Citrus Free Classic Hamburger Buns
Homemade hamburger buns are one of those small kitchen projects that make a genuinely outsized difference at the dinner table — soft, pillowy, and golden in a way no grocery bag can quite match. For anyone avoiding citrus, store-bought buns can be a quiet minefield, since preservatives and natural flavor additives sometimes sneak in unexpected acids or citrus-derived ingredients. This recipe keeps things beautifully straightforward: flour, butter, egg, yeast, sugar, salt, and water — nothing hidden, nothing unnecessary. The dough comes together with a stand mixer or by hand, rises until doubled, and gets shaped into eight taut, even rounds that bake up with a gorgeous deep-golden crust. A simple egg wash gives each bun that bakery-style sheen, and a sprinkle of sesame seeds adds a satisfying little crunch if you're feeling it. They're sturdy enough to hold a loaded burger without falling apart, yet tender enough that every bite feels like a treat. Once you've pulled a fresh batch from the oven and let them cool on the rack, going back to the packaged version is going to feel like a serious downgrade.
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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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