Shellfish 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 sound ambitious but deliver results so far beyond anything from a plastic bag that you'll never want to go back. These soft, golden rounds get their tender crumb from a simple enriched dough — butter, egg, and a touch of sugar — that comes together with just a stand mixer and a little patience. The egg wash gives each bun a gorgeous, bakery-style shine, and a sprinkle of sesame seeds adds that satisfying crunch on top. Because every ingredient here is straightforward pantry staple territory, there's zero guesswork about hidden seafood derivatives or cross-contact risks that can sneak into processed breads and store-bought rolls. The two-rise process is what makes the texture genuinely special — light and pillowy inside, with just enough structure to hold up to a juicy burger without falling apart. Shaping the dough into tight, taut balls is easier than it looks, and watching them puff up in the oven is deeply satisfying. Pull them apart while still slightly warm and you'll understand why homemade always wins.

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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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