They said this hamburger bun recipe will result in the best brioche buns we’ve ever had, and it did!
Inspired by “Cheeseburger in Paradise” in Maui, they are a guaranteed hit!
- Bun molds (4½ inch ring molds)
- 2 eggs
- 2 egg yokes
- 1 C whole Milk
- 1 Tbsp active dry yeast
- 1 C warm water
- 1 Tbsp salt
- 2 Tbsp sugar
- 1 stick of butter
Salt and Pepper Hamburger Bun Recipe
In a bowl, dissolve the yeast in warm water and let it develop.
Add 2 eggs and the milk to your food processor/mixer and whisk the ingredients up.
Switch to a dough mixer if you have one, and start adding flour until you have a soft dough. Cover with saran wrap and let it sit for 30 minutes to allow the flour to absorb liquids and develop the gluten strands.
Add the yeast mix, salt and sugar. While mixing the dough, start adding the butter (make sure it’s room temp) until you’ve used the entire stick.
Set the mixer to “Medium” and let it work the dough for 15 minutes.
Place the dough in a bowl, cover with saran wrap and let it rest in the refrigerator overnight.
The next day, while the dough is still cold, portion it out to 160 grams or 5½ ounces per bun.
Get the buns formed. Pull the top and pinch the seams off at the bottom to get a good shape. Cover the buns and let them rest for 10 minutes.
Coat the bun molds with cooking spray (or use some butter). Place the dough inside, cover again, and let it proof for 1½ hour.
Coat the top of the buns with egg yokes mixed with some water, and season with coarse ground salt and fresh pepper. Feel free to experiment with any spices you want to give the buns an extra kick!
Get your grill burning at 375ºF. Cook to an internal temperature of 190ºF.