Nitrate & Nitrite 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 — built with butter, eggs, and whole milk — delivers that signature brioche tenderness and a slightly sweet flavor that store-bought buns simply can't match. For anyone navigating nitrate and nitrite concerns, the worry usually centers on processed meats, but it's easy to overlook that many packaged buns contain dough conditioners and preservatives that can sneak unwanted additives into the picture. Making the buns from scratch with straightforward pantry staples sidesteps all of that entirely. The windowpane test and a proper two-stage rise are the real secrets here — they build the structure and airiness that keep these buns from collapsing under a juicy patty. A quick egg wash before baking gives each bun that deep, glossy, bakery-style finish that makes them almost too pretty to eat. Once you pull these off the rack and smell that buttery warmth, going back to the bagged version 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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