Homemade Sesame Hamburger Buns
"Thank you to Inge for pointing out to me the error in this recipe; it is now updated! Sure, it's easier to buy a package of buns at the store. But these are delicious, with a fine texture and a taste that doesn't interfere with the burger or toppings (unlike those too-sweet buns you buy at the store). And they look gorgeous! (And sorry about the "1/2 egg" measurement; I just beat one egg and use only half of it.)"
photo by gailanng
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Yields:
-
8 buns
ingredients
- 1 1⁄2 cups warm water
- 1⁄3 cup instant milk
- 2 1⁄2 tablespoons vegetable shortening (like Crisco)
- 3⁄4 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 1 (1/4 ounce) package yeast
- 1⁄2 egg (sorry!)
- 5 cups flour, approximately
- 1 egg white
- sesame seeds, for sprinkling
directions
- Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
- Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
- Add the 1/2 egg and 1/2 to 1 cup of flour.
- Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
- Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
- Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
- Grease a large cookie sheet.
- Divide dough into 8 equal pieces and roll into balls.
- Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
- Cover and let them rise another 45 minutes.
- Preheat oven to 425 degrees F.
- Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
- Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
- Remove from sheets and cool on baking racks.
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Reviews
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I made these last week and they were awesome! I mentioned this recipe in my blog at:http://homemadeday.blogspot.com/2012/08/easy-peasy-homemade-sesame-seed-buns.html<br/>Thanks so much for the awesome recipe! I'll be sure to hang on to this one! -
Since I did all the baking, the last one out of the kitchen has to clean it. That means YOU! Love 'em. -
Very nice! My first crack at hamburger buns. I also added 1/2 whole wheat. I was skeptical that the smashed circles I made would actually rise evenly (and not just puff up in the middle), but the did! They turned out just great! There was NO WAY to knead it per the instructions and I eye-balled the flour after the initial measurements. My final knead resulted in a saggy dough--like if I was making bread, I'd expect it to be tighter, but wanting the smashed circles to stay smashed, I though less flour would work, and it did! -
These were delicious! My husband really enjoyed them and they were really hearty and stand up to a substantial burger. I froze the excess and hope we will enjoy them as much the next time around! I used olive oil instead of shortening and 1 1/2 c. whole wheat flour, 1 1/2 c. all purpose and 2 c. bread flour. Next time I make the recipe I will probably try to get 10 buns out of it because with 8 buns they turn out pretty big!
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These do have a fine texture, they are light and airy and they rise beautifully. I subbed two cups of flour with whole wheat flour and they still turned out great. I love this recipe!!! It's my new burger bun favourite.
see 6 more reviews
Tweaks
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These were delicious! My husband really enjoyed them and they were really hearty and stand up to a substantial burger. I froze the excess and hope we will enjoy them as much the next time around! I used olive oil instead of shortening and 1 1/2 c. whole wheat flour, 1 1/2 c. all purpose and 2 c. bread flour. Next time I make the recipe I will probably try to get 10 buns out of it because with 8 buns they turn out pretty big!
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These do have a fine texture, they are light and airy and they rise beautifully. I subbed two cups of flour with whole wheat flour and they still turned out great. I love this recipe!!! It's my new burger bun favourite.
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These are great burger buns. Easy to make and they freeze well. They go well together with fish. And even without anything they are delicious. So make a lot, they will be gone soon. They only change I made was to use unsalted butter instead of vegetable shortening. That add a buttery touch to them. And for fish burger I like them with a touch of sweetness. So I will use a bit more of sugar. Thanks for sharing.
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This is a great recipe. The buns rose beautifully and the texture was perfect. I used fresh milled wheat flour and substituted olive oil for the Crisco. I also had to use only water and an egg substitute because of a child who has dairy and egg intolerances. However, they still turned out great! Thanks for the recipe!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois
