Gut Friendly 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 homemade burger buns are the kind of thing that makes you wonder why you ever settled for a store-bought bag. The enriched dough gets its tender, feathery crumb from a slow knead and a patient double rise — no shortcuts, just good technique. For anyone navigating digestive sensitivities, knowing exactly what goes into your bread matters, and here every ingredient is straightforward and easy to account for. There are no additives, no preservatives, and no mystery stabilizers that often sneak into commercial buns and can quietly wreak havoc on a sensitive gut. The butter is worked in gradually so the dough develops real structure, giving you a bun that holds up to a juicy patty without turning to mush. A glossy egg wash and an optional sprinkle of sesame seeds finish them off beautifully, making these just as satisfying to look at as they are to eat. Let them cool properly before slicing and you'll be rewarded with a clean, even crumb that's worth every minute of the process.

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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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