Description
Soft, fluffy, and buttery homemade hamburger buns with sesame seeds. Perfect for burgers, sandwiches, and sliders.
Ingredients
1 (.25 ounce) package active dry yeast (such as Fleischmann’s ActiveDry Yeast)
1 pound all-purpose flour, or as needed – divided
1 cup warm water (105°F / 41°C)
2 large eggs, divided
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 tablespoon milk
1 teaspoon sesame seeds, or as needed
Instructions
1. Place yeast into bowl of a stand mixer. Whisk in 1/2 cup flour and warm water until smooth. Let sit for 10 to 15 minutes until foamy.
2. Whisk 1 egg, melted butter, sugar, and salt into the yeast mixture. Stir in remaining flour (about 3 cups).
3. Attach dough hook and knead dough on low speed for 5 to 6 minutes until soft and sticky. Scrape sides if needed.
4. Transfer to floured surface. Dough should be elastic but not sticky to fingers. Shape into a smooth round ball.
5. Wipe mixer bowl clean, add olive oil, and coat dough. Cover with foil and let rise in warm place until doubled, about 2 hours.
6. Line baking sheet with silicone mat or parchment paper.
7. Transfer dough to floured surface. Pat into a 5×10-inch rectangle, about 1/2 inch thick.
8. Cut into 8 equal pieces. Shape each into a ball, tucking ends underneath.
9. Gently flatten into 1/2-inch-thick discs. Arrange on prepared baking sheet, 1/2 inch apart. Lightly dust with flour. Cover loosely with plastic wrap. Let rise for 1 hour.
10. Preheat oven to 375°F (190°C). Beat remaining egg with milk and gently brush tops. Sprinkle with sesame seeds.
11. Bake 15 to 17 minutes until lightly browned. Cool completely, tear apart, and slice to serve.
Notes
Avoid over-kneading the dough or overproofing. Room temperature and yeast freshness are key to proper rising. These buns freeze well when wrapped tightly. Reheat by warming in the oven at low heat.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Bread
- Method: Oven
- Cuisine: American