Homemade Sesame Seed Buns

(adapted fromĀ King Arthur Flour)

Makes 8 buns


3/4 to 1 cup lukewarm water (less in humid environment, more in dry climate)

2 tablespoons butter, softened

1 egg

3 1/2 cups all-purpose flour

1/4 cup sugar

1 1/4 teaspoons kosher salt

1 tablespoon instant yeast

1 egg white, beaten

Sesame seeds, for topping


In bowl of stand mixer fitted with dough hook, combine water, butter, egg, flour, sugar, salt, and yeast. Run mixer on low speed until dough becomes soft and smooth.

Transfer the dough to a large buttered glass bowl, cover it with a towel or plastic wrap, and let it rise for 1 to 2 hours, until it has nearly doubled.

Gently deflate the dough, and divide it into 8 pieces. (To divide it evenly, use a scale. My dough weighed just slightly more than 800 grams. I divided the dough into 8 roughly 100-gram pieces.)

Roll each piece into a ball. (See thisĀ how-to video.) Space the dough balls out on a sheet pan lined with parchment or a Silpat, and flatten each one to about 3 inches across.

Cover the baking sheet with a towel or plastic wrap, and let the buns rise for another hour. They should look puffy.

Preheat oven to 375 degrees.

Brush the buns with the egg white, and sprinkle sesame seeds on top.

Bake the buns for 15 to 18 minutes, or until golden.

Transfer buns to a rack to cool.

-Delicious Dishings