Rye Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

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 gradually — no rye, no alternative grains, just a clean, classic enriched dough that bakes up beautifully golden every time. For anyone navigating grain sensitivities around rye, store-bought buns can be a minefield of mixed flours and vague labeling, so making your own is a genuinely satisfying solution. The stand mixer does most of the heavy lifting, and the two-stage rise gives you that signature tender crumb and slightly glossy crust. A quick egg wash before baking gives each bun a deep, burnished color, and a sprinkle of sesame seeds adds a little texture and visual appeal if you're feeling fancy. These hold up beautifully under a thick burger patty, a fried egg, or whatever you're stacking — no soggy bottom, no falling apart mid-bite. Once you've made a batch from scratch, going back to the grocery store version 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
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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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