High Fructose Corn Syrup Free Brioche Burger Buns
Soft, pillowy, and rich with real butter and eggs, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns are one of the sneakiest places high fructose corn syrup hides, tucked into ingredient lists right alongside preservatives and artificial flavors — so making your own is a straightforward way to take back control of what's on your plate. Every ingredient here is clean and recognizable: flour, butter, eggs, whole milk, granulated sugar, and yeast. That's it. The enriched dough gets its signature tender crumb and glossy crust from the slow butter incorporation and a patient double rise, both of which are worth every minute of the wait. A final egg wash gives each bun that deep golden color that makes them look like they came straight out of a bakery window, with optional sesame seeds for a classic finishing touch. Whether you're loading them up with a smash burger or keeping things simple, these buns hold together beautifully without falling apart mid-bite.
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Learn more →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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