Legume Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

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 unsalted butter — so there's nothing hidden to worry about for anyone avoiding legumes. That matters more than you'd think, since plenty of store-bought buns sneak in soy flour or soy lecithin as a softener or emulsifier, making the label-reading game exhausting. Here, the richness and tender crumb come entirely from real butter and eggs worked slowly into the dough, no shortcuts needed. The two-rise process gives you that signature brioche structure: a glossy, deep golden crust on the outside and a feathery, slightly sweet interior that holds up beautifully under a juicy patty without going soggy. A quick egg wash before baking is what delivers that bakery-style shine, and a sprinkle of sesame seeds adds a little crunch if you're feeling fancy. Once you've made a batch of these, going back to a plastic bag from the grocery store is going to feel like a real step down.

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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
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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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