Light Brioche Hamburger Buns

If you hadn’t noticed, this is my third burger bun. They just keep getting better. Number 1 was just a bit too hearty (100% whole wheat, very rustic). Number 2 was just as tasty, but less bun-like, more sandwich-worthy. But this one, number 3, is PERFECT. I swear you will never want another bread-aisle bun again. They don’t compare.

I managed to make this recipe with half whole wheat flour, and it’s hardly noticeable. Except I know, and that matters. Dustin and I almost died (of pleasure) when we took our first bite. (Well, I pretended it was my first bite. I’d already eaten a whole bun sans burger right when they came out of the oven. Shh… our secret.) Bakery quality, right in your own kitchen. Bread/buns is the most satisfying thing to make right. Baking bread always means I come out of the kitchen dusted in flour with a huge grin on my face. If only I had a cute white cap.

1 cup warm water
3 Tbsp. warm milk
2 tsp. active dry yeast
2 1/2 Tbsp. sugar or honey
1 large egg, lightly beaten
1 1/2 cups white whole wheat flour
1 1/2 cups bread flour, plus extra for kneading
1 1/2 tsp. salt
2 1/2 Tbsp. unsalted butter, softened
sesame seeds (optional)
1 large egg + 1 Tbsp. water, for egg wash

1. In a glass measuring cup combine warm water and milk, sugar, and yeast. Let stand until foamy, about 5 minutes.

2. In a large bowl, whisk flours and salt. Add softened butter and mix together with your fingers to make crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Turn out onto a well-floured surface and knead until smooth and elastic (8-10 minutes), adding more flour as necessary to prevent sticking. You want the dough to still be slightly sticky/tacky so that the buns are not tough.

3. Lightly grease the original bowl and return the ball of dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).

4. Line a baking sheet with parchment paper. Divide the dough into 8-10 equal parts, and roll each into a ball. Arrange on the baking sheet several inches apart. Lightly spray a piece of plastic wrap with nonstick cooking spray and loosely cover the rolls. Let rise in a warm place until doubled (another 1 1/2 hours).

5. Preheat oven to 400 F. Make sure the rack is in the center. Set a large shallow pan of water on the oven floor (I forgot to do this step and mine turned out fine). Lightly beat the remaining egg with 1 Tbsp. water. Brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds. Bake, rotating the sheet halfway through, until the tops are golden brown, about 8-10 minutes. Remove from the pan to cool on a wire rack.

Makes 8-10 buns.

(Adapted from Smitten Kitchen)

Print Friendly, PDF & Email

8 Responses to Light Brioche Hamburger Buns

  1. granola girl September 1, 2009 at 4:51 pm #

    I am going to make these for the Missionaries tom. with some turkey burgers. How many buns does this recipe make because I’m feeding 4 elders! Thanks!

  2. Jessie September 1, 2009 at 6:04 pm #

    It makes 8 large buns. You could stretch it to make 10 smaller ones. If you’ve got a lot of mouths to feed I’d double it. They are delicious for sandwiches and also freeze well (although mine only last a few days in the freezer because I can’t stop eating them!). Good luck!


  1. Grilled Turkey Burgers with Smoky Aioli, Revisited | A Hint of HoneyA Hint of Honey - November 24, 2013

    […] Yes, I’ve shared this one before. But it’s hands down one of my favorite burgers and I decided it deserved a better picture and a second debut. I’m not usually big on putting mayonnaise on anything. Call me a mustard girl. But when you take that mayo, add a little lemon and garlic (and in this case some fabulous spices) and call it aioli, it’s exponentially more appealing. For the juiciest turkey burger I recommend pure ground turkey thigh. And for buttery, soft, and fluffy hamburger rolls (that you’ll want to eat with everything- not just your burger) try this recipe. […]

  2. Herbed Turkey Burgers | A Hint of HoneyA Hint of Honey - November 24, 2013

    […] omitted because I didn’t have any on hand)2 tsp. Dijon mustard1 Tbsp. extra virgin olive oil4 light brioche or whole wheat hamburger buns4 slices Havarti cheese (optional)tomato, lettuce, red onion, […]

  3. Spicy Poblano Burgers with Pickled Onions and Chipotle Cream | A Hint of HoneyA Hint of Honey - November 24, 2013

    […] The chipotle sour cream has a bit of a kick too. But mellowed by the sweet pickled red onions and buttery brioche bun, it’s manageable. This is the first time I’ve pickled onions. This is coming from an […]

  4. Turkey Burgers with Romaine Slaw | A Hint of HoneyA Hint of Honey - November 25, 2013

    […] 4 light brioche hamburger buns […]

  5. Rosemary Chicken Burgers with Caramelized Shallots and Blue Cheese | A Hint of HoneyA Hint of Honey - February 24, 2014

    […] 1 Tbsp. extra virgin olive oil 4 large shallots, thinly sliced 1 lb. ground chicken (I used ground chicken breast) 1 large clove garlic, minced 1 tsp. fresh rosemary, chopped 1/2 tsp. kosher salt 1 tsp. freshly ground black pepper 1/4 cup mayonnaise 1/4 cup blue cheese or gorgonzola, crumbled lettuce or mixed greens 4 whole wheat hamburger buns (I made these buns) […]

  6. Garlic, Mushroom, and Asiago Burgers | A Hint of HoneyA Hint of Honey - April 4, 2014

    […] of salt, pepper, garlic powder, and dried onion flakes 4 whole wheat hamburger buns (I used these light brioche buns) 4 slices Asiago cheese 2 Tbsp. butter 4 cloves garlic, minced 8-10 oz. portobello or cremini […]