Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start brioche burger buns finish. Pin this recipe to save it for later!
Would you believe me if I told you that you could make your own delicious homemade burger buns and have them ready in just an hour? I’ve taken my favorite hamburger bun recipe and made it quicker and easier than ever. These brioche buns are light and soft with just a hint of sweetness. Brioche bread is made with butter, eggs, milk and a touch of sugar. These simple ingredients bring so much flavor, as well as a soft crumb. Toasted or as is, a brioche bun will make your burger the best it can be.
If you are new to baking with yeast, don’t let it intimidate you. I’ll walk you through the easy steps to making your own perfect brioche burger buns. With this recipe, you don’t need to let the dough rise before shaping it into balls. This makes this recipe especially quick! I recommend using a stand mixer to mix and knead the dough for your hamburger buns. You can mix and knead by hand, but a stand mixer makes the job much easier.
Try this brioche bun recipe for serving your favorite burgers or sandwiches. Or, eat them warm from the oven with a spread of butter. There’s nothing better than fresh, warm homemade bread. Try my easy Honey Yeast Rolls Recipe next! How to make brioche buns: How to proof yeast The first step when baking with yeast is to proof your yeast. Proofing yeast is the process of combining the yeast with a warm liquid plus sugar and then letting the mixture rest for 5 minutes. This allows you to check if your yeast is alive and active.
Active yeast will form a bubbly foam on the surface of the liquid. You need your yeast to be active so that your dough will rise. You want the water and milk to be between 105 and 115 degrees F. An instant-read thermometer is the easiest way to measure the temperature. Too hot water will kill the yeast and too cool water will not activate the yeast. Mix the dough You’ll add salt and an egg to the yeast mixture and mix to combine. Next, you’ll mix in some all purpose flour and white whole wheat flour.
White whole wheat flour is a lighter, milder variety of whole wheat flour. I like to use a combination of all purpose and white whole wheat flours. The white whole wheat flour adds healthy whole grains, while the all purpose gives a light, tender texture. You may make this recipe using only all purpose flour if you wish. After mixing in the flour, you will mix in two tablespoons of unsalted butter. The butter will make the dough rich and flavorful.
Using unsalted butter allows you to control the amount of salt in your recipe. Knead the dough: How do you tell if your dough is kneaded? The easiest way to knead the dough is to use your stand mixer with the dough hook attachment. You will knead the dough for about 8 minutes, until it is smooth and elastic. The dough will be very soft and fairly sticky. You can immediately shape the dough into balls for your burger buns. To shape your brioche buns, place your kneaded dough on a well-floured work surface and shape it into a large ball.
Cut the ball into 8 equal pieces. Use floured hands to shape each piece into a round ball. I usually pull the dough around itself into a ball shape. Place the dough balls, smooth side up, on a baking sheet that you’ve lined with parchment paper or a silicone mat.
Let the buns rest Cover the buns with a clean kitchen towel and let them rest for 15 minutes. They will rise and almost double in size during this time. Bake the brioche buns Before you put your brioche buns in the oven, you will brush them with an egg wash. An egg wash is a mixture of one beaten egg and a tablespoon of milk. The egg wash gives the brioche buns their beautiful golden color and delicious crust. After baking, you can brush the brioche rolls with a little bit of melted butter. This is not a necessary step, but it makes for unbelievably delicious and golden, shiny burger buns.