Capsaicin Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

4.7

(25)

Soft, pillowy, and rich with butter and eggs, these brioche burger buns are the kind of homemade bread that makes every burger feel like a restaurant-quality meal. The enriched dough — built from flour, whole milk, eggs, and generous amounts of softened butter — produces a tender, slightly sweet crumb with a gorgeous golden crust that holds up beautifully under any topping you pile on. For anyone navigating capsaicin sensitivity, store-bought buns can be a quiet minefield, with unexpected spice blends or seasoned coatings hiding in plain sight on the label. Making them from scratch with these straightforward ingredients means you know exactly what's going in, with zero heat-related surprises. The process is deeply satisfying: a slow knead, a patient rise, and a glossy egg wash before baking gives you buns that look as impressive as they taste. An optional sprinkle of sesame seeds adds a subtle nuttiness and a little visual flair without any heat whatsoever. Once you pull these from the oven — deep golden, hollow-sounding, and smelling incredible — it's genuinely hard to go back to anything from a plastic bag.

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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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