Carrageenan 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 thing that makes a backyard cookout feel genuinely special. Store-bought buns are a surprisingly common source of hidden additives — carrageenan shows up in commercial dairy ingredients and enriched doughs more often than you'd expect — so baking your own is a smart and satisfying workaround. Every ingredient here is straightforward: flour, butter, eggs, milk, yeast, sugar, and salt. Nothing processed, nothing suspicious, just a classic enriched dough you can feel good about. The method is a little hands-on, with a proper butter incorporation step that gives the crumb its signature tender, feathery texture, but a stand mixer does most of the heavy lifting. An egg wash brushed on just before baking gives each bun that gorgeous deep golden color and a subtle sheen that looks like it came straight from a bakery. Let them cool before you slice — if you can wait that long.

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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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