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 slight sweetness — they hit every note a great bun should. For anyone navigating a nickel allergy, homemade bread is often the safest route, since store-bought buns can contain whole grains, seeds, and additives that are notoriously high in nickel. This recipe keeps things clean with all-purpose flour, butter, eggs, milk, sugar, salt, and yeast — a short, familiar list with no hidden surprises. The enriched dough comes together in a stand mixer, and the slow butter incorporation is what gives each bun that signature brioche tenderness without any complicated techniques. A simple egg wash delivers that gorgeous deep-golden finish, and the optional sesame seeds are easy to skip if you prefer to keep things strictly low-nickel. Once you've pulled a tray of these from the oven and let them cool on the rack, going back to a store-bought bun is going to feel like a serious downgrade.
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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.
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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