Carrageenan Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden-brown with a satisfying sesame crunch on top, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns often contain additives and stabilizers that can be hard to track down on a label, so baking your own puts you completely in control of every ingredient. The enriched dough gets its tender, buttery crumb from eggs, whole milk, and softened unsalted butter worked in gradually — no shortcuts, no fillers, just real pantry staples. The windowpane test is your best friend here: once a small piece of dough stretches thin without tearing, you know the gluten is properly developed and those buns are going to hold up beautifully under a loaded burger. A simple egg wash gives each bun that glossy, bakery-style finish before the sesame seeds go on, and the oven does the rest. Once they come out deep golden and hollow-sounding when tapped, the hardest part is waiting the full 15 minutes before slicing into them.
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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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