Celery Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and crowned with a golden sesame crunch, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough — built with eggs, warm milk, and slowly incorporated butter — delivers that signature brioche tenderness and a subtle richness that store-bought buns simply can't match. Because the ingredient list is completely straightforward, there's no need to scan labels or worry about hidden vegetable blends that sometimes sneak celery derivatives into packaged bread products. The windowpane test and a proper double rise are the real secrets here, ensuring each bun bakes up with an airy, even crumb and a beautifully domed top. A quick egg wash before baking gives them that deep, glossy, bakery-worthy color, while the sesame seeds add a nutty finish that pairs perfectly with just about any burger or sandwich filling. These freeze well too, so making a full batch of eight is absolutely worth the effort.
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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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