Almond Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

4.7

(25)

Soft, pillowy, and impossibly rich, these homemade brioche burger buns are the kind of thing that makes a backyard cookout feel like a proper occasion. The dough gets its signature tenderness from a generous amount of butter worked in gradually, plus three eggs that give each bun a beautiful golden crumb and a slightly sweet flavor that pairs perfectly with savory fillings. Store-bought buns often come with vague allergen warnings and shared-facility risks that can make a simple burger night stressful — baking your own puts you completely in control of every ingredient. The method is straightforward: a stand mixer does the heavy lifting through a long knead, two relaxed rises let the dough develop real flavor and structure, and a quick egg wash before baking delivers that gorgeous, glossy, deep-golden top. Optional sesame seeds add a classic finishing touch without complicating anything. These buns hold up beautifully to juicy patties, saucy toppings, and anything else you pile on — no soggy bottoms, no falling apart mid-bite. Once you've made them from scratch, it's genuinely hard to go back.

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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)
¼ cup whole milk, warm
3 tbsp granulated sugar
1 tsp fine salt
3 large eggs, at room temperature
3 cups all-purpose flour, plus more for dusting
6 tbsp unsalted butter, softened and cut into 1-inch pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp sesame seeds (optional)

Instructions

1
Combine the warm water, warm milk, and yeast in the bowl of a stand mixer. Let stand for 5–8 minutes, until the mixture is foamy and the yeast is visibly active.
2
Add the sugar, salt, and 3 eggs to the yeast mixture. Add the flour on top. Mix on low speed with the dough hook until a shaggy dough forms and no dry flour remains, about 2 minutes.

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