Citric Acid Free Classic Hamburger Buns
Homemade hamburger buns are one of those small kitchen projects that pay off in a big way — soft, golden, and sturdy enough to hold up to a loaded burger without falling apart. For anyone avoiding citric acid, store-bought buns can be a minefield, since the additive often hides in commercial bread products as a dough conditioner or preservative. This recipe keeps things refreshingly straightforward: flour, butter, egg, yeast, sugar, salt, and water — nothing that doesn't belong. The dough comes together with a stand mixer or by hand, rises until pillowy, and bakes into beautifully domed buns with a deep golden crust. An egg wash gives them that bakery-style shine, and a sprinkle of sesame seeds adds a satisfying little crunch if you're into it. Once you pull these off a wire rack and catch that fresh-bread smell, you'll wonder why you ever reached for a plastic bag at the grocery store.
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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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