Cashew 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. The dough comes together with pantry staples — flour, milk, sugar, yeast, and real unsalted butter — so there's no guesswork about what's actually inside, and no reason to reach for a store-bought bag that might carry hidden nut warnings. The slow butter incorporation during kneading is the secret to that signature tender crumb and glossy, golden crust. An egg wash brushed gently over each bun before baking gives them that bakery-worthy shine, and a sprinkle of sesame seeds adds a satisfying little crunch if you're into it. Once they come out of the oven deep golden and hollow-sounding when tapped, it's genuinely hard to wait the full 15 minutes before slicing. These buns hold up beautifully under a juicy patty without going soggy, which is honestly the whole point.

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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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