Soft, buttery, and golden – these brioche buns are the secret to an unforgettable burger. Fluffy on the inside with just the right amount of richness, they elevate any homemade burger, especially when paired with a Big Mac–style build. This recipe makes 6 buns – perfect for your next burger night.

Why These Brioche Buns Are Specia

Bakery-Style Texture – Soft, airy, and tender with a light chew.

Rich, Buttery Flavor – Classic brioche dough with egg, butter, and milk for the perfect richness.

Golden Finish – A butter glaze after baking makes the crust glossy and irresistible.

The Perfect Burger Size – Sturdy enough to hold fillings, but soft enough for that melt-in-your-mouth bi

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Serving Suggestion

Slice and toast lightly before filling with your favorite burger toppings. Perfect for your Homemade Big Mac Burger!

Pro Tips for Perfect Brioche Buns

Make a Well: Adding the milk, yeast, egg, and butter directly into the well helps everything blend evenly into the flour.

Smooth & Elastic Dough: Don’t stop kneading too early – the gluten structure is what gives the buns their airy texture.

Uniform Buns: Weigh each dough piece (about 95–100 g) so all buns bake evenly.

Steam Trick: Covering the buns with a towel after baking trapse steam and keeps the crust soft.

Freeze Extras: Once cooled, buns can be frozen and reheated – they stay fluffy and fresh.

Ingredients (for 6 buns)

340 g all-purpose flour

1 medium egg (size M)

50 g unsalted butter, melted

35 g sugar

10 g salt

4 g dry yeast

140 ml warm milk

For topping:

2 tbsp milk

1 egg

Sesame seeds (optional)

Instructions

Prepare the Dough

In a large bowl, mix the flour, sugar, and salt. Create a small well in the center of the flour mixture. Pour the warm milk into the well and sprinkle in the yeast. Add the egg and softened butter directly into the well.

Knead

Mix everything together until a dough forms. Knead with your hands, a hand mixer with dough hooks, or a stand mixer for about 10 minutes, until smooth and elastic.

First Rise

Cover the bowl with a towel and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape the Buns

Divide the dough into 6 equal pieces. Roll each into a smooth ball and place them on a parchment-lined baking tray. Cover lightly and let rise again for 30–40 minutes.

Egg Wash & Topping

Mix 2 tbsp milk with 1 egg. Brush the buns with the mixture. Sprinkle with sesame seeds if desired.

Bake

Preheat the oven to 175°C (top & bottom heat). Bake the buns for about 32 minutes, until golden brown.

Finish

Brush the hot buns immediately with melted butter. Cover with a clean kitchen towel and let rest for at least 30 minutes. This step keeps them soft and pillowy.