Sure you can buy buns from the grocery store but there is nothing like Homemade Sesame Hamburger Buns. If you don’t mind working with dough you will love this recipe.
Since these buns need a total of 3 hours worth of rising and proofing, make sure you plan ahead so they are ready in time for when your burgers are done. Once baked, the buns should be eaten within 2 days or you will need to freeze them.
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What is Rising & Proofing
Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.
Proofing basically means the last rise of the dough in its final shape (e.g. bun, loaf, etc.) before baking. Many factors come into play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.
Recipe Tips
- Ideally the water should be between 105°F-110°F before adding the yeast. Water above 120°F will kill the yeast.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
Gather your Ingredients
You will need the following ingredients to make this Homemade Sesame Hamburger Buns recipe (see recipe card for quantities): Active Yeast, Warm Water, All Purpose Flour, Egg(s), Unsalted Butter, White Sugar, Salt, Milk and Sesame Seeds.
How to Make Sesame Hamburger Buns
- In the bowl of your stand mixer, stir together the yeast, water and 1/2 cup of all purpose flour. Let the mixture sit until it becomes foamy, 10 to 15 minutes.
- Add the melted butter, one egg, sugar and salt into the yeast mixture. Add 2 1/2 cups of flour and knead with a dough hook until all the flour has been incorporated. If the dough remains very sticky, continue adding the remaining 1/2 cup of flour, 1 tablespoon at a time until the dough is smooth and elastic, and just stops sticking to the bottom of the bowl.
- Form dough into a smooth ball and brush lightly with oil. Place in a lightly greased covered bowl and let rise for about 2 hours, until doubled in size.
- Form dough into a log and cut into 10 equal pieces (I like to use my kitchen scale). Form each piece into a ball, tucking the seams underneath as much as possible. Slightly flatten the ball with the palm of your hand so it looks like a hamburger bun.
- Place dough on a baking sheet lined with parchment about 1/2″ apart. Allow to proof for about 1 hour, until doubled.
- Heat the oven to 375°F. In a small bowl, whisk together the remaining egg and milk. Lightly brush the egg mixture on top of each bun. Immediately sprinkle with sesame seeds.
- Bake buns for 15 to 17 minutes, or until golden brown. Let cool before slicing.
Homemade Sesame Hamburger Buns
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Ingredients
- 2 ¼ Tsp Active Dry Yeast
- 1 Cup Water, 105°F-110°F
- 3 ½ Cups All Purpose Flour, divided
- 2 Eggs, divided
- 3 Tbsp Unsalted Butter, melted
- 2 Tbsp White Sugar
- 1 Tsp Salt
- 1 Tbsp Milk
- 1 Tbsp Sesame Seeds, optional
Instructions
- In the bowl of your stand mixer, stir together the yeast, water and 1/2 cup of all purpose flour. Let the mixture sit until it becomes foamy, 10 to 15 minutes.
- Add the melted butter, one egg, sugar and salt into the yeast mixture. Add 2 1/2 cups of flour and knead with a dough hook until all the flour has been incorporated. If the dough remains very sticky, continue adding the remaining 1/2 cup of flour, 1 tablespoon at a time until the dough is smooth and elastic, and just stops sticking to the bottom of the bowl.
- Form dough into a smooth ball and brush lightly with oil. Place in a lightly greased covered bowl and let rise for about 2 hours, until doubled in size.
- Form dough into a log and cut into 10 equal pieces (I like to use my kitchen scale). Form each piece into a ball, tucking the seams underneath. Slightly flatten the ball with the palm of your hand so it looks like a hamburger bun.
- Place dough on a baking sheet lined with parchment about 1/2" apart. Allow to proof for about 1 hour, until doubled.
- Heat the oven to 375°F. In a small bowl, whisk together the remainingn egg and milk. Lightly brush the egg mixture on top of each bun. Immediately sprinkle with sesame seeds.
- Bake buns for 15 to 17 minutes, or until golden brown. Let cool before slicing.
I made these buns yesterday as I had forgotten to buy some and was having company that day and did not want to leave the house. They were absolutely delicious. Company were asking me at what bakery I had purchased them, as they were so fresh and tasty. In the end I had to tell them they were home made. Such a hit. Will definitely make them again. I did not have any left so I could not freeze any, but next time, I will make a double batch and freeze.
Excellent.