Light Brioche Burger Buns
, Updated Sep 18, 2024
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These Light Brioche Burger Buns are easy to make, soft, buttery and perfect for serving with homemade burgers! Once you made your own burger buns you will never buy them again.
New to baking with yeast? Try my foolproof No Knead Bread!
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There’s nothing that elevates your burger game more than the perfect soft bun! My light brioche burger buns are a real game changer – soft and fluffy, yet rich and buttery and EASY to make.
Let me guide you on how to make these soft yeasted buns – they are foolproof even if baking is not your thing!
Make sure to check out the recipe video and read the step by step instructions carefully before baking.
Here’s what you will need
- Bread flour – higher in protein than regular flour, it will give structure and rise to your brioche buns.
- Yeast – I prefer to use fast acting dry yeast, the type that can be used in bread machines. This type of yeast doesn’t require activation, you simply mix it with the dry ingredients, ie the flour, sugar and salt.
- Sugar – Brioche normally contains a higher amount of sugar than most bread recipes. It gives the buns a little sweetness which makes them such a great pairing with burgers.
- Butter – rich buttery buns can’t be beat, right?
- Eggs – adds richness and colour to your burger buns
- Milk – I use semi skimmed or whole milk in this recipe. You can also replace some of the milk with water if you like.
- Salt – no bread recipe is complete without it!
How to Make Brioche Burger Buns
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start with mixing your dough
Put the flour, sugar, salt and yeast in the bowl of your stand mixer. Mix together to combine.
Put the milk and butter in a measuring jug and heat for 20-30 seconds in the microwave, until the butter starts to melt (make sure the mixture is not too hot otherwise it might kill your yeast). Crack the eggs into the measuring jug and stir to combine.
Add the liquid to the dry ingredients and beat together on low speed using the dough hook for 2-3 minutes, until the ingredients are just coming together.
Increase the speed slightly and beat for another 2-3 minutes until a soft dough forms.
Check the dough passes the windowpane test – stretch a small piece of dough between your fingers. It is ready when it stretches to form a see-through membrane without tearing.
Let your dough rise
Put the dough into a lightly greased bowl, cover and leave at a warm spot in your kitchen for 1 – 1 1/2 hours. Placing the bowl in your oven with the light turned on (but no heat) is a great spot to prove dough.
Remember to rely on visual cues to check whether the dough has risen sufficiently – temperature can play a big role!
Form the buns
TOP TIP Check your loaf is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.
Tip the dough onto a lightly floured worktop and press gently to deflate. Use a bench scraper to divide into 9 equal pieces (for smallish burger buns) or 8 if you want bigger buns. Weigh the dough if you want to be absolutely precise about the size of your burger buns.
Flatten each piece and then fold the edges in towards the center to make a small ball.
Flip over, seam side down, and place the palms of your hands around the dough, gently twisting and tucking edges under to form a perfect sphere (please take a look at the recipe video for a demonstration of this).
Second Rise (nearly there!)
Space the rolls slightly apart on a lined baking sheet and cover with a plastic bag. Leave them to rise again for around 30 minutes.
Preheat the oven to 200C / 400F. Brush the buns sparingly with the egg wash then sprinkle with sesame seeds or a spice blend.
Bake your Burger Buns
Bake for 15-20 minutes (I find 17 minutes is just right, usually) until the burger buns are a deep golden colour.
Transfer the buns to a wire rack and allow them to cool down before slicing and serving with your favourite burger recipe. Do not slice into the buns while they are still warm – they will be doughy and not very nice to eat!
I like to lightly toast or heat them on a griddle pan before assembling the burgers. Now look at this texture – isn’t it perfect?
How long do brioche buns keep?
The buns will keep fresh for 1-2 days in a sealed container, or wrapped in a linen towel, at room temperature.
They will start to harden after that, but you can still revive them by toasting them or warming slightly. My kids love to eat these slightly stale buns spread with jam for breakfast!
If you don’t plan to eat them all straight away, I would advise you freeze your burger buns to use at a later date. Freeze them for up to a month, thawing at room temperature and toasting or heating them in a griddle pan before serving.
Using a Bread Machine
You can also use your bread machine to mix and prove your brioche dough. Put the liquid ingredients in the bread maker container and top with the flour, sugar, salt and yeast. Make sure the yeast doesn’t touch the salt or the liquid ingredients.
Select the “Dough” cycle, this will mix the dough and also complete the first stage of proving. Continue with dividing the dough and making the buns as per main method.
Serving Suggestions
You will LOVE these homemade burger buns with your burgers! They more than stand up to robust fillings (and flavours) without falling apart.
- Ultimate Turkey Burgers
- Sausage and Beef Burgers
- Blue Cheese Burgers
- Greek Lamb burgers
- Crab Patties (a.k.a Krabby Patties)
Related Recipes
HAVE YOU MADE MY BURGER BUN RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Brioche burger buns
Video
Equipment
Ingredients
- 410 g (3¼ cups) white bread flour plus extra for dusting
- 4 tbsp sugar
- 1 ½ tsp salt
- 2 tsp fast acting yeast suitable for bread makers
- 180 ml (¾ cup) milk
- 115 g (1 stick) unsalted butter
- 2 medium eggs
Egg Wash and Topping
- 1 egg
- 1 tbsp milk
- 2-3 tbsp sesame seeds or poppy seeds
Instructions
Start with mixing your dough
- Put the flour, sugar, salt and yeast in the bowl of your stand mixer. Mix together to combine.410 g (3¼ cups) white bread flour, 4 tbsp sugar, 1 ½ tsp salt, 2 tsp fast acting yeast
- Put the milk and butter in a measuring jug and heat for 20-30 seconds in the microwave, until the butter starts to melt (make sure the mixture is not too hot otherwise it might kill your yeast).180 ml (¾ cup) milk, 115 g (1 stick) unsalted butter
- Crack the eggs into the measuring jug and stir to combine.2 medium eggs
- Add the liquid to the dry ingredients and beat together on low speed using the dough hook for 2-3 minutes, until the ingredients are just coming together.
- Increase the speed slightly and beat for another 2-3 minutes until a soft dough forms.
- Check the dough passes the windowpane test – stretch a small piece of dough between your fingers. It is ready when it stretches to form a see-through membrane without tearing.
Let your dough rise
- Put the dough into a lightly greased bowl, cover and leave at a warm spot in your kitchen for an hour. The oven with the light turned on (but no heat) is a great way to prove your dough. Remember to rely on visual cues to check whether the dough has risen sufficiently – temperature can play a big role.
Form the buns
- Tip the dough onto a lightly floured worktop and press gently to deflate.
- Use a bench scraper to divide into 9 equal pieces (for smallish burger buns) or 8 if you want bigger buns.
- Flatten each piece and then fold the edges in towards the center to make a small ball.
- Flip over, seam side down, and place the palms of your hands around the dough, gently twisting the roll to form a perfect sphere (take a look at the recipe video for a demonstration of this).
Second Rise (nearly there!)
- Space the rolls slightly apart on a lined baking sheet and cover with a plastic bag. Leave them to rise again for around 30 minutes.
- Preheat the oven to 200C / 400F. Gently brush the buns with egg wash then sprinkle with sesame seeds.1 egg , 1 tbsp milk, 2-3 tbsp sesame seeds
Bake Your Burger Buns
- Bake for 15-20 minutes (I find 17 minutes is just right, usually) until the burger buns are a deep golden color.
- Transfer the buns to a wire rack and allow them to cool down before slicing and serving with your favorite burgers. I like to lightly toast or heat them on a griddle pan before assembling the burgers.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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Thanks for sharing, these look really good 🙂