Brioche Hamburger Buns



I am so excited about this post.  This is a new bread that was on my list of things to some day bake.  As all of us in the land of blog know, we all have our “list”, and as we read other blogs the “list” grows and grows.  So today I decided to try this great little brioche recipe.  It turned out so beautifully.  I was just thrilled.  You never know with bread.  It can sometimes turn out too hard or dense.  You definetly don’t want that when making a hamburger bun. 

It was a relief that this recipe turned out so well.  I haven’t had much luck lately with some of my recipes.  A couple of weeks ago I tried cake pops that fell apart when I put them on the stick.  This week I tried a baked doughnut recipe.  The doughnuts tasted like a sweet bread with a glaze on it or like a stale doughnut.  Today however, the kitchen angels were with me.   I couldn’t have been more pleased with the way this bread turned out.  It was soft and perfectly firm, not dense, a perfect texture.  Oh and the wonderful aromas floating through my apartment of freshly baked bread.  This is just one of the reasons it is fun to bake bread. 

This wonderful bread can be used to make any kind of sandwich or served with butter with your dinner.  We made hamburgers topped with blue cheese and fried shallots and instead of a dill pickle I served a side of pickled ocra which worked really well. 

If you think you would like to give homemade hamburger buns a try then this is the recipe for you.  I think you will be very pleased with how delicious and how simple it is to make.  Enjoy!

With love,




(makes 8 4 to 5-inch buns)

3 Tbsp warm milk

2 tsp active dry yeast

2 1/2 Tbsp sugar

2 large eggs

3 cups bread flour

1/3 c all-purpose flour

1 1/2 tsp salt

 2 1/2 Tbsp unsalted butter, softened

sesame seeds (optional)

1.  In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar.  Let stand until foamy, about five minutes.  Meanwhile, beat one egg.

2.  In a large bowl, whisk flours and salt.  Add butter and rub into flour between your fingers, making crumbs.  Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.  Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.  The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get.  Try to leave them tackier than you would a round loaf.

3.  Shape dough into a ball and return it to bowl.  Cover bowl with plastic wrap and let rise in a warm place until doubled in size, one to two hours.

4.  Line a baking sheet with parchment paper or silicone mat.  Divide dough into 8 equal parts.  Gently roll each into a ball and arrange two to three inches apart on baking sheet.  Cover loosley with plastic wrap coated with nonstick spray and let buns rise in a warm place for one to two hours.

5.  Set a large shallow pan of water on a lower rack.  Preheat oven to 400F.  Beat remaining egg with one tbsp water and brush some on top of buns.  Sprinkle with sesame seeds.  Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.  Transfer to a rack to cool completely.

This recipe found at




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