Tree Nut 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, buttery crumb from a classic lamination technique — adding softened butter piece by piece until the dough becomes silky, elastic, and absolutely irresistible. Every ingredient here is straightforward pantry and dairy staples, so there's no need to scan labels for hidden tree nut oils or worry about cross-contamination from specialty flours or nut-based enrichments. The windowpane test is your best friend in this recipe — once that dough stretches thin without tearing, you know the gluten structure is exactly where it needs to be for a proper rise and a light, airy interior. Two rises build flavor and structure, and the egg wash gives each bun that deep, burnished color you'd expect from a bakery window. Whether you're loading them up with smash burgers or keeping things simple with a classic patty, these buns hold together beautifully without going soggy. Once you've made homemade brioche buns, the store-bought version is going to feel like a serious downgrade.
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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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