Skip to Content

Brioche Hamburger Buns

  • Save Recipe
  • Prep 15 hr 15 min
  • Total 15 hr 45 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A fluffy, airy, lightly sweet and slightly-crusted hamburger bun that pairs perfectly with any filling.
by: Girl vs Dough
Updated Nov 5, 2014
  • Save
  • Share
  • Keep Screen On


  • 1/3 cup milk
  • 1/3 tablespoon active dry yeast
  • 1/3 tablespoon salt
  • 2 eggs lightly beaten
  • 1/8 cup honey
  • 2/3 stick melted unsalted butter
  • 2 cups unbleached all-purpose flour
  • (1 egg wash egg beaten with 1 tbsp water)


  • 1
    Mix the yeast, salt, eggs, honey, milk and melted butter in the bowl of a stand mixer fixed with the paddle attachment.
  • 2
    Mix in the flour until ingredients are just mixed (there might be lumps in the dough -- don't worry, they'll disappear after baking).
  • 3
    Place dough in a lightly greased bowl, cover and let rise until doubled, about 2 hours.
  • 4
    After dough has doubled, cover bowl with plastic wrap (not too tight, though -- the dough still needs to breathe a bit) and place in refrigerator overnight, or about 8-12 hours.
  • 5
    The next morning, remove dough from the refrigerator and divide into 6-8 equal pieces. With hands, roll each piece into a smooth ball and place on a baking stone or baking sheet lined with parchment paper. Lightly flatten ball so it resembles a hamburger bun. Allow buns to rise until puffy, about 1 hour.
  • 6
    In the meantime, preheat oven to 350°F.
  • 7
    Before baking, brush egg wash onto the tops of each bun. Bake for 30-40 minutes until buns are lightly golden brown. Allow to cool slightly before slicing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I just got back from vacation. We went to Minnesota for a week, spending a few days in the Twin Cities and then a few more on the North Shore, a stone's throw from the Canadian border. We spent time with friends, family and (a lot of) good food, from blue cheese burgers to homemade caramel turtle ice cream to bagels and freshly-cured lox. It was fantastic getaway, and though I'm sad it's over, I'm also glad to be back to spend the final few weeks of the summer at home.

    There's a lot going on around here. Living in a college town, once school's back in session, it's as if the city has come back to life again, with hoards of backpack-wielding students roaming the sidewalks and pedaling on their bicycles to class. It's also a perfect time to experience the downtown life, as restaurants and coffee shops, once desolate, are bustling again. But of course, there's always a downside -- and in this case, what makes this city so great is also what makes it a pain in the you-know-what. That would be the crowds.

    So, though it's nice to be a part of the lively city every once in a while, it's also nice to stick around at home where you don't have to worry about finding a parking spot or missing your dinner reservation. And with grilling still on the menu in these waning days of summer, there's nothing better than cooking up a juicy burger between my favorite part of the package -- the bun.

    Buns, in my opinion, always get the wrong end of the deal. To most, they are overlooked when there's a delicious burger topped with sautéed onions and mushrooms in the way (and who could blame them?). But, with these homemade Brioche hamburger buns, the bread takes center stage. Fluffy, airy, lightly sweet and with the slightest of crusts, they are the perfect accompaniment to any filling. And when enjoyed in the comfort of your home -- no parking spots or crazy crowds to worry about -- it's a nice way to celebrate the end of summer.

    Though another vacation would be nice, too.

    Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
© 2024 ®/TM General Mills All Rights Reserved