Citrus 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 night feel like a special occasion. The dough comes together with pantry staples — flour, milk, sugar, yeast, and a generous amount of butter — so there's nothing unexpected hiding in the ingredient list. For anyone navigating citrus sensitivities, store-bought brioche buns can be a minefield of citric acid preservatives and ambiguous "natural flavors," but baking your own puts you fully in control. The stand mixer does the heavy lifting through a long, satisfying knead that develops that signature tender, feathery crumb. A slow rise lets the flavor deepen naturally, and the egg wash gives each bun a gorgeous deep-golden finish that looks straight out of a bakery window. Sesame seeds on top are optional but add a lovely nutty crunch that pairs beautifully with whatever you're stacking inside. Once you've made these, going back to the grocery store version is going to feel like a serious downgrade.

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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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