Cashew Free Classic Hamburger Buns
Soft, golden, and just sturdy enough to hold a towering burger without falling apart, these homemade buns are the kind of thing that makes store-bought feel like a real downgrade. The dough comes together with pantry staples — flour, butter, egg, yeast — so there's no hunting down specialty ingredients or second-guessing what's hiding in a packaged bun. That's a genuine relief when you're avoiding tree nuts, since commercial breads and buns can be produced on shared lines with all kinds of nut-containing products. Making them from scratch puts you fully in control of every ingredient that goes into the dough. The egg wash gives each bun a beautiful, bakery-style shine, and a sprinkle of sesame seeds adds a satisfying little crunch if you're into that. Once they come out of the oven deep golden and smelling incredible, you'll want to build every burger night around this recipe.
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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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