Hamburger Buns

Step 1

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time just until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If mixing and kneading by hand, extend the kneading time by 5-10 minutes.

Step 2

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (about 1-2 hours). Do check at the 1 hour mark, as you don’t want to over-proof the dough. (We like to proof dough in a closed microwave with a mug of just-boiled water next to it.)

Step 3

Meanwhile, add the sesame seeds to a small bowl with some water. Then strain them using a fine-meshed strainer. Shake off any excess water, then transfer them to a medium bowl or shallow dish (big enough to fit one dough ball comfortably). Set aside.

Step 4

After the dough has doubled in size, put it back into the mixer and knead on low speed for another 5 minutes to get rid of air bubbles. Then transfer the dough to a lightly floured surface, and cut it into 10 equal pieces (about 100-110g each). Divide the dough into 12 equal pieces if you want slightly smaller buns, or 20 equal pieces if you want slider buns.

Step 5

Take a dough ball, and knead it with the heel of your hand about a dozen times to get rid of more air bubbles. Then shape it into a ball, ensuring the top is as smooth as you can manage. Then lower the smooth side onto the sesame seeds, patting the dough into the seeds to get even coverage in a single layer.

Step 6

Pat the sesame seeds into the dough, gently reshaping as needed to keep it a round ball. Place it on an un-greased sheet pan. Repeat with the remaining dough balls, spacing them about 2 inches (5cm) apart. (When they bake, it is okay if they end up slightly touching, as you can easily pull them apart.)

Step 7

Next, cover the dough balls with a dry kitchen towel for the second proofing. Proof on the counter for 30-60 minutes, until the buns have increased in size by 1.5x.

Step 8

When the buns are almost done proofing, position a rack in the center of the oven, and preheat it to 350° F/175°C. Bake for 15 minutes, or until golden brown (if making smaller buns, reduce baking time as needed by a few minutes). Remove from the oven and cool before cutting into them.