Rice Free Classic Hamburger Buns
Soft, golden, and just sturdy enough to hold a towering burger without falling apart — these homemade buns are everything a store-bought version wishes it could be. For anyone avoiding rice and rice-derived ingredients, packaged buns can be a minefield, since rice flour often sneaks into commercial breads as a dusting agent or filler. This recipe keeps things beautifully straightforward: all-purpose flour, butter, egg, yeast, and a handful of pantry staples — nothing hidden, nothing unnecessary. The dough comes together with a simple knead, a slow rise, and a second proof that gives each bun that pillowy, bakery-style lift. An egg wash brushed over the top before baking delivers that gorgeous deep-golden color and a subtle sheen that makes these look genuinely impressive. A sprinkle of sesame seeds is optional but highly recommended if you want that classic diner-style finish. Once you pull a batch of these off the wire rack, it's hard to imagine going back to the bagged kind.
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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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