Baking Great Bread at HomeRich, Golden-Brown, and Decadently Buttery
IntermediateBrioche HamburgerBuns
by Henry Hunter
Perfect for burgers, sandwiches, or sliders
Fermentation
Overnight + 3 hours
Bake Time
20 minutes
Yield
8 hamburger buns (125g each)
Perfection is not required
"Rich, golden-brown and decadently buttery. These {{brioche}} buns make any burger feel like a special occasion."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
These buns are worth every minute of prep. The overnight cold retard develops incredible flavor while making the butter-rich dough easy to handle.
Equipment Needed
Ingredients
Dough
Cold ingredients help control the butter incorporation
Glaze
For that beautiful golden finish
Pro Tip
Keep all ingredients cold, especially eggs, milk, and butter. Cold butter creates the rich, tender crumb.
Mix
Mix the Dough (Day 1)
Combine the base dough ingredients before adding butter. This is an that requires careful butter incorporation.
Click each step to mark complete
Combine the dry ingredients
Add the flour, , and salt to the bowl of your stand mixer. Keep the salt and yeast from sitting directly on top of each other.
Add the wet ingredients
Pour in the cold eggs and cold milk, and fit the dough hook.
Knead and add the sugar
Mix on low, speed 1 to 2, for about 7 minutes. Add the sugar a little at a time over the first 5 minutes so it works in evenly.
Precise Timers
Use these interactive timers to track your stages.
Initial Knead
Sugar Addition
Butter
Incorporate the Butter
The key to is properly incorporating cold butter.
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Pound the butter
While the dough mixes, pound the cold butter with a rolling pin until it's pliable but still cold, about Play-Doh consistency.
Add the butter one piece at a time
With the mixer on low, drop in the butter one piece at a time. Wait until each piece is mostly worked in before you add the next. Don't rush this step.
Knead to windowpane
Once all the butter's in, keep kneading 10 to 15 minutes until the dough is smooth and elastic. Check it with the : stretch a piece thin enough to see light through without it tearing.
Pro Tip
Keep the butter cold but pliable. Pound it with a rolling pin if it needs loosening up.
Precise Timers
Use these interactive timers to track your stages.
Butter Integration
Rise
First Rise and Cold Retard
A helps strengthen this rich , then the overnight chill firms up the butter and builds flavor.
Click each step to mark complete
First rise
Place the dough in a lightly oiled bowl and cover it.
Rise with a fold
Let it rise 1 hour at room temperature, giving it one at the 30 minute mark.
Cold retard overnight
Refrigerate the dough for a , at least 8 hours and up to 24. This firms the butter back up and builds flavor.
⏱ Wait Time
Refrigerate for at least 8 hours or overnight
Precise Timers
Use these interactive timers to track your stages.
First Rise
Stretch & Fold
Proof
Final Proof
Final proof until puffy and nearly doubled.
Click each step to mark complete
Cover
Cover loosely with oiled plastic wrap.
Proof
Let them proof 2 to 2.5 hours, until puffy and nearly doubled. About 30 minutes before they're ready, start preheating your oven to 350°F (175°C).
⏱ Wait Time
Until puffy and nearly doubled
Precise Timers
Use these interactive timers to track your stages.
Final Proof
The Final Step
Bake the Buns
Bake until golden brown with that signature brioche shine.
Baking Methods
Bake until golden brown and internal temp reaches 190°F.
Equipment: Baking sheet, Parchment paper, Oven
Egg wash
Brush each bun with the beaten egg, and scatter sesame seeds on top if you want them.
Bake
Bake about 20 minutes, until deep golden and the internal temperature reads 190°F (88°C).
Cool
Let them rest 5 minutes on the pan, then move them to a wire rack to cool.
"Internal temp should reach 190°F (88°C) when done."
Nutrition Facts
Per 1 bun (about 85g) • 8 servings per recipe
* Values are estimates based on standard ingredients; actual values vary by brands and portion size.
Storage
Room Temperature
Store in an airtight container or bag at room temperature for up to 2 days. The buns stay soft thanks to all that butter.
Refrigerated
Up to 5 days, tightly wrapped. Bring to room temperature or warm briefly before serving.
Frozen
Freeze individually wrapped buns for up to 2 months. Thaw at room temperature or split and toast directly from frozen.
Refresh
Warm at 325°F (165°C) for 8-10 minutes, or microwave individual portions for 15-20 seconds.
💡 Refresh slightly stale buns in a 300°F oven for 5 minutes, or split and toast for best results.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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