Vegetarian 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 homemade brioche buns are the kind of thing that instantly upgrades whatever you put between them. The dough comes together in a stand mixer, going through a slow, satisfying butter incorporation process that gives brioche its signature tender crumb and slightly sweet flavor. Two rises — one longer bulk ferment and a shorter proof after shaping — develop both structure and depth, so you end up with buns that are light but sturdy enough to hold up to a loaded burger without falling apart. An egg wash brushed on just before baking gives each bun that gorgeous deep golden color and a subtle sheen, with optional sesame seeds adding a little texture and visual appeal. There are no meat-based broths, stocks, or hidden animal fats anywhere in the ingredient list, just pantry staples and good dairy, which makes these a genuinely satisfying bake for anyone cooking without meat. They freeze beautifully too, so a single batch can carry you through several weeknight dinners or weekend cookouts.

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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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