Celery 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 a generous amount of softened butter worked in gradually — so every bite has that signature tender, slightly sweet crumb that store-bought buns simply can't match. For anyone navigating a celery allergy or sensitivity, homemade is often the smarter move, since packaged buns and bakery rolls can hide celery seed or celery extract in their seasoning blends without much fanfare on the label. Here, you know exactly what goes in. The stand mixer does the heavy lifting through a long knead, developing enough gluten to give the buns structure while the butter keeps them impossibly soft. An egg wash brushed on just before baking gives each bun a deep, glossy, golden crust that looks like it came straight out of a proper bakery. Let them cool on a wire rack before slicing and they'll hold together beautifully under even the most loaded burger.

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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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