Does your heart skip a beat when you read a menu and the word “brioche” appears? Mine sure does! According to Fine Cooking brioche is “a classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb.” What’s not to love about a soft, buttery and eggy bread?
I found this recipe for a lighter take on a brioche hamburger bun in the New York Times about five years ago. They are sort of a nod to brioche with the addition of eggs and butter, but in less rich amounts. The recipe comes together pretty quick and results in a consistently good all-purpose bun.
This recipe for light brioche hamburger buns are my go-to homemade bun recipe for hamburgers, sloppy joes, pulled pork, or anything else that belongs on a bun.
The hamburger bun recipe turns out 8 large buns with a golden exterior thanks to an egg wash and a soft middle thanks to the butter and eggs added to the recipe.
I hope you love these as much as I do. It is a brilliant recipe I think because they turn out great every single time!
Light Brioche-Style Hamburger Buns
- 1 cup warm water
- 3 tbsp warm milk
- 2-1/2 tbsp sugar
- 2 tsp yeast
- 3 cups flour (bread flour is preferred, but all-purpose is fine)
- 1-1/2 tsp salt
- 2-1/2 tbsp unsalted butter, at room temperature
- 1 egg, beaten
- 1 egg, beaten with 1 tbsp water (for the egg wash)
- sesame seeds, for topping (optional)
- In a small bowl, combine the water, milk, sugar, and yeast. Set aside until foamy, 5-10 minutes.
- In the bowl of a stand mixer, combine the flour and salt. Add in the butter and mix until combined and the mixture has a crumbly texture.
- Add in the yeast mixture and the beaten egg. Knead the dough for 8 minutes in the stand mixer on medium speed, until the dough is smooth, adding more flour if the dough is too sticky.
- Lightly oil a large bowl. Place the dough in the bowl and cover. Let rise until doubled, about 1 or 2 hours.
- Fill a shallow pan with water. Place in lower rack of oven. Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces and form each piece into a round ball. Place each roll onto the cookie sheet and use your hand to very lightly press down on each roll.
- Using a pastry brush, brush the egg wash on each hamburger bun and sprinkle on sesame seeds if using.
- Bake for 15 minutes or until the buns are golden. Remove from oven and let the rolls cool on a cooling rack.
- Adapted from The New York Times.