These soft, pastry-like brioche burger buns will change the way you look at the humble burger bun. A rich combination of eggs and butter comes together to create a tender melt-in-your-mouth texture and a taste that’s impossible to resist. Storing and freezing the buns is easy, they thaw quickly, so you can enjoy that bakery-fresh taste all over again.

Homemade brioche burger buns are guaranteed to elevate your burger game. Simply mix the ingredients in a stand mixer, allow the dough to rise, shape the dough into buns, and bake. The burger buns come out of the oven golden brown, with that fresh-from-the-bakery look, taste, and fluffy, soft texture.

This recipe is so easy to follow that you will want to use it every time you’re grilling, BBQing, or having friends over for a weekend lunch. And if you’re looking for something to fill those buns with, try smash burgers, Tex Mex burgers, or black bean and quinoa burgers.

What is Brioche?

Brioche is a type of bread that originated in France and is known (and loved!) for its rich egg and butter flavors. While brioche is made in a similar style as bread, the addition of eggs and butter, and sometimes milk, means that brioche is also technically considered a Viennoiserie, which is a type of pastry. 

How to Make Homemade Brioche Buns

1. Make the dough. In a standing mixer, whisk the dry ingredients together. Add the water, butter, and 1 egg. Mix on low, and then gradually increase the speed until the dough comes together. 
2. Proof the dough. Cover the bowl and let the dough rise until doubled in size.
3. Cut and shape. Place the dough on a lightly floured surface. Divide into 8 equal parts, rolling each into a smooth ball. Place on the prepared baking pan.
4. Second proof. Leave the dough out at warm room temperature to rise until doubled in size again. If your kitchen is on the cooler side, place in the oven with the light on.
5. Bake. Brush the buns with an egg wash, and sprinkle with sesame seeds. Bake in the preheated oven for 15 to 17 minutes, rotating halfway through. 
6. Cool and enjoy. Transfer to a rack to cool completely. 

Ingredients for Brioche Buns

• Bread Flour – Bread flour has a higher protein content than all-purpose flour, which results in a nice, springy and tender texture. 
• Sugar – Sugar “feeds” the yeast, and offers a touch of sweetness.
• Instant or “Fast-Acting” Yeast – This will help the brioche buns to rise quickly. There are a few varieties of yeast, so check the label to make sure you’re using ‘instant’ or ‘fast-acting’ yeast.
• Kosher Salt – A little salt enhances the taste of the buns.
• Warm Water – Warm water activates the yeast. Check the yeast packaging for temperature guidelines.
• Unsalted Butter – Use unsalted butter to control the salt content in the buns. Soften to room temperature for easy mixing. 
• Eggs – Eggs provide the burger buns with that classic, eggy brioche flavor. An egg wash is also used to give the buns a golden brown color.  
• White Sesame Seeds – If you want to give these brioche burger buns the look of an American burger bun, top with white sesame seeds. 

How to Store, Freeze, and Thaw Brioche Buns

While these light and buttery buns are best enjoyed the day you bake them, if you want to make them ahead, they’re easy to freeze. Store them in an airtight container for up to 6 months in the freezer. I like to slice them before freezing so that they’re ready to throw right on the grill when I want to use them. Thaw at room temperature for a 2 to 3 hours before toasting or grilling. 

Tips for Great Brioche Buns

• The dough will be very sticky when you begin mixing it, but resist the temptation to add more flour. Adding more flour will change the texture of the buns.

• When proofing the balls of dough (the second proof), be sure to leave enough space between each ball so that it can expand without coming into contact with the ball next to it.

• Bring the eggs to room temperature so they easily integrate into the dough.

• For most precise flour measurements, and the lightest, fluffiest burger buns, measure the flour in grams. 

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