Red Meat Allergy Friendly Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a satisfying sesame crunch on top, these brioche buns are the kind of thing that makes any burger feel like a restaurant-quality meal. The enriched dough — built with eggs, warm milk, and plenty of butter worked in gradually — gives each bun that signature tender crumb and slightly sweet flavor that sets brioche apart from a basic roll. Because the entire recipe is built around flour, dairy, eggs, and yeast, there's no red meat anywhere in the mix, making these a genuinely safe and delicious foundation for your favorite patties and toppings. The windowpane test step is a small but brilliant detail that tells you exactly when the gluten is developed enough for a proper rise, so you're not left guessing. A glossy egg wash before baking locks in that deep golden color and helps the sesame seeds cling perfectly to every bun. These freeze beautifully too, so baking a full batch of eight means you're always one thaw away from a great meal.
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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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