Brioche Burger Buns

 

Growing up in Ireland, where a good bun can make or break a burger, I’ve spent years chasing the perfect recipe. After testing countless versions, this one—adapted from The New York Times Cooking—delivers buns that are light, airy, and golden, with just the right balance of chew and softness. Whether you’re grilling for a summer barbecue or craving a homemade treat, these buns elevate any burger to something special. 

This is my way of making these delicious bun burger buns, I always double the recipe because....sure why not. 

Adapted from: The New York Times Cooking, by Jane Sigal

Makes 8-9 Rolls

Ingredients
1½ tsp Salt

34g (2½ tbsp) Granulated sugar

425g Strong flour
45g Plain flour
250ml Warm water

3tbsp Warm milk
14g (2tsp) Fast acting yeast
1 Egg, beaten
2½ (30g) tbsp Soft butter

Wash

1 tbsp Milk

1tsp water

Method

Place the salt into the bottom of a large bowl, add the two flours and sugar. Make a well in the centre of the flour and pour the warm milk and half the water into the well. Sprinkle the yeast onto the water mixture, stir to combine and leave to "bloom" for 5-10 minutes (fig.1). Add the butter and beaten egg to the bowl and mix everything together until well combined, gradually adding the remaining warm water until you have a well formed dough. 

Mix with the dough hook on MIN or knead by hand for 5-10 minutes until you have a smooth and elastic dough. Turn the dough out onto a lightly floured surface and shape into a ball. Add a drop of oil to the mixing bowl, return the dough ball and cover with a clean tea towel until it is almost doubled in size. 

When the dough has risen, turn it out onto a floured surface and divide it into 8-10 equal size pieces (approx. 100g each) (fig. 8). Roll each piece onto a tight ball and place on a lightly greased baking sheet and flatten slightly. Cover with a clean tea towel and allow them to slightly rise and become puffy. Meanwhile preheat the oven to 200°C/400°F/Gas Mark 6 and add either a small dish of water or ice cubes to the oven. The steam will allow the rolls to rise before the crust sets. Gently brush each roll with the milk wash (fig. 16), careful to not knock out all those precious gas bubbles! Bake in the pre heated oven for 15-20 minutes until they are a deep golden brown. Cool completely on a wire rack. 

Nutritional Information (Per Bun, Based on 9 Buns)

• Calories: ~220 kcal

• Protein: 6g

• Fat: 5g (2g saturated)

• Carbohydrates: 38g (2g sugars)

• Fibre: 1.5g

• Sodium: 400mg

Note: Nutritional values are approximate and depend on exact ingredient brands and measurements. These buns provide a good source of energy from carbohydrates, with moderate protein for structure and a touch of fat for richness, making them a balanced addition to a meal.

Why Homemade Matters

Choosing to make these buns from scratch means you’re in control of the ingredients, sidestepping the preservatives and additives often found in store-bought versions. It’s a simple way to enjoy real, wholesome food that tastes better and feels good to share with family and friends.