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Hamburger Buns ~ Homemade


  • 2 1/4 tsp dry active yeast
  • 1 cup very warm water 105 degrees F.
  • 2 tbsp sugar
  • 1 large egg
  • 3 tbsp butter softened
  • 1 tbsp honey
  • 1 1/4 teaspoons salt
  • 1 1/2 C bread flour
  • 2 C all purpose flour
  • Oil to lightly coat the dough for rising
  • 1 egg
  • 1 tbsp milk
  • sesame seeds


  • In the bowl of a stand mixer with the dough attachment in place, combine the yeast, water and sugar. Allow to sit for 5 minutes or until the yeast begins to foam.
  • Add the egg, butter, honey, salt and one cup of the flour.
  • Start out on low speed and work up to medium while adding small amounts of the flour until all is incorporated. Mix for 8-10 minutes or until a ball of dough is formed and pulls away from the sides of the bowl.
  • Drizzle the oil over the dough and turn to coat both sides. Cover with plastic wrap and allow to rise in a warm, draft-free place for 1 hour.
  • Line a baking sheet with parchment paper or a Silpat mat.
  • Divide dough into 8 equal parts, weighing them to ensure equal sizes. Shape each piece into a ball and roll on a lightly floured board. Flatten the dough balls into a disc shape.
  • Place each piece onto the baking sheet and cover loosely with plastic wrap. Allow to rise in a warm place for 1 hours.
  • Preheat oven to 375 degrees F.
  • In a small bowl, beat the egg and milk together. Gently brush the mixture, very lightly over the top of each bun. Sprinkle the tops with sesame seeds.
  • Bake 15 to 17 minutes or until golden brown on top. Transfer to a wire rack to cool.
  • To store in freezer for later use, transfer cooled buns to a zip top bag and seal.