Brioche bun, is light sweet yeast bread and also is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb . Brioche bread has the amazing buttery flavour with a flaky crust and a fluffy inside,
These brioche dough that can turn into burger shape and sandwiched with our favourite fillings or patties, of any kinds.
Brioche buns are in high content of fat, eggs and milk compare to normal burger buns you made, but brioche buns are much fragrant once you pan fry without any oil on the saucepan.
Instead of spending money to buy burger bun ring, you can DIY, do it yourself with just few tools, and you can make many burger bun out of the few equipments.
Let’s try out the recipe and how to make the burger ring molds and bun.
@makes 10 burger buns
Egg wash:
How to make ring molds for the burger:
There burger bun dough is pretty soft, and it cannot remain the shape after proofing and baking. Therefore,to avoid this and to keep the buns round as burger shape, it is advisable to bake in ring molds.If you have these exact ring molds, feel free to use it. Otherwise, here is how to make our DIY ring molds with few tools.
1)Get a piece of used A4 size paper,fold in 36cm length x 1 cm width on the longest side of the paper 3 times to get a strip.
2)Then place into a slightly bigger rectangular aluminium foil and make 3 foldings to make a long strip.
3)Make a diameter of 10cm ring from the strip by joining 2 ends together, then staple it down.Repeat this for 9 more ring molds.
8. Line baking paper on tray, and place in all the ring molds.Lightly spray some cooking oil around the ring molds.
9. Divide dough into 10 balls(roughly 80g per portion) by cutting out with scissors or using a scraper to cut the dough for much easier task, then roll into round and smooth balls.
10. Once all buns are formed, transfer quickly to the prepared pan , placing each bun in the center of each ring molds. Keep everything loosely covered with damp towel.Lightly flatten the buns into burger bun shapes.
11. Allow the buns to proof in a warm room(I did this in my oven, roughly 25C) to double in size for about 2 hours.
12. Before baking, prepare the egg wash.Brush the egg wash onto each buns nicely, then sprinkle with some white and black sesame seeds.
13. Bake the buns at preheated oven of 175C for 15-18 minutes , depending on individual oven.
14. Once brioche is done or reach golden brown colour, transfer the tray of brioche out of the oven to a cooling rack. Allow to cool down completely before remove from the ring molds to retain the shape.
15. You can serve fresh brioche with just butter and jam, or with any fillings you like.
Thanks for your visit and comment and deeply appreciated.
Love,
hellosweetdessert
TASTE: So rich and tasty, with a tiny hint of sweetness.
TEXTURE: Paradoxically light and fluffy AND rich, with a slightly crusty exterior.
EASE: This dough takes about 10 minutes to come together and is on the sticky side, but follow the recipe exactly, and you’ll be enjoying these buns in no time.
PROS: 1,000 times better than any store-bought burger bun.
CONS: Dough is a little sticky, which can be challenging to work with – but follow my instructions and you’ll be good to go.
WOULD I MAKE THIS AGAIN? I’ve made this recipe many times!
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I have had a longtime obsession with these Burger Buns. Be warned: once you make these you’ll never want store-bought buns again.
They’re the perfect way to elevate your burger game. Your summer cookouts will never be the same.
These homemade hamburger buns feature a light brioche base, which makes them incredibly fluffy yet rich, and a little crusty on the outside. They’re soft yet sturdy enough to contain even the juiciest burger or any sandwich.
Below, I’m sharing all my tips and tricks for how to make my homemade hamburger bun recipe, which will seriously wow anyone who comes to your next summer BBQ.
Get ready to enjoy the best burgers of your life!
How to Make Homemade Burger Buns from ScratchInstant yeast, also called rapid rise or quick rise yeast, helps these buns rise faster. You can buy my favorite yeast on Amazon. This type of yeast is specifically formulated to allow you to skip proofing (the step where you combine the yeast with warm liquid and allow it to sit for a few minutes until it becomes bubbly). Instant yeast can be directly added in with all of the other ingredients.
How Can I Use Active Dry Yeast Instead Of Instant Yeast?Yes, you can swap instant yeast for active dry yeast at a 1:1 ratio. Active dry yeast will take about 20% longer to rise. Here’s how to slightly speed up that process:
Here’s what my burger buns dough looked like before and after rising:
This can happen easily if your kitchen is very hot, or if you’re super busy and forget to check on the buns. If your buns have over-proofed, they will likely deflate while egg washing, or look deflated once baking. Over-proofed buns will look a little sad, but they should still taste fine.
