Soft, fluffy, and bakery-style homemade hamburger buns that are sturdy enough for burgers and sandwiches, made with simple pantry ingredients.

1 package (0.25 oz) active dry yeast

1 pound all-purpose flour, divided

1 cup warm water (105°F / 41°C)

2 large eggs, divided

3 tablespoons butter, melted (plus more for brushing)

3 tablespoons white sugar

1.25 teaspoons salt

1 teaspoon olive oil

1 tablespoon milk

1 teaspoon sesame seeds (optional)

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Place yeast in the bowl of a stand mixer. Whisk in 1/2 cup flour and warm water until smooth. Let stand 10–15 minutes until foamy.
Whisk 1 egg, melted butter, sugar, and salt into the yeast mixture.
Gradually add remaining flour until a soft dough forms.
Knead with a dough hook on low speed for 5–6 minutes until soft and slightly sticky.
Shape dough into a ball and place in an oiled bowl. Cover and let rise until doubled, about 2 hours.
Line a baking sheet with parchment paper or a silicone mat.
Shape dough into a 5×10-inch rectangle and cut into 8 equal pieces.
Form each piece into a smooth disc and arrange on the baking sheet.
Cover and let rise again until doubled, about 1 hour.
Preheat oven to 375°F (190°C).
Beat remaining egg with milk and brush over buns. Sprinkle with sesame seeds if using.
Bake for 15–17 minutes until lightly golden.
Cool completely before slicing; brush with melted butter while warm for extra softness.

Dough should be slightly sticky; add flour gradually if too wet.

Buns can be brushed with butter after baking for a softer crust.

Half bread flour can be used for a chewier texture.

Buns freeze well for up to 2 months.