Artificial Flavors Free Classic Hamburger Buns
Store-bought burger buns are one of those products where the ingredient list seems to grow longer the more you squint at it — artificial flavors, dough conditioners, and preservatives you can't quite pronounce. Making your own from scratch means every single ingredient is something you chose and can account for, full stop. The dough comes together with pantry staples like flour, butter, egg, and active dry yeast, then gets a slow rise that builds real flavor without any shortcuts. A quick egg wash gives each bun that gorgeous, bakery-style shine, and a sprinkle of sesame seeds adds a satisfying crunch if you're into it. The result is a soft, pillowy bun with a tender crumb and a golden crust that holds up beautifully under a loaded burger without going soggy. Once you taste the difference, reaching for a plastic-bagged alternative is going to feel like a serious downgrade.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp fine salt
- 2 tbsp unsalted butter, softened
- 1 large egg
For the egg wash
- 1 large egg, beaten
- 1 tbsp water
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, softened butter, and egg to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.
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