For best results, I really recommend sticking with both bread and all-purpose flour as written. Bread flour contains a higher percentage of protein than all-purpose flour, which helps develop the gluten in the dough. Gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, egg, sugar), this dough needs that additional protein to develop its structure and prevent them from falling flat. When testing this recipe, I found that making the buns with all bread flour resulted in buns that were too tall and stiff. The addition of all-purpose flour balances this out.
Check out my Whole Wheat Burger Buns recipe, I’ve made the adjustments so you don’t have to!
Probably not, unfortunately. This dough is on the sticky side and requires a lot of kneading to develop that gluten, which is best done in a stand mixer with the dough hook attachment. If you want to give this recipe a try without a stand mixer, check out my How to Knead Dough article here.
Knowing how to properly shape burger buns, as well as bread rolls, makes the difference between sad flat buns and beautifully round tall ones that look professional. Just take a look at how this recipe looks when properly shaped vs. improperly shaped:
Yes! Simply divide the dough into 15 and place in a 9×13-inch metal pan. Bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.
Most yeasted doughs can be made ahead of time. I recommend preparing the buns through the first rise, dividing and shaping the rolls, letting them rise for about 20 minutes, then covering them well with plastic wrap and refrigerating for up to 24 hours. Chilling the dough like this stunts the rising, preventing the dough from rising further. Remove from the fridge and allow to sit at room temperature for at least another hour. If the buns haven’t doubled in size yet, continue to leave the buns at room temperature until doubled, before baking as the recipe directs.
To make these hamburger buns further in advance, freeze the unbaked rolls after their first rise and shaping. Place the rolls in a baking pan, cover tightly with plastic wrap, and store in an airtight container in the freezer for up to 2 months. Loosen the plastic wrap and thaw to room temperature. Let rise until an indentation made with your finger into the dough remains and proceed with the recipe as written.
Store baked, cooled burger buns in an airtight container for up to two days at room temperature.
Store in an airtight container in the freezer for up to two months. Let defrost at room temperature or in the microwave before toasting the buns in your toaster or on your griddle or grill.
More Recipes You’ll Love:How to Make
Burger Buns from votesYield:
8
buns
Prep Time:
20
minutes
mins
QinLi contains other products and information you need, so please check it out.
Inactive Time:
2
hours
hrs
Cook Time:
15
minutes
mins
Total Time:
2
hours
hrs
35
minutes
mins
PrintHomemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger.
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3
tablespoons
(44 grams) warm whole milk,
between 105° and 120°F
▢
1
cup
(237 grams) warm water,
between 105° and 120°F
▢
2 ¼
teaspoons
instant yeast1(1 packet, 8 grams)
▢
2 ½
tablespoons
(31 grams) granulated sugar
▢
1
large egg,
at room temperature, slighten beaten
▢
3
cups
bread flour,(382 grams) – 3 cups + 3 tablespoons (406 grams)
approximately2 (do not substitute this)
▢
⅓
cup
(43 grams) all-purpose flour
▢
1 ½
teaspoons
fine salt
▢
3
tablespoons
(43 grams) unsalted butter,
at room temperature
▢
1
large egg beaten with 1 tablespoon water
▢
Sesame seeds,optional
In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast , sugar, and egg.
Add the flour to the bowl, and mix until incorporated. Mix in the salt and butter. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns; however, depending on climate and humidity, you may need to add up to an additional 3 tablespoons (24 grams) of flour. It’s better to be sticky than dense, I promise!
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours3.
Line two baking sheets with parchment paper . Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1 1/2 hours.
Preheat the oven to 400°F. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds . Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.
Serve or store in an airtight container in the freezer for up to one month. Let defrost at room temperature before reheating in a 350°F oven until warmed or toasting.
Show us!
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
1. The more humid your location, the stickier your dough will be. If your kitchen is about 65% humidity or higher, use the higher range of bread flour listed (3 cups + 3 tablespoons, or 406 grams). Reduce the bread flour if your kitchen is less than 65% humidity. Begin with the lower range listed (3 cups, or 382 grams) and add additional flour by the tablespoon (8 grams) as needed.
2. If using active dry yeast instead of instant yeast:
Combine the active dry yeast with the warm water and warm milk called for in the recipe and allow it to proof for 5 minutes, until frothy. Then add to the bowl with the other ingredients and proceed with the recipe as written.
3. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping into balls. If not, cover and let the dough rise longer until it is.
3. While silicone mats work with this recipe in a pinch, please note that the buns won’t be as squishy and will have a firmer, slightly chewier bottom.
To Make Slider Rolls: Divide the dough into 15, place in a 9×13-inch metal pan , and bake at 400°F for 15-20 minutes, rotating halfway through baking, until the tops are golden brown.
This recipe was originally published in 2015 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
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