High Fructose Corn Syrup Free Classic Hamburger Buns
Store-bought hamburger buns are one of those sneaky places where high fructose corn syrup tends to hide, tucked into ingredient lists between the enriched flour and the preservatives. Making your own means you know exactly what went into every bun — and in this case, that's a short, clean list of pantry staples like flour, butter, egg, and a little granulated sugar. The dough comes together with a stand mixer or by hand, rises into pillowy rounds, and bakes up with that deep golden crust that store-bought buns can never quite pull off. An egg wash gives each bun a gorgeous shine, and a sprinkle of sesame seeds adds that classic diner-style finish if you're into it. These buns are soft enough to hold a juicy burger without falling apart, yet sturdy enough that they won't turn to mush the second the condiments hit. Once you taste one fresh off the rack, still slightly warm, going back to the packaged version is going to feel like a real step down.
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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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