Homemade Sesame Seed Buns

Whilst shop-bought buns certainly have their place, nothing quite compares to the satisfaction of pulling your very own homemade sesame seed buns from the oven. Whether you're planning a weekend barbecue, elevating your weeknight burgers, or simply fancy a spot of baking, these sesame seed buns are remarkably straightforward to make and deliver results that will have your family and friends utterly impressed. With just a handful of ingredients and a bit of patience, you'll be rewarded with soft, fluffy buns boasting a beautiful golden crust and that distinctive nutty sesame flavour.

What Makes These Special

What sets these sesame seed buns apart is their perfect balance of simplicity and flavour. Unlike many commercial varieties that can be laden with preservatives and additives, these homemade buns contain only wholesome ingredients you can pronounce. The texture strikes that ideal balance—tender and light on the inside with just enough structure to hold your favourite fillings, whilst the exterior offers a delightful crunch from the toasted sesame seeds. The subtle hint of olive oil adds a Mediterranean touch that elevates these buns beyond your basic bread roll. Perhaps most importantly, there's the undeniable pride that comes from saying, "I made these myself," when your guests inevitably ask where you bought such delicious buns.

Ingredients

• plain flour - A good quality, strong bread flour will give you the best structure, but all-purpose flour works perfectly well too. For a more rustic result, you might try using 200g plain flour and 50g wholemeal flour.
• dried yeast - This is typically one standard sachet. Fast-action yeast is ideal as it doesn't need activating separately, but traditional active dried yeast works too—just dissolve it in the warm water with the sugar before adding to the dry ingredients.
• sugar - This feeds the yeast and helps with browning. You can substitute honey if preferred.
• warm water - The temperature should be lukewarm, around 38-43°C—comfortable to touch but not hot. Too hot will kill the yeast, and too cold will slow its activity.
• olive oil - Adds moisture and a subtle flavour. Extra virgin gives the best taste, but any olive oil will do. You could substitute with melted butter for a richer result.
• salt - Fine sea salt is ideal, but table salt works too. Don't skip this—it's essential for flavour development.
• Sesame seeds - White sesame seeds are traditional, but black sesame seeds create a striking appearance or use a mixture of both for visual interest.

Equipment Needed

• Large mixing bowl
• Measuring jug
• Kitchen scales
• Wooden spoon or spatula
• Clean tea towel
• Baking tray
• Parchment paper
• Pastry brush (for applying water to help sesame seeds stick)
• Wire cooling rack
• Optional: stand mixer with dough hook attachment
• Optional: dough scraper for dividing the dough

Step-by-Step Instructions

1. Prepare your workspace: Ensure your work surface is clean and you have all ingredients measured and ready to go.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, dried yeast, sugar and salt until well combined.
3. Add wet ingredients: Make a well in the centre of the dry ingredients. Pour in the olive oil and gradually add the warm water while stirring with a wooden spoon or spatula.
4. Form the dough: Once the mixture starts coming together, use your hands to gather it into a rough dough.
5. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 5 minutes.
6. First rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm, draught-free spot for about an hour, or until doubled in size.
7. Shape the buns: Once risen, gently punch down the dough to release the air. Divide it into four equal portions and shape each into a smooth ball by pulling the edges underneath to create tension on the top surface.
8. Arrange for baking: Place the shaped buns on a baking tray lined with parchment paper, leaving enough space between them to expand.
9. Second rise: Cover the buns again with the tea towel and allow them to rise for another 30 minutes, until puffy.
10. Preheat the oven: While the buns are on their second rise, preheat your oven to 200°C (180°C fan).
11. Add sesame seeds: Lightly brush the tops of the buns with a little water, then generously sprinkle with sesame seeds, gently pressing them into the surface.
12. Bake: Place the buns in the preheated oven and bake for 18-20 minutes, until golden brown and hollow-sounding when tapped on the bottom.
13. Cool: Transfer the baked buns to a wire rack to cool completely before slicing.

Tips and Variations

• For a shinier crust: Brush the buns with beaten egg instead of water before adding the sesame seeds.
• For softer buns: Brush them with melted butter as soon as they come out of the oven.
• If you're short on time: Use fast-action yeast and place the covered dough in a very warm spot, or even in an oven that's just been turned off but is still slightly warm.
• To ensure even-sized buns: Weigh the entire dough after the first rise, then divide the weight by four to determine how much each portion should weigh.
• For pull-apart buns: Place the shaped dough balls closer together on the baking tray so they touch as they rise and bake.
• For extra flavour in the dough: Add 1 teaspoon of garlic powder or mixed herbs to the dry ingredients.

Cooking Methods

1. Standard Oven Baking: As outlined in the main recipe, this is the most reliable method for even browning and cooking.
2. Bread Machine: If you have a bread machine, you can use it for mixing, kneading and the first rise. Use the dough setting, then remove to shape, add sesame seeds and bake in the oven.
3. Outdoor Grill/BBQ: For an interesting smoky flavour, these buns can be baked on a covered BBQ. Place on a baking stone or heavy baking sheet over indirect heat and cover to create an oven-like environment.
4. Dutch Oven: For an extra crispy crust, preheat a Dutch oven with the lid on, then carefully place the shaped buns inside, cover and bake for 15 minutes. Remove the lid for the final 5 minutes to brown.
5. Air Fryer: For smaller batches, you can cook these in an air fryer at 180°C for approximately 12-15 minutes. You may need to adjust timing based on your specific air fryer model.

