Sesame Hamburger Buns are classic, fluffy, and topped with toasted sesame seeds.

This is an easy recipe made even easier by using a stand mixer. If you don’t have a stand mixer, not to worry! Please read the recipe notes for instructions on how to make the sesame hamburger buns by using a bowl and wooden spoon, then kneading the dough by hand on a lightly floured surface.

Why I make sesame hamburger buns

If you’ve been following my blog posts lately, you will notice a reoccurring theme: bread. In general, I have found it difficult to get bread without too much sugar and a long list of ingredients here in the Philippines. Most locals rely on their neighborhood baker which is the preferred option, but I do not live in walking distance of such a place.

Since beginning my bread baking journey last year, I’ve added these sesame hamburger buns to the list and am not looking back. They’re fluffy and even better than the store bought ones I’d get back in the States. I know I’m here to save you time in the kitchen, but I’m also a balancing act of health without compromising flavor.

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Equipment

• Stand mixer with bowl (dough hook attachment)
• Wooden spoon (if not using stand mixer)
• Large bowl (if not using stand mixer)
• Measuring cups
• Measuring spoons
• Spatula
• Baking sheet (18″x13″ – lined with parchment paper)
• Bench scraper or knife
• Fork (to whisk eggs)
• Small bowl (for whisking eggs)
• Pastry brush
• Kitchen scale (optional)

It’s best to use a stand mixer that comes with a bowl using the hook attachment. It makes the initial mixing process easy and I can clean up or start preheating the oven while it’s mixing.

The stand mixer I’ve suggested is the best mixer I’ve ever used. I had to sell it before moving to the Philippines because of voltage differences. I miss it and think about it often (matte black, pro-line, 7 quart, with a bowl-lift…ahh), but I have a new stand mixer that I use here which is a fraction of the price. It’s definitely not the same, not as powerful, and the attachments aren’t as durable, but I’m still very thankful for it because it makes my life easier as opposed to the old fashioned way of kneading by hand.

I already checked its availability in the US and my current one isn’t for sale, but I have found a similar stand mixer based on price, settings, and attachments. I’ve shared it here if this stand mixer is more in your price point. I have not used this specific brand, but it has great reviews and seems on par with the one I purchased here in the Philippines. The one I have looks almost identical and again, you really can’t beat the price.

If you don’t have a stand mixer, please read the recipe notes for instructions on how to make the dough for these sesame hamburger buns by using a bowl and wooden spoon, then kneading the dough by hand on a lightly floured surface.

Ingredients

• 1 cup warm water (110°F – about 236g)
• 2 tbsp sugar (raw or refined – about 30g)
• 2 tsp instant yeast (about 8g)
• ¼ cup olive oil (extra virgin – about 53g)
• 4 cups flour (all-purpose or bread flour – about 480g)
• 1 tsp salt (about 7g)
• 1 tbsp milk
• 1 tsp sesame seeds (or as needed)

These buns may seem more involved, but I promise they are well worth it. Make sure to allow enough time for the sesame hamburger buns to rise before baking. The result will be these fluffy, bouncy, buns of goodness.

Instructions

Step 1

Combine 1 cup water (about 236g), 2 tbsp sugar (about 30g), and 2 tsp yeast (about 8g) in a stand mixer bowl. Allow the yeast to activate in the bowl for 10 minutes. Yeast will begin to foam.

Step 2

The 4 cups flour (about 480g) will be added gradually throughout the next few steps, as directed. Add ¼ cup olive oil (about 53g), 2 cups flour (about 240g), and then 1 tsp salt (about 7g) on top of the flour, into the bowl. Mix the ingredients with the hook attachment on a stand mixer using the lowest setting. Mix for 3 minutes.

Step 3

Scrape down the sides with a spatula if needed. Add the third cup of flour (about 120g) and continue to mix on low for another 3 minutes. A soft dough ball will begin to form.

Step 4

Add the remaining cup of flour (about 120g) to the dough and continue to mix on low for another 3 minutes or until the dough is soft but not sticking to the sides of the bowl.

