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    Home » Recipes » Breads » Sesame Seed Bun Burger is ALL American

    Sesame Seed Bun Burger is ALL American

    Published: Apr 14, 2023 Modified: Apr 21, 2023 by Lizzy

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    Nothing says All American than a Sesame Seed Bun Burger that is at cookouts across this country during summer. Americans love a burger including myself but where did a sesame seed bun come from?

    The one thing that I have started doing lately is making my own homemade hamburger buns and sesame seed buns are truly an American Classic.

    Dating back to the 1950's it is believed that Robert Wian founder of the Bob's Big Boy. created a "carved sesame-seed bun into three horizontal slices, slapped two beef patties between them, topped with cheese, relish, and lettuce in between." At least that is what an article said from,1955 Times Mag. It wasn't until 1968 that McDonald started making the Big Mac the same way.

    Today, the sesame seed is the perfect bun for an All-American hamburger. So let's get started in making a soft white hamburger bun filled with sesame seeds.

    Contents hide
    1 Grocery Store Items
    2 Variations
    3 Tips And Tricks
    4 Frequently Asked Questions
    5 More All-American Recipes
    6 Sesame Seed Bun Burger is ALL American

    Grocery Store Items

    Dry Ingredients

    • King Arthur Unbleached All-Purpose Flour - My favorite
    • salt
    • instant yeast

    Wet Ingredients

    • water
    • butter, at room temperature
    • egg
    • honey

    How to Make Hamburger Buns

    1. Gently spoon flour into a cup, then sweep off any excess and add to the mixer bowl along with the salt, and yeast. Then mix wet ingredients together and pour slowly into the bowl while it is kneading.
    2. You can mix by hand or a stand mixer with a dough hook — knead until it becomes a soft dough to become a smooth ball and there is no sticky dough going on.
    3. Cover the mixer bowl with plastic wrap then if you have any shower caps place one on top. Let the dough rise until it's nearly doubled in bulk, about 1 to 2 hours.
    4. To shape the buns, deflate and divide dough into eight equal pieces and roll them into tight balls.
    5. Flatten each dough ball with the palm of your hand until it's about 3 inches wide.
    6. Place the buns on a lightly greased or parchment paper baking sheet or if you have a bun pan. Cover and let rise until puffy which is about an hour. Toward the end of the dough rise, preheat the oven to 375° degrees.
    7. Mix egg with 1 tablespoon of water, then take a pastry brush and brush egg wash on the top of the buns, This is when I do the sprinkling of sesame seeds on top of the buns after the egg wash.
    8. Bake the buns in the preheated oven for about 15 to 18 minutes, until golden brown.
    9. Cool the buns on a rack before slicing them in half.

    Variations

    There are different toppings for buns such as poppy seeds or dry onion flakes. Another favorite is brushing butter on top of the buns for extra softness.

    Tips And Tricks

    • The best way to test old active dry yeast is to place it in a small bowl and add a little lukewarm water with a ¼ spoon of sugar. If it bubbles it's good if not, chuck it.
    • If you need bread to rise quickly, find a warm place in your home. Mine is the garage so I cover it up and leave it until it doubles in size.

    Frequently Asked Questions

    Can I make it ahead of time? Yes, make these ahead of time. I make extra and freeze them so I can use them when we decide to make burgers which is at least once a week.

    Can I freeze Sesame Seed Bun? I always do it in an airtight container.

    Making bread is so much easier than I thought and it has no ascorbic acid or high fructose corn syrup. Once I started making my Sesame Seed Bun, I never looked back to store bough buns. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

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    ★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.

    Sesame Seed Bun Burger is ALL American

    Lizzy Cascalheira
    Nothing is more all-American than a Sesame Seed Bun Burger. Making your own buns is easy with no chemicals versus most grocery store bread.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 3 hours hrs 30 minutes mins
    Cook Time 20 minutes mins
    Course Bread
    Cuisine American
    Servings 8
    Calories 265 kcal

    Ingredients
      

    Buns

    • 3 ½ cups King Arthur Unbleached All-Purpose Flour
    • ¾ cup water lukewarm*
    • 2 tablespoons butter at room temperature
    • 1 large egg
    • 2 tablespoons sugar or 2 tbsp of honey
    • 1 teaspoon salt
    • 1 tablespoon instant yeast

    Sesame Seed Topping

    • 1 egg whisked
    • 1 tablespoon cold water
    • 2 tablespoons of sesame seeds

    Instructions
     

    Buns

    • Gently spoon flour into a cup, then sweep off any excess and add to the mixer bowl along with the salt, and yeast. Then mix wet ingredients together and pour slowly into the bowl while it is kneading.
    • You can mix by hand or a stand mixer with a dough hook — knead until it becomes a soft dough to become a smooth ball and there is no sticky dough going on.
    • Cover the mixer bowl with plastic wrap then if you have any shower caps place one on top. Let the dough rise until it's nearly doubled in bulk, about 1 to 2 hours.
    • To shape the buns, deflate and divide dough into eight equal pieces and roll them into tight balls.
    • Flatten each dough ball with the palm of your hand until it's about 3 inches wide.
    • Place the buns on a lightly greased or parchment paper baking sheet or if you have a bun pan.
    • Cover and let rise until puffy which is about an hour. Toward the end of the dough rise, preheat the oven to 375° degrees.

    Sesame Seed Topping

    • Mix egg with 1 tablespoon of water, then take a pastry brush and brush egg wash on the top of the buns, This is when I do the sprinkling of sesame seeds on top of the buns after the egg wash.
    • Then sprinkle of sesame seeds on top of the buns after the egg wash.
    • Bake the buns in the preheated oven for about 15 to 18 minutes, until golden brown.
    • Cool the buns on a rack before slicing them in half.

    Notes

    • The flour that is used will make all the difference in the world so buy good quality flour for the best results.
    • The best way to test old active dry yeast is to place it in a small bowl and add a little lukewarm water with a ¼ spoon of sugar. If it bubbles it's good if not, chuck it.
    • If you need bread to rise quickly, find a warm place in your home. Mine is the garage so I cover it up and leave it until it doubles in size.

    Nutrition

    Serving: 8gCalories: 265kcalCarbohydrates: 45gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 48mgSodium: 332mgPotassium: 89mgFiber: 2gSugar: 3gVitamin A: 147IUVitamin C: 0.001mgCalcium: 36mgIron: 3mg
    Tried this recipe?Let us know how it was!
    « Yogurt & Granola Cups for Summer
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    Filed Under: Advanced, American, Breads, California, Vegetarian

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. CINDI DANO

      April 14, 2023 at 11:16 am

      I love your recipes and the step by step photos - for the all American bun - do you have any recipes for gluten free?

      Reply
      • Lizzy

        April 18, 2023 at 12:14 pm

        I'm working on a sourdough glueten-free starter to make bread but it's turning out to be harder then I thought. Thanks for visiting, xoxo Lizzy

        Reply
    2. Phyllis

      June 06, 2023 at 1:49 pm

      5 stars
      Love this recipe, so easy will never buy buns again.

      Reply
      • Lizzy

        June 09, 2023 at 9:24 am

        Thank you, xoxo Lizzy

        Reply

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