Homemade Hamburger Buns with Sesame Seeds Recipe
These homemade hamburger buns are soft, fluffy, and lightly sweetened, making them the perfect complement to any burger. Made with simple pantry staples, they have a tender crumb and a golden, slightly crisp crust topped with sesame seeds or everything bagel seasoning. With only a few hours of rising time, they’re easy to make fresh for the same day and freeze well for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 buns
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Buns
- 3/4 cup warm water (about 110°F)
- 1 egg, room temperature
- 3 Tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 1 Tbsp instant yeast (rapid rise)
- 3 Tbsp unsalted butter, softened
- 3 1/4 cups unbleached all-purpose flour (400g), plus more as needed
Egg Wash and Toppings
- 1 egg
- 1 Tbsp water
- 1/2 Tbsp sesame seeds or Everything Bagel Seasoning
Instructions
- Prepare the Dough: In a large mixing bowl or stand mixer bowl, whisk together warm water, 1 egg, granulated sugar, sea salt, and instant yeast for 1 minute to hydrate the yeast fully.
- Add Butter and Flour: Add softened butter to the liquid ingredients. Then add most of the flour, reserving about 1-2 tablespoons. Mix using a firm spatula or dough hook attachment until the dough just comes together.
- Knead the Dough: Knead the dough for 5-6 minutes until it becomes smooth, soft, and elastic. The dough should feel sticky but not cling to clean, dry fingertips. Add a bit more flour if too sticky.
- First Rise: Cover dough with oiled plastic wrap and place in a warm spot (such as inside an oven with the light on) to rise until doubled in size, about 1 to 1 1/2 hours, or about 2 hours at room temperature.
- Shape the Buns: Transfer dough to a clean surface and divide into 8 equal pieces, approximately 100g each. Roll each piece into a smooth ball by cupping your hand around each piece and gently rolling it until smooth and the dimple on the bottom diminishes.
- Second Rise: Place the dough balls on a silicone or parchment-lined baking sheet, spacing evenly. Flatten each gently into a 3 to 3 1/2-inch diameter. Cover loosely with plastic wrap and let rest at room temperature until visibly puffed, about 1 to 1 1/2 hours.
- Preheat Oven: Towards the end of the second rise, preheat oven to 400°F (200°C).
- Apply Egg Wash and Toppings: Beat 1 egg with 1 tablespoon water and brush generously over the tops and sides of the buns. Sprinkle sesame seeds or Everything Bagel Seasoning on top.
- Bake the Buns: Bake buns at 400°F for 15 to 16 minutes until tops are deeply golden brown.
- Cool and Store: Transfer buns to a wire rack to cool completely. Once cooled, cover and store until ready to use. Slice in half lengthwise with a serrated knife just before serving.
Notes
- Measure flour carefully and adjust based on humidity and dough stickiness; dough should be tacky but not sticky to fingers.
- Store buns at room temperature after cooling to prevent drying out; slice just before serving to retain freshness.
- To prevent buns from becoming soggy from sauces, lightly butter and toast the cut sides on a skillet or griddle until golden brown, which also adds flavor and texture.
- These buns freeze well; thaw at room temperature and warm gently before use.
