Burger buns with sesame seeds

These burger buns sprinkled with sesame seeds are super delicious, soft and easy to make. You won’t ever want to buy hamburgers buns in the grocery store anymore.

Why you should make these homemade buns

These burger buns sprinkled with sesame seeds are super delicious, soft and easy to make. You won’t ever want to buy hamburgers buns in the grocery store anymore.

Why I like these buns so much? Because they are exactly how the real burger buns should be. Yes you hear me right. These burger buns are buttery, soft, lightly crispy and crunchy with the sesame seeds. So easy to make, and this is why this will be the only recipe you will ever need for your next Summer BBQ buns.

The texture of these homemade hamburger buns is light, yet rich because of the butter and lightly crispy on the exterior. I had so much fun making these buns, that I will definitely make these again.

What will you need to make these brioche style burger buns

• Dry Yeast
• Sugar
• Milk
• Unsalted butter
• Salt
• All-Purpose flour
• Egg
• Sesame seeds

Dry Yeast/Instant Yeast: As I have already mentioned, this is not a difficult dough to prepare, and it doesn’t require any starters. Simply tossing the yeast directly in the flour will do the trick. Make sure you are using Dry Yeast or Instant Yeast. If you do have a fresh yeast, use half of the quantity, what’s written for this recipe and make a starter by crumbling the yeast in a mug with 1 – 2 tsp of the lukewarm milk and small tsp of sugar. Let rise for 10 minutes, then add into the flour and continue the recipe.

Sugar: I always use fine granulated sugar for any baking, but because lukewarm milk is used in this recipe, regular granulated sugar will work fine as well. Just a hint, sugar will dissolve in the lukewarm milk.

Lukewarm milk: There has always been a question either to use room temperature milk or reheated milk. I am always taking my milk straight from the refrigerator, so I reheat the milk in the microwave for 30-40 seconds. The temperature of the milk should not go over 120 F/ 37 C. Higher temperature would kill the yeast. Little hint, warmer milk, faster the dough will rise, but be careful not to reheat the milk too much!

Softened unsalted butter: Butter for all baking should be used “unsalted” and best way to be at room temperature. The dough’s elasticity depends on the consistency of the butter. Make sure you take it out of the refrigerator at least 1 hour before making the dough. Do not reheat the butter in the microwave. The butter should be soft not runny.

All-purpose flour: Many recipes might call for bread flour, but let me tell you, this one with the simplest flour works like a charm. Gluten work well even with all-purpose flour when you let the dough rest and that’s what we will do. We will be leaving this dough to prov for 1 hour.

Salt: of course salt can’t miss enhancing the flavours.

Egg: simply one large egg, just for the egg wash.

Sesame seeds: who doesn’t love some sesame seeds on their buns right? You can use white sesame seeds or a mix of white and dark or any other small seeds.

How long will take to make burger buns

Excellent question! This is dough where we will have to be proving for a while, but not forever. As any other yeast dough, this one will be proved in two stages. Once we make the dough it usually takes about 1 hour, sometimes 1 hour and half to double it in size. In winter times my house is colder and so it takes longer. But in summer it can double even in 40 minutes, and then it speeds up the process of second proving. As long as the dough doubles, the first proving is done.

Second proving will be done, when the buns will be shaped. But this time it will take only 20 minutes. The buns will again double. Here is one quick advice to place the buns really far away from each other, because they will really take up a space on the baking sheet. Spread these buns equally on the baking sheet. Leave a good 2 inches in between the buns.

How to make burger bun recipe from scratch

If you do have a stand mixer, I recommend using it. This dough might be slightly sticky at some point and the stand mixer will handle this with a charm. If you don’t have a stand mixer, then roll up your sleeves, because your strong hands will be working most of the time.

Every action made by stand mixer, will need to be done with wooden spatula and at the end knead by hand. You might be mixing the dough approximately twice longer. I have tried it once, it’s not impossible to do by hand, but it’s very demanding on the hands. Follow the recipe as written below and as soon as the dough comes together, you can place it on a wooden board and with extra sprinkled flour and knead with your hands.

Use stand mixer. If you are using a stand mixer, start to mix together flour, sugar, salt and yeast in a large bowl of the stand mixer, which a hook attachment. Heat up the milk to lukewarm temperature and add it to the flour mix. Start mixing on speed 1 (stir). Slowly speed up to speed 2-3 and add the softened unsalted butter.

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Mix for about 10 minutes, or until the dough comes well together, and it’s not sticky anymore. By sticky, I mean it won’t stick to the bowl anymore, but it still might be lightly sticky to the touch. If your dough is way too sticky that even after 10 minutes it still visibly sticks to the bowl, or you can see there is too much butter, sprinkle the dough with a teaspoon of flour. If on the other hand it’s really tough in the dough, you can add a small teaspoon of butter or oil.

Now, leave the dough in the large bowl and cover with plastic food foil or clean kitchen towel. The dough needs to prove in a warm place for 1 hour or until it doubles in size.

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Shaping the buns. Once the dough is proven, remove it from the bowl on a floured working surface. Cut the dough in 8 equal pieces. Start shaping the bun by tucking the corners of the dough inside. Once the dough has a shape of bun, turn it upside down, with the soft side up. With both hands turn gently the bun in your hands by lightly pressing on sides and reshape the bun more in ball shape.

But don’t worry about a perfect shape of the bun. While the buns will be raising for another 20 minutes, they will slightly reshape themselves into roundish shape. Mine are far from perfect round shape and we still love them so much.

Second proving. Before we will be covering and proving the buns for the second time, we have to brush the buns with egg wash. Be generous and brush the egg wash well over the buns, on the sides as well. Place over the buns plastic food wrap or clean kitchen towel. Let proof the buns for 20 minutes on a warm place.

Once the buns have doubled in size, brush them again with remaining egg wash and sprinkle with sesame seeds. Be creative and use different seeds if you wish to.

Baking. Now the buns are ready to be baked. Reheat the oven to 200 C / 395 F. Place a roasting pan with 1 cup of water on the bottom rack, to create steam. In the middle rack, place the baking sheet with the buns. Bake the buns for 15 minutes. After 15 minutes remove the roasting pan with water and continue baking the burger buns for an additional 10 minutes.

After the baking either place the buns on a baking rack to cool off (if you are in a hurry to serve them, so to cool them quickly) or you can leave them on the baking sheet to cool them off directly on the baking sheet.

Now the only thing what is left is to fill them with a good juicy burger or great smoky pulled pork.

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