Peanut Free Brioche Burger Buns with Sesame Seeds
Homemade burger buns are one of those projects that sounds ambitious until you actually do it — and then you wonder why you ever settled for the store-bought kind. These buttery, golden brioche rolls have a soft, pillowy crumb and a richly flavored crust that holds up beautifully under a loaded burger without turning soggy. The dough comes together in a stand mixer, and the slow butter incorporation is what gives brioche its signature tender, almost feathery texture — the windowpane test tells you when you've nailed it. A simple egg wash gives each bun that gorgeous deep-golden shine, and a scatter of sesame seeds adds just the right nutty crunch on top. For anyone navigating peanut allergies, baking your own buns is a genuinely smart move — packaged buns are notorious for shared-facility warnings, and these use nothing but straightforward pantry staples with zero hidden risk. The recipe makes eight generously sized buns, so you'll have plenty for a cookout or can freeze a batch for later. Once you pull these off the rack and smell that warm, buttery aroma, going back to the grocery store version is simply not an option.
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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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