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Light Brioche Hamburger Buns Recipe

★★★★★

4.6 from 101 reviews
  • Author: Mariam
  • Total Time: 2 hours 45 minutes
  • Yield: 8 buns 1x

Description

These Light Brioche Hamburger Buns are soft, fluffy, and slightly sweet, perfect for elevating your homemade burgers. Made with a tender dough enriched with butter and egg, they’re tender inside with a golden, slightly crisp crust topped optionally with sesame seeds. This recipe uses traditional mixing and baking methods to deliver bakery-quality buns right from your oven.

Ingredients

Scale

Liquid 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)

Dry Ingredients

  • 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)

Fat

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

Optional Topping

  • Sesame seeds

Instructions

  1. Activate Yeast: In a 2-cup measuring cup or small bowl, combine warm water, warm milk, yeast, and 1/2 tablespoon of sugar. Let it stand 5 minutes until a thin foam layer forms on top, indicating the yeast is active. Meanwhile, whisk the egg separately until smooth.
  2. Mix Dry Ingredients and Combine: In the bowl of a stand mixer fitted with a dough hook, place bread flour, all-purpose flour, salt, and remaining 2 tablespoons sugar. Mix briefly to combine, then pour in the yeast mixture. Mix on low speed for about 1 minute until ingredients start to come together. Add the beaten egg and continue mixing for 30 seconds until incorporated.
  3. Knead Dough with Butter: With the mixer still on low speed, gradually add softened butter and knead the dough for 8 to 10 minutes until smooth and silky but still slightly sticky. The dough consistency is right when it feels soft and elastic.
  4. First Rise: Lightly oil a large bowl. Using a plastic dough scraper, transfer the dough onto an unfloured surface and shape roughly into a ball. Place the dough into the oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place until doubled or nearly doubled in size, approximately 1 to 2 hours depending on ambient temperature.
  5. Prepare Baking Sheet: Line one large baking sheet with parchment paper or use two smaller baking sheets to prevent buns sticking together during baking.
  6. Shape Dough Balls: Turn the dough out onto a clean, unfloured surface. Divide into 8 equal pieces. With each piece, pull edges toward the center and pinch to create surface tension underneath. Flip the dough ball seam side down and cup it with your hand, gently rolling to smooth and tighten the surface. Place each ball spaced 2 to 3 inches apart on the prepared pan(s).
  7. Second Rise: Cover shaped dough balls with a clean kitchen towel and let them rise again until puffy and almost doubled in size, about 45 minutes to 1 hour. In colder kitchens, allow up to 1 1/2 hours.
  8. Preheat Oven with Steam Pan: About 30 minutes before baking, place a shallow pan filled with 1 inch of water on the oven floor and preheat oven to 400ºF (200ºC).
  9. Apply Egg Wash and Bake: In a small bowl, whisk together the egg and cold water for the egg wash. Lightly brush the tops and sides of the buns with the egg wash and sprinkle with sesame seeds if desired. Bake in the preheated oven for 15 to 18 minutes, rotating the pan halfway through, until the buns are golden brown on top.
  10. Cool Buns: Remove buns from the oven and transfer to a wire rack to cool completely before slicing for serving.

Notes

  • Use warm water and milk within 105°F to 115°F to properly activate yeast without killing it.
  • If dough is too sticky to handle, add a small amount of flour to your work surface, but avoid altering dough consistency heavily.
  • Allowing the dough to properly rise twice ensures light and airy buns.
  • Placing a pan of water in the oven creates steam to keep buns moist and produce a tender crust.
  • Room temperature egg for the dough yields better dough texture.
  • If you don’t have bread flour, use all-purpose flour but expect slightly less chewiness.
  • Store baked buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Keywords: brioche buns, hamburger buns, soft buns, homemade bread, brioche bread, sandwich buns, burger buns

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Find it online: https://aromaofgrandma.com/light-brioche-hamburger-buns-recipe/