Brioche Burger Buns | The Fauxmartha

Post and recipe updated: 5.25.2014

Finally, it’s that season again. I think. We had a horribly long winter in Chicago. And spring has been anything but spring. Depending on the day, it’s felt more like winter, summer, and fall. We were supposed to go camping this weekend, but the cold rainy weather kept us away. Saturday night, when I should have been roasting marshmallows, I tried to will the weather warmer by making burgers on the indoor grill. According to the 5-day forecast, it’s working!


Brioche Burger Buns | The Fauxmartha

Brioche Burger Buns | The Fauxmartha

And you can’t have burgers without buns. Homemade brioche buns. I score big points with Kev when I make these. He just loves em. Here’s the problem, though—I never give myself enough time to let them rise. It was no different this time. But I did a little research and have some tips for all the procrastinators out there like me.

Brioche Burger Buns | The Fauxmartha

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brioche Hamburger Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 12 buns 1x


  • 1 c. warm water
  • 2 tsp. active dry yeast
  • 3 tbsp. sugar
  • 3 tbsp. unsalted butter, melted
  • 3 tbsp. warm milk
  • 2 large eggs
  • 3 c. bread flour, plus more
  • 1 1/2 tsp. flaky kosher salt
  • Topping
  • 1 large egg
  • sesame seeds


  1. In a small bowl, combine warm water, yeast, and sugar. (The liquid should be between 110º-115º for the yeast to proof properly.) Allow yeast to proof until foamy, about five minutes.
  2. Heat butter and milk until melted. Whisk in eggs until evenly combined. Set aside.
  3. Into the bowl of a stand mixer, add flour and kosher salt. Whisk to combine.
  4. Stir together melted butter and yeast mixture. Add into the flour.
  5. With the dough hook attachment, mix on medium speed until a dough forms. Slowly add more flour until dough begins to pull from sides. Like a little wheat flour? Go ahead and use some now. Mix for about 8 minutes. Shape dough into a ball. When ready, dough should be on the slightly sticky side but will easily mold into a ball.Cover bowl with towel. Let rise in a warm place until doubled in bulk, two hours. (For the procrastinators, speed up the rising time by preheating oven to 350º for 1 minute. Turn off and place bowl in warm oven, about 1 hour.)
  6. Line baking sheet with parchment paper or Silpat. Divide dough into 12 equal parts, lightly flouring dough if necessary. Gently roll each into a ball and place two to three inches apart on baking sheet. Cover loosely with towel, and let buns rise in a warm place for two hours. (Or, use the procrastinator technique.)
  7. Set a large shallow pan of water on oven floor. This will help steam the buns. Preheat oven to 400º with rack in center. Make topping. Beat remaining egg, and brush tops of buns. Sprinkle with sesame seeds. Bake until tops are golden brown, 12-15 minutes. Transfer to rack and cool completely.
  8. Before serving, rewarm buns in a warm oven or slice and toast on the grill. Save leftover buns in an airtight container or freeze.


• Leary about working with yeast? Check this how-to video out.

• Substitute in some wheat flour if you wish, using a tad bit less to compensate its density.

• Have leftover buns? No problem. Stick them in a freezer safe bag. Make sure all the air is out. When you’re ready to use, take them out, wrap them in a damp paper towel, and, using the defrost setting on your microwave, defrost for no more than 5 minutes. They should be soft, warm, and ready to eat!

Recipe Card powered byTasty Recipes

Recipe adapted from Smitten Kitchen.

Tagged with →  
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >