Emulsifier 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 small kitchen projects that completely changes your burger game, and this straightforward recipe proves you don't need anything fancy to pull them off beautifully. Store-bought buns are notorious for containing a long list of additives and emulsifiers that keep them shelf-stable, so baking your own is the cleanest way to know exactly what's going into every bite. This dough comes together with just flour, yeast, butter, egg, salt, sugar, and water — real pantry staples with no hidden extras. The result is a soft, pillowy bun with a gorgeous golden crust and just enough structure to hold up to a juicy patty without falling apart. An egg wash gives each bun that bakery-worthy shine, and a sprinkle of sesame seeds adds a satisfying finishing touch if you're feeling classic. The two-rise process is what gives these buns their light, tender crumb, and while it takes a little patience, the hands-on time is minimal. Once you taste one fresh off the rack, going back to the packaged version is going to feel like a serious downgrade.

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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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