Turkey Free Brioche Burger Buns with Sesame Seeds
Homemade burger buns are one of those kitchen projects that feel ambitious until you actually do it — and then you wonder why you ever bought the packaged kind. These rich, pillowy rolls get their tender crumb and glossy crust from a classic enriched dough technique: butter worked in gradually, a proper windowpane test, and two rises that build real flavor and structure. The result is a bun that's soft enough to compress under a burger but sturdy enough to hold its shape without going soggy. A quick egg wash before baking gives each one that deep golden shine, and the sesame seeds add just enough nuttiness and crunch to make them look like they came straight from a bakery counter. Every ingredient here is straightforward pantry and dairy staple territory — flour, butter, eggs, milk — so there's nothing to second-guess or swap out. They're genuinely satisfying to make from scratch, and the smell coming out of your oven during that final bake is absolutely worth the effort.
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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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