Mustard 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 golden crust, the tender crumb, the subtle sweetness — they hold up beautifully under a juicy patty without turning soggy or falling apart. For anyone navigating mustard allergies or sensitivities, store-bought buns can be a minefield, since many commercial varieties are produced on shared lines alongside condiment-flavored products. Making them from scratch with pantry staples like flour, butter, eggs, and milk means you know exactly what went into every single one. The process is straightforward — a stand mixer does most of the heavy lifting through two gentle rises — and the results are genuinely bakery-worthy. Brushed with an egg wash and finished with optional sesame seeds, they come out of the oven with that deep, glossy, golden-brown top that makes it hard to wait the full 15 minutes before slicing. Once you've made these at home, it's very difficult to go back to the packaged kind.

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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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