Lupin 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, sesame-topped crust gives way to a tender, slightly sweet crumb that holds up beautifully under a loaded burger without going soggy. For anyone navigating lupin flour concerns — a legume-derived ingredient that quietly shows up in many commercial breads and baked goods — baking from scratch with straightforward pantry staples is the cleanest solution. Every ingredient here is easy to verify, from the all-purpose flour to the unsalted butter, so there's no guesswork about what went into your buns. The process does take a little patience, especially during the butter incorporation stage, but the windowpane test tells you exactly when the dough is ready, which takes the uncertainty out of it. A proper double rise gives these buns their airy, bakery-quality structure, and the egg wash delivers that deep, glossy, golden-brown finish you just can't get from a store-bought bag. Make a batch on the weekend and your burger game will never be the same.
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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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