Brioche Hamburger Buns

Name: Homemade Brioche Hamburger Buns
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup warm milk (100-110°F); 1 tbsp active dry yeast; 1 tbsp granulated sugar; 2 1/2 cups all-purpose flour; 1 tsp salt; 2 large eggs; 4 tbsp unsalted butter, at room temperature; 1 tbsp olive oil, for greasing bowl; 1 large egg, beaten for egg wash; All-purpose flour, for dusting

Homemade brioche hamburger buns are enriched dough rolls made with butter, eggs, and warm milk that bake up golden, tender, and pillowy-soft. They elevate any burger or sandwich beyond store-bought.

🌍American 🏷️Brioche buns 🏷️Hamburger buns 🏷️Bread 🏷️Baking Homemade bread

🏷️

🏷️Sandwich buns

-0:00

tinekeyoungeronTikTok

Total

2h 10m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1/2 cup warm milk (100-110°F)
1 tbsp active dry yeast
1 tbsp granulated sugar
2 1/2 cups all-purpose flour
1 tsp salt
2 large eggs
4 tbsp unsalted butter, at room temperature
1 tbsp olive oil, for greasing bowl
1 large egg, beaten for egg wash
All-purpose flour, for dustingoptional

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Instructions

1
In a large bowl, combine the warm milk, active dry yeast, and sugar. Give it a mix and let it rest for about 5 minutes until it becomes foamy and frothy.
2
To the yeast mixture, add the all-purpose flour, salt, and two eggs.
3
Using a stand mixer with a dough hook attachment, mix the ingredients on low speed until just combined.
4
Gradually add the room temperature butter, one piece at a time, and continue to mix until the butter is fully incorporated and the dough is smooth.
5
Form the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap.
6
Let the dough proof in a warm place for 1 to 1.5 hours, or until it has doubled in size.
7
Turn the proofed dough out onto a lightly floured surface. Divide the dough into 4 equal pieces.
8
Shape each piece of dough into a smooth, round ball by tucking the edges underneath.
9
Place the dough balls on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for another 30 minutes.
10
Preheat your oven to 350°F (175°C).
11
Uncover the buns and brush the tops generously with the beaten egg wash.
12
Bake for about 20 minutes, or until the buns are golden brown and cooked through.
13
Let the buns cool on a wire rack before slicing and serving.

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Tips & Notes

Pro tips

Ensure butter is fully room temperature before adding to dough—cold butter won't incorporate smoothly and will create lumpy, dense crumb.
Brush with egg wash immediately before baking for a shiny, golden-brown exterior; avoid brushing twice, which can make the crust thick.
Buns are done when golden brown and the internal temperature reaches 190°F; overbaking will dry them out despite the butter content.
Let shaped buns proof in a warm, draft-free spot; place them in a turned-off oven with the light on, or use a proofing box.

Substitutions

Whole milk → 2% or skim milk (results in slightly less rich crumb)
Unsalted butter → salted butter (reduce salt in dough to 1/2 tsp)
All-purpose flour → bread flour (dough may be slightly stiffer; add 1–2 tbsp milk if needed)

Storage & make-ahead

Store cooled buns in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months; reheat frozen buns wrapped in foil at 350°F for 10–15 minutes.

Equipment

stand mixer with dough hook · instant-read thermometer

Common Questions

Can I make brioche buns ahead of time?

Yes. Proof and bake the buns, then store cooled buns in an airtight container for up to 2 days, or freeze for up to 3 months. Reheat wrapped in foil at 350°F for 5–10 minutes.

Why is my brioche dough too sticky to handle?

Brioche is naturally wetter than standard bread dough due to butter and eggs. Use wet hands instead of flouring to handle it, or let it rest 10 minutes after mixing to relax the gluten.