I can't believe you've been eating store bought Sesame Hamburger Buns your whole life! Lets fix that. Make this recipe. These buns are so fluffy and quite honestly the perfect vessel for anything. Hamburger ✅ Shredded Beef ✅ Pulled Pork ✅ If you're looking to mix up your regular routine try my Everything Bagel Seasoned Buns instead!
How Many Buns Can I make in My Stand Mixer?
In the recipe card below you will see 1x 2x 3x. Choose which amount of buns to make based on your mixer size.
1x = 8 Buns 3.5-5QT Bowl
2x = 16 Buns 6+ QT Bowl
3x= 24 Buns Step away from the kitchen this is too much dough for your home mixer my friends if you want more buns than your mixer bowl size you are going to have to knead your dough by hand (R.I.P) or work in batches. Trust me on this, I wore out my first stand mixer pushing her to the limits 😣
I don't have a mixer can I make these Hamburger Buns?
Yes! Absolutely. Stick to the 1x measurements and roll up your sleeves. Lots of my readers have reported successfully making this recipe with nothing more than their hands and a bowl 😀
How to Make the Dough:
Get all of your ingredients out you will want the egg(s) and butter/margarine that you add to your dough to be room temperature. Why?? Because we don't want those cold dairy products to mess with our perfect temperature water.
Add the water and sugar to the bowl then the yeast. Once the yeast has bloomed (foamed up) add in the margarine and salt. Then the egg(s) Followed by the flour. Now, you might need more or less flour than the recipe calls for. You will know you have enough flour in the bowl when the dough pulls away from the side of the bowl with each rotation of the dough hook.
How to Make sure your Fluffy Buns dough is kneaded Enough:
The window pane test! This simply means that you can pull the dough away from itself and you can start to see through it, without the dough breaking. Here is a great explanation and pictures of the window pane test Click Here if you want to learn more. The reason the window pane test is an indication of the dough being kneaded enough is that kneaded works the gluten and activates the elasticity of the dough. When you do this it makes the structure of the dough stronger which will help create light fluffy bread because it can hold all that air in as it bakes.
How to Size and Shape Buns:
If your mother in law is coming over you can weigh out each piece to make sure they are a consistent size.. this also helps in baking them evenly. I usually don't go through the effort of that because these buns are eaten so fast that I don't fuss over their perfection. The easiest way is to eyeball it. Start with your big ball of dough and keep dividing the dough in half until you have the required amount. There are two methods to shaping buns. 1. Tuck the ends under until the top is smooth 2. Pressing the ball of dough down on a clean countertop rotating in the palm of your hand to even the dough ball out. I usually do a combination of the two. Whichever method you use take care to pinch and seal any seams on the bottom.
How to Make an Egg Wash for your Sesame Hamburger Buns:
EASY. Mix 1 egg with 1 tablespoon of water. Egg wash helps adhere the topping and also adds shine and colour to the buns.
Tips for perfect homemade fluffy buns:
- Make sure your yeast isn't expired
- If your yeast is opened be sure to store in the fridge!
- Use a thermometer to check your water. Too hot or too cold you're setting yourself up for failure
- Knead & knead some more. If your dough doesn't pass the window pane test KEEP KNEADING.
- Make sure your lovely dough has a nice place to rise. No where too cold or drafty. that will just make it take longer to rise and who wants that? Not me.
- After they are baked to an internal temp of 190F take them off of the sheet and let them cool completely on a wire rack.
Sesame Hamburger Buns
- 2¼ teaspoon Traditional Dry Active Yeast
- 1 Cup Water 40°C or 104°F
- 3 tablespoon White Granuated Sugar
- 3 tablespoon Margarine or Butter
- 1 Large Egg
- 1¼ teaspoon Table Salt
- 3¼ Cups All-Purpose Flour
- 2 tablespoon Sesame Seeds
- 1 Egg
- 1 tablespoon Water
For the Pans
- Pam Cooking Spray
Making the Dough
- Start off by getting your water to the right temperature. 40°C is usually how hot household taps are so if your water is drinkable you can use a thermometer to see if you need your water warmer or cooler. I use an electric kettle that has adjustable temperature.
- In your stand mixers bowl add the water yeast and sugar. Let it stand for about 5 minutes until foamy (Pictured above)
- Add in the egg, margarine and salt.
- Now add about half of the flour.
- Turn the mixer on its lowest set and mix until combined.
- Add the remaining flour until it is all combined and the dough pulls away from the side of the bowl. If you have added all of the flour and it is still a loose mixture and not forming a solid mass that pulls away from the sides of the bowl add a bit more flour until you have reached this stage.
- Keeping the mixer on its lowest setting run the mixer for another 5-8 minutes until the dough has been kneaded enough to pass the window pane test. See Above for notes)
- oil the mixing bowl with cooking spray. Remove Dough Hook. Cover the bowl with Saran Wrap or a clean kitchen towel. Set in a warm draft free area of your kitchen and let it rise until it has doubled in size. This can take anywhere from 1- 2 hours.
- Place the shaped buns onto a baking sheet lined with silicone mat or aluminium foil sprayed with cooking spray. Cover with Saran Wrap or a clean kitchen towel. (If you are covering with saran wrap be sure to spray the top of your buns with cooking spray so that they do not stick to the plastic wrap)
- Let rise until doubled in size, about 1 hour
- Preheat oven to 350°F or 177°C
- Apply after final rise, right before the buns go in the oven. Mix together egg and water really well. **If you are doubling the recipe you likely do not need to double the egg wash amount. 1 egg should cover a double recipe easily.
- Use a pastry brush or paper towel to brush the egg wash onto each bun.
- Sprinkle Sesame Seeds Over the buns
- Bake for 20 Minutes