Name: Light Brioche Hamburger Buns Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 1 cup (227 ml) warm water (between 105ºF and 115ºF); 3 Tablespoons (45 g) warm milk (between 105ºF and 115ºF); 1 large egg, brought to room temperature (for dough); 1 large egg + 1 tablespoon cold water (for egg wash); 2 teaspoons (7 g) instant yeast or active dry yeast; 2 1/2 tablespoons (35 g) white sugar, divided; 3 cups (375 g) bread flour; 1/3 cup (45 g) all-purpose flour; 1 1/2 teaspoons fine sea salt (or Kosher salt); 2 1/2 tablespoons (35 g) unsalted butter, slightly softened; Sesame seeds

Ingredients

1 cup (227 ml) warm water (between 105ºF and 115ºF)

3 tablespoons (45 g) warm milk (between 105ºF and 115ºF)

2 teaspoons (7 g) instant yeast or active dry yeast

2 1/2 tablespoons (35 g) white sugar, divided

1 large egg, brought to room temperature

3 cups (375 g) bread flour

1/3 cup (45 g) all-purpose flour

1 1/2 teaspoons fine sea salt (or Kosher salt)

2 1/2 tablespoons (35 g) unsalted butter, slightly softened

1 large egg

1 tablespoon cold water

Sesame seeds (optional)

Instructions

Step 1: In a 2-cup measuring cup or small bowl, combine the warm water, warm milk, yeast, and 1/2 tablespoon of sugar. Let stand until a thin layer of foam forms on top, about 5 minutes. In a separate small bowl, whisk the egg.

Step 2: In the bowl of a stand mixer fitted with the dough hook, place the bread flour, all-purpose flour, salt, and remaining 2 tablespoons of sugar. Mix briefly just to combine, then pour in the yeast mixture. Mix on low speed until ingredients come together, about 1 minute. Add the beaten egg and mix until incorporated, about 30 seconds. With mixer running on low, add the softened butter and knead for 8–10 minutes until the dough looks smooth and silky but may still be slightly sticky.

Step 3: Lightly oil a large bowl. Using a dough scraper, scoop the dough onto an unfloured surface. Fold the dough into a rough ball then transfer it to the oiled bowl. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled or nearly doubled in size, about 1 to 2 hours.

Step 4: Line one large baking sheet with parchment paper or use two smaller sheets to prevent buns from sticking together during baking.

Step 5: Turn the dough onto a clean, unfloured surface and divide it into 8 equal pieces. If very sticky, add just a tiny bit of flour to the surface.

Step 6: Shape each piece by pulling the edges toward the center, pinching them together to create a tight surface underneath. Flip seam side down and gently roll the ball on the surface until smooth and taut. Place each ball on the prepared pan(s), spaced 2–3 inches apart.

Step 7: Cover with a clean kitchen towel and let rise again until puffy and nearly doubled, about 45 minutes to 1 hour (up to 1 1/2 hours in colder kitchens).

Step 8: About 30 minutes before baking is done, place a shallow pan with 1 inch of water on the oven floor. Preheat oven to 400ºF.

Step 9: In a small bowl, beat the egg and cold water to make an egg wash. Lightly brush the tops and sides of the buns and sprinkle with sesame seeds if desired. Bake for 15–18 minutes, rotating halfway, until golden brown. Transfer to a wire rack to cool completely before slicing.

Tips & Variations

Resist adding too much extra flour while shaping to keep the buns soft and tender.

Use instant yeast for quicker proofs, or active dry yeast with a slightly longer rise time.

Optional sesame seeds add a nice crunch and nutty flavor but can be skipped for a plain bun.

For extra richness, replace the cold water in the egg wash with cream or whole milk.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand for about 10-12 minutes until smooth and elastic. It will take a bit more effort but yields the same great results.

Why are my buns too dense or heavy?

Dense buns usually result from under-kneading or not allowing the dough to rise enough. Make sure the dough is kneaded until smooth and the rises reach nearly double size to develop proper texture.