Rice 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 dough comes together with all-purpose flour, whole milk, and a generous amount of unsalted butter worked in slowly, which is what gives brioche that signature tender, slightly sweet crumb. Because the recipe is built entirely around wheat flour and pantry staples, there's no rice flour or rice-based filler anywhere in sight — just clean, classic ingredients doing exactly what they're supposed to do. The two-stage rise takes a little patience, but it's mostly hands-off time, and the payoff is a bun that holds up to a juicy patty without turning soggy or falling apart. A quick egg wash before baking gives each bun that gorgeous deep golden color, and a sprinkle of sesame seeds adds a satisfying crunch if you're into it. Once you've made these at home, it's genuinely hard to go back to the store-bought version.

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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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