*If refrigerating or freezing the dough to be used for later, skip step 5, the proofing step. Please see additional storage instructions in the How to Store section.

Step 5

Remove the bowl from the stand mixer and cover with a kitchen towel. Allow the dough to rise for 30 minutes in a warm spot.

Step 6

Once the dough has doubled in size, gently punch down the dough to release any built up air. Return the bowl to the stand mixer and mix on low for 6 minutes.

Step 7

Remove the bowl from the stand mixer, cover with a kitchen towel and allow the dough to rise for another 30 minutes in a warm spot.

Step 8

Once the dough has doubled in size, remove the dough from the bowl. Place on a clean, smooth surface and begin dividing the dough into 8 buns by cutting the dough in half with a bench scraper or knife. Each half will be cut in half (4 pieces). Cut each piece in half creating 8 pieces of dough.

Step 9

On a clean, smooth surface, begin rolling each piece into a ball and tucking the dough underneath to create even, round tops.

Step 10

Place each bun on a baking sheet lined with parchment paper. Gently press down on each bun with the palm of your hand, creating a slightly flattened disc. Allow the dough buns to proof for 1 hour, covered, in a warm spot.

Step 11

Whisk remaining egg with 1 tbsp milk in a small bowl until well combined, creating an egg wash. Using a pastry brush, gently brush the top of each risen bun with the egg wash. Sprinkle the buns with 1 tsp sesame seeds.

Step 12

Bake at 350°F/177°C for 18-21 minutes, checking to make sure the tops are golden brown. Remove from the oven and let rest for 20 minutes before slicing in half along the side (lengthwise) and serving.

Notes

If you don’t have a stand mixer, not to worry! Wherever the instructions mention to mix on low, this is where you’ll be kneading the dough by hand, at first in the bowl with a wooden spoon (steps 1 & 2) and then on a lightly floured surface (steps 3 & 4) once a soft dough ball begins to form.

The first step instructs you to activate the yeast. Most bakers skip this step if using instant yeast. I like to include this step to ensure the yeast hasn’t expired.

If refrigerating or freezing the dough to be used for later, stop before step 10, the proofing step. Once you’re ready to bake the dough buns, bring thawed dough to room temperature before continuing on with step 10. Please see additional storage instructions in the How to Store section within the blog post.

On steps 5, 7, & 10, your kitchen counter is a good spot to allow the dough to rise, unless, if you have a cold kitchen like I do. In that case, I like to use my oven with only the oven light turned on as a warm spot for proofing. Do not allow the dough to rise in the oven while preheating it. Doing so could kill the yeast and lead to uneven baking.

Serving Suggestion

Serve sliced in half along the side (lengthwise) as a hamburger or sandwich stuffed full of your favorite ingredients. Some ideas are: a classic cheeseburger with lettuce, tomato, onion, pickles, mayonnaise, and mustard, or sloppy joes, or pulled pork sandwiches.

How to Store

Sesame hamburger buns can be stored in a bread box for 2-3 days or wrapped in plastic wrap in the refrigerator for up to 1 week. Store in an airtight freezer container and freeze for up to 1 month.

To serve these buns again, heat in a preheated oven at 350°F until warmed through, about 3-5 minutes or about 10-15 minutes from frozen.

Common Questions

The yeast didn’t bubble, is it still usable?

Maybe, but most likely no. Did you allow the yeast to sit with warm water and sugar for at least 10 minutes? Try covering the bowl if you have a fan or AC running. If that still doesn’t work and you’re not seeing bubbles forming, the yeast you’re using may be inactive or expired, rendering it unusable.

My dough isn’t sticky, what should I do?

If your dough ball is a little on the harder side, add a tiny bit of water (start with 1 tablespoon) and work it into the dough until slightly sticky. If it’s not enough, add a tiny bit more water and keep kneading the dough.

My dough is too sticky, it’s not forming into a ball. What should I do?

Typically, the dough just needs more kneading time, but if it has way too much liquid and isn’t coming together at all, add a tiny bit of flour (start with 1 tablespoon) and work it into the dough until slightly sticky. If it’s not enough, add a tiny bit more and keep kneading the dough.