Fresh and fluffy, these homemade buns will elevate your burgers to the next level.
- Prep time 35 minutes
- Total time 2 hours & 30 minutes
- 1 cup warm water (100°F)
- 1/4 cup 2% milk
- 3 tablespoons granulated sugar , divided
- 1 8 g pkg active dry yeast (2 1/4 tsp)
- 1 egg
- 3 1/3 cups white bread flour or all-purpose flour
- 1 1/4 teaspoon salt
- 5 tablespoons unsalted butter , cubed and softened
- 1 egg
- 2 1/2 tablespoons raw sesame seeds or flaxseeds
In small bowl, stir together water, milk and 1 tsp of the sugar until sugar is dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes.
In stand mixer with paddle attachment, beat yeast mixture with egg on medium-low speed until combined; beat in flour, salt and remaining sugar on medium-low speed until dough begins to come together. Beat in butter, a few cubes at a time, until combined. Fit stand mixer with dough hook attachment; beat on medium speed until dough is smooth and elastic, 6 to 8 minutes.
Transfer dough to greased large bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1 hour.
Line 2 baking sheets with parchment paper. Turn out dough onto lightly floured work surface; divide dough evenly into 10 pieces. Shape each into ball, folding ends underneath and pinching at bottom; roll each on work surface in circular motion, seam side down, into smooth ball. Arrange, 3 inches apart, on prepared pans; cover with plastic wrap. Let rise in warm draft-free place until doubled in size (about 3 inches wide), about 30 minutes.
Meanwhile, position racks in top and bottom thirds of oven; preheat to 375°F.
Topping: In small bowl, whisk egg with 1 tsp water; brush each bun with 2 coats of egg wash. Sprinkle with sesame seeds.
To finish: Bake, switching and rotating pans halfway through, until tops are golden, about 20 minutes. Let cool on pans on racks for 10 minutes; serve warm or transfer directly to racks to cool completely.
Test Kitchen Make-Ahead: Store the cooled buns in a resealable plastic bag for up to two days or freeze for up to two weeks; bring to room temperature before serving.
Makes 10 buns.
Nutritional facts Per bun: about
- Fibre 2 g
- Sodium 306
- Sugars 4 g
- Protein 9 g
- Calories 266
- Total fat 10 g
- Potassium 105 mg
- Cholesterol 54 mg
- Saturated fat 4 g
- Total carbohydrate 36 g
- Iron 20
- Folate 43
- Calcium 2
- Vitamin A 8