Alltagsküche
Kochen, wie es zuhause schmeckt
Homemade Hamburger Buns with Sesame
🛒 Ingredients
- ✓
750 g plain flour or strong white flour
- ✓
2 tsp salt
- ✓
2 tbsp sugar
- ✓
30 g fresh yeast
- ✓
375 ml lukewarm milk
- ✓
1 egg
- ✓
1 egg yolk
- ✓
80 g margarine or butter, melted and cooled
- ✓
1 egg for brushing
- ✓
1 tbsp water
- ✓
3 tbsp sesame seeds
- ✓
A little flour for shaping
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
These homemade hamburger buns are soft, lightly enriched yeast rolls made with milk, egg, margarine or butter and a sesame topping. They are shaped into flat rounds, left to rise briefly and baked until golden. The recipe makes about 14 buns, so it is practical for family meals, barbecue evenings or batch baking. The buns also freeze well: after thawing, they can be briefly warmed in the oven or toasted, although toasting makes the surface slightly crispier.
👨🍳 How to make Homemade Hamburger Buns with Sesame
- 1
Melt the margarine or butter in a small pan, then let it cool until lukewarm. It should not be hot when added to the dough.
- 2
Mix the flour, salt and sugar in a large bowl.
- 3
Dissolve the fresh yeast in the lukewarm milk. The milk should feel warm but not hot, otherwise it can weaken the yeast.
- 4
Pour the yeast milk into the flour mixture and start kneading.
- 5
Whisk 1 egg with 1 egg yolk and add it to the dough. Knead until the liquid is absorbed.
- 6
Add the melted, cooled margarine or butter and knead for 8 to 10 minutes by hand, or about 5 minutes with a dough hook, until the dough is smooth and elastic.
- 7
Cover the bowl and let the dough rise in a warm place for about 20 minutes, until it has visibly increased in volume.
- 8
Briefly knead the dough again, shape it into a roll and divide it into 14 equal pieces.
- 9
On a lightly floured work surface, roll or press each piece into a round bun about 1 cm thick. The buns will rise further during proofing and baking.
- 10
Place the buns on baking trays lined with baking paper, leaving enough space between them. Cover with a cloth and let them rise for another 10 minutes.
- 11
Preheat the oven to 200°C conventional heat.
- 12
Whisk 1 egg with 1 tbsp water. Brush the buns with the egg wash and sprinkle with sesame seeds.
- 13
Bake the hamburger buns on the middle shelf for 12 to 15 minutes, until golden and cooked through. Let them cool on a wire rack before slicing.
🧠 Why It Works
Milk, egg and a small amount of fat make the buns softer than plain bread rolls. Fresh yeast gives a quick rise, while the short second proof helps the shaped buns become lighter before baking. Rolling the dough pieces to about 1 cm thickness creates the typical flatter burger-bun shape. The egg wash gives colour and helps the sesame seeds stick to the surface.
🛠️ Troubleshooting
Why are my hamburger buns dense?
The dough may not have been kneaded long enough, the yeast may have been weak, or the buns may not have risen enough before baking. Knead until smooth and elastic, use fresh yeast and let the buns visibly puff up before they go into the oven.
Why did my burger buns not rise?
The milk may have been too hot, the yeast may have expired, or the dough may have stood in a cold place. Use lukewarm milk and let the covered dough rise in a warm, draft-free spot.
Why are the buns too dry?
They may have baked too long or the dough may have absorbed too much flour during shaping. Bake only until golden and use just enough flour to prevent sticking.
Why did the buns become too round instead of flat?
The dough pieces were probably shaped too tall. Press or roll them to about 1 cm thickness before the second rise, because they expand during proofing and baking.
Why do the sesame seeds fall off?
The buns need to be brushed evenly with egg wash before adding the sesame. Sprinkle the seeds immediately after brushing so they stick well.
💡 Tips and Variations
- •
For softer buns, do not overbake them. Remove them once they are golden and sound slightly hollow underneath.
- •
For classic burger buns, slice them only after they have cooled completely so the crumb does not compress.
- •
For a richer flavour, replace margarine with butter.
- •
For seedless buns, simply leave out the sesame or replace it with poppy seeds, sunflower seeds or a mix of seeds.
- •
For barbecue prep, bake the buns ahead, freeze them and warm them briefly before serving.
- •
Toast the cut sides before filling if you want the buns to hold sauces and burger juices better.
📦 Storage
- •
Keep the cooled hamburger buns in an airtight bag or bread box for 1 to 2 days at room temperature.
- •
For longer storage, freeze the buns as soon as they are completely cool.
- •
Frozen buns keep well for up to 2 months.
- •
Thaw at room temperature, then warm briefly in the oven or toast the cut sides.
- •
After toasting, the buns become slightly crispier and are best served immediately.
🍷 Pairing
- •
Use these buns for classic beef burgers, cheeseburgers, chicken burgers or pulled pork sandwiches.
- •
They also work well with vegetarian patties, grilled vegetables, halloumi or mushroom burgers.
- •
Serve with fries, potato wedges, coleslaw, pickles or a simple green salad.
❓ F.A.Q.
Can I freeze homemade hamburger buns?
Yes. Let them cool completely, pack them airtight and freeze for up to 2 months. After thawing, warm them briefly in the oven or toast them.
How do I make hamburger buns soft?
Use milk, egg and a little fat in the dough, knead well and avoid overbaking. These ingredients help create a soft crumb.
Can I make the buns without sesame seeds?
Yes. You can leave the sesame out or replace it with poppy seeds, sunflower seeds or another topping.
How thick should burger buns be before baking?
Shape or roll them to about 1 cm thickness before the second rise. They will become thicker as they proof and bake.
Can I use dry yeast instead of fresh yeast?
Yes. Replace fresh yeast with dry yeast according to the conversion instructions on the packet. The dough should still rise until visibly puffed.
Should I toast homemade burger buns?
Toasting is optional. It makes the cut sides slightly crispier and helps the buns hold sauces, but the buns can also be served soft.
🏛️ History and Tradition
Hamburger buns became popular alongside the spread of hamburgers and home-style burger meals. Unlike rustic bread rolls, burger buns are usually softer, slightly enriched and shaped flatter so they hold fillings without making the burger difficult to eat. Sesame-topped buns are now one of the most familiar versions, used for classic beef burgers, chicken burgers, vegetarian patties and barbecue sandwiches.
Homemade hamburger buns are easy to prepare in a larger batch and are especially useful because they freeze well. The dough should be kneaded until smooth, shaped flat and given a short second rise before baking. Once cooled, the buns are soft enough for burgers but sturdy enough to hold fillings, sauces and toppings.
Rate this recipe
Click or tap the stars to rate