Burger Buns come in all shapes and sizes these days – brioche, pretzel, ciabatta, kaiser… but when is all said and done there’s a lot to be said for the classic soft sesame seed bun. But when I went to the shop and they were all sold out of burger buns apart from some stupidly small ones, I decided that I needed to make myself some nice, big soft sesame seed burger buns. They’re pretty straightforward to make, they just need a little time like all breads! These are amazing and will take your homemade burgers to a new level.
Homemade Burger BunsPrint Recipe
- 500 g Strong White Bread Flour
- 7 g Yeast
- 10 g Salt
- 30 g Caster Sugar
- 35 g Butter, melted
- 1 Egg, beaten
- 275 ml Warm Milk (and some for brushing)
- Sesame Seeds
Place all of your dry ingredients into a large bowl - be sure to keep the salt and yeast separate on opposite sides of the bowl.
Add in your melted butter and beaten egg, then add half of the milk and start bringing the ingredients together.
Gradually add more of the milk until you get a soft, sticky but not wet, dough.
Tip out onto a work surface and knead for 10 minutes until the dough becomes soft, smooth and elastic.
Place into a lightly oiled bowl and cover with cling film and leave to prove for at least one hour or until doubled in size.
Remove from the bowl and knock the air out of the dough.
Divide into 4 to 6 equal size pieces and shape into smooth bun shapes.
Place onto a baking sheet and cover with a clean tea towel and leave again to prove for another hour or until double in size.
Pre-heat your oven to 180°C/350°F/Gas Mark 4.
Brush lightly with some whole milk and then sprinkle over the sesame seeds.
Bake in the oven for 20 minutes until a lovely golden brown.