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Brioche Hamburger Buns
Brioche Hamburger Buns
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Prep Time:
60 minutes
Cook Time:
18 minutes
Total Time:
753 minutes
Elevate your meals with versatile homemade brioche hamburger buns - perfect for burgers, jams, egg salad, and pulled pork.
Ingredients:
  • For the sponge:
  • 1 tablespoon instant yeast
  • 3/4 cup all-purpose flour
  • 3/4 cup lukewarm water
  • For the dough:
  • 4 large eggs
  • 3 3/4 cups all-purpose flour, divided
  • 2 1/2 tablespoons sugar
  • 1 teaspoons salt
  • 12 tablespoons (1 1/2 sticks) room temperature, unsalted butter
  • For the egg wash and topping:
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt (for sprinkling), optional
Instructions:
  • For the sponge: Combine yeast and flour in a small bowl. Slowly pour in water and gently whisk until blended. Cover the bowl with plastic wrap and let the sponge rise at room temperature for 45 minutes.
  • Prepare the dough: Combine the sponge in the mixer bowl and mix on medium speed with the paddle attachment. Gradually add the eggs one by one, ensuring they are well mixed. Pause to scrape the sides of the bowl when needed. Mix in 1 3/4 cups of flour, sugar, and salt until a sticky dough resembling thick cake batter forms.
  • Bring the dough together: Attach the dough hook and slowly add the remaining 2 cups of flour in 1/2 cup portions on low speed. Mix until all the flour is combined, then knead for 8 minutes on medium-low speed, pausing to scrape the sides of the bowl as needed. The dough should be firm yet slightly sticky.
  • Incorporate the butter: Let the dough rest for 10 minutes to relax the gluten. With the mixer running on medium, add the butter to the dough 1 tablespoon at a time. Wait until each tablespoon is fully incorporated before adding the next. Knead for an extra 5 minutes after adding the final tablespoon of butter. The dough will become soft and sticky once the butter is well mixed. Transfer the dough to a clean bowl, shaping it loosely into a ball.
  • Allow the dough to rise: Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
  • Cover the dough with plastic wrap and allow it to rise in the refrigerator overnight for 8 to 12 hours.
  • Shape the buns: On a floured board, pat the cold dough into a 1-inch thick circle. Cut it into 8 wedges. If you have a scale, divide the total dough weight by 8 to ensure equal-sized buns. Take a piece of dough, draw edges towards the center to form a ball. Place it smooth side up on the board. Cup one hand around the bun and rotate it in a circular motion using the board's friction to shape it. Repeat with the remaining dough, keeping a slightly sticky board for easier shaping.
  • Prepare for rising: Line a baking sheet with parchment paper. Space the dough balls 3 inches apart on the sheet, then gently flatten each to a 3 1/2-inch diameter. Cover with a light dish towel and allow them to rise until nearly doubled in size, approximately 1 1/2 hours.
  • Preheat the oven to 375°F towards the end of the rising time.
  • Create egg wash: Beat egg and 1 tablespoon of water in a bowl until well mixed. Gently brush rolls with the egg wash using a pastry brush, and add a sprinkle of flaky sea salt if preferred.
  • Achieve golden perfection: Bake the rolls for 18 to 20 minutes until they turn a beautiful golden brown hue, emit a gently hollow sound when tapped, and reach an internal temperature of 190°F. Take out of the oven and place on a cooling rack. Slice and enjoy in your preferred burgers, sandwiches, or salads.

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