Brioche Hamburger Buns

Author: Heather Thomas

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Prep Time: 1 30

Cook Time: 22

Resting Time: 9

Servings: hamburger buns

Equipment

1 stand mixer
2 baking sheets

Ingredients

122 g warm whole milk around 95°F/32°C (½ cup)
12 g instant yeast* (4 teaspoons)
50 g sugar (¼ cup)
6 large eggs room temperature (around 300g)
10 g fine sea salt (2 teaspoons)
540 g bread flour divided (4½ cups, spooned and leveled)
227 g unsalted butter softened (1 cup/2 sticks)
1 large egg whisked together with a splash of water for egg wash
16 g sesame seeds for topping (2 Tablespoons)

Instructions

To the bowl of an electric mixer, add the warm milk, instant yeast, sugar, eggs, salt, and half the flour. Using the paddle attachment, mix on low speed until combined and smooth, around 1-2 minutes.
122 g warm whole milk
12 g instant yeast
50 g sugar
6 large eggs
10 g fine sea salt
270 g bread flour
While on low speed, gradually add the remaining half of the flour, allowing it to fully incorporate after each addition. You may not need the entire amount of flour - use the feel of the dough as your guide. You want a soft, tacky dough, that doesn't feel wet. It will be somewhat firm, but will become softer after adding the butter.
270 g bread flour.
Gradually add the butter, 1 tablespoon at a time. Allow the butter to fully absorb into the dough between each addition.
227 g unsalted butter (2 sticks)
Knead the dough on low speed for 10-12 minutes, or until it reaches windowpane (it should stretch a few inches without tearing).
Place the dough into a large greased bowl. Cover and place in the refrigerator to cold proof for at least 8 hours and up to 24 hours. While it cold proofs, it should increase in volume by 50-70%.
Remove the dough from the refrigerator. Line 2 baking sheets with parchment paper and set aside. Flour your work surface and turn the dough out of the bowl. Divide the dough into 12 equal pieces, around 95 g each. Shape the dough into round balls. Then flatten each piece into a disc. Dip the bottom in flour and place the dough on the prepared baking sheet. Space the buns 3 inches apart. You can fit up to 8 buns per pan. Spray a piece of plastic wrap with non stick spray and cover the buns. Let them rise until doubled in size, about 90 minutes.
Towards the end of the final proof time, preheat the oven to 375°F/190°C. Allow the oven to preheat for at least 20 minutes before baking. Brush the tops of the buns with the egg wash. Sprinkle sesame seeds over the buns if desired.
1 large egg for egg wash
Bake for 22-25 minutes, or until the buns are golden brown. Remove from the oven and transfer the buns to a wire cooling rack. Cool completely before serving.

Video

Notes

*You can use active dry yeast instead of instant yeast. Make sure you bloom your yeast first. Whisk it into the warm milk and let it sit for 15 minutes. If it becomes foamy, you can proceed with the recipe. If not, replace it with fresh yeast.
Store the buns in an airtight container for up to 5 days. You can also freeze the baked buns in a ziplock freezer bag for up to 2 months.
This dough also makes an incredible loaf! Visit my French Brioche bread post for instructions.
You can use this brioche bun dough to make mini slider buns! Scale the dough to 2 ounces/55 g each. Shape them as you would for hamburger buns. Place them on the baking sheet so that the sides are touching. They'll bake into each other, keeping them soft and fluffy for the perfect slider bun. Decrease the baking time to 16 to 20 minutes.

Nutrition