Nutmeg 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 everything else on the plate taste better. The dough comes together with pantry staples — flour, butter, egg, yeast, and a little sugar — so there's nothing unexpected hiding in the mix. That simplicity is actually the whole point: no spice blends, no pre-mixed seasonings, just clean, straightforward ingredients you can trust completely. For anyone navigating a sensitivity to nutmeg, store-bought buns can be a quiet minefield, since warming spices sometimes sneak into commercial bread products without much fanfare on the label. Baking your own means you control every single thing that goes into the dough. The egg wash gives each bun a gorgeous, bakery-style shine, and a sprinkle of sesame seeds adds a little texture and visual appeal if you're feeling fancy. Once you pull these off the rack and smell that yeasty, buttery aroma, you'll wonder why you ever settled for the bag from the grocery store.
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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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