Name: Homemade Brioche Burger Buns
Prep time: 2 h 20 min
Cook time: 1 h 2 min
Total time: 3 h 22 min
Yield: 6 buns
Cuisine: Italian
Ingredients: 2.75 cups all-purpose flour; 1 egg; 3.5 tablespoons unsalted butter; 3 tablespoons sugar; 2 teaspoons salt; 1.25 teaspoons dry yeast; 0.667 cup warm milk; 2 tablespoons milk; 1 egg; sesame seeds

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Homemade Brioche Burger Buns

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Ingredients

Warning0 allergens identified

Homemade Brioche Burger Buns

2 ¾ cups all-purpose flour

1 egg

3 ½ tablespoons unsalted butter

3 tablespoons sugar

2 teaspoons salt

1 ¼ teaspoons dry yeast

⅔ cup warm milk

2 tablespoons milk

1 egg

sesame seeds

Instructions

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Prepare the Dough

In a large bowl, mix the flour, sugar, and salt. Create a small well in the center of the flour mixture. Pour the warm milk into the well and sprinkle in the yeast. Add the egg and softened butter directly into the well.

Knead

Mix everything together until a dough forms. Knead with your hands, a hand mixer with dough hooks, or a stand mixer for about 10 minutes, until smooth and elastic.

First Rise

Cover the bowl with a towel and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape the Buns

Divide the dough into 6 equal pieces. Roll each into a smooth ball and place them on a parchment-lined baking tray. Cover lightly and let rise again for 30–40 minutes.

Egg Wash & Topping

Mix 2 tbsp milk with 1 egg. Brush the buns with the mixture. Sprinkle with sesame seeds if desired.

Bake

Preheat the oven to 175°C (top & bottom heat). Bake the buns for about 32 minutes, until golden brown.

Finish

Brush the hot buns immediately with melted butter. Cover with a clean kitchen towel and let rest for at least 30 minutes. This step keeps them soft and pillowy.

Nutrition

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Tips & Tricks (5)

Temperature Control for Perfect Rise 🌡️
Keep your warm milk between 110-115°F (43-46°C) to activate the yeast without killing it, ensuring optimal fermentation and a light, airy crumb structure.
Butter Integration Technique 🧈
Add softened butter gradually in small cubes during mixing rather than all at once, allowing proper emulsification and resulting in a silky dough that's easier to handle.
Proofing in Warm Environment 🕐
Place your dough in a proofing box or warm, draft-free spot (75-80°F) for consistent rising; this prevents underproofing and ensures those signature brioche buns are pillowy soft.
Egg Wash for Golden Perfection ✨
Apply egg wash in thin, even layers twice—once before final proof and once after—then sprinkle sesame seeds immediately for better adhesion and a professional, glossy appearance.
Gluten Development Through Windowpane Test 💪
Test dough readiness by stretching a small piece until translucent without tearing; this confirms proper gluten development and prevents dense, heavy buns.