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 golden crust, the tender crumb, the slight sweetness — they hold up to a juicy patty without turning soggy, and they taste like something from a proper bakery. Store-bought buns are a minefield for anyone avoiding soy, since lecithin and soy flour sneak into commercial bread products constantly. Making them from scratch with flour, butter, eggs, milk, and yeast means you know exactly what's in every bite. The process is straightforward — a stand mixer does the heavy lifting through the long knead, and two rises build that signature airy texture. An egg wash gives each bun a deep, glossy brown finish, and a sprinkle of sesame seeds adds a little crunch if you're into it. Once you've pulled a tray of these out of the oven, going back to the packaged kind is going to feel like a real step down.
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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.
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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