Brioche Burger Buns with Yeast
I’m finally 100% confident that this is the best brioche burger bun recipe I’ve ever made. I’m incredibly excited to share it with you because these buns truly have everything you could want in a homemade burger bun — softness, flavor, beautiful texture, and the perfect structure.
I was looking for the softest, most delicious burger bun recipe for a very long time, and after countless tests and adjustments, I’m finally 100% confident that this is the best brioche burger bun recipe I’ve ever made. I’m incredibly excited to share it with you because these buns truly have everything you could want in a homemade burger bun — softness, flavor, beautiful texture, and the perfect structure.
These homemade brioche burger buns are incredibly soft, buttery, and flavorful — everything you want in the perfect burger bun. Light and fluffy on the inside with a beautiful golden top, they hold burgers and toppings wonderfully without becoming heavy or falling apart. Their delicate sweetness pairs perfectly with beef burgers, pulled pork, crispy chicken, or even breakfast sandwiches.
The dough is rich yet easy to work with, producing bakery-style buns with an airy crumb and tender texture that stays soft for days. Fresh from the oven, they fill the kitchen with the irresistible aroma of butter and freshly baked bread.
Whether you’re planning a backyard barbecue, family dinner, or simply want to elevate homemade burgers, these brioche buns make a huge difference. Once you taste them homemade, it’s difficult to go back to store-bought versions. Soft, rich, and beautifully golden, they are guaranteed to become one of your favorite bread recipes for sandwiches and burgers alike.
Below is an instant dry yeast version. If you are looking for a sourdough version, you can find it here.
Ingredients
Dough
- 350g bread flour
- 125g lukewarm milk
- 125g lukewarm water
- 3 egg yolks
- 55g soft butter
- 60g sugar
- 7g salt
- 2g dry instant yeast
Directions
Dough
- 8 am mix water milk, add dry instant yeast and whisk until dissolved. Add egg yolks, flour, sugar, mix to hydrate all flour, let the dough autolyse for 30 minutes.
- During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
- 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (10-20g).
- 9 am cover the dough and let it proof for 2-3 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become bigger and puffy.
- 12 pm sprinkle work surface with flour and dump proofed dough on it.
- Divide the dough into pieces about 65-70g each. You should get about 11 dough pieces.
- Pinch all edges of the dough piece to the bottom of a roll, try to round it tightly.
- Transfer the shaped buns on to a baking tray, lined with parchment paper or silicone mat. I was afraid the buns would spread a lot during baking, so I’ve created DIY foil shape holders (you can use silicone burger bread form). It will help to hold the shape better.
- Cover buns and let them proof for 1-2 hours 78-84F /26-28C, or until they double in volume.
- Bake at 340F for about 20-25 min until golden light brown.
Note: don’t let the buns get too dark, that’s an indicator of the dry crumb. The goal for them is to stay soft for a long time🙏
Enjoy!
Brioche Burger Buns with Yeast
Ingredients
- 125 g Lukewarm milk
- 125 g Lukewarm water
- 2 g dry instant yeast
- 3 Egg yolks
- 350 g bread flour
- 60 g Sugar
- 7 g Salt
- 55 g Soft butter (warmed completely to room temperature)
- 1 Egg (For a quick egg wash)
- 1 tbsp Sesame seeds (For sprinkling)
Equipment
- Stand Mixer (Fitted with the dough hook attachment)
- Baking Tray
- Parchment Paper or silicone mat
- DIY Foil Shape Holders or a silicone burger bread form (Highly recommended to hold the perfect round shape)
Method
- 8:00 AM: In your stand mixer bowl, combine the 125g of lukewarm milk and 125g of lukewarm water. Add the 2g of dry instant yeast and whisk cleanly by hand until completely dissolved. Whisk in the 3 egg yolks, then dump the 350g of bread flour and 60g of sugar into the liquid. Mix briefly just to hydrate all the flour and form a shaggy mass. Cover and let the dough autolyse undisturbed for 30 minutes to activate early gluten development.
- 8:30 AM: Attach your dough hook. Mix the dough on the low speed of your machine for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until well incorporated.
- Sprinkle in the 7g of salt and mix for a couple more minutes until the dough naturally builds enough strength to pull into a clean ball around the hook.
- Increase your mixer speed to medium-high and begin adding the 55g of soft butter a tablespoon at a time. Knead continuously for 10 to 15 minutes until the dough comes up together cleanly. Note: If the dough remains overly sticky and refuses to bundle up after 12 minutes, feel free to add a little more flour (10g to 20g) to stabilize it.
- 9:00 AM: Cover the bowl tightly and let it proof for 2 to 3 hours at a warm temperature of 76–80°F (24–28°C). During this time, perform 2 separate rounds of structural stretches and folds; the dough should grow noticeably bigger, airy, and puffy.
- 12:00 PM: Lightly sprinkle your clean work surface with flour and dump the proofed dough out onto it.
- Using a bench scraper and kitchen scale, divide the dough into uniform pieces weighing about 65g to 70g each (you should get roughly 11 pieces total).
- Work with one piece at a time: pinch all the outer edges tightly into the bottom center of the roll, then roll it firmly against the counter under a cupped hand to form a tight, smooth round bun.
- Transfer the shaped buns onto a baking tray lined with parchment paper or a silicone mat. To prevent them from spreading out flat during proofing and baking, place DIY foil collars (about 3 to 3.5 inches in diameter) or a silicone burger bread form around each bun to guide them upward.
