Sesame Seed Hamburger Buns
Be sure the egg and oil are at room temperature and always aerate your flour before measuring. Egg wash can be either one egg, an egg white, or an egg yolk mixed with a teaspoon of water. - Jenny Jones
- 2 1/2 cups all purpose or bread flour (Aerate Flour Before Measuring - See How)
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons vegetable oil (I use avocado oil)
- 1 egg
- about 1/4 cup additional flour
- 1 additional egg, beaten
- 3-4 Tablespoons sesame seeds
- Place flour, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
- Cut dough into 8 pieces. Shape each into a ball and place on baking sheet.
- Flatten each ball to about 1/2-inch thickness / about 3 1/2-inches across.
- Cover with a towel and let rise in a warm spot until they double in size, about 30-35 minutes.
- Meantime, preheat oven to 375° F.
- Brush each bun with beaten egg and sprinkle with sesame seeds.
- Bake for 12 minutes.
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
These were cry-worthy delicious. I made them for the first time and substituted the milk with some sesame milk I have that needs to be used up. I even used sesame oil. The result was SO GOOD. I can’t wait to make them again with regular milk to get a lighter flavor but I just know I can make them with any milk and they’ll come out perfect.
The recipe is seriously flawless. Although I read through a lot of the comments so I knew what to expect, I forgot to read the last line of the recipe (about kneading 150 turns without a mixer) and panicked! I mixed everything with a wooden spoon and then kneaded about 50-60 turns only. I only realized when I had the discs ready, waiting to rise. Still came out just right! I’m new to cooking/baking but I could see and feel the dough get springy as I kneaded so I thought I was doing it ok.
It’s clear no one is exaggerating when they say they’ve given up on store bought bread because of Jenny. Thank you for these recipes, a gift that I know many will pass down through generations!
I made this recipe yesterday, tripled it, for a meal at a shelter.
I have been having issues with my flour lately….and the dough was a sticky mess. I kept adding flour , lots of it, until it felt right, made 27 buns, had them rise awhile because of oven space, and they turned out fantastic, big, fluffy, beautiful and delicious. We actually sent only 25 of them …..!
It seems with this flour I am needing to add less liquid. Maybe that is what some others are experiencing. Thanks for this yummy recipe.
I tried the hamburger bun/hotdog bun recipe and it was yummy. It came out close to yours. Even added sesame seeds to tops. The 2nd time they were also just as good. This recipe is a keeper. Thanks for sharing. (Oh and the no knead bread is a frequent recipe I use also. 👍)
Love, love, love so many of your recipes!! Have made the hamburger buns a few times, but often have trouble with shaping. The dough contracts too much as I try to shape the buns. Should I let the dough rest longer than 10 minutes, or is there something else I should do? Thanks!
Why didn’t my buns rise
Please see the FAQs.
Your water may have been too hot, add warm water that is tepid. Hot water will kill the yeast and cause your bread to not rise.
When you let the sugar and yeast do it’s job after 10 minutes it should be foamy with bubbles- if it isn’t it will be flat looking colored water.
All I can say is you’re right, I will never buy store bought hamburger buns again.
My husband makes very thick, juicy hamburgers, we have never found a bun that would hold together all the way through to the very end of the burger… BUT THIS ONE DID!! You are amazing.
I just got done making the Canadian Butter Tarts, let me just say they didn’t last long.
This recipe is so delicious. I’ve made it several times. Everyone loves the buns or loaves of bread. I have decided to gift the recipe to friends, along with a Ziplock bag containing the flour, yeast, sugar and salt. They just have to add the wet ingredients. It is easy and fool-proof.
Found too sticky to work with even adding 1/4 c. at end, what am I doing wrong?
I have found that if you let the dough rise for about 60 to 90 minutes ( instead of 10) that it’s not sticky at all. I’ve found this trick works with a lot of wet-dough recipes.
I was worried that 10 minutes was too short, got to talking with my roommate, and it went for about 30. The dough was still pretty sticky, but the results were worth the dough fingers!
I make these buns in my kitchenaid 2-3 times a week. I do end up adding about 3 cups of flour so the dough isn’t too sticky. I divide them into 12 portions and arrange them 3 x 4 in a 9 x 13 pan greased and sprinkled with cornmeal. I swap out the egg wash with milk for the tops( i find that they get an unpleasant “eggy” smell when reheated in the oven) before sprinkling the sesame seeds i don’t flatten the buns. They make for an excellent all purpose bun. MY whole family loves them! thanks Jenny!
Hello, just found your site and wanted to share a tip I discovered from a local baker. If your bread is sticky just slam it down about 6 times or more until you can continue to handle the dough. This trick helps to not use excessive flour.
Hope you try this, it works.
