Light Brioche burger Buns

While it’s easy and quick to buy the burger buns from the supermarket, but most of the time those burger buns do not have the strength to hold the burger, salads, and condiments. They tend to disintegrate and lose their shape.
What you need is a bun that is soft but strong.

Five things to do, to make sure you get the perfect burger buns every time.

Proofing the yeast:
Proofing the yeast is important especially if you are using active dry yeast. just take some mildly warm water and stir the yeast and sugar in it. In few minutes bubble should form thus giving the “proof” that the yeast is alive and good to use.

Add some whole wheat flour:
Whole wheat flour has more flavor, color, and nutrients that make it superior. Whole wheat flour has a coarse texture it is not a good idea to substitute the white flour completely, so you can start by replacing one-third of the amount of flour in your recipe for whole wheat. for eg instead of using 1 cup of white flour use 2/3 cup, and then add 1/3 cup whole wheat flour.

Keep them same-sized and perfect sized:
Use a digital scale when dividing the dough, so you can get equally sized burger buns. Also, keep in mind the size of the burgers you don’t want a burger bun that’s too small or too big, I usually go with 90g per bun.

Egg wash the burger buns:
Whisk and egg with a splash of water (2 teaspoons) and 1/2 salt. Brush the mixtures on top of the burger buns right before baking. The egg wash gives the burger buns a splendid golden color and a shiny top.

Let them cool and cut later:
Once baked don’t leave the burger buns in the baking tray, instead, let them cool on a cooling rack. It’s better to cut them with a bread knife right before you start assembling the burgers. this will keep the burger buns from drying.

Real burger needs a real burger bun.

  • Servings: 14 medium-sized buns
  • Difficulty: easy
  • Print


  • 1 stick butter( cut thin slices and add last)
  • 2 eggs
  • 7 grams of yeast
  • 250 grams of milk
  • 500 grams bread flour
  • 6 grams + 20 grams of sugar
  • 1 egg for egg wash
  • 1 tablespoon sesame seeds


  1. Cut the cold butter in thin slices, set aside.
  2. Add milk (room temperature) to the mixing bowl.
  3. Sprinkle yeast on it, add sugar, stir. Let it rest until foam forms. This should take five minutes.
  4. Once the yeast is proofed, add flour and eggs, mix. Use the hook attachment on the mixer. If using hands, make sure the ingredients are fully incorporated.
  5. Knead in the mixer for 20 minutes. Rest the dough after every five minutes. the dough should be smooth and elastic.
  6. Transfer the dough to a lightly oiled bowl and cover with a kitchen towel. leave it to rise until it doubles in size.
  7. Divide the dough into 12 equal pieces and shape each into a ball and place them few inches apart on a greased baking sheet.
  8. Cover the with a kitchen towel again for 30 minutes, this is called the second rise.
  9. Preheat oven at 375.
  10. Prepare the egg wash (whisk one egg with 1 tablespoon of water and 1/2 teaspoon salt) and brush the top of buns with it. If you wish sprinkle any seeds on the top of burger buns, do that now.
  11. Bake on middle rack for 18 to 20 minutes. the buns are done when they turn medium gold from the top.
  12. Remove from the buns from the oven and cool on the rack.


Always read the recipe twice or even thrice, especially if you are trying it for the first time. It’s always a good idea to know the steps you have to follow and then you can go back again to check the measurements and specific instructions.