I’m really into making bread these days – whether it’s pizza crust, sandwich bread, krautburger dough, or hamburger buns, I’m in love. The smell of fresh bread dough is just heavenly, as is the smell of my hands after working with said dough.
I use my bread machine for all of them, because it’s just so stinkin’ easy! It does all the hard work for me and then my only job is shaping and baking it.
I’ve used these buns for hamburgers, sloppy joes, and (very large) dinner rolls so far and I’m sure there will be another use for them soon! This recipe makes 6 buns, but since there is only one of me, I usually freeze half of the dough so no buns go to waste.
They’re sturdy buns that hold together well, but are still soft and delightful. The first time I made the buns, I used them straight from the oven, which made them harder to slice, but the warm, pillowy bread was just perfection. I’ve also made them with and without the egg wash and they’re fabulous either way, but the egg wash (messily done or not) helps the sesame seeds stick to the bun!