Classic Burger Buns

These classic burger buns are soft and fluffy, and loaded with a generous sprinkle of sesame seeds for that classic look and taste - but so much better!

Classic Burger Buns

Wednesday July 8, 2020





Buns Sesame Seeds

Classic Burger Buns

Classic Burger Buns

These classic burger buns are soft and fluffy, and loaded with a generous sprinkle of sesame seeds for that classic look and taste - but so much better!

Wednesday July 8, 2020

(0 stars from 0 ratings)

Buns Sesame Seeds

Table of Contents

  1. Recipe

Stay up to date

Want to join our newsletter for notifications on newest posts? Sign up here!

We'll never share your email with anyone else.

This recipe comes together very easily, the hardest part is finding the patience to wait for the dough to rise! I have made these buns many times now, and they always turn out perfect. If you have not baked with yeast before you should know a few things before starting:

  1. Yeast needs to "bloom" before being mixed with the rest of the ingredients. If done correctly it will look foamy and float to the top 
  2. The sugar needs to be dissolved in the water to act as a sort of food for the yeast to allow them to bloom
  3. The water should feel warm to the touch, but not hot. Water that is too hot will inactivate your yeast, water that is too cold will also not work. Ideally it should be about 110-115 degrees F
  4. Yeast can expire. If you do not get blooming after mixing with water and sugar, it is possible it has gone bad. Try again, and if it still happens you will need to replace your yeast
  5. If you buy yeast in bulk, once you open the packaging it should be kept in the fridge to preserve it.

I never knew how much a bun could change the burger until I started making my own. If you've never made homemade burger buns before, you're really missing out! These buns really kick your sandwiches up to the next level; whether you're making burgers, chicken burgers, pulled pork, or even a fried egg sandwich. We have made all of those plus more on these buns and there's really no comparison to store bought!

The buns are so soft and fluffy, and they have that delicious fresh bread taste! They are seriously so good that I haven't bought buns at the store since making these. I normally freeze the extra buns, sometimes I even make a double batch just for the freezer!

Classic Burger Buns

Classic Burger Buns


By: Natalie Kollee
Yield: 8 Buns
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Total Time: 2 Hours


For the dough:
  • 1 cup warm water
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 tablespoons sugar
  • 1/4 cup melted butter
  • 1 egg, beaten
  • 1/4 cup milk
  • 1 teaspoon salt
  • 41/2 cups bread flour (560 grams of flour - if scooping start with 3 1/2 cups and slowly add until dough is sticky but well formed)
To garnish:
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons sesame seeds



In bowl of stand mixer, dissolve sugar in water, sprinkle yeast on top and stir to combine. Allow to sit until yeast blooms, about 5 minutes


Stir butter, eggs and salt into the yeast mixture


Attach the dough hook to the stand mixer, and add the flour one cup at a time, mixing on low in between additions


Continue kneading until dough forms a smooth, elastic ball (Note: it is possible that you may need more or less flour to achieve this consistency)


Cover bowl with towel and allow to rise for about an hour in a warm area, until dough has doubled


Once the dough has risen, remove from bowl onto floured surface, knead slightly, and divide into 8 equal pieces (Note: I use a kitchen scale and highly recommend it)


Knead each of the 8 pieces of dough, and shape each into a ball


Flatten each ball down into a circle on a baking sheet lined with parchment paper


Cover, allow to rise for about 30-45 minutes, buns should be noticeably puffy


Preheat oven to 375 F


In a small bowl, whisk the egg and milk together; using a basting brush, gently brush onto tops of buns, being careful not to squish the buns


Sprinkle sesame seeds on top of buns


Bake in preheated oven 16-18 minutes, or until buns are golden brown.


Allow to cool on pan about 5 minutes, then transfer to cooling rack to continue cooling


For an extra special touch, cut buns in half, spread with butter and broil on high 1-2 minutes before making your sandwiches

Leave a Thought

Fields with a * are required
We'll never share your email with anyone else.