Soft & Fluffy Homemade Hamburger Buns (Brioche Style)
Making Delicious Brioche-Style Hamburger Buns Rich with Butter and Eggs (Using a Bread Maker)
These brioche buns are so rich with butter and eggs that they’re delicious even on their own! Perfect for your homemade burgers or enjoyed as a sweet treat.
Dough Ingredients
- 350g Bread Flour
- 180g Whole Eggs
- 80ml Milk
- 70g Sugar
- 8g Instant Dry Yeast
- 5g Salt
- 90g Unsalted Butter (softened at room temperature)
- 10g Skim Milk Powder
Topping & Finishing
- A pinch of Sesame Seeds
- A little Milk or Egg Wash (for brushing the top)
- A little Unsalted Butter (for brushing after baking)
- A pinch of Sesame Seeds
- A little Milk or Egg Wash (for brushing the top)
- A little Unsalted Butter (for brushing after baking)
Cooking Instructions
Step 1
For convenience, we’ll use a bread maker for the dough and the first rise. Add all the bun ingredients into the bread maker pan (following your machine’s instructions, like placing yeast separately from other ingredients). Select the dough and first rise cycle.
Step 2
After about 1 hour and 30 minutes, the dough will have completed its kneading and first rise in the bread maker. You’ll notice it has doubled in volume.
Step 3
Gently turn the risen dough out onto a lightly floured surface. Divide it into 8 equal portions of about 80g each. Shape each portion into a smooth ball.
Step 4
If you want to achieve that classic diner-style bun shape where the center is slightly domed, you’ll need burger bun rings. If you don’t have them, you can easily make your own rings from aluminum foil. Simply cut out circles of the desired size.
Step 5
Place each dough ball into the center of a bun ring (or your homemade foil ring). Lightly press the top of the dough with a spatula or your fingertip to create a flat surface. This will help the buns bake with a nice, even shape.
Step 6
Allow the dough in the rings to proof for about 30 minutes in a warm place for the second rise. Alternatively, you can use your oven’s proofing function at 40°C (104°F) for about 20 minutes. The dough should puff up again.
Step 7
After the second rise, brush the tops of the buns with a little milk or egg wash. This step adds a beautiful golden color and a lovely sheen to the baked buns.
Step 8
Sprinkle a pinch of sesame seeds over the tops for added flavor and texture. It’s best to do this right after brushing on the milk or egg wash so the seeds adhere well.
Step 9
Bake in a preheated oven at 175°C (350°F) for about 12 minutes, or until the buns are a beautiful golden brown. Keep an eye on them as oven temperatures can vary.
Step 10
As soon as the buns come out of the oven, while they are still warm, brush the tops with a little unsalted butter. This makes them extra moist and adds a wonderful buttery aroma.
Step 11
Carefully remove the bun rings (or foil molds) once the buns have cooled slightly. Trying to remove them while they’re piping hot might damage the shape.
Step 12
I found making the foil rings a bit fussy, so I also baked a few buns without them. As you can see, even without the rings, they puff up beautifully and have a lovely round shape, similar to dinner rolls. If you prefer to skip this step, feel free to bake them freeform – they’ll still turn out wonderfully!
Step 13
Transfer the baked buns to a wire rack to cool completely. This prevents the bottoms from becoming soggy and keeps them delightfully tender.
Step 14
Tasting these buns while they were still warm was pure joy! They are incredibly soft and rich. Honestly, you don’t even need any fillings – they’re delicious enough to eat plain. I highly recommend giving these a try. Enjoy the simple pleasure of freshly baked bread!
