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Rosemary Brioche Burger Buns

  • Author: The New York Times
  • Prep Time: 2 hours
  • Cook Time: 15 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 8 buns 1x


Savory, simple, and delicious when lightly toasted with a bit of butter.  These buns make any sandwich gourmet.


Units Scale
  • 1 cup warm water (110 F)
  • 3 Tbsp warm milk
  • 2 tsp active dry yeast
  • 2 1/2 Tbsp sugar
  • 2 large eggs
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp salt
  • 2 1/2 Tbsp unsalted butter, room temperature
  • dried or fresh rosemary sprigs


  1. Combine the warm water, milk, yeast, and sugar. Let proof for 5 minutes.
  2. In a large bowl, combine flours and salt. Using your fingers, crumb the butter with the flour.
  3. In a small bowl, beat one egg. Add the beaten egg, and yeast mixture, to the flour. Using a dough scraper, combine until the dough holds together. Turn the dough out onto a floured surface and knead until smooth - about 10 minutes. Be vigorous - throw it down onto the counter every few kneads. Add flour as needed, but keep in mind that more flour will result in a tougher bun.
  4. Place in a lightly oiled bowl and cover to let rise until doubled in size - 1-2 hours. Remove the dough from the bowl and cut into 8 equal pieces, shape into slightly flattened balls, and place on parchment paper. Cover with a light tea towel or oiled plastic wrap, and allow to rise another 1-2 hours - until doubled in size again.
  5. Set a shallow pan of water on the bottom rack of the oven, and preheat to 400 F. Beat the remaining 1 egg with 1 Tablespoon of water, brush the tops of each bun, then sprinkle rosemary over each bun. Bake until golden on top, 13-15 minutes. Let cool completely before cutting and using for burgers.