Thanks for this tip. My dough wasn’t crazy sticky but it’s super humid here in Vancouver today & I was having a little more trouble than usual. Your tip actually helped. Gotta say I was surprised…pleasantly. So thank you
WOW, love the baker comment! I’ve male bread since a small girl and had a small bread bakery. I’M CRAZY ABOUT BAKING BREAD. Thanks for a new tip!
These rolls are perfect. I have made them 3 times now and they were all wonderful. I make them in the bread machine using this recipe. They look so professional and taste yummy.
Thank you for this recipe.
I will never buy store bought buns again!!! These were so easy and so good! I have failed this homemade buns so many times and finally nailed it with this recipe, thank you!
Has anyone tried this recipe in a bread machine on the dough cycle??
So good and so quick! Yes, the dough is a bit sticky but just keep lightly flouring the surface and your hands and it all works out. Looked a little flat, but puffed nicely in the oven.
I mixed the dough up in a large mixing bowl, then did stretch and fold/coil folds over a one hour period with about 10 or 15 minutes in between. The time between doesn’t have to exact, but because it is a sticky dough, I find this method easier than kneading on the counter. By the end of the hour the dough came together as a firm, smooth ball, then rise as in the recipe. If you dip your fingertips in water it will keep the dough from sticking to your hands when you do the folds. The AP unbleached (Canadian) flour I used was 133 grams per 1 cup, not the standard 120 grams, so I only used 2 1/2 cup total. Hope this helps as its a good recipe for a quick, small batch bun.
I thought that I couldn’t cook or bake until I found your site! Thank you for helping so many of us to enjoy it! You are a blessing!
everyone who is saying dough is too sticky, be careful with adding too much extra as you could make the buns heavy/dense. As dough sits, it tends to loose it’s stickiness as the flour absorbs the water slowly. I wouldn’t go with more than a few tablespoons extra, max.
Love your comments on your videos
Jenny, Thank you for all the years of baking,cooking, boiling, stirring, smelling, enjoying your wonderful recipes. Thank you for the humor you’ve shared that makes us smile, and laugh out loud. I sincerely hope you will compile all your wonderful recipes up to this point into one large cookbook for now, and compiling new recipes for another to follow. Thanks for all the good food, love, loaves, and laughter you share with us. Sincerely, Blanche Moore. Chief cook, and bottle washer 🙂
These are THE. BEST. hamburger (and hot dog) buns! Nothing compares. I’ve made your no knead breads for years now, tweaking the flour and other additions after I master your basic recipe. I even add plain yogurt or lemon juice to the water for the full loaves to give them a bit more of a sour dough flavour. Back to the buns… I did not want to haul out my KitchenAid to do the mixing, so for the first time I kneaded this entire recipe by hand. So easy! Thank you , thank you for this great easy recipe!!
Forgot to write that I made these buns with oat milk, and they worked out great.
These buns are simply scrumptious! The texture, taste and substance to the bun are perfect. I added fresh rosemary and garlic to the dough, the best! Not to mention that they are so easy to make,– yaay again!!
Jenny -Thanks for another great recipe!
Made buns last week, awesome. Made this week using one cup dark rye flour. Awesomer…that’s a word—right!
Thank u Jenny.
These buns are easy and amazing! My husband ate 2 right out of the oven and he’s not usually my biggest bread fan. They look and taste great!
Thanks for the review! This ice storm has kept me from getting to the store and we wanted hamburgers. will definitely try. I have to say though that I have not made 1 of Jenny’s recipes that my family and I have not LOVED,LOVED,LOVED!
I always weigh my flour (130g per Cup) then I pass flour through a sifter. Is this an accurate method of measuring flour for your recipes?
Jenny you are a great cook love love all your recipe especially the breads and buns rolls everything just wonderful and I enjoy all your videos please keep them coming thank you so so much
Just pulled these out of the oven and they smell wonderful!! Can’t wait for my burgers to cook! Very easy recipe! Thanks Jenny! Can’t wait to try the hotdog buns!! I may never buy buns again!
Jenny thank you so much for your recipes, I have made bread and buns and will continue to look for recipes by you. My family enjoys too. Love you
I have made these amazing buns so many times now, that I have lost count. However, I have had to substitute the milk a few times as I didn’t have any, but I have used both table cream or whipping cream with a little water in lieu of the milk, and they have turned out perfectly each time!
Thanks so much, Jenny … I stopped buying bread and buns this past spring once I discovered your recipes. Absolutely wonderful!
Great results! I made these for pulled pork sandwiches and was concerned about that texture…would they be substantial enough to hold together with all sauce we like to use – we like to slather it on. Well, they were great. They held up much better than store-bought. Everyone loved them. I want to try these buns with burgers, store-bought always fall apart for me. Instead of sesame seeds I sprinkled on Everything Bagel seasoning.
