Barley Free Brioche Burger Buns

Soft, pillowy, and rich with butter and eggs, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with all-purpose flour, whole milk, and a generous amount of unsalted butter worked in slowly — that's the secret to the tender, feathery crumb that sets a great brioche apart from a basic bun. For anyone navigating grain sensitivities around barley, the ingredient list here is refreshingly straightforward: no barley flour, no malt, no hidden grain additions that sometimes sneak into store-bought buns and specialty breads. The stand mixer does the heavy lifting through a long knead, so the gluten develops properly and you end up with buns that hold up to a juicy patty without falling apart. A glossy egg wash gives each bun that gorgeous deep golden color, and a sprinkle of sesame seeds adds a little crunch and visual appeal if you're into it. Once they come out of the oven and cool on the rack, the smell alone will have everyone hovering in the kitchen. These freeze beautifully too, so making a full batch of eight is absolutely worth the effort.

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