Seed Oil 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 things that completely change a backyard cookout once you've made them from scratch. Store-bought buns are almost universally made with soybean or canola oil, which makes finding a clean option on the shelf genuinely frustrating. This dough keeps things beautifully simple — real butter, an egg, flour, yeast, and a little sugar are all it takes to build a soft, pillowy bun with a golden, slightly glossy top. The butter adds richness and a tender crumb without any of the industrial oils that sneak into so many commercial breads. Shaping the dough into taut rounds and giving them a second rise before baking is what gives these buns that bakery-style lift and structure. A quick egg wash right before they go into the oven delivers that deep golden color and a subtle sheen that makes them look as good as they taste. Let them cool on a rack before slicing and they'll hold together perfectly under even the juiciest burger.

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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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