Flavor Variations

1. Cheese-topped: Sprinkle-grated cheddar or parmesan on top before baking for a savoury cheesy crust.
2. Onion Buns: Mix 2 tablespoons of dried onion flakes into the dough for a subtle onion flavour, perfect for beef burgers.
3. Herb-infused: Add 1 tablespoon of mixed dried herbs or 2 tablespoons of fresh chopped herbs such as rosemary, thyme or chives to the dough.
4. Everything Bagel Style: Instead of just sesame seeds, top with a mixture of sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes and coarse salt.
5. Sweet Version: Increase sugar to 2 tablespoons and add 1 teaspoon of vanilla extract for slightly sweeter buns that pair wonderfully with breakfast items.
6. Multiseed: Mix the sesame seeds with poppy seeds, sunflower seeds and pumpkin seeds for added texture and nutritional benefits.

Serving Suggestions

• Classic Burger: Split and lightly toast the buns, then assemble with your favourite burger patty, lettuce, tomato, onion and condiments.
• Breakfast Sandwich: Fill with scrambled eggs, crispy bacon and a slice of cheese for a hearty breakfast.
• Pulled Pork: These buns are sturdy enough to hold saucy pulled pork without becoming soggy.
• Veggie Delight: Fill with grilled halloumi, roasted red peppers, rocket and hummus for a satisfying vegetarian option.
• Afternoon Tea: Serve warm with good quality butter and homemade jam for a simple treat.
• Soup Accompaniment: These make excellent companions to hearty soups and stews, perfect for mopping up the last delicious bits.

Storage Advice

• Room Temperature: Store in an airtight container or bread bin for up to 2 days.
• Freezing: These buns freeze beautifully. Once completely cooled, place in a freezer bag, removing as much air as possible, and freeze for up to 3 months.
• Refreshing: To refresh slightly stale buns, sprinkle with a few drops of water and heat in an oven at 160°C for 5 minutes.
• Pre-slicing: Consider slicing the buns before freezing for easy use with burgers straight from frozen—just toast them directly from frozen.
• Avoiding Refrigeration: Avoid storing bread in the refrigerator as this accelerates the staling process.

Dietary Variations

• Whole Grain Version: Replace half or all of the plain flour with wholemeal flour. Note that you may need to increase the water by about 10-15ml if using all wholemeal.
• Gluten-Free Option: Substitute a good quality gluten-free flour blend and add 1 teaspoon of xanthan gum if it's not already included in the mix. The texture will be different, but still enjoyable.
• Vegan: The recipe is already vegan-friendly! Just ensure your sugar is vegan if that's a concern.
• Lower Sodium: Reduce the salt to ¼ teaspoon. The buns won't have quite the same flavour but will still be good.
• Enriched Version: For a brioche-style bun, add an egg to the dough and use melted butter instead of olive oil. This will create a richer, more tender crumb.

Common Mistakes to Avoid

1. Using water that's too hot: This can kill the yeast. Aim for lukewarm water that feels comfortable on your wrist.
2. Not kneading enough: Insufficient kneading results in dense buns. The dough should be smooth and elastic.
3. Over-flouring your work surface: Adding too much extra flour during kneading can make the buns dry and dense.
4. Rushing the rise: The rising time is essential for developing flavour and texture. Be patient!
5. Opening the oven door too early: This can cause the buns to collapse. Wait until at least 15 minutes have passed before checking.
6. Skipping the cooling period: Cutting into hot bread can make it gummy. Allow the buns to cool properly before slicing.
7. Forgetting the salt: It may seem minor, but salt is crucial for flavour and helps control yeast activity.

Troubleshooting

• Buns didn't rise well: Your yeast might be old or the room too cold. Try using fresh yeast and finding a warmer spot for rising.
• Buns are too dense: You might have added too much flour or not kneaded enough. The dough should be slightly tacky but not sticky.
• Sesame seeds falling off: Ensure you've moistened the top adequately before adding seeds. An egg wash creates an even better "glue."
• Buns browning too quickly: Your oven might be too hot. Try reducing the temperature by 10-15°C and placing the tray on a higher shelf.
• Dough too sticky to handle: Lightly oil your hands instead of adding more flour, which can make the buns tough.
• Uneven baking: Rotate the tray halfway through baking to ensure even heat distribution.

FAQ

Q: Can I make the dough ahead of time?
A: Yes! After the first rise, punch down the dough, cover tightly and refrigerate overnight. The next day, allow it to come to room temperature before shaping.

Q: How do I know when the dough has risen enough?
A: It should roughly double in size, and when you gently poke it with a finger, the indentation should slowly spring back but leave a slight mark.

Q: Can I make smaller buns for sliders?
A: Absolutely! Divide the dough into 8 portions instead of 4 and reduce the baking time to about 15 minutes.

Q: My kitchen is cold. How can I help the dough rise?
A: Create a warm environment by placing the covered dough in an oven that's been turned on for just a minute and then turned off, or near a radiator or sunny window.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, they can be used interchangeably in this recipe, though instant yeast might work a bit faster.

Q: Is it possible to make these without a stand mixer?
A: Definitely! Hand-kneading works perfectly well—just be prepared for a bit of a workout.

Key Takeaways

• Quality ingredients matter: Simple recipes like this one rely on good ingredients for the best results.
• Patience pays off: Allowing proper time for rising is essential for light, fluffy buns.
• Versatility is key: These buns can be adapted in countless ways to suit your taste preferences and dietary needs.
• Homemade is worth it: The taste, texture, and satisfaction of homemade buns far surpass shop-bought alternatives.
• Practice makes perfect: Don't be discouraged if your first batch isn't perfect—bread-making is a skill that improves with practice.
• Make it your own: Feel free to experiment with different toppings, fillings, and variations to create your signature bun recipe.

📖 Recipe