Gut Friendly Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Homemade burger buns hit differently than anything from a plastic bag, and these golden, pillowy rounds are proof that the effort is absolutely worth it. The dough comes together with straightforward pantry staples — flour, butter, egg, and yeast — so you know exactly what's going into every bite, with no mystery additives or preservatives to second-guess. That matters when you're paying close attention to what your gut is actually processing day to day. The slow rise gives the yeast time to do its work, which is part of what makes these buns so much gentler and more digestible than their store-bought counterparts. A proper knead and a patient second proof reward you with a soft, springy crumb and a beautifully bronzed crust that holds up to even the juiciest burger without falling apart. The optional sesame seed finish adds a satisfying little crunch and makes them look genuinely bakery-worthy straight from your own oven. Once you've made a batch, 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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