Homemade Sesame Seed Buns
Forget those sad, wimpy styrofoam buns from the store. These Homemade Sesame Seed Buns are built for a beefy burger or pulled-pork sandwich. And they are so easy to make!
Servings: 8 large rolls
Calories: 160kcal
Ingredients
- 1 Cup Warm Water, divided 3/4 and 1/4 under 110° F
- 3 tbsp Sugar
- 2 1/4 tsp Active dry yeast
- 3 tbsp Butter room temperature
- 2 lg Eggs
- 1 1/2 Cup Whole Wheat Flour, divided 1 and 1/2 cup
- 1 3/4 Cup Bread Flour, divided 1 and 3/4 cup Or all-purpose flour + 3 tsp gluten
- 1 1/4 tsp Kosher Salt or 1 tsp table salt
- 2 tbsp Milk
- 1 tbsp Sesame Seeds
Instructions
- Dissolve yeast and sugar in 3/4 cup warm water. Let stand for 5 minutes.
- Lightly oil a large bowl for dough rising and set aside.
- In a large mixer bowl, combine butter, 1 egg, 1 cup of whole wheat flour, 1 cup of bread flour until moistened. Add water/yeast mixture. If you have a dough hook on your mixer, swap out the beater for the hook. Add salt and knead for about 2 minutes until the batter is smooth.
- Add the remaining 1 1/4 cups of flour, 1/2 cup at a time, to the dough. If the dough feels too stiff, add a tablespoon of water and knead. If the dough is too tacky, add a little more flour until the dough ball is elastic, but still slightly tacky to the touch.
- Form the dough into a ball and place into the oiled bowl, turning once or twice to coat all sides. Cover with a towel or plastic wrap and set in a warm place (about 80° F) until dough has doubled in size - about an hour.
- Punch down the risen dough. Turn the dough onto a lightly floured surface and give a few kneads to make sure all the air bubbles are pressed out. Divide the dough into 8 equal pieces and shape into smooth balls.
- Place rolls on a parchment-lined baking sheet, flattening each ball to a diameter of about 3 inches (7.5 cm). Cover with the dishtowel and let rise in a warm spot for about an hour.
- Preaheat oven to 375°F
- In a small bowl, whisk the remaining egg and milk until smooth with no resistance from the whites. Brush the tops of each roll with the egg/milk mixture and sprinkle with sesame seeds.
- Bake until golden brown, about 15-18 minutes