These Homemade Brioche Burger Buns are soft, fluffy, and lightly sweet, perfect for elevating any burger. Made with butter, eggs, and sugar, they offer a rich, tender texture that complements a variety of fillings.

There is nothing quite like a juicy burger topped with cheese, tomatoes, lettuce, and grilled onions. All that's missing is the bun, and what better way to finish it off than with a Homemade Brioche Burger Bun? Buttery, soft, and with a hint of sweetness, these hamburger buns will be your new favorite way to enjoy burger night!
I love making breads with brioche dough because it creates such rich, tender, buttery buns and breads and it's the perfect vessel for anything sweet and savory. These homemade hamburger buns can be used for your classic burger, or turned into anything from Ohio Shredded Chicken Sandwich to your egg sandwich for breakfast the next day. I have done it all, and it's delicious every way you make it!
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🫶 Featured Review
"Wow! I’ve tried a bunch of different bun recipes and this was by far the easiest and MOST delicious. I’m hoping we have leftovers for egg Sammie’s in the morning. Amazing!"
- Laura.
♥ Why You'll Love This Recipe
Flavor - The buttery sweet hamburger buns create the perfect addition to your burger night. Balance of sweet and rich, it complements any toppings!
Texture - They're super soft and fluffy and you'll be grabbing for more!
Homemade - Nothing beats homemade bread. This hamburger bun recipe is so much better than anything you can find in a grocery store!
Easy - You basically let the KitchenAid do all the mixing and the work, and you'll have burger buns by dinner time!
Customizable - Need more than 8 buns? Turn them into sliders or dinner rolls. Just make them smaller so you have more!
🥖 What is Brioche?
Brioche Brioche Buns are made with an enriched dough and have an added sweetness factor to them than regular dough. Enriched doughs contain milk, eggs, and butter. A LOT of it. Basically, a lot more fat than a regular dough would have. Brioche dough typically contains more sugar than you would find in a normal dough, as well as a lot more butter. While a typical dough would have flour, yeast, water, salt, and a little sugar, Brioche dough contains eggs (sometimes 3 or 4) and more butter than you normally would find in a regular dough. This particular recipe calls for 8 tablespoon of butter, about 113 grams.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Flour: This recipe can be used with either Bread Flour or All-Purpose Flour. I prefer bread flour, but if you don’t have any, all-purpose will work.
Yeast: My favorite yeast to use is Active Dry Yeast, which requires proofing before adding it to the flour mixture.
Milk: It’s best to use whole milk since this is an enriched dough, the more fat, the better.
Butter: A key ingredient in Brioche is butter. This recipe calls 8 tablespoon of softened butter during the second kneading. Make sure the butter is room temperature and not too soft or too cold.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale - It's so important to use a kitchen scale for accurate results.
Mixing bowls - I love using glass Mixing Bowls when making batters and doughs.
Stand mixer - I love using my stand mixer when making enriched doughs because it takes a while to knead.
Spatula - A spatula would help scrape down the bowl when making dough.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Proof Yeast
In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.
Once foamy, add the egg and egg yolk and whisk.
Knead the dough
In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast mixture (that includes the eggs) and knead for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.
Add the butter
After the first knead, add in the softened butter and knead for an additional 10-15 minutes until the dough is smooth and elastic.
Let rise
Place dough in an oiled bowl and let rise for about an hour or until doubled in size.
🎩Trick: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven and letting my dough proof in the oven. This cuts down on proofing time, especially if I’m in a hurry, but it also helps in the winter when it’s especially cold.
Form Balls
To form dough balls, first divide the dough into equal portions (I like to weigh them using. scale to get them all the same size). Then, gently roll each portion into a smooth ball by cupping your hands around it and rotating it in a circular motion, ensuring the surface is tight and even.
Place dough balls on a parchment-liked baking sheet, cover loosely with saran wrap or a kitchen towel and let proof for about 45 min or until it's doubled in size.
Bake
Once risen, brush with egg wash and sprinkle with sesame seeds.
Bake for 15-18 minutes at 375° Fahrenheit.
💬 FAQ
Brioche Buns recipe or Brioche bread recipes are different than regular dough recipes because of the amount of fat it contains. A regular bread recipe typically contains flour, yeast, water, salt. A brioche bread recipe is an enriched recipe that contains milk, eggs, and butter. My Homemade Brioche Buns recipe contain ¼ cup of sugar to give it an extra hint of sweetness, which is not typical in a regular bread recipe.
