Soft Overnight Brioche Hamburger Buns
Make these soft overnight brioche hamburger buns for your next cookout- they’ll take your burgers and sandwiches to the next level!
Today is the last day of school! Summer is finally here and I can hardly wait to dive in. This week is going to be really busy and fun- tonight we’re hitting the local pool and then surprising our kids with the Orlando, Florida vacation I’ve been planning for months. I can’t wait to give them the news that we’ll be at Harry Potter World in just 2 days!
We get back on Saturday night, and then Sunday is Father’s Day! I’m looking forward to a chill day with lots of time spent outside and good summer food from the grill. There will be corn on the cob, potato salad, and hot dogs and hamburgers.
And we will be taking our burgers totally to the next level with these homemade brioche hamburger buns.
They’re so soft and so pillowy! And rich too- with lots of egg and butter.
Start them the day before because they need plenty of time to rise, and plenty of time to develop that delicious yeasty flavor. But other than that they are so simple to make!
The mixer does all the work- and it really will get a workout! Make sure and heed the times listed below on the recipe card. The dough really does need a lot of kneading to develop the glutens. I realized after making these brioche hamburger buns that I’ve probably never given any of my homemade breads enough of a knead. When I took this out of the mixer, the dough had gone from being a sticky mess to an incredibly silky, stretchy mass that was much easier to work with.
I am such a sucker for a great hamburger bun! Whenever we’re out at a restaurant and I see that they serve their burgers on soft brioche buns, I’m all in. And now that I’ve tried making them homemade, there’s no going back! This recipe is soooo perfect!
More great bread recipes on my “Bread Recipes” Pinterest board!
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Soft Overnight Brioche Hamburger Buns
- 2 1/4 cups (281.25 g) all-purpose flour
- 2 1/4 cups (281.25 g) bread flour
- 1/2 cup (125 g) water
- 3 1/4 teaspoons (3.25 teaspoons) active dry yeast, (1 1/2 packets)
- 1/3 cup (66.67 g) granulated sugar,, plus 1 tablespoon
- 1 tablespoon kosher salt
- 5 large eggs, plus 1 additional egg for the egg wash
- 22 tablespoons (325.31 g) unsalted butter, , softened
- Place the flours, water, yeast, sugar, salt, and 5 eggs in the bowl of a stand mixer fitted with the dough hook attachment.
- Mix on low speed for 3 to 4 minutes, then scrape the bottom and sides of the bowl with a silicone spatula.
- Beat on low speed for 3 to 4 minutes longer.
- Add the soft butter, about 2 tablespoons at a time, allowing each piece to completely incorporate before adding the next.
- When all of the butter has been added, mix on low speed for 10 minutes.
- Turn the mixer up to medium speed and mix for 15 minutes, or until the dough pulls away cleanly from the sides of the bowl and is stretchy and somewhat shiny.
- Place the dough in a large bowl and press plastic wrap directly onto its surface.
- Allow the dough to proof in the refrigerator overnight, or for a minimum of 6 hours.*
- Divide the dough into 24 equal portions (about 59 grams each).
- Lightly flour the work surface, roll each portion into a tight ball, and flatten into a patty shape.
- Place on parchment-lined baking sheets, cover loosely with plastic wrap, and allow to rise in a warm place until doubled in size (about 4 to 5 hours).
- Preheat the oven to 350 degrees F.
- Beat the remaining egg with about 2 tablespoons of water, and gently brush the egg wash over the tops of the buns.
- Bake the buns (1 baking sheet at a time) for 20 to 30 minutes, or until the tops are completely golden brown.