How to Make Homemade Hamburger Buns with Sesame Seeds

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If you’ve been searching for easy and delicious buns that can be ready to serve in under an hour, I’ve got you covered.

Seriously, these hamburger buns are so easy to make and come together quickly.

Lately, I have gone all in on cooking from scratch and have banned myself from buying any bread products. At first I was worried that I would regret that decision, especially when it came to hamburger or hotdog buns. Baking has never really been my strong suit. Working with yeast or sour dough can be very intimating.

I have discovered that the foods I consider intimating, like breads, are not that hard to make at all.

These buns are the perfect example of that.

I ran across this recipe one night while I was desperately trying to figure out what I was going to put the sloppy joe on that I had just made.

You can find the original recipe here. I follow it pretty closely, but I do add sesame seeds.

Okay, let’s jump into the recipe.

Supplies You Will Need:

Like always I keep it very simple and basic.

Large bowl and a spoon for mixing

Measuring spoons

Baking sheet

Parchment paper

You can use either active dry yeast or instant yeast for this recipe. I have used both and get the same results.

For this recipe I am using instant yeast so I put the yeast into the dry ingredients. If you are using active dry yeast you will want to add it to your water and let it sit while you get the dry ingredients ready.

First let’s add the water to the bowl.

Then the oil.

Next add in some sugar.

And 1 egg, beaten.

Next add the flour.

The yeast goes in last.

I’m sure I am making this backwards, but trust me it all comes together in the end.

Now it’s time to give it all a big stir and mix it together. If you have a stand mixer that would make it easier but I just mix it all with a wooden spoon.

I forgot to add the salt, so I’ll go ahead and sneak that in and give it another good mix.

You want the dough to come together and be pliable, it’s ok if it’s a little sticky. I always err on the side of a little sticky with my dough. Once I take it to the counter to knead, I usually add more flour at that time if it’s still too sticky.

Once you have the dough workable, turn it onto a floured surface and let’s start kneading. I’m sure I don’t knead the dough as long as you’re supposed to. I usually work it around until it turns into a smooth ball.

Now it’s time to divide the dough into eight pieces.

Shape each piece into a ball. Fold each end under the dough to form a ball and then you will want to pinch underneath the ball where it all comes together to smooth it out. I hope that makes sense.

At this point go ahead and preheat the oven to 425 degrees Fahrenheit.

Place all eight balls onto your baking sheet lined with parchment paper, cover with a towel and let them rest for twenty minutes. They should rise slightly.

Before they go into the oven, I give them an egg wash (brush them with a beaten egg) and then add the seasme seeds on top.

Bake at 425 for 8 to 12 minutes or until golden.

You can transfer them to a rack to cool.

They can be served immediately.

I store mine in a zip lock bag in the pantry. They will last for about 4-5 days.

If I make extra to freeze. I will let them cool completely, cut them and then flash freeze them before putting them in a freezer bag. Once frozen you can pull out as many as you need and let them come to room temperature on the counter.