Legume 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 pay off in a big way — soft, golden, and sturdy enough to hold up to a loaded patty without falling apart like the ones from the bag. For anyone avoiding legumes, store-bought buns can be a minefield of soy flour, soy lecithin, and other bean-derived additives tucked into the ingredient list. This dough keeps things refreshingly straightforward: flour, butter, egg, yeast, salt, sugar, and water — nothing hiding in the fine print. The egg wash gives each bun that gorgeous deep-golden shine, and an optional scatter of sesame seeds adds a little crunch and visual appeal. Kneading the dough until it's smooth and elastic is the real secret to that pillowy, bakery-style texture that makes these buns feel genuinely special. Once they come out of the oven and cool on the rack, the hardest part is waiting the full fifteen minutes before slicing into them.

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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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