Sesame hamburger rolls are soft, moist, buttery hamburger rolls for your next cookout. Toast them on the grill before adding the burgers. These rolls are even good enough to eat without the burger. However, they are also perfect for my Double Cheeseburgers, or my Vegan Burger.
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Are These Sesame Hamburger Rolls Hard to Make?
If you have a bowl and a spoon you can make these sesame hamburger rolls. They are no fuss, no-knead, and loaded with flavor. My envelope fold technique gives them a soft pillowy texture. Your Double Cheeseburgers or Vegan Burgers will feel like they are resting on clouds.
What Do I need to Make the Dough?
The dough is a rich dough with eggs, half & half, butter, and sugar. The hamburger rolls are sooo tasty because the dough is sooo rich. However, the richness makes it is a slow rising dough. Be patient, if you have SAF gold yeast, this is the dough to use it in. Regular yeast will work, but you will need a full tablespoon. The flour is all-purpose flour and not bread flour.
You Can Make These Sesame Hamburger Rolls?
The dough is super simple to mix up. Mix together the dry ingredients. Heat the half and half to 110 degrees and melt the butter. Add the butter to the half and half before you add the eggs. This way, you don’t cook the eggs with the hot butter. Mix the liquids into the dry ingredients with a spoon. No mixer needed, and no kneading. Just mix together with a spoon. The dough will be very rough and shaggy looking. That’s ok, let it rest for 5 minutes. While it’s resting, watch the video to learn how to do the envelope folds.
The first envelope fold is a single envelope fold. The next three are double envelope folds with 5 minute rests between each double envelope fold. The envelope folds transform the dough from a shaggy mess to a smooth, cohesive, beautiful burger bun dough.
Cover and proof the dough for an hour or until it is double in size.
Shaping and Baking the Sesame Hamburger Rolls.
At the end of the first rise, gently deflate the dough and divide it into 8 equal pieces. Shape the pieces into balls and then flattened them into a 3 – 4-inch disc. After a second rise of another hour, brush the tops with butter and then an egg wash. Add a tsp. of corn-syrup to an egg white to make the wash. The corn-syrup glues the sesame seeds to the roll. It also caramelizes during baking and gives the rolls a beautiful golden color.
Bake the rolls at 375-degrees for 15 – 19 minutes. If you have an instant-read thermometer, check the temperature in the center of a roll. It should be between 190 – 195-degrees. Brush the rolls with melted butter one last time when they come out of the oven.
The hardest part of this recipe is to not eat the rolls before the BBQ. Make the rolls ahead and store at room temperature or freeze up to a month in an airtight container or plastic bag.
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Sesame Hamburger Rolls
Equipment
- sheet pan and parchment paper
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Roux
- 6 tbsp water
- 2 tbsp flour (15 grams)
Dough
- 3½ cups flour all-purpose (420g)
- 1 tbsp instant yeast
- 1 tsp sea salt
- ¼ cup sugar (50g)
- 1 cup Half & Half (236 ml)
- 3 tbsp butter melted (43g)
- 1 egg
Egg Wash
- 1 tsp light corn syrup (helps the sesame seeds stick)
- 1 egg white
Instructions
Roux
- Mix the water and 2 tbsp flour in a saucepan. Heat on medium heat, all the while whisking to keep the mixture smooth. Heat until the mixture begins to thicken and whisk leaves lines on the bottom of the pan. About 3 to 5 minutes. Do not overcook. Set aside to cool.
Dough
- Mix the dry ingredients together in a bowl: flour, yeast, salt, and sugar
- Heat the Half & Half to 110 degrees and add it to the roux. Whisk together to thin the roux. Add the melted butter and egg. Whisk together, be careful to not cook the egg with the melted butter. Add to the dry ingredients.
- Stir together until all the flour is moistened. Cover and let rest 5 minutes. Stir once more.
- Place a small amount of oil (about a tsp) on the work surface to form an oil slick. Place the dough on the surface. The dough will be very sticky.
- Do a single envelope fold, cover, and rest the dough 5 minutes. Watch the video or read the blog to see how to do a double envelope fold. After 5 minutes do a double envelope, cover, and rest another 5 minutes. Repeat for a total of 3 double envelope folds with a rest period of 5 minutes between each double envelope fold. The dough will initially be very sticky and you may need a plastic bench scraper to help you do the first set of folds.
- After the last envelope fold, place the dough back in the bowl, cover, and let rise for 1 hour or until double in size.
- After 1 hour split the dough int 8 pieces. Form each piece into a round ball. Flatten each ball to form a disc about 3 inches across. Place each disc on a parchment-lined baking sheet. Cover and let rise for 1 hour. Preheat oven to 375° during the last 30 minutes of rising.
- Brush the rolls with melted butter and then the egg wash. Sprinkle with sesame seeds. Bake 15 - 19 minutes at 375°F or until the internal temp is 190 - 195°F with an instant-read thermometer.
- Brush the tops of the rolls with melted butter (about 2 tbsp) and cool on a wire rack.
