Buttery Brioche Burger Buns

Brioche buns are rich with eggs and butter, which gives them a tender, almost cakey crumb, a light sweetness and a deep golden, glossy top. That richness makes them a favorite for gourmet burgers, and a quick toast on the griddle crisps the cut side so it holds up to juices.

The dough is soft and sticky, so a stand mixer makes life much easier, and an overnight rest in the fridge makes it easier to shape. For a leaner, simpler option, try our soft homemade burger buns, or see the best buns for burgers.

1. Mix the dough. In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar and salt. Add the warm milk, warm water and eggs and mix on low until a sticky dough forms, about 2 minutes.
2. Develop the gluten. Knead on medium-low for 5 minutes, until the dough starts to pull away from the sides.
3. Add the butter. With the mixer running, add the butter one piece at a time, waiting until each is mostly absorbed. Continue kneading 6 to 8 minutes more, until the dough is smooth, shiny and stretches thin without tearing. It will still be soft and a little sticky.
4. First rise. Transfer to a greased bowl, cover, and let rise at room temperature until about doubled, 1 to 1½ hours. For easier shaping, refrigerate the covered dough overnight instead (up to 18 hours).
5. Shape. Divide the dough into 8 equal pieces (about 100 g each). On a lightly floured surface, shape each into a tight ball and place on a parchment-lined baking sheet, 2 to 3 inches apart. Flatten gently to about 3½ inches wide.
6. Second rise. Cover loosely and let rise until puffy and about doubled, 45 minutes to 1 hour (longer if the dough was chilled). Heat the oven to 375°F.
7. Egg wash. Gently brush the buns with the egg wash and sprinkle with sesame seeds if using.
8. Bake. Bake for 15 to 18 minutes, rotating the pan halfway, until deep golden and the centers read about 190°F on an instant-read thermometer. Tent with foil if they brown too quickly.
9. Cool. Cool on a rack for at least 20 minutes before slicing.

• Be patient with the butter. Adding it too fast makes the dough slick and slow to come together. Keep kneading; it will become smooth.
• Chill for easier shaping. Cold brioche dough is much less sticky, which helps you form tight, evenly round buns.
• Watch the color. Sugar, eggs and butter brown quickly, so check the buns a few minutes early.
• Toast before serving. Butter and griddle the cut sides for 30 to 60 seconds to add crunch and keep the bun from getting soggy.
• Storage. Keep cooled buns airtight at room temperature for up to 2 days, or freeze for up to 1 month.

Approximately 320 calories per serving. This is an estimate.