40 Minute Homemade Brioche Hamburger Buns

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40 Minute Homemade Brioche Hamburger Buns

I never imagined myself to be someone who made homemade hamburger buns, but I think once you do, you can almost never go back. I have a few hamburger bun recipes on the blog, but this is now my go to because it is incredibly easy, and most importantly fast. They take about 40 minutes or less from start to finish which is always a good thing! These buns freeze really well so one batch is enough for three meals for our family which makes it much easier for meals to come.

These buns are what I would consider a light brioche bun, not light as in diet (I wish :) ), but light as in they are still enriched with eggs, butter, and milk, just not as much as a traditional brioche. The eggs, butter, and milk transform an ordinary hamburger bun into something soft and tender which make them perfect for hamburgers, sliders, and even sandwiches.

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40 Minute Homemade Brioche Hamburger Buns

Have a fabulous weekend, friends!

40 Minute Homemade Brioche Hamburger Buns

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course breads, Rolls & Buns


  • 1 1/4 cups milk warmed (about 110F)
  • 2 tablespoons instant yeast
  • 2 tablespoons sugar
  • 1/3 cup unsalted butter melted
  • 1 large egg
  • 3 1/4 cups to 3 1/2 cups flour I needed 3 1/4 + 2 tbsp
  • 1 teaspoon salt
  • 1 egg plus 1 teaspoon water for egg wash
  • poppy seeds sesame seeds, etc for topping


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat.
  • In the bowl of a stand mixer, gently stir together the milk, yeast, sugar, melted butter, and egg.
  • Add in 3 1/4 cups flour and the salt. Mix with the paddle attachment on low speed until combined then switch to the dough hook. Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. Add in more flour within the first few minutes if it appears too wet and sticky, 1 tablespoon at a time. I needed an extra 2 tablespoons. The dough should stretch without breaking but will still be very slightly sticky to the touch.
  • Divide the dough into about 12 pieces (about 3.5″ buns) or less for larger buns, and shape into a ball. Place the dough balls on the baking sheet about 3 inches apart. Once all are rolled, cover lightly with plastic wrap and let rise for 10 minutes. Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with toppings if desired. Bake for about 10 to 12 minutes until golden.
  • Buns may be frozen in a ziploc bag or airtight container.
Keyword Hamburger, Hamburger Buns, yeast, Yeast Breads

Heavily adapted from Taste Of Home.

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