Homemade Brioche Buns

Just a moment please...

12 large buns
Prep Time
Total Time

These soft and slightly sweet homemade Brioche Burger Buns are the perfect compliment to a delicious burger!


1 tablespoon active dry yeast
4 1/2 tablespoons warm milk
1 1/2 cups warm water
1/4 cup sugar
2 large eggs
1 large egg yolk
4 1/2 cups bread flour
1/2 cup all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter, soft
Sesame seeds
1 egg + 1 tablespoon water (egg wash)
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1) In a small bowl, combine warm water, milk, sugar, and yeast. Let this sit for about five minutes until the yeast starts to foam.

2) In a large bowl, stir together flours and salt. Then add in soft butter and rub it into the flour, making a crumb mixture. Stir in yeast mixture next along with the beaten eggs and yolk. Stir the dough until it forms a ball. If it seems really dry, add a bit more water.

3) Scoop the dough onto a clean surface and knead the dough until it’s soft and elastic. This will probably take 8-10 minutes. If the dough is sticky at all, knead it a bit more flour.

4) Shape the kneaded dough into a ball and add it to a bowl. Cover with plastic wrap and let rise in a slightly warm place until it doubles which should take 90-120 minutes.

5) Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Divide the dough into 12 even sized balls, a little under four ounces per bun is about perfect. Gently roll each bun ball out into a flat disk and lay them a few inches apart on the two baking sheets (6 per sheet). Cover the buns with a loose, slightly damp towel, and let them rise for another hour.

6) Place a shallow pan of boiling water on the bottom of the oven to create a really humid baking environment. Beat egg with 1 tablespoon of water and brush the egg wash on the buns. THen sprinkle with sesame seeds. Bake the buns for about 15-17 minutes, rotating the pans once halfway through. The finished buns should be golden brown.

Let buns cool completely and then serve with your burger of choice!

Recipe adapted from an old New York Times recipe.