Seeded Hamburger Buns

By Addie

Soft buns, topped with crunchy seeds, are a perfect complement to grilled burgers.

Ingredients

• Buns
• 3/4 cup lukewarm water
• 1 large egg
• 2 tablespoons butter or oil
• 2 tablespoons sugar
• 2 tablespoons sesame or poppy seeds
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon onion powder, optional
• 2 3/4 cups all-purpose flour
• Topping
• 2 tablespoons sesame seeds
• 1 large egg white, or Quick Shine spray

Preparation

Step 1

1) To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough.

2) Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.

3) Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces.

4) Roll each piece into a ball.

5) Place balls into the greased cups of a hamburger bun pan, flattening gently.

6) Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.

7) Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick!

8) Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.


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REVIEWS:


Excellent buns! This was my first time making my own hamburger buns. We used for Sloppy Joe sandwiches. I used half warm milk, half warm water. Buns were nicely soft but not squishy soft. Just baked them on a half sheet pan. Worked beautifully!!

These are absolute perfection with a few subtle changes - I use warm milk instead of water, only use butter and make sure you don't add too much flour. Clicking the volume button and weighing your flour really helps. While having a hamburger bun pan is nice, it's not required by any means. I have one pan so I'm always doing one pan of non-bun pan buns and they work out beautifully. In fact, I rather like how they bake up. I sprinkle my pan with cornmeal as it adds a bit of crunch to the bottom, use only sesame seeds for the top and I don't put any other flavorings in my dough.. we like to taste the contents, not the bread. Easy to make, and when you weigh, it's never fail. Makes great New England Hot Dog Buns too!

It never fails.. this recipe is AMAZING! I like to keep mine fairly plain, so I don't add flavorings to the dough. We like our burgers to be the flavor point, but I love to add sesame seeds or even poppy to the tops before baking. Also, I substituted half the water for lukewarm milk. It gives me a softer crumb. I usually double the recipe and give a half dozen away.. these are the most popular buns in my neighborhood!


Great recipe! Everyone enjoyed those hamburg buns.

I made them today for a pork shoulder (butt) I smoked today. Not only was the pork amazing but (more importantly for this site) the rolls were a perfect match. I used the everything topping from the store. I couldn't have asked for a better roll. I can't wait to make these for a hamburger.

Made these over the weekend and they were awesome. I used onion powder with green onion, and used the onion flakes. Far superior to store bought buns and more substantial. Well worth the small effort. Only problem I had was with the instant yeast which made the dough a little tough to work with. Will experiment with other types. Will top with seeds next time.

I made a batch in the bread machine, so easy! After reading a review, I decided to substitute 1 Cup of white wheat flour for a cup of the all-purpose and added just a pinch of diastatic malt as insurance. Buns rose quite high, kids didn't want any seeds on them so I just brushed tops with 1 egg yolk/half white, baked for about 20 minutes, they were shiny and deep golden, just like I wanted.