Celery Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Soft, golden, and just the right amount of pillowy, these homemade hamburger buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — flour, butter, egg, yeast, and a little sugar — so there's nothing unexpected hiding in the ingredient list. For anyone navigating a celery allergy or sensitivity, store-bought buns can be a minefield of ambiguous "natural flavors" and shared-facility warnings, but baking your own puts you fully in control. 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 one more time before baking. A quick egg wash gives each bun that gorgeous, bakery-style shine, and a sprinkle of sesame seeds adds a satisfying little crunch if you're into it. They bake up deep golden brown with a tender crumb that holds up to even the juiciest burger without falling apart. Once you've made these, it's genuinely hard to go back to the bag.

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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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