MSG Free Classic Hamburger Buns
Homemade hamburger buns are one of those kitchen projects that feel ambitious but are genuinely approachable, and the payoff is enormous. Store-bought buns are a minefield for anyone avoiding flavor enhancers, since many commercial brands sneak in additives and conditioners that have no business being in a simple bread roll. This recipe keeps things beautifully clean — just flour, yeast, butter, egg, salt, sugar, and water, which is everything a great bun needs and nothing it doesn't. The dough comes together in a stand mixer or by hand, rises until pillowy, and bakes up golden and slightly glossy under an egg wash. Optionally finishing them with sesame seeds gives that classic diner-style look without any compromise on ingredients. They're sturdy enough to hold up to a juicy patty but soft enough to tear apart and eat warm straight off the rack. Once you've made a batch, going back to the packaged version is going to feel like a serious downgrade.
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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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