I forgot to mention…because my granddaughter is lactose intolerant, I substituted unsweetened almond milk for the milk in this recipe. It worked out just fine.
Although the hamburger buns were very nice. They didn’t
brown verymuch on top. What did I do wrong?
I made these yesterday morning so we could have them for our burgers at dinner. Well. They are so delicious that when my grandkids popped in for a visit they ate them all. Next time I’ll make them shortly before the meal. And by next time I mean today 🙂 Oh and I saw a lot of people saying the dough was sticky. I just added extra flour a bit at a time till they were manageable while kneading it. It’s an excellent recipe!
My dough was sticky and hard to handle also. I added flour a bit at a time and it helped a bit. The buns were excellent.
Dough is definitely sticky – tried twice -both times used 1 cup and a bit extra flour. Also, cut down on sugar to half Tablespoon, as I found first batch too sweet for my liking. Baking time was longer too, but that just be my oven’s issue.
Baking time at 375 – both times making this, they were fully baked at 17 minutes.
I have made several of your recipes, today I made these buns and could not wait for them to cool. Hmm so delicious. I have been making bread for several years now and this recipe grab my heart and will use it often. Thanks Jenny
This dough is the worst. I am getting 7 buns because so much of the dough stuck to the table, my hands, the dough scraper, you name it. How do I prevent this from happening?
I am still holding out hope that the buns will be delicious.
Update: The buns turned out beautiful. They were very tasty. I will definitely make this recipe again and try to figure out how to get the dough to be less sticky.
Thank you for all your amazing recipes, Jenny.
Just add a little more flour until its manageable. I usually add to the bowl until the dough JUST starts pulling away from the sides (after the 2 min mix). Still need just a little bit more on the countertop to be able to knead it.
The suggestions to add a *little* bit of flour at a time till you get good consistency is a great idea. Also you might try greasing your hands lightly with shortening or any oil, I do this often for a recipe I make that is supposed to be tacky and a bit sticky. With it (or any recipe) too much flour wrecks the texture. With greased hands, it is much easier to work with somewhat sticky dough without using too much flour v
Put olive oil on your scraper and on your spatula. Works everytime!!! Good luck. Keep trying because once you really get the hang of it you will never buy store bought bread or buns ever!!!!
Soooo good! Thank you once again, Jenny!
Thank you for your amazing recipes !!!!!
Do you use a hand mixer or a stand mixer ?
Use a stand mixer. I started by using a hand mixer and it was a mess so I transferred the dough to a stand mixer to finish the process. The rolls still turned out great.
Is it possible to make the dough in a bread machine on the dough setting?
Depends on your machine capacity and the dough itself. I have an Amazon Basics machine, with a 2 pound loaf capacity. I have found that a recipe with three cups of flour generally is ok. Anything much over that, or with more yeast/a greater rise, it almost blows the lid off. I feel that most bread machines being used in hotter summer weather or varying humidities can proof the dough TOO much and too long. If you use your dough setting, check the rise about midway. Don’t set it and forget it, although that usually works, it can create an overblown, giant dough that sticks to lid and collapses in dramatic fashion when you punch it down.
Absolutely! Works great!
I didn’t have milk so I made this recipe with water and it still turned out perfectly.
Just tried this recipe – AMAZING – burger buns. I cut back on the sugar. Thank you Jenny !
This looks amazing. I will try them. Loved your bread recipe and have made that several times. I miss you so much on YouTube. Would you consider making this recipe into a video?
I too miss you on YouTube, I loved watching your enthusiasm, smile ?, come back❤
Such an easy recipe. Made a simple lunch with what I had at home. It’s been forever since I had Sloppy Joes on buttery, toasted hamburger buns. It sure brought back memories. Jenny, thanks for the recipe 🙂
Great idea! It’s been forever since I’ve had sloppy joes. You made me crave them! My hamburger buns are rising now and I’ve found a simple sloppy joe recipe. Love making buns from scratch!
I like my buns to have a little crispiness on top. Does the egg wash on top just prior to baking also make this happen?
Thank you always for your amazing breads, Jenny! I love to keep going to your web page…..If this isn’t addiction, I don’t know what is.
These are so Awesome!!! I made them tonight for smoked shredded pork and coleslaw. They were so easy to make and turned out soft and everyone in my house loved them!! Thank you, Jenny! I love your website!
I love the buns!
The dough is sticky this time. I used EVOO for the oil. Do you think that’s what made the dough sticky? I’m sure they’ll turnout just fine.
P.S. love the chicken pot pie recipe.
Thank you Jenny for your wonderful recipes, you have been a blessing to me many times. Have tried many of them and never disappointed
Perfect, easy and actually really fun to make!! Score with the family!!
