Backyard BBQ Burger Buns

Soft, pillowy, and just sturdy enough to hold up to a saucy, dripping burger, these enriched yeasted buns get their tender crumb from whole milk and a touch of butter worked into the dough. A glossy egg wash gives each bun a deep amber sheen right out of the oven, and sesame seeds add a little crunch to the otherwise cloud-like exterior. Bake them in a batch of twelve and watch them disappear faster than the burgers.

Ingredients

• whole milk, warmed to 110°F / 43°C – 1 cup
• warm water, 110°F / 43°C – ¼ cup
• instant yeast – 2¼ teaspoons (1 standard packet)
• granulated sugar – 3 tablespoons
• all-purpose flour – 4 cups
• kosher salt – 1½ teaspoons
• large egg – 1
• unsalted butter, softened to room temperature – 3 tablespoons

• large egg – 1
• whole milk – 1 tablespoon
• sesame seeds (white or a mix of white and black) – 3 tablespoons

Instructions

1. In the bowl of a stand mixer, whisk together the warm milk, warm water, instant yeast, and sugar by hand. Let stand for 5 minutes until slightly foamy — this confirms the yeast is active. Add the flour and salt, then attach the dough hook and mix on low speed until a shaggy dough forms, about 2 minutes.
2. Add the egg and mix on medium-low speed for 3 minutes until incorporated. Add the softened butter one tablespoon at a time, letting each addition absorb before adding the next — this takes about 2 minutes total. Increase speed to medium and knead for 6 to 8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. It should pass the windowpane test: stretch a small piece — it should thin out translucently without tearing.
3. Shape the dough into a ball and transfer to a lightly oiled large bowl. Cover with plastic wrap or a damp kitchen towel and let rise at warm room temperature until doubled in size, 1 to 1½ hours.
4. Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces — a kitchen scale is the most reliable way to do this; each piece should weigh about 73g. Working one piece at a time, fold the edges of the dough underneath itself to create surface tension on top, then roll it in a tight circle against the counter with a cupped palm until you have a smooth, taut ball. Place on two parchment-lined baking sheets, spacing them at least 3 inches apart.
5. Whisk together the egg and tablespoon of milk for the egg wash. Brush each bun lightly with egg wash, then sprinkle generously with sesame seeds. Cover loosely with plastic wrap and let proof at warm room temperature until noticeably puffed and pillowy — 45 minutes to 1 hour. The buns should look slightly jiggly when you nudge the pan.
6. Preheat the oven to 375°F / 190°C (convection: 350°F / 175°C). Bake the buns for 15 to 18 minutes, rotating the pans front-to-back halfway through, until deeply golden brown on top and the buns sound hollow when tapped on the bottom. If using convection, check at 13 minutes — they brown quickly. Transfer to a wire rack and cool for at least 15 minutes before slicing.