Poppy Seed Burger Buns

Serving 8 people

180 min


  • butter 2 tablespoons butter, room temperature
  • egg 1 large egg, plus 1 egg white for brushing
  • flour 3 1/2 cups all-purpose flour
  • instant yeast 1 tablespoon instant yeast
  • salt 1 1/4 teaspoons salt
  • sesame seeds poppy seeds or sesame seeds
  • sugar 1/4 cup sugar
  • water 3/4 cup lukewarm water
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How to make it

  1. Combine butter, egg, flour, sugar, salt, and yeast in a large bowl or the bowl of a stand mixer.
  2. Add water and, using the paddle attachment or a large spoon, mix until well combined.
  3. Add more water, a teaspoon or two at a time, as needed (if you live in a dry climate you might need up to 1/4 cup additional water). Switch to the dough hook and knead (or by hand) until it forms a soft, smooth dough.Cover with a clean dish towel and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.Gently deflate the dough with your fist, and divide it into 8 even pieces (10-12 for smaller, slider-sized buns). I found it helpful to use a kitchen scale here to be sure all the pieces were even in size. Shape each piece into a round ball; flatten slightly to about 1-inch thick.
  4. Place the dough rounds on a lightly greased or parchment-lined baking sheet, cover with plastic wrap or a clean towel, and let rise for about an hour, until noticeably puffy.Preheat oven to 375 degrees F.In a small dish, whisk egg white with 2 tablespoons of water.
  5. Brush the buns with the egg white mixture, then sprinkle with poppy seeds. You could also brush the buns with butter if you prefer, but the seeds will not stick to the top as well nor will the buns be as shiny.
  6. Bake for 15 to 18 minutes or until golden.
  7. Place pan on a wire rack and let cool before slicing.