Pescatarian Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Soft, golden, and just the right amount of pillowy, these homemade hamburger buns are the kind of thing that makes every sandwich feel like an occasion. The dough comes together with pantry staples — flour, butter, egg, yeast — and a proper knead gives them that satisfying chew you just can't get from a plastic bag at the grocery store. An egg wash before baking is what delivers that gorgeous, bakery-style shine on top, with optional sesame seeds adding a little nutty crunch. Since there's no meat involved at any stage of the process, these buns are a natural fit for fish burgers, crab cakes, or a loaded veggie patty without any concern about cross-contact. The two-rise method takes a little patience, but the result is a bun that holds up to saucy fillings without going soggy or falling apart. Cool them properly on a wire rack and they'll slice cleanly every time. Once you've made a batch from scratch, it's genuinely hard to go back.

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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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