Nutmeg Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and gloriously golden, these brioche burger buns are the kind of thing that makes a backyard cookout feel like a proper occasion. The enriched dough — built with eggs, whole milk, and real butter worked in piece by piece — delivers that signature brioche tenderness and a subtle richness that store-bought buns simply can't match. A generous egg wash gives each bun a deep, lacquered color straight out of a bakery window, and the sesame seeds add a satisfying nutty crunch on top without any spice concerns. The ingredient list is refreshingly straightforward: flour, yeast, dairy, eggs, and butter, with nothing hidden that could catch you off guard. Warm, spiced baking blends often sneak in unexpected additions, so mixing from scratch here means you stay in complete control of every component. The windowpane test and the slow, careful butter incorporation might sound fussy, but they're what give these buns their airy, elastic crumb that holds up beautifully under a juicy patty without going soggy. Once you've pulled a tray of these from the oven and let that buttery smell fill your kitchen, it's genuinely hard to go back to the bagged alternative.
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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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