Mustard Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a glossy sesame-topped crust, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough gets its tender crumb from real butter, eggs, and whole milk — no shortcuts, no fillers, and absolutely nothing that could sneak in an unwanted allergen. For anyone navigating condiment-heavy cookout spreads, having a bun you made yourself means one less label to scrutinize at the store. The process is methodical but deeply satisfying: proofing the yeast, working in the butter piece by piece, and watching the dough pass the windowpane test before it even goes in the bowl to rise. Each bun gets shaped into a smooth, taut ball, proofed until pillowy, then finished with an egg wash that gives them that bakery-style shine before the sesame seeds go on. They bake up deep golden brown with a hollow tap at the bottom — the universal sign that you nailed it. Slice them while still slightly warm and you'll have a hard time saving any for the actual burgers.
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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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