Paraben 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. Store-bought buns are a minefield when you're avoiding parabens, since preservatives and additives sneak into commercial bread products constantly — baking your own is the cleanest way around that problem. Every ingredient here is straightforward and easy to verify: flour, butter, eggs, milk, yeast, sugar, and salt, with nothing hidden in a long chemical footnote. The method is a little hands-on, walking you through a proper enriched dough with a slow butter incorporation that builds that signature tender, slightly sweet crumb. A glossy egg wash gives each bun a deep golden finish, and a sprinkle of sesame seeds adds a satisfying crunch if you're into it. Once they come out of the oven and cool on the rack, you'll have eight beautiful buns that are genuinely better than anything in a plastic bag at the grocery store.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!