Chicken Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and kissed with golden sesame seeds, these brioche burger buns are the kind of homemade bread that makes every burger night feel like a special occasion. The enriched dough gets its signature tenderness from whole milk, eggs, and real butter worked in slowly until the dough is smooth and elastic — that extra effort during kneading is exactly what separates a truly great bun from anything you'd pull off a store shelf. Because the ingredient list is built entirely around pantry staples and dairy, there's no need to scrutinize labels for hidden poultry-derived additives or broths that sometimes sneak into commercial baked goods. The windowpane test is your best friend here — once that dough stretches thin without tearing, you know the gluten structure is ready to give you that light, airy crumb. A quick egg wash before baking locks in a deep, burnished color while the sesame seeds add a satisfying nutty crunch to every bite. These buns hold up beautifully under a loaded patty without going soggy, which is honestly the true mark of a great burger bun. Once you've made a batch from scratch, going back to the bagged version is going to feel like a serious downgrade.
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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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