Homemade Sesame Hamburger Buns Recipes

Steps:

• Stir together the water, dry milk, vegetable shortening, salt and sugar (the shortening will not be dissolved and it doesn't matter).
• Sprinkle the package of yeast over this mixture and let stand for about 5 minutes.
• Add the 1/2 egg and 1/2 to 1 cup of flour.
• Gradually add another 2 cups (approximately) of flour to make a sticky soft dough; knead on a floured surface for one minute (this isn't a particularly easy task), then scrape it back into your bowl and let it rest for 10 minutes.
• Add about another 1-1/2 cups flour so dough isn't extremely sticky and knead dough until smooth and elastic.
• Cover and let rise in a warm place (I like to let it sit on top of the clothes dryer), for about another hour and a half.
• Grease a large cookie sheet.
• Divide dough into 8 equal pieces and roll into balls.
• Place dough balls on the greased cookie sheet and flatten each of them with your hand to form a 3 to 3-1/2 inch diameter disk.
• Cover and let them rise another 45 minutes.
• Preheat oven to 425 degrees F.
• Brush tops with a little of the egg white (you won't use it all), then sprinkle with sesame seeds.
• Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for about another 5 minutes.
• Remove from sheets and cool on baking racks.

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
• Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
• Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
• Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Steps:

• Place 1 1/2 cups warm water (about 110 degrees), dry milk, butter, and sugar in a large mixing bowl and stir to combine.
• Sprinkle yeast over mixture, whisk, and let stand until yeast is dissolved and frothy, about 10 minutes. Add egg, 1 yolk, 2 cups of flour, and salt and whisk until blended and smooth. Add 2 1/2 cups flour and stir with a wooden spoon. When the mixture becomes too thick to stir, use your hands to continue mixing. Add up to another 1/2 cup flour to achieve the right consistency: dough should be just tacky when pinched but should not stick to your fingers. Turn out onto a lightly floured work surface; knead for 1 minute. Let dough stand 10 minutes.
• Knead until dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in bulk, 45 minutes.
• Punch down dough and halve. Cut each half into sixths and form flattened balls. Arrange buns 3 inches apart on parchment-lined baking sheets. Cover with plastic; let stand to double in bulk, 45 minutes.
• Heat oven to 400 degrees. Whisk together remaining egg yolk and milk; brush lightly over buns. Distribute 1 tablespoon seeds or 2/3 cup caramelized onions over buns. Bake until golden and hollow sounding when tapped on the bottom, 13 to 15 minutes. Cool on wire racks. Use immediately or freeze the same day.

Steps:

• Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper. Lightly brush or spray the parchment with oil, then set aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 10 equal pieces. (Each piece will weigh about 113 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the buns: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small rapid circles. The friction between the dough and the surface will help tighten the dome so your buns will have a uniform, round shape. You shouldn't need to add flour, since the cold dough is easier to handle and less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls on the prepared baking sheets, 5 per sheet, spacing evenly.
• Proof the buns: The buns proof best in a humid environment, so use a spray bottle, if you have one, to lightly spritz the baking sheets with water, or just sprinkle some water around the buns with your fingertips. Loosely cover the baking sheets with plastic wrap, then cover with a damp kitchen towel. Let sit at room temperature, undisturbed, until the buns have doubled in size and appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange one oven rack in the upper third and one in the lower third of the oven, then heat it to 350 degrees. Beat the egg in a small bowl until no streaks remain, then set aside.
• Test the buns: To see if the buns are fully proofed, uncover one, lightly oil your finger, and poke the surface gently. It should feel filled with air, spring back and hold a slight indentation from your finger. If it doesn't, cover again and continue to let them rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the buns: Brush the surfaces of the proofed buns generously with the beaten egg and sprinkle the sesame seeds over top. Transfer the pans to the oven, one on each rack. Bake, rotating each pan 180 degrees and top to bottom after 13 minutes, until the buns are puffed and deeply browned, 18 to 22 minutes. Remove from the oven and let cool completely on the baking sheets. Split horizontally with a serrated knife.

Steps:

• In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F Add the yeast and stir until the yeast is dissolved. Let stand for 10 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 10-by-7 1/2-inch rectangle. Using a ruler as a guide, cut the dough into 2 1/2-inch squares. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes.
• Preheat an oven to 400°F.
• Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F, 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.
• For slider buns: Follow the instructions above but roll out the dough into a 9-inch square. Cut into 1 1/2-inch squares and place on 2 parchment-lined baking sheets. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. Position 1 rack in the upper third of an oven and 1 rack in the lower third and preheat to 400°F Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking. Makes 36 slider buns.