Brazil Nut Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a glossy sesame-topped crust, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough gets its tender, buttery crumb from a classic lamination technique — softened butter worked in piece by piece until the dough is silky, elastic, and passes the windowpane test. Every ingredient here is straightforward pantry staple territory: flour, eggs, milk, butter, yeast, and a handful of sesame seeds for that signature crunch and nuttiness on top. For anyone navigating tree nut concerns, store-bought brioche buns can be a real gamble thanks to shared production lines and vague allergen labeling, so baking your own is genuinely the smarter move. The recipe yields eight generously sized buns that bake up deep golden brown with a hollow tap and a soft, pillowy interior that holds up beautifully under a loaded burger without going soggy. They're just as good the next morning toasted with a little extra butter, which honestly might be the best argument for making a full batch.
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Learn more →Ingredients
8 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- 3 cups all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 2 large eggs, room temperature
- ¼ cup whole milk, warm
- 4 tbsp unsalted butter, softened and cut into 1-inch pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
For topping
- 2 tbsp sesame seeds
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and stir briefly. Let stand for 5–8 minutes, until the mixture is foamy and visibly active.
- 2
Add the flour, 2 tbsp sugar, salt, 2 eggs, and warm milk to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
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