Pecan 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, feathery crumb from a combination of eggs, warm milk, and butter worked in gradually — a classic technique that rewards a little patience with seriously impressive results. Every ingredient here is straightforward and easy to source, so there's no need to scan labels for hidden tree nut additives or worry about cross-contact from specialty baking blends. The windowpane test is your best friend in this recipe; once the dough stretches thin without tearing, you know the gluten structure is exactly where it needs to be. A simple egg wash gives each bun that deep, bakery-style shine before the sesame seeds go on, adding a subtle nuttiness and satisfying crunch without any actual nuts in sight. These buns hold up beautifully to a juicy burger, a crispy chicken sandwich, or honestly just a smear of good butter straight off the cooling rack.
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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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