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Although we have another recipe for brioche burger buns, this recipe makes a slightly lighter, fluffier bun that comes together quicker and actually has a better flavor.
Compared to traditional full-brioche buns, the "light" version uses reduced amounts of butter and eggs, resulting in a slightly less rich, less eggy, and less decadent dough. This makes the bun a bit more structured and sturdy—able to hold a juicy patty, toppings, and sauces without sagging or disintegrating—while still delivering that signature brioche appeal.
After eating these, you will not want to go back to a store bought bun.
The recipe does make 8 buns, but is cheap enough that if you don't use them all, no big deal.
Ingredients:
Dough:
1 cup warm water, about 85–95 F
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons granulated sugar
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons fine sea salt
2 1/2 tablespoons unsalted butter, softened
Egg wash:
1 large egg
1 tsp water
Directions:
Whisk together the warm water, milk, yeast and sugar; set aside for 10 min to confirm yeast is working.
Beat the egg and set aside. Also make sure to have the butter softened and ready.
To the bowl of the stand mixer, add the bread and AP flour, salt, and butter. Using the paddle attachment, mix the ingredients until the butter is the size of pebbles.
Add the yeast mixture and the beaten egg. Run the mixer on medium-low speed (I used #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes.
Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with plastic wrap or a very damp kitchen towel, and let the dough rise until it has doubled is size, about 1.5-2 hours at 70 F. If your house is not warm enough, I put the bowl in the oven and turn the light on. This gets my oven to about 72 F.
Line a baking sheet with parchment paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they’re all the same size.
Depending on the burger you are using, the bun size should be different.
90g - Perfect for slides
100g - Perfect for a 6oz pub style burger
To shape the dough into balls, gather the ends and toward the center 4-6 times. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.
To make the egg wash, beat the egg and water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls.
Preheat your oven to 375 F. and place a skillet or metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-18 minutes or until golden brown. Transfer to a wire rack to cool completely.
Timing depends on your oven, humidity...
Notes:
Original recipe: Light Brioche Hamburger Buns - The Clever Carrot
Servings: 8
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