Mustard Free Classic Hamburger Buns
Soft, golden, and pillowy with a beautifully glossy top, these homemade hamburger buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns are a surprisingly common source of hidden condiment-based ingredients and cross-contact risks, so baking your own is one of the smartest moves you can make when avoiding mustard in any form. Every ingredient here is straightforward — flour, butter, egg, yeast, sugar, salt, and water — so you know exactly what's going into each bun. The dough comes together with a simple knead, a single rise, and a second proof, giving you that soft, slightly chewy crumb that holds up to a juicy patty without falling apart. A quick egg wash before baking delivers that gorgeous deep-golden color, and an optional sprinkle of sesame seeds adds a little crunch and visual appeal. Once you pull these from the oven and catch that warm, yeasty smell filling your kitchen, going back to the packaged kind 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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