Oats Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden-brown with a glossy sesame-studded top, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough — built with eggs, butter, and whole milk — delivers that signature brioche tenderness and a subtle richness that store-bought buns simply can't match. For anyone navigating an oat sensitivity, packaged buns can be a minefield, since many commercial varieties include oat flour or are processed on shared lines with oat-containing products. This recipe keeps things clean and straightforward: all-purpose flour, pantry staples, and nothing that doesn't need to be there. The windowpane test ensures the gluten is properly developed, which is what gives these buns their beautiful structure without relying on any alternative grains. A careful two-stage rise — first a slow bulk ferment, then a shorter proof after shaping — builds flavor and guarantees that light, airy crumb. Brush them with egg wash, scatter on the sesame seeds, and pull them from the oven when they're deep amber and hollow-sounding; they're worth every minute.
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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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