Artisan Sesame Seed Burger Buns
Elevate your grilling game with these homemade Artisan Sesame Seed Burger Buns, thoughtfully crafted for a perfect balance of flavor and texture. Unlike store-bought buns that often feature an overpowering sweetness, these buns are subtly flavored to complement your favorite burgers and toppings. With a soft, yet sturdy texture, they can hold up to any juiciness without falling apart. Thank you to Inge for her feedback that helped refine this recipe. The addition of sesame seeds gives them a beautiful finish, making them not just delicious, but visually stunning as well. This recipe yields eight buns, perfect for your next barbecue or family gathering. Note that the recipe calls for half an egg—simply beat one egg and use half for a touch of richness in the dough.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
warm water
1 1/2 cups (Ensure the water is warm but not hot to touch.)
instant milk
1/3 cup (Powdered instant milk.)
vegetable shortening
2 1/2 tablespoons (Use a brand like Crisco.)
salt
3/4 teaspoon (Regular table salt.)
sugar
1 1/2 tablespoons (Granulated sugar.)
yeast
1 (1/4 ounce) package (Active dry or instant yeast.)
egg
1/2 (Lightly beaten.)
flour
5 cups, approximately (All-purpose flour, adjust as necessary.)
egg white
1 (Reserved from the beaten egg.)
sesame seeds
To taste (For sprinkling on top.)
Instructions
1
In a mixing bowl, stir together 1 1/2 cups of warm water, 1/3 cup of instant milk, 2 1/2 tablespoons of vegetable shortening, 3/4 teaspoon of salt, and 1 1/2 tablespoons of sugar. The shortening may remain in small pieces and that is perfectly fine.
2
Sprinkle the package of yeast over the mixture and allow it to sit undisturbed for about 5 minutes until it begins to foam.
3
Add half of a beaten egg and mix in half to one cup of flour to create a sticky dough.
4
Gradually incorporate approximately 2 cups of additional flour to form a soft dough. Knead on a floured surface for about one minute. If the dough is too difficult to manage, scrape it back into the bowl and let it rest for 10 minutes.
5
After resting, add about another 1 1/2 cups of flour until the dough is no longer extremely sticky and then knead it until it is smooth and elastic, about 5-8 minutes.
6
Cover the dough with a clean kitchen towel and place it in a warm location to rise until it doubles in size, which should take about 1 to 1 1/2 hours.
7
While the dough is rising, grease a large cookie sheet and set it aside.
8
Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each piece into a ball.
9
Place the dough balls on the greased cookie sheet, then flatten each one with your hand to form disks approximately 3 to 3-1/2 inches in diameter.
10
Cover the flattened buns with a towel and let them rise for an additional 45 minutes.
11
Preheat your oven to 425 degrees Fahrenheit.
12
Once risen, brush the tops of the buns lightly with the remaining egg white and sprinkle with sesame seeds.
13
Bake the buns in the preheated oven at 425 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue baking for an additional 5 minutes until golden brown.
14
Remove the baked buns from the cookie sheet and allow them to cool on wire racks before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary benefit of these Artisan Sesame Seed Burger Buns?
These buns offer a perfect balance of flavor and texture, specifically crafted to be soft yet sturdy enough to hold juicy burgers without falling apart, and they lack the overpowering sweetness found in many store-bought varieties.
How many buns does this recipe yield?
This recipe yields eight artisan burger buns.
What temperature should the water be for the dough?
The recipe calls for 1 1/2 cups of warm water; it should be warm to the touch but not hot.
What type of milk is used in this recipe?
The recipe uses 1/3 cup of powdered instant milk.
What type of vegetable shortening is recommended?
A brand like Crisco is recommended for the 2 1/2 tablespoons of vegetable shortening required.
Is it okay if the shortening doesn't fully melt in the water?
Yes, it is perfectly fine if the vegetable shortening remains in small pieces after stirring.
How long should I let the yeast sit before mixing?
After sprinkling the yeast over the mixture, allow it to sit undisturbed for about 5 minutes until it begins to foam.
How do I measure out half of an egg for the dough?
Simply beat one egg in a small bowl and use half of the liquid for the dough, reserving the rest for the egg wash.
What kind of flour should be used for these buns?
All-purpose flour is used, with approximately 5 cups needed in total throughout the process.
How much flour is added in the first step of making the dough?
Initially, you should mix in half to one cup of flour with the water, yeast, and egg to create a sticky dough.
How long should the dough be kneaded on the first pass?
After incorporating the first 3 cups of flour, knead the dough on a floured surface for about one minute.
What should I do if the dough is too difficult to manage during kneading?
If the dough is too difficult to manage, scrape it back into the bowl and let it rest for 10 minutes before continuing.
How do I know when the dough has been kneaded enough?
Knead the dough for 5-8 minutes until it is smooth, elastic, and no longer extremely sticky.
How long does the first rise take?
The dough should rise in a warm location for approximately 1 to 1 1/2 hours, or until it has doubled in size.
Do I need to grease the baking sheet?
Yes, you should grease a large cookie sheet while the dough is rising.
How should I shape the buns after the first rise?
Punch the dough down gently, divide it into 8 equal portions, and roll each piece into a ball.
What size should the buns be when flattened?
Flatten each dough ball into a disk approximately 3 to 3-1/2 inches in diameter.
Is there a second rise required for the buns?
Yes, after flattening the buns on the cookie sheet, cover them and let them rise for an additional 45 minutes.
What is the initial oven temperature for baking?
Preheat your oven to 425 degrees Fahrenheit.
What is used to make the sesame seeds stick to the buns?
Brush the tops of the risen buns lightly with the remaining egg white before sprinkling them with sesame seeds.
How long do the buns bake at the high temperature?
Bake the buns at 425 degrees for the first 10 minutes.
Does the oven temperature change during baking?
Yes, after the initial 10 minutes at 425 degrees, reduce the heat to 350 degrees.
How much longer do the buns bake after reducing the temperature?
Continue baking at 350 degrees for an additional 5 minutes.
How can I tell when the buns are finished baking?
The buns are done when they have turned a beautiful golden brown.
How should the buns be cooled?
Remove the buns from the cookie sheet immediately and allow them to cool on wire racks.
Can I use active dry yeast for this recipe?
Yes, you can use either one (1/4 ounce) package of active dry or instant yeast.
Is granulated sugar used in this recipe?
Yes, the recipe requires 1 1/2 tablespoons of granulated sugar.
Who provided feedback to help refine this recipe?
The recipe description credits Inge for her feedback in refining the recipe.
What tags are associated with this recipe?
Tags include homemade, sesame seeds, yeast breads, grilling, artisan, and barbecue.
What is the salt requirement for the dough?
The recipe calls for 3/4 teaspoon of regular table salt.