For brioche sandwich or burger buns, I like this recipe by King Arthur Baking. Though the dough is unlike bread doughs that you may be used to handling, the process is ultimately pretty straightforward. And even though my dough collapsed in the refrigerator during the overnight rise, the buns perked right up during their second rise, and even more so in the oven. More importantly, the results were perfectly buttery and fluffy. Sturdy enough to stand up to a burger, but soooo soft and melt in your mouth.