pete’s sake…a turkey burger can most definitely NOT be compared to a beef burger. They’re all different and unique in their own special, perfect way.
Even my own homemade burgers are vastly different….like my favorite Beef Bourguignon Burger which is topped with some winey, saucy mushrooms….or my other favorite French Dip Burger. But what they do have in common is the perfect bun. Something light and buttery….a bun that could stand alone and taste fantastic just dipped in a saucer of olive oil or spread with a thick layer of lightly salted butter. A bun that’s made with love and time….but time that will be amply rewarded once they’re done baking. These Easy Brioche Hamburger Buns are just that.
They’re easy because they’re made the same way I make my Brioche Bread. I just simply broke it down into buns, brushed them with an egg wash and topped them with sesame seeds. And poppy seeds. And everything spice when I’m feeling the urge to push the flavor profile over the edge.
Easy Brioche Hamburger Buns will take some planning because the dough SHOULD rest in the refrigerator for about 4 or more hours…preferably overnight but you can definitely make the rolls in advance and freeze them for later….which is what I do so I can whip up burger perfection at a moments notice.
Easy Brioche Hamburger Buns
Super easy, made from scratch Brioche Hamburger Buns are butter, light and fluffy.
- 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
- 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.
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.