I’ve been baking with yeast for decades but am always open to trying new recipes. Your recipes are the best! My husband and I just had bratwurst on your 1-Hour Hot Dog Buns and I can tell you that I’ll be making them again as soon as we run out. Thanks so much for sharing your recipes with all of us. I’m looking forward to trying more of them.
I made your most EXCELLENT hamburger rolls this evening.
My Husband said that he has NEVER tasted a hamburger roll as good as the rolls your hamburger roll recipe yielded
It has changed our lives.
During this pandemic, I decided to make some dishes I could share with some very senior members at our church. I bought a Dutch oven in order to make quantities of soups, stews, sauces and chili. A friend of mine noted she used her to make bread, so I went on a hunt and found your recipe for no-knead bread and tried it. I was stunned at the result and so were my friends!. I was amazed how simple it was and have now made it several times. I then went to your website..what a bonanza! I have made the meatloaf twice( I bought a loaf pan with an insert to drain off the fat…works great!) the stuffed peppers..but the biggest success with the cinnamon-raisin bread. Still warm…It was the best I have ever tasted! Once I gave a slab to my best friend to taste, she requested I make her a loaf for her birthday! (which I did and it was devoured by her family) I am about to make the hamburger buns and the hotdog rolls over the next two nights. Thanks for opening up a whole new world for me! I look forward to making many of your recipes. And I love your videos..not just the additional tips, but the humor you deliver them with.
The hamburger buns were soft and delicious. I made half with sesame seeds and half with poppy seeds. They look stunning with the egg wash on top. I only have 2 left, so I think its tuna salad sandwiches for lunch!
David..how nice of you to do so much for your church family. I made the cinnamon raisin bread and I too had the same outcome…next time I’m doubling up?
Unbelievable but true, ready in an hour! I made them with coconut milk since my granddaughter doesn’t consume dairy and my husband was worried they would taste like coconut, but I didn’t hear any complaints at dinner time! Thank you for a great recipe!!!
Jenny, you’re amazing. I Have made many of your recipes successfully and easily. Your crispy rolls are my family’s new favorite. I’m 80 now and love to continue baking but without all the hassle and YOU are letting that happen. I will make your hot dog buns tomorrow. Can’t wait. Thanks dear girl. Big hug and Much love. Geri
Thank you so much for sharing your recipes
So far all the recipes I tried are successful
It took covid 19 to find you on YouTube ?
My favorites are lemon brownies, baked ziti, meatloaf, meat sauce And the no knead bread which I make twice a week. And now these humberger
Hi, Jenny . I was a frustrated bread maker. Wound up baking two products….2×4’s and bricks. Then I tried your no knead bread a few weeks ago…..and it works like a charm! Fresh bread several times a week and a most welcome respite from Covid. Also great because it stretches our available yeast supply. Very hard to find year in stores now. I also use the recipe in a French baguette pan. Also in a small springform for a French boule. Works great!
Hi Roger. Thought I’d mention for anyone not finding yeast at the stores. I have always been a big baker but never tried sourdough. Thought I would & I was nervous because I thought it was a big deal. I’ve only been baking with it a couple months & have found it is fun & basically, pretty easy. With all the help on YouTube & google, I can now bake without paying a fortune online for yeast, when I can find it. I learnt alot watching Joshua Weissman SourDough on YouTube….he is Awesome & makes it simple to learn! Google has all kinds of info! Bake on & Stay Safe, friend.
First, I’m delighted that you are well.
You recipes cut out the unnecessary steps and elevate the dishes. It makes bread making part of our everyday routine.
Hi Jenny, I hope all is well . I just made your Easy pan pizza it is my to go to pizza recipe . Just love it. I will have to try these hamburger buns. Than you for posting your wonderful recipes!
Never buying store bread again. Thanks !
I just found Jenny’s site- I made the lemon brownies, and crusty rolls so far and have both been amazing! Trying these buns next!
These burger buns taste amazing and are so easy to make even for a beginner baker. My family doesn’t want store-bought buns anymore.
Just tried making these ahead of Friday night burger night and they turned out great. We even had them toasted with egg and cheese. My good friend living in France even wanted to have the recipe… how good is that. Cheers from Canada.
Made these wonderful texture made 1/2 hamburger and 1/2 long for hotdogs or sausage! Thank you
i make bread several times a week for my wife and I…rustic, whole wheat, 60%, and ‘white’ (unbleached) with Jenny’s no fail recipes. So good…first time with the buns for tonight’s pulled pork and slaw. They turned out great. So much appreciate your perfected recipes. They make baking a joy and so easy. We gave up on store bread several years ago when I found your YouTube channel.
Thanks Jenny………………… Duffy