Name: Brioche Burger Buns
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: French-American
Ingredients: 1 cup warm whole milk (110°F); 2 ¼ teaspoons active dry yeast; 3 tablespoons granulated sugar; 1 large egg; 1 egg yolk (reserve white for egg wash); 3 ½ cups all-purpose flour; 1 teaspoon kosher salt; 3 tablespoons unsalted butter, softened; 1 egg white + 1 tablespoon water (for egg wash); Sesame seeds (optional)

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Rich, buttery, and slightly sweet, these homemade brioche burger buns bring a bakery-style touch to any burger night. With a golden crust and a pillowy-soft interior, they’re the perfect balance of flavor and texture. Whether I’m stacking them with a juicy burger or using them to sandwich grilled veggies, these buns never disappoint.

Brioche Burger Buns

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup warm whole milk (110°F)

2 ¼ teaspoons active dry yeast

3 tablespoons granulated sugar

1 large egg + 1 egg yolk (reserve white for egg wash)

3 ½ cups all-purpose flour

1 teaspoon kosher salt

3 tablespoons unsalted butter, softened

Egg white + 1 tablespoon water (for egg wash)

Sesame seeds (optional)

Directions

In a large mixing bowl or the bowl of a stand mixer, I combine warm milk, yeast, and sugar. After stirring, I let it sit for 5–10 minutes until it becomes foamy.

I whisk in the egg and egg yolk until fully combined.

I add the flour and salt, then mix with a dough hook on medium-low speed until a shaggy dough forms.

I add the softened butter, one tablespoon at a time, waiting for each piece to incorporate before adding the next.

I knead the dough for about 8–10 minutes, until it’s smooth, elastic, and slightly tacky.

I shape the dough into a ball, place it in a greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

I punch down the dough and divide it into 8 equal parts. Each piece gets shaped into a tight ball and arranged on a parchment-lined baking sheet.

I cover the buns loosely with a towel and let them rise again for 45 minutes to 1 hour, until puffy.

While the buns are rising, I preheat the oven to 375°F (190°C).

I brush the tops of the buns with the egg wash and sprinkle on sesame seeds if I’m using them.

I bake them for 18–22 minutes, until golden brown.

I let the buns cool completely before slicing and serving.

Servings and timing

Servings: 8 buns

Prep time: 20 minutes

Cook time: 20 minutes

Rising time: 1 hour 45 minutes

Total time: 2 hours 30 minutes

Calories: 260 kcal per bun

Variations

I like swapping in whole wheat flour for a nuttier flavor or brushing the tops with melted butter after baking for extra richness. Sometimes I skip the sesame seeds and top them with everything bagel seasoning or leave them plain for a clean look. For a sweeter version, I add a bit of honey to the dough and use them for breakfast sandwiches.

Storage/Reheating

I store leftover buns in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I wrap a bun in foil and warm it in the oven at 300°F for about 5–7 minutes. They also freeze beautifully — I let them cool completely, then freeze in a zip-top bag for up to 2 months. When I’m ready to use them, I thaw at room temp or warm them gently in the oven.

FAQs

How do I know when the dough is kneaded enough?

I check by stretching a small piece between my fingers — if it stretches thin without tearing (the windowpane test), it’s ready. It should feel smooth and elastic.

Can I make the dough ahead of time?

Yes, I often prepare the dough and let it rise overnight in the fridge. I just bring it to room temperature before shaping and baking.

What if I don’t have a stand mixer?

I mix and knead the dough by hand. It takes more effort, but I find it doable with a little patience and muscle.

Can I use instant yeast instead of active dry yeast?

Absolutely. I just skip the blooming step and mix it right in with the dry ingredients. The rest of the process stays the same.

Why are my buns dense instead of fluffy?

That usually happens if the dough doesn’t rise enough or if I add too much flour. I make sure to give it enough time to double in size and avoid over-flouring.

Conclusion

These homemade brioche burger buns are my go-to when I want to level up my burger nights. Soft, rich, and beautifully golden, they’re the kind of bread that turns a simple sandwich into something special. Whether I’m grilling burgers or stacking pulled pork, these buns never let me down. Once I try them, store-bought will never compare.

📖 Recipe:

Brioche Burger Buns

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 8 buns
Diet: Vegetarian

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Description

Rich, buttery, and slightly sweet, these homemade brioche burger buns have a golden crust and a pillowy-soft interior. Perfect for burgers or sandwiches, they bring a gourmet, bakery-style touch to any meal.

Instructions

In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
Whisk in the egg and egg yolk until fully combined.
Add the flour and salt, then mix with a dough hook on medium-low speed until a shaggy dough forms.
Add the softened butter one tablespoon at a time, waiting for each piece to incorporate before adding the next.
Knead the dough for 8–10 minutes, until smooth, elastic, and slightly tacky.
Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Punch down the dough and divide it into 8 equal parts. Shape each into a tight ball and arrange on a parchment-lined baking sheet.
Cover loosely with a towel and let rise again for 45 minutes to 1 hour, until puffy.
Preheat the oven to 375°F (190°C).
Brush the tops with the egg wash and sprinkle sesame seeds if using.
Bake for 18–22 minutes, until golden brown.
Let the buns cool completely before slicing and serving.