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Brioche Hamburger Buns with Sesame Seeds
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Brioche Hamburger Buns with Sesame Seeds

Prep Time 30 minutes
Resting Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 8 Hamburger Buns

Equipment

  • Large and small digital scale (or dry measuring cups, wet measuring cup, and measuring spoons)
  • Stand mixer with paddle attachment and dough hook (or large wooden spoon, whisk, and large bowl)
  • Silicone spatula
  • Instant thermometer (optional)
  • Whisk
  • Plastic wrap
  • Parchment paper
  • Baking sheet
  • Pastry brush

Ingredients

Ingredients for Sponge:

  • ½ cup (71g) unbleached bread flour
  • 2 tsp (7g) instant yeast
  • ½ cup (130ml) whole milk, lukewarm (90°F/32°C – 100°F/37°C)

Ingredients for Brioche Hamburger Bun Dough:

  • 4 large (190g) eggs, lightly beaten
  • cups (468g) unbleached bread flour
  • 2 Tbsp (24g) granulated sugar
  • tsp (7.5g) salt
  • ½ cup (1 stick or 113g) unsalted butter, at room temperature
  • 1 egg for egg wash, whisked until frothy
  • 2 Tbsp (17g) sesame seeds, untoasted (optional)

Instructions

Making the Sponge

  • In the bowl of a stand mixer (or a large mixing bowl), use a spatula to stir together the flour and yeast. Then, add the milk and mix until the flour is moistened. Cover the bowl with plastic wrap and set to the side to ferment for 30-45 minutes (or until the sponge rises and then falls when you tap the bowl).

Mixing the Brioche Hamburger Bun Dough

  • Add the eggs to the sponge bowl and beat on medium speed with the paddle attachment until the mixture is smooth. Use a whisk for this if making the bread by hand.
  • In a separate medium-sized bowl, whisk together the flour, sugar, and salt. Add the dry ingredients to the sponge mixture and mix with the paddle attachment on low speed (or a spoon if making by hand) for about 2 minutes. All the ingredients should be moistened.
  • Cover the bowl with plastic wrap and allow to rest for 5 minutes.
  • Add butter in small amounts (approximately ¼ of the butter at a time) and beat with a dough hook on medium speed (or use a large wooden spoon if making by hand) until the butter is thoroughly incorporated before adding more butter. The butter will make the dough slap against the side of the bowl until the butter has been incorporated.

Kneading the Dough with the Stand Mixer

  • Continue mixing the dough on low speed using the dough hook for 6-8 minutes, or until the dough comes away from the sides and bottom of the bowl. The dough should feel smooth and soft. Remove it from the bowl and knead it by hand a few times to make a it into a smooth ball.

Kneading the Dough by Hand

  • Turn the dough out onto the counter and knead for about 10 minutes until the dough is smooth and soft. Only add small amounts of flour if the dough is sticking. If you add too much flour, the dough will dry out.

Proofing the Dough the First Time

  • Place the dough into a large lightly oiled bowl and lightly oil the top of the dough. Cover the bowl with plastic wrap and proof for 90 minutes at room temperature or until the dough doubles in size. It can be helpful to mark the original level of the dough on the bowl (e.g., using a small piece of painter’s tape) so it’s easier to tell when the dough has doubled.

Shaping the Brioche Hamburger Buns

  • Divide the dough into 8 portions (approximately 122g each). To shape each portion into a ball, pull each corner into the center until the ball is roughly a rounded shape. Flip the ball over (i.e., seam side down) and gently cup your palm over the ball. Move your hand in a circular motion to tighten the dough ball and to create a smooth, tight top. Check the bottom of the ball and pinch the seam closed (if necessary). Continue with the remaining dough portions.

Proofing the Dough the Second Time

  • Evenly space the dough balls onto a parchment paper lined baking sheet and lightly oil the top of each ball. Place the baking sheet in a large food safe plastic bag (or lightly cover with plastic wrap). The oil will keep the bag from sticking to the hamburger buns.
  • Allow the dough to proof at room temperature for approximately 1 hour (or until the dough has doubled in size). You will know when the dough is ready by gently pressing the top of the dough ball. If the dough bounces completely back, it needs to proof more. If it bounces back partially, it's ready to bake. If it doesn't bounce back at all, it's over-proofed.
  • Use a pastry brush to brush the egg wash over the entire top of each bun. Do this gently so the dough doesn’t deflate.
  • Sprinkle sesame seeds over the top of each bun.

Baking the Brioche Hamburger Buns

  • Preheat the oven to 350°F/180°C approximately 30 minutes before the buns finish proofing. Bake on the middle rack for 25 minutes or until the buns are golden brown and they sound hollow when tapped on the underside of each bun. The internal temperature should be 190°F/87°C at the center when using an instant-read thermometer.
  • Remove the pan from the oven and bread from the pan. Place the Brioche Hamburger Buns on a wire rack to cool to room temperature.

Storing Brioche Hamburger Buns

  • These buns are best the day they’re baked, but they can be kept in an airtight container (e.g., a resealable bag) at room temperature for up to 3 days.
  • To freeze leftover buns, wrap them individually in plastic wrap and place in a freezer resealable bag. The buns will stay fresh up to 3 months in the freezer.
  • To defrost, remove the plastic wrap from bun and lightly wrap with a clean, dry tea towel. Thaw completely at room temperature. The towel will absorb any moisture or condensation while thawing so the Brioche Hamburger Bun doesn’t get soggy.

Notes

This recipe was adapted from the “Poor Man’s Brioche” recipe in Peter Reinhart’s The Bread Baker’s Apprentice.