Brazil Nut Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

There is something deeply satisfying about pulling a tray of golden, pillowy hamburger buns out of the oven, and this recipe delivers exactly that. The dough comes together with pantry staples — flour, butter, egg, and yeast — so you know precisely what's going into every single bun. For anyone navigating tree nut sensitivities, store-bought buns can be a minefield of shared-facility warnings and vague "may contain" labels, but baking your own eliminates that guesswork entirely. The two-rise method gives these buns a soft, airy crumb with just enough structure to hold up to a juicy patty without falling apart. A quick egg wash before they go into the oven is what creates that gorgeous, deep golden crust that makes them look like they came straight from a bakery. Finish them with a sprinkle of sesame seeds if you like a little extra texture and visual flair. Once you taste a homemade bun still slightly warm from the rack, going back to the packaged kind is going to feel like a real step down.

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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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