Chicken 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 genuinely transform burger night — soft, pillowy, and golden in a way that store-bought versions just can't match. These buns come together with pantry staples like flour, butter, sugar, and yeast, so there's no need to scan labels for hidden poultry-derived additives or worry about what went into the dough at a commercial bakery. The process 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 before they go into the oven gives each bun that gorgeous deep-golden crust, and an optional sprinkle of sesame seeds adds a classic diner-style finish. They bake up hollow-sounding and light, with a tender crumb that holds up beautifully to a juicy patty without going soggy. Once you've pulled a tray of these from the oven and let them cool just enough to slice, 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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