Homemade Brioche Hamburger Buns are the perfect soft, slightly sweet bread recipe for burgers, hot dogs, or even made into loafs for sandwiches. These are buttery and delicious, and even YOU can make them!
Course: Sandwich, Side Dish
Keyword: brioche hamburger buns, homemade bread
Servings: 12medium hamburger buns
Author: Sue Ringsdorf
1 1/4cups1% milk- warmed
3 - 3.5cupsbread flour- or to right consistency
4Tablespoonsunsalted butter- cut into cubes and softened to room temperature
egg wash and sesame seeds- add before baking
In a mixing bowl, combine yeast, sugar, and warm milk. Stir and let the mixture sit for about 15 minutes. Once the yeast is activated, you will see lots of bubbles.
Crack the eggs into a small bowl, and whisk. Pour into yeast mixture and combine.
In your standing mixer, combine the all-purpose flour, 3 cups of the bread flour, and salt. Add in softened butter, and start mixer to combine.
Add in the yeast mixture, and using dough hook, start mixer. Gradually add in more flour, until the dough starts to pull away from the sides of the mixer. The dough should be easy to handle but yet slightly sticky.
Grease a large bowl with canola oil, and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen.
Let the dough rise until doubled in size. The time it takes for the rise will depend on where you live and the temperature of your home.
Using a baking mat or cutting board, spread a bit of oil to use to form buns. Slice off small sections of dough, and using your hands and the oiled surface, form them into small balls and place them on prepared baking sheets. Cover with a towel and let rise again, about 20-30 minutes.
Preheat oven to 350 degrees. Brush the egg wash on the top of the buns, and then sprinkle with sesame seeds.
Bake for approximately 15-18 minutes, or until the bottoms and tops are slightly browned. Remove and let cool on wire cooling racks.
This dough will make about 12 medium hamburger buns, or 18 slider buns. I usually do a combination of both, and freeze a bunch.
Using warm milk will activate the yeast mixture. This will take about 10-15 minutes, or until you see the foam and bubbles on top.
Add flour until you get the right consistency. It should be slightly sticky, but easy to handle.
The dough will rise at different rates each time you make it, depending on the temperature/humidity inside and outside your home.
Different climates also affect how fast your dough rises. In Texas, my dough rises pretty quickly due to more heat and humidity.
The egg wash makes these rolls nice and shiny on top.