Nitrate & Nitrite Free Brioche Burger Buns
Soft, pillowy, and rich with butter and eggs, these brioche burger buns are the kind of homemade bread that makes every burger feel like a restaurant-quality meal. Store-bought buns are a surprisingly common source of hidden additives, including preservatives that people following a nitrate- and nitrite-free lifestyle are trying to avoid — baking your own is the cleanest workaround there is. Every ingredient here is straightforward and easy to verify: flour, butter, eggs, milk, yeast, sugar, and salt. The enriched dough gets its incredible soft crumb from a slow butter incorporation and two patient rises, so the process rewards a little extra time. A glossy egg wash gives each bun that gorgeous deep golden color, and a sprinkle of sesame seeds adds a satisfying crunch if you want it. Once you pull these from the oven and catch that warm, buttery smell filling your kitchen, going back to packaged buns is going to feel like a real step down.
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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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