Turkey Free Classic Hamburger Buns
Soft, golden, and just the right amount of pillowy, these homemade hamburger buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together with pantry staples — flour, butter, egg, yeast — and the process is straightforward enough for a weekend afternoon without any stress. Because everything is made from scratch, there's zero guesswork about what's actually inside, which is a real relief when store-bought options can hide unexpected ingredients in their ingredient lists. The egg wash gives each bun a beautiful, bakery-style shine, and a sprinkle of sesame seeds adds that classic finishing touch. Kneading the dough until it's smooth and elastic is the key step here — it builds the structure that keeps these buns tender yet sturdy enough to hold up to a juicy patty and all the toppings. Once they come out of the oven deep golden brown and smelling incredible, the hardest part is waiting the full 15 minutes before slicing into them.
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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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