Soft, rich, buttery brioche buns that are perfect for sandwiches and burgers, made in 45 minutes, start to finish.
Homemade buttery brioche buns with simple ingredients fresh out the oven in under an hour? Dreams come true! At least my dreams. They often involve baked goods. #dontjudgeme.
After making homemade loaves of brioche bread, I completely love and respect the art of bread making.
But when I forget to grab burger buns for tonight's dinner from the store, I know that baking fresh buns would be a long, arduous process.
First of all: What is Brioche?
Brioche bread is a rich French bread with a thin, crisp crust. It's enriched with eggs and lots of butter, giving the brioche bread a fine, tender crumb with a buttery mouthfeel.
Brioche in general usually takes a long time to make, at least a full day and sometimes even two days because of its rise times.
Quick Brioche Hamburger Buns
With that said, these brioche buns are a lighter, faster version of brioche. They don't use as many eggs and butter as a whole loaf of slowly-risen brioche. They are fluffy and easy to whip up and put together, which is why I love making them for my famous classic patty melts or for grilled flank sandwiches. Ugh. So good.
How to Make Brioche Hamburger Buns
Living yeast is key.
Use good yeast. If you aren't sure your active dry yeast is alive, do the proofing step. Let the yeast sit in the warm milk with a pinch of sugar for the yeast to eat. Once the yeast gets frothy and foamy after about five to ten minutes, it's ready to use and alive. If it doesn't foam up and you're looking at a murky, sad cup of milk, that yeast isn't good anymore.
Without good yeast, your bread won't work at all.
Kneading, kneading, kneading.
This is the type of recipe that I push a stand mixer full stop. Kneading by hand will incorporate a lot of unnecessary flour and make the hamburger buns tough. The dough is so soft and sticky because of how rich it is, so kneading it by hand can make a mess. I've said it before and I'll say it again, a stand mixer is one of the best kitchen investments a home cook can buy!
If you just have one hour this weekend, make these buns. Make them, use them with a delicious burger, and freeze the rest you don't use. Or heat them up and cover them in honey butter, I won't tell anyone.
Looking for more amazing bread recipes? Look at:
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Quick Brioche Burger Bun Recipe
- 1 package 2.25 teaspoon dry active yeast
- 1 ¼ cup 300 mL warm whole milk, 110 degrees F (43 degrees C)
- 3 tablespoon 38 g granulated sugar
- 6 tablespoon 84 g unsalted butter, melted
- 1 teaspoon 8 g kosher salt
- 1 large egg
- 3 ½ cup 210 g all-purpose flour
- 1 large egg yolk
- 1 tablespoon 15 mL milk or cream
- Sesame seeds for garnish optional
- In a stand mixer bowl, gently stir together yeast, warm milk, and sugar. Let sit for 10 minutes to bloom, if it doesn't foam up and smell yeasty, it is dead; you need to get living yeast and try again.
- Add melted butter, salt, and egg to the yeast mixture. Whisk together well, then add in about 3 ¼ cups (180 g) flour. With a dough hook attachment on medium speed, knead the dough for about 8 minutes. The dough will be soft and slightly sticky, not shaggy, and will spring back up when touched when it's ready.
- Separate the dough into 8-10 balls (depending on how big you want them) and place onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise in a warm, draft-free space for 15 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Whisk the egg yolk and tablespoon of milk together in a small bowl to create an egg wash. Brush the egg wash over the tops and sides of the buns. Sprinkle the top of the brioche buns with sesame seeds, if desired.
- Bake for 10 to 12 minutes, until buns are golden brown.
- These buns can be frozen for up to two months. Wrap individually in plastic wrap and in a freezer-safe zip-top bag.