Aug 6, 2012

Sesame Seed Hamburger Buns

I went to make dinner the other night and was excited to try something new: a corn fritter or a corn pancake of sorts. Things were going along nicely until I realized I read the recipe wrong and put in way too much flour! Whoops! So that unfortunately had to make its way to the trash rather than my pan. I can’t tell you how much I hate when I have to do that! Luckily it’s not a common occurrence. Well I tried the recipe one more time, followed it exactly as it was written and while it looked a little more like pancake batter, as it should, I kid you not there was enough for maybe two corn fritters! That was far from what I needed for dinner! At this point I was pretty frustrated and hungry so I decided it was best to just change up the meal and I went to making a trusty frittata with some of the veggies I had in the fridge. I already had broccoli cut to be roasted in the oven along with little potatoes. The third time was the charm and for now, I’m putting the corn fritters to rest. We clearly just aren’t meant to meet at this point!

Having a recipe not work might be at the top of my most frustrating-things list. That’s when you have to turn to something that just works! It might be surprising that I’m considering a bread on my list of go-to recipes but this was actually one of the easiest bread recipes I’ve attempted and conquered you might say! We had homemade turkey burgers on the menu for a Friday night and I figured what would make a turkey burger better? A homemade sesame bun of course!

Here’s what you’re going to need:


  • 3/4 cup warm water
  • 2 tablespoons butter (plus 1 tablespoon melted)
  • 1 large egg
  • 3 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoon salt
  • 1 tablespoon instant yeast
  • sesame seeds

Combine the warm water, and sugar and yeast in the bowl of the electric mixer. While this sits, melt your butter. Add the butter and the egg to the bowl and start mixing everything. Pour in the salt and then start adding the flour slowly. Once you have all the flour added let the machine do all the work for you! Let the mixer go anywhere between 5 and 10 minutes. This is the kneading process and how easy for you! All you need to do is turn the machine on and watch it go! Pretty simple! Your dough will be done when you can pinch a piece off and stretch it without it being too tight or tough. Once you have the dough complete, keep it in the bowl and give it a quick spray with some non-stick cooking spray.

Cover the bowl with a light towel or plastic wrap and let it rise between 1 to 2 hours. You want the dough to double in bulk and the time it takes for that can be dependent on the temperature.

Carefully deflate the dough and divide it into eight pieces. I use a pastry scraper, but a knife will work just fine, to first cut the dough in half and then each half in quarters. Take each small portion of dough and round it into a ball. Place each small bun onto a parchment lined baking sheet and flatten each round about 3 inches in diameter. 

Leave a little space between each of the rolls so they have some room to grow! Step two of the rising process comes next.

Cover the rolls again with a light towel or plastic wrap and let them rise for about an hour. They should become quite puffy and get larger.

As you can see, I needed a little more space in between each bun. When I said they will get larger I guess mine needed a disclaimer for MUCH larger! (Preheat the oven to 375 degrees!) Melt another tablespoon or two of butter and brush the top of each bun with the butter. Follow the butter with a sprinkle of sesame seeds or any seed of your choice.

Bake the buns in the oven for 15-18 minutes. The tops will become a golden brown and if you tapped the bottom of the bun, it should sound slightly hollow.

Remove the buns from the pan and let them cool on a cooling rack. If your buns exploded in size as mine did, you might find that they slowly baked together on some edges. Gently pull them apart when you take them out of the oven and they will be just fine.

You can use these buns for hamburgers, or in our house, homemade turkey burgers and it makes the best burger taste even better! However, it is my opinion that the addition of homemade bread to any meal can only amplify it!

This bun is perfectly soft in the middle with a flaky outer surface on the top half that makes it just sturdy enough. If a burger doesn’t strike your fancy, the bun is versatile enough so you can use it for an egg salad sandwich, grilled chicken sandwich, really, the list is endless. Anything that you put on bread as a sandwich can find a home between these two pieces of homemade bun and taste wonderful! Now, if you read homemade bread and immediately want to turn to something else to make because bread just seems too difficult, this is a great bread recipe to start with. It’s relatively simple and easy to put together and while the total time might seem intimidating, there is little effort required on your part. Most of the hard work is done by the electric mixer, which does all the kneading. Then 2-4 hours, while it seems like a lot, is all just rising time! You are free to work on something else or even leave the house completely and run some errands! There’s not much more in the world of baking that allows you to do that kind of multi-tasking! For now, that’s sesame seed hamburger buns…in the shell of a nut!






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