Capsaicin Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Homemade hamburger buns are one of those kitchen projects that feel ambitious but deliver results so far beyond anything from a plastic bag that you'll wonder why you ever settled. These golden, pillowy rolls come together with pantry staples — flour, butter, egg, yeast, and a little sugar — so there's nothing hidden in the ingredient list to second-guess. For anyone avoiding capsaicin, store-bought buns can be a quiet minefield, with spice blends or seasoned coatings lurking in unexpected places; baking your own removes that guesswork entirely. The dough gets a proper knead until smooth and elastic, then a slow rise that builds real flavor and that soft, slightly chewy crumb you want underneath a burger. An egg wash brushed over each round before baking gives them that gorgeous deep-golden shine, and a scatter of sesame seeds adds a subtle nuttiness if you like. They come out of the oven sounding hollow when tapped — the classic sign that the inside is perfectly baked through. Let them cool just long enough to slice cleanly, then load them up however you like.

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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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