Almond Free Classic Hamburger Buns
There is something deeply satisfying about pulling a tray of golden, pillowy hamburger buns out of the oven, especially when you made them entirely from scratch. Store-bought buns can be a minefield of unexpected nut-derived ingredients, shared production lines, and vague allergen labels — baking your own removes all of that guesswork in one go. This dough comes together with pantry staples like all-purpose flour, butter, egg, and a little sugar, so you know exactly what's going inside every single bun. The yeast gives them that soft, slightly chewy interior, while the egg wash bakes into a beautifully glossy, deep golden crust that makes them look like they came straight from a bakery. An optional sprinkle of sesame seeds adds a subtle nuttiness and a little visual flair without any tree nut concerns whatsoever. They hold up beautifully to a loaded burger, a fried chicken sandwich, or honestly just a swipe of good butter while they're still warm from the rack.
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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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