Homemade Brioche Burger Buns


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Are you a fan of Burgers? But do you hate it when the Burger Buns are too crumbly and are like falling everywhere. It's not able to hold the patty properly or the lettuce is falling out maybe. If you feel me on this, then you're in for a treat on this recipe.
So let's start with Brioche:
A brioche is a very rich dough. It's made with eggs, sugar, milk and yeast. This dough churns out breads which are soft and fluffy, that's what I am looking for here, a bun which is soft and not mushy or stiff. The bun makes the burger great! Whenever, I am proofing a Brioche Dough, I recommend it to give it a day (not necessary).
Try making the dough a night before and refrigerate it in the fridge (in a bowl, cling wrapped). In the morning, keep it out for 30 minutes and then punch it before second proofing of 1 hour, this will guarantee better results for any recipe using brioche dough.
Working with YEAST?
YEAST is nothing to be scared about, it’s honestly not Rocket Science. I use Active Dry Instant Yeast. If you’re using Fresh Yeast, just double the quantity. Here are a few tips which will help you to learn about yeast. I use Active Dry Instant Yeast.
Water: Only use Warm Water when trying to activate yeast. Both hot and cold water will kill the yeast. Use Lukewarm Water!
Salt vs Sugar: Sugar helps the yeast to activate, to make it frothy and to give a better rise. Whilst, salt is the opposite, it's an anti-agent. Salt should only be incorporated in the dough towards the final stages of it.
Proofing: YES IT REQUIRES PATIENCE! You need to find a warm place, a Switched Off oven is the best place to proof your bread. In areas where it's generally cold or during Winters, it will take longer to proof say about a little bit more than an hour. But during Warm Climate or/and Humid Weather, it will take relatively shorter, close to around 40 minutes.
Enough about yeast! All I am saying is it’s nothing to be scared about.
Quantity and Storage:
This recipe will yield 4 buns. If you are looking for more, just multiply the recipe by 2. If you are looking for Sliders instead of typical Burger Buns, use the same recipe. Instead of dividing the dough into 4 parts, divide it into 8 or 10 depending upon the size and quantity required by you.
Regarding storage, you can easily store them cling wrapped in a Bread Box (or a fully covered place) for up to 3-4 days depending upon the Climate you're in.
The Flour Used
This bread was made using TwF Flour, Series C Flour. The C8318 is my go-to flour for brioche doughs and babka's. It's unbleached and crafter for rich dough flour, gave me a lot more stretchability to work with and made my bread super soft. Here's the link to it:
Let's get Started!
Prep Time 30 mins
Cook Time 30 mins
Proofing Time 3 hrs
Total Time 4 hrs
Course Brunch, Dinner, Evening, Late Night, Lunch, Snack
Cuisine French
Yields 4 Buns


  • oven
  • Stand Mixer (Optional)
  • Whisk
  • Weighing Scale


  • cup Flour (TwF Series C8318)
  • 1 tbsp Water Lukewarm
  • 1 tsp /5g Active Dry Instant Yeast
  • ½ cup Milk Warm
  • 1 Egg Large
  • 1 tbsp Butter Softened
  • 1 tbsp Sugar
  • 1 Egg Yolk To Brush
  • 2 tbsp Sesame Seeds


  • Take a bowl, whisk together Sugar, Yeast, Water and Some of the Milk and let it sit to Froth properly. Typically, it takes around 5 minutes. If it doesn't froth, your yeast might have gotten bad.
  • Add Flour to a Plain Surface and make a well (alternatively, you may use a stand mixer as well using a dough hook attachment). Pour in the yeast mixture and start kneading.
  • Start adding in the remaining milk at this point and knead well. Generate heat from your palms and try to form the dough. When all the milk is added, add the egg and keep kneading.
  • Next, add in your Soft/Melted Butter and Salt and knead further into a tight ball. Place the dough in a well-oiled bowl, turning it to coat with oil. Cover with a cling wrap, and then let rise in a warm place for about 2 hours, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled). Alternatively, you can let it rise overnight and follow the instructions written above in Italics.
  • Punch the dough down very well, and gather it into a ball. Weigh the dough, and divide it into 4 dough balls each should be between 95 and 97 grams. Make sure these balls are tight and pinch any opening you see so its closed from everywhere. Cup it using your hands to shape it properly.
  • Keep them on a well oiled baking tray far from each other, giving them space to rise. Let it proof for an hour more at this point until double in size.
  • When your buns are almost done, preheat the oven to 180°C. Brush the top with egg yolk and add sesame seeds to it. Put it in the oven. It's important to keep checking, you might need to cover the same with Aluminum Foil if they start to brown too fast. It would take approximately 15-20 minutes for these buns to bake.
  • Allow it to cool down a bit before cutting. Toast it or warm it up on a pan (tawa) alternatively before constructing the burger.

Closing Note

That's how you make Burger Buns at home. If you make it the first time, there will not be any going back. These buns make your burgers what you really want them to be.
Here are some more Bread Recipes for you:
Keyword bread, brioche, burgers, dough, knead, richdough

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