Xanthan Gum Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and brushed with a glossy egg wash before a shower of sesame seeds, 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 real butter and eggs worked in gradually — no shortcuts, no additives, just classic technique. For anyone navigating ingredient sensitivities around stabilizers and binders, this recipe is naturally free of them; the structure comes entirely from proper gluten development and that satisfying windowpane test. The two-stage rise gives the dough time to develop real flavor, so these buns taste bakery-quality rather than like something that just came out of a plastic bag. Once they hit the oven at 375°F, the kitchen fills with that unmistakable buttery, yeasty aroma that's almost impossible to resist. Let them cool on a wire rack before slicing — if you can wait that long — and get ready to rethink everything you thought you knew about a burger night at home.
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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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