Homemade Brioche Burger Buns

1. In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy.

2. In a stand mixer with a dough hook, combine flour and salt. Add the yeast mixture and 3 eggs, then mix on medium-low until a sticky dough forms, about 3–5 minutes. With the mixer running, add soft butter one piece at a time, allowing it to incorporate fully between additions. Knead for 10–12 minutes until the dough is smooth, stretchy, and slightly tacky.

3. Transfer the dough to a lightly oiled bowl, cover, and let rise for 1.5 to 2 hours or until doubled in size. Optionally, for better flavor, cold-proof overnight in the fridge and continue the next day.

4. Divide the dough into 8 equal pieces, about 100–110g each. Roll each piece into a tight ball, place on a parchment-lined baking sheet with space to rise, and lightly press each ball to flatten slightly.

5. Cover the buns loosely with a clean towel or plastic wrap and let rise for 60–90 minutes until puffed and almost doubled.

6. Preheat the oven to 190°C. Brush the buns with egg wash and sprinkle with sesame seeds if desired. Bake for 16–18 minutes or until golden brown and hollow-sounding when tapped on the bottom.

7. Let the buns cool on a wire rack. Slice and toast them for use in burgers.

Tips

1. This recipe is very straightforward and easy to make.