Seed Oil Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

4.7

(25)

Soft, pillowy, and rich with real 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 of canola, soybean, and sunflower oils hiding in the ingredient list, so baking your own is really the only way to know exactly what you're eating. Here, the fat comes entirely from unsalted butter and whole milk — nothing refined, nothing industrial, just clean, traditional ingredients that also happen to produce an incredible crumb. The method is straightforward: bloom the yeast, build the dough, then work in the butter gradually until the dough turns glossy and elastic. That slow butter incorporation is what gives brioche its signature tender, feathery texture and that faintly sweet, golden flavor. An egg wash before baking delivers a deep, burnished crust that looks like it came out of a proper bakery. Whether you're loading them up with smash burgers or keeping things simple, these buns are the upgrade your dinner table has been waiting for.

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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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