Hembakade hamburgerbröd

Hamburger buns

Makes: 12

2 cups milk
1 package dry yiest
4 cups all purpose flour
3/4 stick of butter, at room temperature (approx 75 g)
1 1/2 tsp salt

1 egg
sesame seeds


  1. Pour the milk in a large mixer bowl.
  2. Mix the flour and the yiest. Add the butter and flour/yiest into the bowl of milk, knead the dough on low spead for about 12-15 minutes. Add the salt after approximately 10 minutes.
  3. Cover the dough and allow to rise for about 45 minutes (or up to two hours in the fridge).
  4. Shape 12 hamburger buns, make sure to gently pat the buns into flat disc shapes. Cover and allow to rise for an additional 45 minutes.
  5. Preheat oven to 425 degrees F (225 degrees C).
  6. Beat 1 egg in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg without deflating the risen dough. Sprinkle each bun with sesame seeds.
  7. Bake the buns for about 10 minutes in the middle of the oven.
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