Shellfish 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 enriched dough comes together with pantry staples — flour, sugar, milk, butter, and eggs — so there's nothing mysterious hiding in the ingredient list, which is a real relief when you're cooking for anyone with shellfish sensitivities. Store-bought buns can be a gamble, sometimes produced on shared lines alongside seafood-flavored seasonings or sauces, but baking your own puts you fully in control. The technique here is straightforward: a stand mixer does the heavy lifting, the butter gets worked in gradually for that signature tender crumb, and two rises give the dough time to develop real flavor and structure. A quick egg wash before baking delivers that gorgeous deep-golden crust, and an optional sprinkle of sesame seeds adds a classic finishing touch. Once they come out of the oven and cool on the rack, you'll have eight beautiful buns that are sturdy enough to hold a juicy patty without going soggy. These are the kind of homemade detail that people notice and remember.

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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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