Mushroom 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, sugar, salt, milk, and a generous amount of softened butter worked in gradually — so every ingredient is completely straightforward and easy to verify. That matters when you're navigating a diet that requires avoiding fungi-derived ingredients, since store-bought enriched buns can sometimes include yeast extracts or other additives that complicate things. Here, the leavening comes from active dry yeast doing its job the old-fashioned way, and the ingredient list stays clean from start to finish. The two-stage rise gives the buns their signature airy crumb, while the egg wash bakes into a gorgeous, glossy, deep-golden crust that looks like it came straight from a bakery. A sprinkle of sesame seeds on top is optional but adds a satisfying little crunch. Once you've made a burger on one of these, going back to the grocery store bag 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
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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