🍞 Light Brioche Hamburger Buns
Soft, airy, slightly sweet buns that elevate any burger
A great burger deserves a great bun. These light brioche hamburger buns are everything you want: tender, fluffy, subtly sweet, and sturdy enough to hold juicy patties without falling apart. Unlike heavy, overly rich brioche, this recipe keeps things light and balanced, using just enough butter and egg to create softness without weighing the dough down.
Whether you’re making classic beef burgers, chicken sandwiches, veggie burgers, or breakfast buns, these homemade brioche buns will instantly take things to the next level. And once you’ve made them yourself, it’s very hard to go back to store-bought.
🧺 Ingredients (makes 8 standard buns)
For the dough:
- 500 g all-purpose flour (or bread flour for extra structure)
- 10 g salt
- 40 g sugar
- 7 g instant dry yeast (or 20 g fresh yeast)
- 1 large egg (room temperature)
- 220 ml warm milk (not hot)
- 60 g soft unsalted butter, cubed
- 1 tablespoon neutral oil (sunflower or vegetable)
For brushing:
- 1 egg yolk
- 1 tablespoon milk
- Sesame seeds or poppy seeds (optional)
🥣 Step 1: Activate the dough
In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Stir gently and let it rest for 5–10 minutes until slightly foamy. This step ensures your yeast is active and ready to give the buns their beautiful rise.
Add the egg and oil, mixing lightly.
🌾 Step 2: Form the dough
Add the flour and salt to the mixture. Mix until a rough dough forms. At this stage, the dough may look a little sticky—that’s exactly what you want for soft buns.
Begin kneading:
- By hand: Knead for 10–12 minutes
- With a mixer: Knead with a dough hook for 7–8 minutes on medium speed
Once the dough starts to come together, add the soft butter gradually, a few cubes at a time. Continue kneading until the butter is fully incorporated and the dough becomes smooth, elastic, and slightly glossy.
The final dough should be soft and supple, not dry. If needed, add 1 tablespoon of flour at a time, but resist the urge to over-flour.
⏳ Step 3: First rise (bulk fermentation)
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 1½ to 2 hours, or until doubled in size. This slow rise develops flavor and gives the buns their light, airy crumb.
✋ Step 4: Shaping the buns
Once risen, gently punch down the dough to release excess air. Transfer it to a lightly floured surface.
Divide the dough into 8 equal pieces (about 105–110 g each). Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently under your palm.
Place the dough balls on a baking tray lined with parchment paper, spacing them well apart. Lightly flatten each ball with your hand—this helps achieve that classic hamburger bun shape.
⏳ Step 5: Second rise
Cover the buns loosely with a towel and let them rise again for 45–60 minutes, until puffy and almost doubled. This second rise is key to a light, delicate texture.
While the buns rise, preheat your oven to 180°C (350°F).
🥚 Step 6: Egg wash and topping
In a small bowl, whisk together the egg yolk and milk. Gently brush the tops of the buns with the mixture, taking care not to deflate them.
If desired, sprinkle with sesame seeds or poppy seeds for a classic finish.
🔥 Step 7: Baking
Bake the buns in the preheated oven for 15–18 minutes, until beautifully golden brown on top. They should sound hollow when tapped lightly on the bottom.
Remove from the oven and transfer to a wire rack. Let them cool for at least 20 minutes before slicing—this allows the crumb to set properly.
😍 Texture and flavor
These light brioche buns are:
- Soft and fluffy inside
- Slightly sweet but balanced
- Tender yet strong enough for juicy burgers
- Perfectly golden with a delicate buttery aroma
They slice cleanly, toast beautifully, and soak up sauces without becoming soggy.
🍔 How to use them
These buns are incredibly versatile:
- Classic beef or cheeseburgers
- Fried or grilled chicken sandwiches
- Pulled pork or shredded chicken
- Veggie or lentil burgers
- Breakfast sandwiches with egg and bacon
For extra indulgence, lightly toast the cut sides in butter before assembling your burger.
🔄 Variations and tips
- Extra light version: Replace 30 ml of milk with water
- Whole wheat: Swap 100 g of flour with whole wheat flour
- Milk-free: Use plant-based milk and vegan butter
- Slider buns: Divide dough into 12 smaller portions
- Brioche shine: Brush with melted butter after baking
❄️ Storage and freezing
- Store at room temperature in an airtight bag for 2 days
- Refrigeration is not recommended (it dries them out)
- Freeze up to 2 months once completely cooled
- To refresh: thaw and warm for a few minutes in the oven
🍞 Final thoughts
Making your own light brioche hamburger buns is one of those baking projects that feels impressive but is surprisingly achievable. The result is a bun that’s soft, elegant, and far superior to anything store-bought—turning even a simple burger into something special.