Gut Friendly Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and rich with a golden crust, these homemade brioche buns are the kind of thing that makes a simple burger feel like a proper occasion. The enriched dough — built with eggs, warm milk, and slowly incorporated butter — develops a tender, slightly sweet crumb that holds up beautifully without falling apart under saucy toppings. For anyone keeping an eye on gut health, baking from scratch means you control every single ingredient, skipping the preservatives, emulsifiers, and additives that sneak into most store-bought buns. The long, unhurried rise also gives the yeast time to do its work properly, which can make the finished bread easier on digestion than a quickly processed loaf. Passing the windowpane test before the first proof ensures the gluten is fully developed, giving you that light, open structure rather than a dense, heavy roll. A generous brush of egg wash and a scatter of sesame seeds before baking deliver a glossy, bakery-worthy finish that looks as good as it tastes. Once you've made these at home, going back to the packaged version is genuinely hard to justify.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!