Sesame Seed Buns


Just as a good painting benefits from a good frame, a good hamburger seems to taste even better with a fresh, homemade bun. Supermarket buns are convenient, but try these when you have a little time or are grilling for friends.  Great with pulled pork and grilled chicken as well! (Recipe from Saveur magazine)

Making bread isn’t as bad as everyone thinks.  It does take time, but most of that time is spent waiting for the dough to rise. I like to make breads when I plan to be around the house most of the day…it makes me feel like I did something productive.


  • One 1/4-oz package of active dry yeast (not instant)
  • 1 1/3 cups milk, heated to 115°
  • 1 1/2 tsp plus 2 tbsp sugar
  • 4 cups flour
  • 1 1/4 tsp kosher salt
  • 1 egg, lightly beaten
  • 4 tbsp unsalted butter, cut into 1/2″ cubes, softened
  • Canola oil
  • 3 tsp sesame seeds


1. In the bowl of a mixer fitted with a paddle, stir together yeast, milk, and 1 1⁄2 tsp. sugar; let foam 5-10 minutes. Stir in remaining sugar, flour, salt, and egg. Mix on low speed until dough forms. Replace paddle with dough hook; add butter; knead on medium-high speed until dough pulls away from sides of bowl, about 8 minutes. Transfer dough to an oiled bowl; cover with plastic wrap. Let rest in a warm place until doubled in size, about 2 hours.

2. Heat oven to 400°. Divide dough into 12 portions; shape each into a tight ball. Place balls on a parchment paper–lined baking sheet. Lightly brush balls with oil; cover loosely with plastic wrap. Let rise for 1 1⁄2 hours.

3. Uncover dough and, using a spray bottle filled with water, moisten dough; sprinkle each ball with 1⁄4 tsp. sesame seeds. Bake, rotating once, until golden brown, 18–20 minutes. Let cool.

Makes 12 buns.

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