Seedy Hamburger Buns

Seedy Hamburger Buns

I’m one of KING ARTHUR FLOUR’S biggest fans and I look forward to receiving their catalog every month to learn more about their products and how to use them.  They include excellent recipes and I can count on them to turn out great every time.  I have always been a timid bread baker, but with KAF’s ingredients and excellent instructions my skills are improving.  They also have a baker’s hotline where I can ask questions about recipes and results.  When I know what I did wrong I can correct it and improve.  What a concept!

Seedy Hamburger Buns

One of KAF’s July featured recipes is SEEDED HAMBURGER BUNS.  I have made sandwich buns in the past and know how much everybody likes them so when I saw this version, which is different from the recipe I usually use, I wanted to give it a try.  I like to read comments on KAF’s recipe pages because they often contain serving ideas or variations that are helpful and creative.  Comments like “This recipe is THE BEST burger/hot dog roll I have ever tasted, or baked!!!!, “These were by far the best buns I’d ever tasted. I can’t imagine ever buying store-bought buns again!” and “These were the most fabulous hamburger buns I have ever tasted! I followed the recipe to the T and used my bread machine to make the dough”  were all I needed to get started.

Seedy Hamburger Buns

Just a note:  I’m not compensated in any way by KAF.    I like their products so much and I want to share information about them because I know many others have the same bread baking anxieties that I have.  Taking a beautiful loaf or a pan of buns out of the oven  and smelling that wonderful home baked aroma is just plain good for the soul.  Once you try these quick, easy and delicious homemade buns I know you too will be saying “I’ll never serve store bought sandwich buns again.”

Seedy Hamburger Buns
These are soft buns with lots of flavor and are very quick and easy to make. They make great burgers and pulled pork sandwiches.The recipe for these buns is featured in King Arthur Flour's July catalog. Trust have to try it.
: 6 Buns
  • ¾ cup (6 ounces) lukewarm water
  • 1 large egg
  • 2 tablespoons (7/8 ounce) butter or oil
  • 2 tablespoons (7/8 ounce) sugar
  • 2 tablespoons (1 ounce) King Arthur's Everything Bread and Bagel Topping (I didn't use this)
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon onion powder (optional)
  • 2-3/4 cups all-purpose flour
  • 2 tablespoons King Arthur Artisan Bread Topping*** or a mixture of sesame and poppy seeds
  • 1 large egg white
  1. Combine all of the dough ingredients and mix and knead them by hand, mixer or bread machine, to make a soft dough. I mixed the ingredients in my large mixer bowl with the paddle attachment and then switched to the dough hook. Knead the dough for 4-5 minutes.
  2. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size.
  3. Turn the dough out onto a lightly greased surface, flatten it slightly, and divid it into 6 pieces, each weighing about 3-1/2 ounces. Form each piece into a ball.
  4. Place the balls onto a baking sheet lined with a silpat or parchment, or into the greased cups of a hamburger bun pan, flattening gently. Cover and let rise until the buns have doubled in size. Toward the end of the rising time, preheat the oven to 375 degrees.
  5. Bake the buns for 10 minutes. Remove them from the oven, brush lightly with beaten egg white, and sprinkle with seed topping. Do this quickly or the seeds won't stick.
  6. Return the buns to the oven and bake for 5 to 8 minutes, until they are golden brown. Remove from the oven and cook on a rack.
***King Arthur's Artisan Bread Topping is a mix of flax, toasted sesame, black caraway, midnight sunflower, poppy and anise seeds. It's a delicious topping for homemade bread.


  1. says

    Having my morning green tea looking at these..I’ll try them ..they look great..Had to smile though..I mage a multi grain bread with oatmeal and seed topping..the egg wash..then topping then bake ..after it cooled..I went to bag it..and as I lifted it and kind of turned it..most of the seeds fell all over the floor..
    Oy.A bread baking blooper.

    Tiny flax on a terra cotta floor..etc..sesame get the picture..
    Monique recently posted..The Best Chocolate Cake I ever Made in 40 yrs.My Profile

    • says

      Oh dear, I can picture it, Monique. An egg wash usually works. I brushed these buns with egg white just before they went into the oven. The egg white dried so quickly that I had to do one bun at a time, brush with the whites and sprinkle seeds. I just read that a baker lightly mists the rolls with water and sprinkles with seeds just before they go into the oven. The surface has to be moist for the seeds to stick.
      Cathy recently posted..Seedy Hamburger BunsMy Profile

    • says

      I like to try a new recipe as written and don’t think there is anything about this one I would change. I have some of the dry milk powder and didn’t think to add any. Thanks for stopping by, Lynn.
      Cathy recently posted..Seedy Hamburger BunsMy Profile

  2. Kris says

    Hi Cathy! I have made hamburger buns before, and my family loved them. Although I can’t remember the exact recipe, I know I used KA flour. I am a huge fan of KA products too! I remember getting so excited when my local market began to carry the KA bread flour!! I used to have to order it online. Now nearly all of the markets carry it.
    Have a wonderful day. Must try those buns!!
    xo Kris

  3. says

    Well, Larry stole my life. You do have the cutest buns, Cathy. These could be featured on KAF’s magazine (which I subscribe to) “The Baking Sheet”. You should see my baking shelves. I look like a mini KAF store! I love their products and recipes, and have used their hot line a few times. These look professionally made and delicious!
    Foodiewife recently posted..Olallieberry Dutch BabyMy Profile

  4. says

    Oooooo, yummy! I couldn’t wait to ‘Pin’ these, Cathy!
    You make the most scrumptious looking foods.
    I just ordered & received my first KA catalog in the mail & have yet to sit down to look at it. I surely will now & I’ve just opened that link you gave us, too.

    I wonder if the seeds would stick better if you used melted butter to brush the tops? My Dad…whose great grandfather owned a bakery….taught him to brush all his homemade rolls & breads with butter just as soon as they came out of the oven. ~~inhale deeply the memory of that freshly baked bread~~
    Ms. C. was here over the weekend & we made Dilly Bread in the bread machine. Never got a picture of it…the whole loaf went home with her! LOL
    Rettabug recently posted..Fathers Day Food: Hash Brown Potato Casserole & Fruit Salsa DessertMy Profile

  5. says

    I’ve always wanted to make my own burger/sandwich buns, but fear has always prevented me from jumping in and ‘just doing it’. Your recipe and post (plus lovely photos) are helping me accomplish this new cooking step for me! THANK YOU!


  6. says

    I’m worse than timid when it comes to baking. I have never made from scratch bread or biscuits. I keep saying I need to try to.

    These definitely make me want to try.

  7. says

    You do tempt me with those beautiful buns.
    Right now I am avoiding breads and pastries, which are my addiction.
    Ahhh, I can almost smell the yeast and flour as it comes from the oven.
    Sweet perfume, I am sure.
    Marilyn recently posted..Monday’s QuotesMy Profile

  8. says

    You are so right about King Arthur. I’ve used their flour for ages, and their recipes are so well tested, I always know I can depend on them. Your buns look great ! Oh my, well you know what I mean!


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