My milk temperature is a guide so that you don’t use too hot of milk (could kill the yeast) or too cold of milk (won’t activate the yeast). Milk temperature between 105-115 degrees F. will do the trick and yield best results.
To know if your dough is well-kneaded, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
I haven't tried making brioche buns with dairy-free butter and milk, especially since we need the fat in both the butter and the milk to enrich the dough. You are more than welcome to try though.
You can absolutely make this recipe ahead of time by letting the dough proof in the refrigerator overnight for the first rise. When you’re ready to use, remove from the refrigerator and continue with the recipe. You won’t need to let the dough come to room temperature because you’ll still need to proof a second time, so it will have plenty of time.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't add too much flour - It might be tempting to add more flour, but trust the kneading process. If you feel like you've added too much flour and the dough is very dry, add a tablespoon of milk.
Don't skip the kneading - My recipe calls for at least 20 minutes of kneading for a reason. The first 10 minutes is to incorporate all the ingredients and to get the gluten going. The second knead is to incorporate the softened butter and to create an elastic and smooth dough. It's important to knead for that long.
Windowpane test: To know if your dough well kneaded, perform the windowpane test. Take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
Proof in pre-heated oven: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven. Let your dough rise in the preheated oven. This cuts down on proofing time, especially if I’m in a hurry, but it also helps in the winter when it’s especially cold.
❄ Storage
Room temperature - Store any leftover in an airtight container and leave at room temperature for about 3 days.
Freezer - After they have baked and cooled completely, wrap them tightly in plastic wrap or aluminum foil, and place them in a resealable freezer bag or airtight container. They can be frozen for up to 3 months. When you're ready to use them, thaw at room temperature or warm them up in the oven for a few minutes.
📖 Recipe Card
Homemade Brioche Burger Buns
Ingredients
- 1 cup (250 g) warm milk 110-115°
- 1 (7 g) packet of active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 4 cups (480 g) bread flour* see notes
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk
- 1½ teaspoon (9 g) salt
- 8 tablespoon (113 g) unsalted butter room temperature
Topping
- 1 egg for egg wash
- saseme seeds
Instructions
Brioche Burger Bun Dough
- In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes. Once foamy, whisk in the egg and egg yolk.1 cup warm milk, 1 packet of active dry yeast, 1 tablespoon granulated sugar, 1 large egg + 1 egg yolk
- In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast mixture (that includes the eggs) and knead for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.4 cups bread flour*, ¼ cup granulated sugar, 1½ teaspoon salt
- After the first knead, add in the softened butter and knead for an additional 10-15 minutes until the dough is smooth and elastic.8 tablespoon unsalted butter
- Place the dough ball in an oiled bowl and cover and let rise for an hour.
Shaping & Baking Brioche Burger Buns
- To form dough balls, first divide the dough into equal portions (I like to weigh them using. scale to get them all the same size). Then, gently roll each portion into a smooth ball by cupping your hands around it and rotating it in a circular motion, ensuring the surface is tight and even. Place dough balls on a parchment-liked baking sheet, cover loosely with saran wrap or a kitchen towel and let proof for about 45 min or until it's doubled in size.
- Half way through the rise, preheat the oven to 375° Fahrenheit
- Once risen, brush with egg wash and sprinkle with sesame seeds.1 egg, saseme seeds
- Bake the buns for 15-18 minutes until they're golden brown, the bottoms have a color, and they've plumped up and are round.
- Remove from the oven and let them cool before slicing and enjoying.
- These buns will stay fresh stored in airtight container or ziploc bag for about 3 days.
Notes
- If you're substituting with all purpose flour, you may end up needing more flour.
- If you're not measuring your ingredients using a kitchen scale, start with 3½ cups of flour.
Ren says
This brioche recipe is by far the softest brioche bun i made after much experimenting !!!! I had so much fun eating it its so soft and bouncy !!! Will definitely remake this recipe. Thank you sister🥰🥰🥰
Hakima says
Thank you so much for the wonderful review, Ren! I'm so happy you tried the recipe and loved it! 🙂
Lynh Tran says
I’ve made this recipe 5 times in the last 2 days. And by far, hands down, amazing! Thank you.
Laura says
Wow! I’ve tried a bunch of different bun recipes and this was by far the easiest and MOST delicious. I’m hoping we have leftovers for egg Sammie’s in the morning. Amazing!
Hakima says
Hi Laura! Thank you so much for the review, and for trying out the recipe. I'm so glad you loved it!