Make these sesame buns today, then question why it took you so long to make your own buns for burgers, egg sandwiches, fried chicken, and fillets o’ fish. This recipe from bread master Bryan Ford is based on his Master Dough recipe; simply portion it out, roll into tight balls, then dip in sesame seeds (or any small seeds and seasonings of your choice—poppy, flax, dried onion…). Ford bakes his buns in muffin rings, which gives them dramatic height—but free-form works just as well.
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What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Chef's Knife
$34.53 At Amazon
Bench Scraper
$8 At Amazon
Small Bowl
$15 At Amazon
Shallow Serving Bowl
$26.99 At Amazon
Pastry Brush
$6 At Amazon
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
To make this recipe, start by preparing one batch of the Master Bread Dough.
Step 2
Line two 18x13" rimmed baking sheets with parchment paper. Lightly flour work surface with bread flour and turn Master Dough out onto surface. Using a chef’s knife or bench scraper, divide dough into eight pieces (about 90 g each). Working one at a time, pull edges of portioned dough up and over into center, then turn over, seam side down, onto a less-floured spot (you want the dough to have friction with the surface). Cup your hand around dough and, working your hand in a circular motion, draw dough across surface to create a ball.
→ Need help shaping? This video from King Arthur Flour will show you how.
Step 3
Beat 1 large egg in a small bowl until no streaks remain. Pour ¾ cup sesame seeds into a small shallow bowl. Working one at a time, brush egg wash over surface of a dough ball with a pastry brush. Dip coated portion into seeds, rolling around to coat evenly. Place, coated side up, on prepared sheets (4 per sheet). Let rise in a warm, draft-free place until doubled in size, 1½–2 hours. (Dough should spring back slowly when gently poked.)
Step 4
Preheat oven to 450° and bake rolls until golden brown, 20–25 minutes.
Step 5
Do ahead: Rolls can be baked 3 days ahead. Store in a paper bag or a bread box at room temperature, or freeze up to 1 month. Thaw before using.
Leave a Review
Reviews (2)
Back to TopDelicious taste, but a bit of a mess to cook! Take care to put these low in the oven - in the top 1/3rd of my oven, the eggwash burned and started smoking within a couple minutes. Once I moved them down, the rest of the surface area cooked to a beautiful golden brown in just 12 min! Crusty on the outside, dense but soft on the inside. I'll cook shorter and lower next time, otherwise, these are great.
Faith
Nashua NH
11/4/2020