Youll want to slice and fill them with your favorite juicy burger to give it its due.

The not-so-well-kept secret to brioche dough is butter, and plenty of it.

Its origin is French (mais, oui!

The Fluffiest Brioche Buns stacked on a counter.

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), probably in Normandy where butter rules, and dating as far back as the 17th century.

Read up onHow to Grill the Perfect Burgerand you have a match made in barbecue heaven.

Let your imagination run wild!

The Fluffiest Brioche Buns stacked on a wood slab.

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What is Classic Brioche?

At this point itll be very soft and sticky, and truthfully, would be impossible to shape.

Perhaps thats the reasoning behind the traditional method of giving it an overnight rest in the refrigerator.

A stack of three homemade brioche buns.

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Finally, the rolls get an egg wash just before baking and emerge puffy and golden from the oven.

I would say that is sound advice any time you try something new, especially in baking.

Then you could experiment with a much better likelihood of success once you are familiar with the technique.

Yeast proofing to make The Fluffiest Brioche Buns.

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(Warm buns will encourage condensation in the bag which will make the bread soggy).

Add the water and whisk gently until blended.

Add in the eggs, one at a time, incorporating them into the dough.

Yeast proofing to make The Fluffiest Brioche Buns.

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Stop and scrape down the bowl as necessary.

Beat in 1 3/4 cups of the flour, the sugar, and salt.

The dough will be sticky with a consistency of thick cake batter.

Ingredients in a mixer for the ultimate brioche buns for hamburgers.

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The dough will be firm but still on the sticky side.

Let the dough rest for 10 minutes before incorporating the butter.

(This allows the gluten to relax and makes incorporating the butter easier.)

Mixing ingredients in a mixer to make the ultimate brioche buns for hamburgers.

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Wait until the butter has been fully incorporated before adding the next tablespoon.

Once the butter has been thoroughly absorbed, the dough will be soft and sticky.

Scrape it into a clean bowl, shaping it loosely into a ball.

A dough hook mixing the dough for the ultimate brioche buns for hamburgers.

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Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.

Cut the dough into 8 wedges.

The dough will be quite soft and will not seem stretchy.

A dough hook mixing the dough for the ultimate brioche buns for hamburgers.

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Place a dough ball on the board with the smooth side on top.

Repeat with remaining rolls.

You should not need to re-flour the board.

Dough rising in a glass bowl to make homemade brioche buns.

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You want a little stickiness to help you shape the balls.

Line a baking sheet with parchment paper.

Towards the end of the rising time, preheat the oven to 375F.

Dough covered in plastic wrap to make homemade brioche buns.

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In a small bowl, beat the egg and 1 tablespoon of water with a fork until thoroughly combined.

Slice and use for your favorite burgers, sandwiches, and salads.

A dough scraper cutting dough into triangles to make the fluffiest brioche buns.

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Shaping dough to make the fluffiest brioche buns.

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Shaping dough to make the fluffiest brioche buns.

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Rolling dough into a ball to make homemade brioche buns.

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Dough rounds slightly flattened on a baking sheet for homemade hamburger buns.

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Coating dough balls for homemade hamburger buns in butter before baking.

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The Fluffiest Brioche Buns cooling on a wire rack.

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