Homemade Brioche Hamburger or Hot Dog Buns
Shape this eggy dough into soft brioche-style buns with the perfect flavor for hamburgers and hot dogs.
Ingredients
- 2 ¼ tsp yeast
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 1 cup lukewarm water, about 105 degrees
- 2 large eggs
- 3 Tbsp melted butter or olive oil
- 2 Tbsp honey
- 1 tsp salt
- Small amount of olive oil
- 1 Tbsp milk
- 1 tsp sesame seeds or other bun toppings
Instructions
- Stir yeast and water together in large bowl or stand mixer. Let sit until foamy, about 10-15 minutes.
- Add oil, 1 egg, honey, and salt to yeast mixture. Stir well.
- Add 2 cups flour and knead until stiff dough forms, adding more flour gradually as needed. Knead until smooth.
- Form dough into a ball, place in lightly oiled bowl, cover with towel, and let rise 1-1.5 hours until doubled.
- Punch down dough and cut into 12 equal pieces. Form each into a smooth ball and place on parchment-lined baking sheets.
- Whisk remaining egg yolk with milk and lightly brush over tops of buns. Sprinkle with sesame seeds.
- Cover and let rise until doubled, about 1 hour.
- Preheat oven to 375°F.
- Bake 15-18 minutes until golden brown.
- Cool on wire rack. Use immediately or freeze for later (reheat before serving).
Notes
- Timing: You can make the dough the night before and refrigerate overnight. Let it come to room temp and finish the final rise before baking.
- Freezing: These buns freeze beautifully. Wrap cooled buns individually in plastic wrap and freeze up to 3 months. Thaw and reheat at 300°F for 10 minutes before using.
- Toasted buns: Always toast the bun briefly on the grill — it prevents them from getting soggy and adds a subtle char that complements the jam.
