Baking Great Bread at HomeRich, Golden-Brown, and Decadently Buttery
IntermediateBrioche HamburgerBuns
by Henry Hunter Jr.
Perfect for burgers, sandwiches, or sliders
Fermentation
Overnight + 3 hours
Bake Time
20 minutes
Yield
8 hamburger buns (125g each)
Perfection is not required
"Rich, golden-brown and decadently buttery—these {{brioche}} buns make any burger feel like a special occasion."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
These buns are worth every minute of prep. The overnight cold retard develops incredible flavor while making the butter-rich dough easy to handle.
Equipment Needed
Ingredients
Dough
Cold ingredients help control the butter incorporation
Glaze
For that beautiful golden finish
Pro Tip
Keep all ingredients cold—especially eggs, milk, and butter. Cold butter creates the rich, tender crumb.
Mix
Mix the Dough
Combine the base dough ingredients before adding butter. This is an that requires careful butter incorporation.
Click each step to mark complete
Combine dry ingredients
Combine flour, , and salt in mixer bowl.
Add wet ingredients
Add eggs and milk.
Knead and add sugar
7 min on speed 1-2. Gradually add sugar over 5 min.
Precise Timers
Use these interactive timers to track your stages.
Initial Knead
Sugar Addition
Butter
Incorporate Butter
The key to is properly incorporating cold butter.
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Prepare butter
Pound cold butter until pliable but still cold.
Add butter
Add butter to dough in pieces.
Knead until smooth
10-15 min until smooth and elastic. Test with the .
Pro Tip
Keep the butter cold but pliable—pound it with a rolling pin if needed.
Precise Timers
Use these interactive timers to track your stages.
Butter Integration
Rise
First Rise
A helps strengthen this rich .
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Prepare for rising
Place in oiled bowl, cover.
Rise with fold
Rise 1 hour at room temp with one at 30 min.
Refrigerate
Refrigerate overnight for a .
Overnight (8-24 hours)
Refrigerate for at least 8 hours or overnight
Precise Timers
Use these interactive timers to track your stages.
First Rise
Stretch & Fold
Proof
Final Proof
Final proof until puffy and nearly doubled.
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Cover
Cover loosely with oiled plastic wrap.
Proof
Proof 2-2.5 hours until puffy and nearly doubled.
2-2.5 hours
Until puffy and nearly doubled
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Shaping
Shaping
Tight, round shapes ensure even baking and beautiful buns.
Round Buns
Classic hamburger bun shape—tight and round for even baking.
RecommendedClick each step to mark complete
Divide evenly
Divide dough into 8 pieces (125g each).
Shape into balls
Shape into tight balls, tucking edges underneath.
Place seam down
Place seam side down on parchment-lined baking sheet, spacing evenly.
The Final Step
Bake the Buns
Bake until golden brown with that signature brioche shine.
Baking Methods
Bake until golden brown and internal temp reaches 190°F.
Equipment: Baking sheet, Parchment paper, Oven
Preheat
Preheat oven to 350°F (180°C).
Egg wash
Brush with egg wash and add sesame seeds if desired.
Bake
Bake 20 min until golden (internal 190°F).
Cool
Cool 5 min on pan, then transfer to wire rack.
"Internal temp should reach 190°F (88°C) when done."
Nutrition Facts
Per 1 bun (about 85g) • 8 servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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