Brioche Hamburger Buns
These are classic brioche buns, which means the dough is heavily enriched with butter and eggs. This is what gives them their signature rich flavor and incredibly soft, pillowy texture. The key to getting that texture is a long and patient kneading process; the dough will look very soft and sticky at first, but you have to trust the process and let the mixer work until the gluten is fully developed.
Ingredients
For the Buns
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1/2 cup granulated sugar
- 1 cup whole milk lukewarm
- 4 large eggs at room temperature
- 1 cup unsalted butter 2 sticks, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tbsp whole milk
- Sesame seeds optional
Instructions
- Mix bread flour, salt, yeast, and sugar in stand mixer bowl.
- Whisk together lukewarm milk and eggs, add to dry ingredients.
- Mix with dough hook until shaggy dough forms.
- Add cubed butter gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 15 minutes until smooth and elastic.
- Transfer to greased bowl, cover and let rise 1.5 hours until doubled.
- Divide dough into 10 equal pieces.
- Shape each piece into a ball by folding edges to center, then rolling under palm.
- Place on parchment-lined baking sheet, flatten slightly.
- Cover and let rise 1 hour until puffy.
- Preheat oven to 425°F.
- Brush buns with egg wash (beaten egg + milk), sprinkle with sesame seeds.
- Bake 20-25 minutes until deep golden brown.
- Cool on wire rack 30 minutes before slicing.
Notes
Room temperature ingredients work best. Dough will be soft and buttery.
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