Walnut Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a shower of sesame seeds on top, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough gets its tender, slightly sweet crumb from butter, eggs, and whole milk — no shortcuts, no mystery ingredients, just a classic technique that delivers bakery-quality results at home. For anyone navigating tree nut concerns, store-bought brioche can be a minefield of shared-facility warnings, so mixing up a batch yourself puts you fully in control of what goes into every bite. The stand mixer does the heavy lifting through a proper butter-incorporation stage and a windowpane-test knead, which is what gives these buns that signature pull-apart softness without any density. A simple egg wash before baking locks in that deep, glossy brown color and helps the sesame seeds cling perfectly. They come out of the oven sounding hollow when tapped — the best possible sign — and after a short rest on a wire rack, they're ready to cradle whatever burger or sandwich you have in mind. Once you've made these, it's genuinely hard to go back to the bag.
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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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