Coconut Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

There is something deeply satisfying about pulling a tray of golden, pillowy hamburger buns out of the oven, especially when you made them entirely from scratch. Many store-bought buns sneak in coconut oil or coconut-derived emulsifiers, so baking your own is the cleanest way to know exactly what's in every bite. This dough comes together with pantry staples — flour, butter, egg, yeast, and a little sugar — nothing exotic, nothing hidden. The stand mixer does most of the heavy lifting, kneading the dough into a smooth, elastic ball that rises into beautifully domed rounds. An egg wash brushed over the top before baking gives each bun that glossy, bakery-style finish, and a sprinkle of sesame seeds adds a subtle nuttiness if you're into it. Once they come out of the oven deep golden brown and hollow-sounding when tapped, it's genuinely hard to wait the full 15 minutes before slicing into them. Whether you're loading them up for a backyard cookout or just want a reliable homemade bun in your rotation, this recipe delivers every single time.

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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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