Chestnut Free Classic Hamburger Buns
Homemade hamburger buns are one of those kitchen projects that instantly elevate a backyard cookout or weeknight burger night from ordinary to genuinely impressive. These buns come together with a short list of pantry staples — flour, butter, egg, yeast, and a little sugar — so there's no hunting down specialty ingredients or second-guessing labels at the store. The dough gets a proper knead and two rises, which gives the finished buns that soft, pillowy interior and a slightly chewy bite that store-bought versions rarely deliver. A quick egg wash before baking creates a gorgeous deep-golden crust, and a scatter of sesame seeds adds a classic finishing touch if you're feeling it. Because the recipe is built entirely around simple, whole ingredients, there's no ambiguity about what's inside — just clean, straightforward bread you made yourself. Pull them fresh from the oven, let them cool just enough to slice, and get ready for the best burger you've had in a while.
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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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