Macadamia Free Classic Hamburger Buns
Homemade hamburger buns are one of those kitchen projects that completely ruin store-bought for you — in the best possible way. These come out with a gorgeous deep golden crust, a soft and pillowy interior, and just enough structure to hold up to a juicy patty without falling apart. The dough itself is beautifully simple: flour, butter, egg, yeast, and a little sugar to help things along. Because every ingredient here is a straightforward pantry staple, there's zero concern about hidden nut-based oils or cross-contamination from specialty ingredients that can sneak into commercial baked goods. The optional sesame seed topping adds a classic bakery look and a subtle nuttiness that has nothing to do with tree nuts at all. Shaping the buns into tight, even rounds is genuinely satisfying, and watching them puff up during that second rise feels like a small miracle every time. Slice them open after they've cooled and you'll wonder why you ever settled for the bagged version.
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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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