Mushroom 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 gets its tender, buttery crumb from a classic lamination technique — softened butter worked in piece by piece until the dough is silky and elastic enough to pass the windowpane test. Every ingredient here is straightforward pantry staple territory: flour, eggs, milk, butter, yeast, and a handful of sesame seeds on top. That simplicity is actually great news if you're navigating a sensitivity to fungi, because there's nothing lurking in this recipe that could cause concern — no mushroom-derived flavor boosters, no umami powders, just clean, honest baking. The egg wash gives each bun that deep, glossy, bakery-style finish that store-bought buns simply can't replicate. Once they come out of the oven and cool on the rack, you'll have eight beautifully domed buns ready to cradle whatever you're grilling. Slice them, toast the cut sides in a hot pan, and prepare to ruin every fast-food burger for yourself permanently.
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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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