60 Minute Homemade “Brioche” Hamburger Buns

From start to finish, I had buns in one hour.

Prep Time: 45 minutes      Cook Time: 10-12 minutes       Total Time: ~60 minutes

Oven temperature 425

Yield: About 8 to 12 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 (room temperature, lightly beaten)
  • 3 1/4 cups to 3 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • Optional: 1 egg plus 1 teaspoon water for egg wash
  • Optional toppings: poppy seeds, sesame seeds, etc


  1. Start by removing cold items from fridge.  Crack egg and lightly beat.  Gently heat milk using microwave at 30% power at 30 second intervals for about 2 minutes.* Melt butter in microwave at 30% power for 15 seconds at a time.  Measure flour and salt into a bowl.
  2. In the bowl of a stand mixer, gently stir together the milk, yeast, sugar, melted butter, and egg.  Leave mixture for 10 minutes until it starts to foam slightly.
  3. Add in 3 1/4 cups flour and the salt.  Mix on low speed until combined.  Knead on low speed for about 5 to 7 minutes until the dough is smooth and elastic. (This dough is sticky and will cling to bottom of work bowl.)  Add in more flour within the first few minutes if it appears too wet and sticky, 1 tablespoon at a time. ( I added 2 tablespoons flour.)  The dough should stretch without breaking but will still be sticky to the touch.
  4. Preheat oven to 425 degrees F.  Line a baking sheet (I used 2) with parchment paper.
  5. Divide the dough into about 12 pieces (~3.5″ buns) or less for larger buns, and shape into a ball.  I weighed out dough into ~72 gram portions for 12 buns.  Work into balls by rolling in hands quickly, it will stick to your hands.  Place the dough balls on the baking sheet about 3 inches apart.  Mine were not completely smooth at this point, they looked ‘spiky’ but smoothed out during resting phase.   Once all are rolled, cover lightly with plastic wrap and let rise for 10-15 minutes. Optional: Whisk the extra egg and water together and brush the dough balls with the egg wash. Sprinkle with toppings.  Bake for about 10 to 12 minutes until golden.  If using 2 baking sheets, switch the pans’ positions in oven at 6 minutes.  Cool on rack.
  6. Buns may be frozen in a bag or airtight container.

* I forgot to warm milk, used room temperature. I substituted milk using 1/4 cup half and half plus 1 cup water. Worked well regardless.


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