Sesame Free Classic Hamburger Buns
Homemade hamburger buns are one of those kitchen projects that instantly elevates a backyard cookout or weeknight burger night — and this recipe delivers soft, pillowy, golden buns that put any store-bought bag to shame. For anyone avoiding sesame, the grocery store aisle can be a minefield, since most commercial buns are either topped with sesame seeds or produced on shared lines where cross-contact is a real concern. This dough comes together with straightforward pantry staples — flour, butter, egg, yeast, and a little sugar — and the sesame seeds listed in the egg wash are clearly marked optional, making it simple to skip them entirely without changing a single thing about the final result. The buns bake up beautifully golden and slightly chewy on the outside, with a tender, airy crumb that holds up to a juicy patty without falling apart. Kneading the dough until smooth and elastic is the real secret here, giving you that satisfying, bakery-style structure in every bite. Once you pull these off the rack and smell that fresh-baked bread aroma filling your kitchen, you'll wonder why you ever settled for the packaged 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)
Can be omittedsesame seeds
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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