Sesame Seed Hamburger Buns
Sesame Seed Hamburger Buns

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sesame seed hamburger buns. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fresh, flavorful hamburger buns are surprisingly easy to make yourself. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

Sesame Seed Hamburger Buns is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sesame Seed Hamburger Buns is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have sesame seed hamburger buns using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sesame Seed Hamburger Buns:
  1. Take Basic bread dough Recipe ID: 2062645
  2. Get 200 grams Bread (strong) flour
  3. Make ready 3 grams Instant dry yeast
  4. Take 20 grams Sugar (caster sugar)
  5. Take 3 grams Salt
  6. Get 15 grams Egg
  7. Get 120 ml Water
  8. Take 20 grams Butter
  9. Prepare Toppings
  10. Make ready 1 Beaten egg for brushing
  11. Prepare 1 Sesame seeds

You are at:Home»Gluten Free»Sesame Seed Hamburger Buns Recipe. Remove from cookie sheet to cooling rack; cool. Today's recipe is for soft and delicious sesame seed buns. They are great for burgers and more than that.

Instructions to make Sesame Seed Hamburger Buns:
  1. Make the standard basic bread dough. If using a bread maker, put in the ingredients and let it run through the first rising.
  2. Grease the insides of your 10 cm rings with oil. I made the top two with foil (from a strip 1 cm wide, 33 cm long).
  3. Divide the balls of dough into 5 portions and roll into balls (about 75 g each). If you want taller buns, make them 80-85 g each.
  4. To prevent them from drying out, cover with plastic wrap or something similar and let rest for 20-30 minutes.
  5. After resting, lightly ball up each piece and press into the rings. If you ball up the dough too tightly, it will be hard to shape them inside the rings. Press down lightly and gently as if getting rid of excess gas.
  6. Let sit in a warm place for 30 minutes to 1 hour for the final proofing. Brush with an egg wash and top with sesame seeds.
  7. Bake for 15-17 minutes in an oven preheated to 190°C. Once completely cooled, slice horizontally, fill with a hamburger patty and condiments, and enjoy!
  8. You can also freeze them (Let them defrost naturally, then lightly toast).
  9. I bought 8.5 cm-diameter rings so I tried making buns with 65 g of dough.

I like brushing them with egg wash before baking and also adding some sesame seeds. In any case, sesame-seed buns seem to have remained rare several decades after hamburgers rose to omnipresence. Baked on a cookie sheet - not in a hamburger pan, and they were perfect. One school of thought holds that sesame seed buns are actually a by-product of sesame farming. It is well known that hamburger buns are the perfect growth medium for sesame seeds, but the seeds are so prolific and multiply so rapidly that sesame farmers were at one time forced to throw excess.

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