Hazelnut Free Classic Hamburger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

5.0

(25)

Soft, golden, and pillowy with a beautiful egg-washed crust, these homemade hamburger buns are the kind of thing that makes a backyard cookout feel genuinely special. Store-bought buns can be a minefield when you're avoiding tree nuts — shared production lines and vague "may contain" labels make even a simple bun feel risky. Making them from scratch with pantry staples like flour, butter, egg, and yeast means you know exactly what's in every bite. The dough comes together with a stand mixer or just your hands, and a two-stage rise gives each bun that light, tender crumb you want underneath a juicy burger. A quick egg wash before baking delivers that gorgeous deep-golden color and a subtle sheen, with optional sesame seeds if you want a little extra texture on top. They bake up hollow-sounding and perfectly structured — sturdy enough to hold all your toppings without turning soggy. Once you taste a warm bun fresh off the rack, going back to the packaged kind is going to feel like a serious downgrade.

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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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