Brioche Hamburger Buns
Brioche Hamburger Buns

Make these Homemade Brioche Hamburger Buns not only for your favorite beef patty, but for filling with delicious jams, egg salad, and pulled pork.

Rich, eggy, and buttery, these fluffy buns have a soft, pillowy texture — they’re like regular hamburger buns on steroids. You’ll want to slice them up and stuff them with your favorite juicy burger to give it what it deserves.

Brioche is a very versatile dough and in practice it holds up well due to its richness and despite its softness it is firm enough to hold up a juicy burger – especially when buttered and toasted. Read up on how to grill the perfect burger and you’ve made a match in grilling heaven.

Brioche is worth making for burger buns, but it’s also great to have this classic pastry technique in your back pocket for turning into other treats. You can also use brioche as a vehicle for butter and jam, or fill it with your favorite sandwich filling like chicken salad, egg salad, or pulled pork. Let your imagination run wild!

What is classic brioche?

While these buns require a little more time and effort, they’re not out of the reach of the home cook and, in practical terms, aren’t as time-consuming as you might think.

This recipe is based on the classic method of making a sponge cake or appetizer and letting it rise for about 45 minutes. Add the eggs and flour to the sponge cake until a soft dough forms and knead in a food processor for about 8 minutes. Add cool but creamy butter to the batter and, when fully incorporated, allow the batter to rise at room temperature for about an hour.

Finally, just before baking, the buns are washed with egg and come out of the oven puffy and golden.

Tips for success with brioche burger buns

Every time you make something new it can be a challenge, but these tips should help you navigate some of the intricacies of the recipe.

  • As you knead it and add butter to the dough, don’t hesitate to scrape down the bowl and the dough that creeps up the kneading paddle from time to time. It will eventually come together to form a ball of dough, so don’t panic!
  • Cold dough is easy to work with and shape. Once you’ve taken the dough out of the fridge after leaving it overnight to rise, work quickly. If it gets warm and unwieldy, pop it in the freezer for a few minutes until it sets again.
  • Weigh the rolls so they are all the same size. If you have a scale, weigh the dough and then divide the weight by 8 to determine the weight of each roll. Start by cutting it into wedges and make adjustments as needed. If you don’t have a scale, don’t worry; just look at it Perfection is overrated.
  • Before flattening the dough on the baking sheet, space the rolls about 3 inches apart.

How to customize the recipe

If you’ve never made brioche before, I urge you to follow the recipe as is. I would say that’s good advice when trying something new, especially when it comes to baking. Then you can experiment with a much greater likelihood of success once you become comfortable with the technique.

Here are a few brioche swaps, substitutions, and alternative ideas:

  • If you want to use whole-wheat flour, use whole-wheat pastry flour or half all-purpose flour and half whole-wheat flour. Whole wheat flour absorbs more liquid than white flour, so you’ll need to decrease the amount of flour or increase the liquid to make adjustments.
  • Make slider buns by dividing the dough into 16 pieces and shaping them the same way.
  • Light seeds such as sesame, poppy seeds or chopped dried onions are excellent as toppings; Just make sure you coat the buns with egg wash so the seeds stick.
  • Skip the egg wash altogether and brush the buns with melted butter when they come out of the oven as well.

Store, freeze and thaw brioche buns

Save on computer fully chilled Rolls in a ziplock plastic bag for up to 3 days. (Warm buns encourage condensation in the bag, causing the bread to become soggy).

For longer storage, wrap each roll in plastic, then freeze in a ziplock bag for up to 3 months. To thaw, unwrap and let rest on a wire rack at room temperature for about 20 minutes, or place in a 350°F oven for about 10 minutes.

Brioche Hamburger Bun

preparation time
60 minutes

cooking time
18 minutes

rising time
11 hrs 15 mins

total time
12 hrs 33 mins

8 servings

8 hamburger buns


For the sponge:

  • 1 tablespoon instant yeast

  • 3/4 Cup all purpose flour

  • 3/4 Cup lukewarm water

For the dough:

  • 4 big eggs

  • 3 3/4 cups all purpose flourdivided

  • 2 1/2 tablespoon sugar

  • 1 teaspoon Salt

  • 12 tablespoon (1 1/2 double crochet) unsalted butterroom temperature

For the egg wash and topping:

  • 1 big egg

  • 1 tablespoon water

  • Flaky sea-salt (to sprinkle), optional

special equipment

  • blender


  1. Make the sponge:

    In a small bowl, whisk together the yeast and flour. Add the water and beat gently until combined. Cover the bowl with cling film and let the sponge cake rise at room temperature for 45 minutes

  2. make dough:

    Place the sponge cake in the mixing bowl and beat with the paddle attachment on medium speed. Add the eggs one at a time and incorporate them into the batter. Stop and scrape down the bowl as needed.

    Stir in 1 3/4 cups flour, sugar, and salt. The dough will be sticky with a consistency of thick cake batter.

  3. Knead the dough:

    Switch to the dough hook and on the mixer on low speed, add the remaining 2 cups of flour in 1/2 cup increments.

    When all the flour is incorporated, knead on medium-low speed for 8 minutes, pausing to scrape down the dough hook. The dough will be firm but still on the sticky side.

  4. Add butter:

    Let the dough rest for 10 minutes before incorporating the butter. (This allows the gluten to relax and allows the butter to incorporate more easily.)

    With the mixer running on medium and the dough hook still attached, add butter to the batter, 1 tablespoon at a time. Wait until the butter is fully incorporated before adding the next tablespoon.

    After the last tablespoon has been added and incorporated into the dough, continue kneading for another 5 minutes.

    Once the butter has been fully incorporated, the dough will be soft and sticky. Scrape into a clean bowl and loosely shape into a ball.

  5. Let the dough rise at room temperature:

    Cover the bowl with cling film and let rise at room temperature for 1 hour.

  6. Let the dough rise in the fridge:

    Press the plastic wrap onto the surface of the dough and let it rise in the fridge overnight (8 to 12 hours).

  7. Shape buns:

    Roll out the cold dough on a floured board and press into a flat circle about 1 inch thick. Cut the dough into 8 wedges. If you have a scale, weigh your dough (whole) and divide by 8 to determine the weight of each bun so they are all the same size.

    Hold a piece of dough in one hand and pull the edges toward the center to form a ball. The dough will be quite soft and will not appear stretchy.

    Place a ball of dough on the board, smooth side up. Place your fingers on one side of the reel and move them in a circular motion, cup your hand towards your thumb and use the friction on the board to shape it into a ball.

    Repeat with the remaining buns. You shouldn’t have to re-flour the board. You want a little stickiness to help you shape the balls.

  8. Final Shape and Rise:

    Line a baking sheet with parchment paper. Place the balls of dough 3 inches apart on the baking sheet and flatten them so they are about 3 1/2 inches in diameter. Cover the dough balls with a light tea towel and allow to rise, until risen and almost doubled, about 1 1/2 hours.

  9. Preheat the oven:

    Towards the end of the rising time, preheat the oven to 150 °C.

  10. Brush with egg yolk:

    In a small bowl, beat the egg and 1 tablespoon water with a fork until well combined. Using a light touch to prevent the batter from deflating, use a pastry brush to brush the buns with the egg wash. Sprinkle with flaky sea salt if you like.

  11. Baking bread:

    Bake the buns for 18 to 20 minutes or until golden brown, slightly hollow when tapped and reaching an internal temperature of 190°F.

    Remove from the oven and set on a wire rack to cool. Slice and use in your favorite burgers, sandwiches and salads.

nutritional information (per serving)
473 calories
21g Fat
58gr carbohydrates
12g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!