High Fructose Corn Syrup Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and rich with butter and eggs, these brioche-style burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The golden crust, the tender crumb, and that satisfying sesame crunch on top — it's hard to believe something this good came out of your own oven. Commercially made buns are one of the sneakiest places to find high fructose corn syrup hiding in plain sight, tucked into ingredient lists between the enriched flour and the preservatives. Making them from scratch with simple pantry staples — flour, butter, eggs, milk, and a little granulated sugar — means you know exactly what went into every bite. The process is genuinely approachable: a stand mixer does the heavy lifting through the butter incorporation and kneading stages, and two rises build the flavor and structure that give these buns their signature softness. The windowpane test ensures the gluten is properly developed, so you get that light, airy interior that holds up to a juicy burger without falling apart. Once you've made these, reaching for a store-bought bag 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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