Homemade Sesame Hamburger Buns

This buttery roll is firm enough to hold a large, juicy burger, yet its interior is soft and tender. As an alternative to the sesame seed topping, try cracked black pepper, chopped caramelized onions or chopped sun-dried tomatoes.

1/2 cup warm water (110°F. to 115°F.)
1/2 teaspoon sugar
1 (1/4-oz.) pkg. fast-acting dry yeast*
1/2 cup warm milk (110°F. to 115°F.)
2 tablespoons butter, melted, cooled
2 1/2 to 2 3/4 cups bread flour, divided
1 teaspoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds

1. Place water, sugar and yeast in large bowl of stand mixer with paddle attachment. (Dough also can be made by hand.) Let stand 2 to 3 minutes or until yeast is dissolved. Add milk, butter and 1 cup of the flour; beat at low speed until combined. Add salt; beat until combined. With mixer running, slowly add enough of the remaining flour to form a soft dough.

2. Beat at medium-low speed 5 minutes or until smooth and elastic. (If making by hand, knead 10 minutes or until smooth and elastic.) Place in greased medium bowl; cover with plastic wrap and clean towel. Let rise in warm place 30 minutes or until doubled in size.

3. Gently punch down dough to deflate; place on lightly floured surface. Divide into 6 pieces. Form each piece into a ball; place on parchment paper-lined baking sheet. Cover with towel; let stand 3 minutes. Flatten into 3 3/4-inch rounds. Cover with towel; let rise 15 minutes.

4. Place another lightweight baking sheet or pan on top of towel covering buns. (This will act as a weight, making buns flatter and more even.) Let buns rise 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed).

5. Meanwhile, heat oven to 375°F. Lightly brush top of buns with egg white; sprinkle with sesame seeds. Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped. Cool completely on wire rack.

TIP *Active dry yeast can be used instead with the following changes: In Step 2, let the dough rise 1 hour or until doubled. In Step 4, let rise 45 minutes or until almost doubled.

6 buns

PER BUN: 280 calories, 6.5 g total fat (3 g saturated fat), 8.5 g protein, 46 g carbohydrate, 10 mg cholesterol, 440 mg sodium, 2.5 g fiber

Hey! Now you can use your new burger bun recipe to sandwich these Double Cheese-Stuffed Burgers.


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