Golden Sesame Hamburger Buns

Classic soft and fluffy fresh made hamburger buns with sesame seeds and a golden crust.

These golden sesame hamburger buns are soft, fluffy, and perfect for your favorite burgers. Made with all-purpose flour, a touch of sugar, and a pinch of salt, these buns have a slightly sweet and savory flavor. The active dry yeast helps them rise beautifully, while warm water and vegetable oil keep them soft. An egg is mixed into the dough for richness, and an egg wash before baking gives them a golden, glossy finish. Top with sesame seeds for a classic look. This recipe yields four buns, ideal for a small gathering or a cozy family meal.

Servings

Prep Time

2 hours

Cook Time

15-18 minutes

Total Time

2.5 Hours

Ingredients

2 cups all-purpose flour (plus more for dusting)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon active dry yeast
3/4 cup warm water (around 110°F or 45°C)
1 tablespoon vegetable oil (plus more for greasing)
1 large egg (for the dough)
1 egg, beaten with 1 tablespoon of water (for egg wash)
Sesame seeds (optional, for topping)

Instructions

Prepare the Yeast Mixture

Dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until frothy.

Mix the Dough

In a stand mixer with a dough hook, combine 2 cups of flour and salt. Add the yeast mixture, 1 tablespoon of oil, and 1 beaten egg. Mix until a dough forms.

Knead the Dough

Knead on low-medium speed for 5-7 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if dough sticks to the bowl.

First Rise

Transfer dough to an oiled bowl, cover, and let rise for 1 hour until doubled.

Shape the Buns

Punch down the dough and divide into 4 equal portions. Shape each into a ball, flatten to 3-4 inches, and place on a parchment-lined baking sheet.

Second Rise

Cover and let buns rise for 30-45 minutes until puffed.

Preheat Oven

Preheat to 375°F (190°C).

Egg Wash and Bake

Brush buns with egg wash and sprinkle sesame seeds if desired. Bake for 15-18 minutes until golden brown.

Cool

Cool on a wire rack before slicing.

In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let it sit for 5-10 minutes, or until it becomes frothy, indicating that the yeast is active.

Attach the dough hook to your stand mixer. In the mixer’s bowl, combine 2 cups of all-purpose flour with the salt. With the mixer running on a low speed, add the frothy yeast mixture, 1 tablespoon of vegetable oil, and 1 beaten egg. Mix until a dough starts to form.

Continue kneading the dough with the stand mixer on a low to medium speed for about 5-7 minutes, or until the dough is smooth and elastic. If the dough sticks to the sides of the bowl, add a little more flour, one tablespoon at a time, until it forms a cohesive ball.

Grease a clean bowl with a little oil and transfer the dough into this bowl.

Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 4 equal portions. Shape each portion into a ball, then flatten each ball into a disk approximately 3-4 inches wide.

Place the shaped buns on a baking sheet lined with parchment paper, spacing them apart to allow for expansion.

Cover the buns with a damp cloth and let them rise again for about 30-45 minutes, or until they puff up.

Preheat your oven to 375°F (190°C). Just before baking, brush the tops of the buns gently with the beaten egg wash. If desired, sprinkle sesame seeds on top for a classic burger bun look.