Gelatin Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Soft, golden, and just sturdy enough to hold up to a loaded burger without falling apart — these homemade buns are the kind of thing that makes store-bought feel like a real downgrade. Many packaged buns contain gelatin as a softening agent or shelf-life extender, which can make a simple cookout more complicated than it needs to be. This recipe keeps things completely clean, relying on butter, egg, and a proper yeast rise to deliver that pillowy, tender crumb naturally. The dough comes together with pantry staples and a little patience, and the result is a bun with real structure and flavor that holds its own against any topping you throw at it. An egg wash gives each bun a gorgeous, bakery-style shine, and a sprinkle of sesame seeds takes them over the top if you're feeling fancy. Once you pull these off the rack and catch that fresh-baked smell, you'll wonder why you ever reached for the bagged version.

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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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