Sesame Hamburger Rolls Recipe
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.
Ingredients
- For Roux:6 tbsp water
- 2 tbsp flour (15 grams)
- For 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
- For Egg wash:1 tsp light corn syrup (helps the sesame seeds stick)
- 1 egg white
Directions
- For 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.
- For 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 121 | |
| Calories from Fat 74 | 61% |
| Total Fat 8.43g | 11% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 342mg | 14% |
| Potassium 80mg | 2% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 6.34g | 4% |
| Protein 2.41g | 4% |
