Carrageenan 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 small kitchen projects that pay off in a big way — soft, pillowy, and golden, they make even a simple weeknight burger feel like something special. Store-bought buns are a surprisingly common source of carrageenan, which sneaks into commercial bread products as a texture stabilizer, so baking your own is one of the cleanest ways to sidestep it entirely. This dough comes together with pantry staples — flour, butter, egg, yeast, and a little sugar — with nothing hidden or unnecessary in the mix. The method is straightforward: bloom the yeast, knead until smooth and elastic, let the dough rise until doubled, then shape into eight even rounds and let them puff up before baking. A quick egg wash gives each bun that gorgeous deep-golden finish, and sesame seeds add a classic touch if you like. They bake up with a tender crumb and just enough structure to hold a juicy patty without falling apart. Once you taste one fresh off the rack, going back to the bagged version is going to be a tough sell.

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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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