Peanut 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. That signature golden crust and tender, slightly sweet crumb are exactly what a great burger deserves — and they hold up beautifully without going soggy under all your favorite toppings. Store-bought buns can be a minefield when you're avoiding peanuts, with shared facility warnings and vague allergen labels making even a simple burger night stressful. Making them from scratch with pantry staples like flour, butter, eggs, and milk puts you fully in control of every ingredient that goes into the dough. The process is straightforward if you have a stand mixer — a long knead develops that glossy, elastic dough that gives brioche its irresistible pull-apart texture. An egg wash brushed on just before baking delivers that deep, bakery-style shine, and a sprinkle of sesame seeds adds a little extra something if you're feeling it. Once you've pulled a tray of these from the oven and let them cool on the rack, going back to store-bought is going to feel like a serious downgrade.

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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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