- Cover the buns loosely and let them proof a final time for 1 to 2 hours at 78–84°F (26–28°C), or until they completely double in volume.
- Preheat your oven to 340°F (170°C).
- Optional Finish: For a beautiful shine, brush the tops of the puffed buns gently with a whisked egg wash and sprinkle a layer of sesame seeds across the center.
- Slide the tray into the oven and bake at 340°F (170°C) for 20 to 25 minutes until they turn a uniform, light golden brown. Take them out immediately and let them cool on a rack.
Nutrition
Notes
- The Soft Crumb Temperature Secret: When baking enriched brioche buns, do not let the crust get too dark in the oven. A dark brown crust is a direct indicator that the internal moisture has evaporated, which will leave you with a dry, crumbly interior. The goal is to bake at a gentle 340°F (170°C) just until light golden brown so they trap maximum moisture and stay cloud-soft for days.
- Foil Collars for Proud Heights: Because brioche dough is heavily enriched with egg yolks and butter, it can easily spread outward into flat discs rather than rising upward into tall domes. Crafting simple 3.5-inch circular foil collars to sit around your buns acting as side support walls ensures your burger buns expand vertically for the perfect sandwich thickness.
- Customizing Sugar for Light Preferences: If you are highly sensitive to sugar or prefer a less sweet burger accompaniment, you can safely skip the 60g of sugar entirely. Alternatively, you can replace it with equal parts honey or fructose without disrupting the structural success of the underlying dough matrix.
- Advanced Prep and Overnight Retarding: If you want to bake these fresh for an afternoon party but don’t want to do all the work the same morning, you can utilize a cold fridge retard. After rounding the dough into tight buns and placing them inside their foil collars on your baking sheet, cover the entire tray tightly with plastic wrap and transfer it to the refrigerator overnight. Bring the tray out 2 hours before baking the next day to complete their final warm proof.
Tried this recipe?
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These look delicious- I just had a brioche bun today and I was thinking how much better they would be homemade. I will definitely put this on my to-try list- thanks for sharing it!
Thank you!
They are delicious 🙏 hope you will like it.
Would these gorgeous buns work without the sugar? I’m really sensitive to it.
Hi!
Sure. You can skip the sugar. Or replace it with honey or fructose
Thanks ❤️
beautiful buns
Would like to make this recipe—what is the approximate diameter of the foil DIY collar?
About 3-3 1/2 inches
These sound amazing! Is there a way to be able to print the recipe (I don’t see a button)? I find it difficult to read recipes from my phone. Thank you! ❤️
Why don’t you use cups or oz
Not US. You can use a conversion tool, there’s plenty of them online
Best Buns ever, soft like a Cloud
Thank you 🙏
La receta es espectacular, salen perfectos. En mi caso he tenido que reducir un poco los líquidos y la mantequilla porque la masa quedaba muy blanda. También el tiempo de horneado en mi caso ha sido menor. En 16 minutos están listos. Muchas gracias por la receta. Lo siguiente panettone gracias a tu curso. Saludos.
🙏
Thank you for the recipe.
I have made this bread!
It was super delicious.
Will make again in a cube 10x10x10cm tin.
How many tin would I need for this recipe?
Thank you so much!about 300g of the dough
Hi, is this the same brioche dough you posted on instagram for brioche filled with chocolate ?
I think it’s slightly different
ESPECTACULAR está receta es divina ♥️ los realize ya un para de veces , se puede sentir la mantequilla y la suavidad es alucinante, muchas gracias por regalarnos tan ricas recetas !
Can you make these eggless?
Yes, you can definitely make eggless versions of many recipes by using egg substitutes such as applesauce, mashed bananas, flaxseed meal, or commercial egg replacers. Just make sure to adjust the other ingredients as needed to maintain the right consistency and texture in your baked goods. Feel free to experiment and find the best eggless option that works for you!
These look amazing! Did you use an egg wash and then sprinkle with sesame before baking?
Thank you! Yes,i did use an egg wash before baking and sprinkled sesame seeds on top for that extra crunch and flavor. It really adds a nice touch to the final product. Hope you give it a try!
On your instagram post you used a 5-ring mold, where can one get one of those?
350g is not enough, I added at least 150g more than the quantity mentioned
Thank you for your feedback! Feel free to adjust the quantities to suit your preferences. Happy baking!
Can I leave formed buns in the fridge for overnight proofing? I would like to have fresh buns for my party but I won’t have time to make all steps in one day. Is it possible?
Hi – my dough is very sticky from the first step. Still is after adding the better and mixing for 15mins and 20g flour. Is there a reason why? I followed the exact measurements.
The best bakery in the world
Thank you for sharing this recipe,
What if i work faster and I skip folding, do you think it will be fluffy enough?
I’ve tried a number of recipes for brioche burger buns. These are by far the best. Excellent recipe. The rolls are fluffy and delicious.
Instead of baking as buns could you deep fry these and stuff them as bombolini? Or would the dough need to be different?
Hello im have 1 problem what farina type 850 ? Or 600 becouse on Europ doesynt have this farina Ardent Mills Occident Bakers Patent Flour – 50 lb Bulk
It is still sticky, why :s??
Just made them today and they were insane.
Super light and fluffy.
This recipe is definitely a keeper.
Thank you for sharing!