This recipe for light brioche hamburger buns proves that you can make seriously good hamburger buns at home. With a dough that’s simple to make and easy to handle, you’ll never buy brioche burger buns from the store again!
We like our burgers on soft, buttery brioche-style rolls andthis recipe looked like a great starting point to experiment. What’s interesting, is that this brioche burger bun is
Than traditional brioche (hence the title). It’s still soft and fluffy, but not quite as eggy and rich. Even the color is a bit lighter. Incredible.
Homemade Hamburger Buns (burger Buns)
In my opinion, nothing beats all-natural bread. Whether it’s a thick slice of sourdough bread or sandwich bread, good quality hamburger buns are absolutely life-changing. The taste, quality, and healthiness can’t be beat. These buns are the perfect vessel for sandwiches too! Just wait until you try them.
Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Depending on how warm your kitchen is, this will take about 1-3 hours (mine took 1 1/2 hrs @ 70 degrees F.)
TIP: Giving the dough enough time to rise is crucial in bread baking. In the past, I have rushed this step which caused my bread to be very dense. Rise times will vary, so be patient. Remember to watch your dough and not the clock!
Fluffy Homemade Burger Buns!
Then, gently flatten the dough to get rid of any air bubbles. Using a bench scraper (or a chef’s knife) cut the dough into 8 equal portions.
If you have a digital kitchen scale weigh each portion so that they’re all the same size. Do this by weighing the entire ball of dough first and then divide by the number of rolls you want to make.
Pull up each side pinching it together in the center. Repeat until the ball is sealed. Flip the ball over (seam side down) and move to an un-floured part of your board. It will be easier to roll this way.
How To Make Sourdough Brioche Burger Buns
Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist.
Adapted from the NY Times, this recipe for light brioche hamburger buns is perfect for BBQ fare, sandwiches (try bacon, egg & cheese!) and so much more. You’ll never buy from the store again!
Giving your dough enough time to rise is crucial in bread baking. Rise times will vary depending on temperature, so be patient. Remember to watch your dough and not the clock!This is the only hamburger buns recipe I’ve used to make hamburger buns for years! While these buns are enriched with eggs and a bit of butter for flavour, they somehow still manage to be light in texture, yet sturdy enough to hold all the burger and the toppings.
Softest Burger Buns
I love that I can make these burger buns without a stand mixer. The simple dough comes together easily in a large bowl.
So if you’re looking to elevate your burger game this Summer, these delicious homemade hamburger buns are a great place to start. They freeze beautifully, so make a couple of batches and load up the freezer and you’re always ready for a leisurely Summer BBQ
Bread flour: You’ll get the best results if you start with bread flour and even better, if you start with unbleached bread flour. Here in Canada, that’s not the easiest to find on the shelf in grocery stores. I get mine at Bulk Barn. Failing that, bleached bread flour is fine. You can use just all-purpose, but your buns might not rise quite as high.
Whole Wheat Burger Buns
Active Dry or Regular Instant Yeast: Active dry yeast needs to be proofed (soaked) in warm water before using. I never use dry active yeast myself, but prefer to use Instant Yeast (such as SAF Brand). While Instant Yeast doesn’t require proofing in water before using, it doesn’t hurt if you do, so I just go ahead and proof the Instant Yeast in the same manner as described in the recipe. Instant Quick-rising or rapid-rise yeast will not work with these buns and are not recommended.
I think the one thing that tends to trip people up when making buns is the shaping of “the ball”. It’s quite understandable that someone might think that you just need to grab a piece of dough and form/squeeze it into a ball shape. In fact though, there is a bit of a technique to creating “a ball” with dough, that creates what’s known as surface tension or tightness on the top of the ball. It’s this tension that encourages the dough to rise higher, while also creating a lovely smooth top.
The technique for forming the dough into buns is shown in this video. It’s the easiest way I think and produces great results.
Homemade Whole Wheat Burger Buns
Be sure to brush the egg wash on the dough evenly and thoroughly, being sure to get all around the bun and right to the bottom. Any bare spots left from your brushing will leave pale spots on the finished burger buns.
These are best enjoyed on the day they are made, but it is perfectly fine to make in the morning and enjoy for dinner.
These buns freeze beautifully up to 2 months! Simply remove the buns from the freezer and thaw on the counter. It will only take a short time to thaw (30 minutes, or so).
Easy 100% Whole Wheat Burger Buns
Buns are best used on the day they are baked. For making ahead, it's best to freeze as these buns freeze beautifully! Freeze in a freezer bag or container. Thaw in the container at room temperature.
Be sure to read the Baking Tips included with this post, where I share some valuable tips, options, substitutions and variations for this recipe! I have also included a short video to demonstrate how to shape the dough into balls, for the nicest shaped buns.
Calories: 260 kcal , Carbohydrates: 42 g , Protein: 8 g , Fat: 5 g , Saturated Fat: 2 g , Cholesterol: 62 mg , Sodium: 462 mg , Potassium: 89 mg , Fiber: 1 g , Sugar: 4 g , Vitamin A: 200 IU , Calcium: 22 mg , Iron: 0.9 mg
Hour Hamburger Buns
Perfect squishy and soft and hamburger bun recipe! The secret is a little potato and potato cooking water in the dough. These buns also make great soft sandwich buns! [feast_advanced_jump_to] Why you'll love this soft hamburger bun recipe There's a lot of ways to enjoy a hamburger and one of my favourites is with a...
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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