Breastfeeding Friendly Classic Hamburger Buns
Homemade burger buns are one of those small kitchen wins that make every meal feel a little more special, and these golden, pillowy rounds are genuinely hard to beat. When you're nursing, knowing exactly what's going into your food matters — and this dough comes together with straightforward pantry staples like flour, butter, egg, and yeast, so there's nothing mysterious hiding in the ingredient list. The softened butter and egg give the crumb a tender, slightly rich texture that holds up beautifully under a loaded burger without falling apart. Shaping them into tight, smooth balls and giving them two proper rises is what creates that bakery-style lift and soft interior you just can't get from a store-bought bag. A brush of egg wash before baking gives each bun a gorgeous deep-golden finish, and a sprinkle of sesame seeds adds a satisfying little crunch if you're feeling it. These are the kind of buns that make you wonder why you ever bought the packaged version in the first place.
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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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