Pecan 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 kitchen projects that feel ambitious but deliver results so far beyond anything from a plastic bag that you'll wonder why you ever settled. These soft, golden rolls come together with pantry staples — flour, butter, egg, yeast — and nothing more complicated than a good knead and a patient rise. The egg wash gives each bun a gorgeous, bakery-style sheen, and a sprinkle of sesame seeds adds just the right amount of crunch and visual appeal. Store-bought buns can be a minefield of shared production lines and vague "may contain" warnings, so baking your own puts you fully in control of every single ingredient. The dough is forgiving and satisfying to work with, whether you use a stand mixer or go old-school by hand on a floured counter. Once they come out of the oven deep golden and hollow-sounding when tapped, 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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