Homemade Hamburger Buns

1. Prepare Your Baking Pans

Begin by lining two sheet pans with parchment paper. Lightly grease the paper using nonstick spray or melted butter. This will ensure your buns don’t stick to the pan and come off easily after baking.

2. Portion and Shape the Dough

Take your classic white bread dough and divide it into 16 equal portions, each weighing about 4 ounces or 60 grams. Roll each piece into a smooth ball and place them on the prepared sheet pans. The temperature of the dough might affect the ease of shaping, so if it's too cold, let it warm up a bit before rolling.

3. Proof the Dough Balls

Cover the dough balls with a dish towel or plastic wrap. If you’re using room temperature dough, allow them to proof for 30 to 45 minutes, or if the dough is cold from the fridge, give them 2 to 3 hours. You’re looking for the dough to double in size, which is a sign that the yeast is doing its job.

4. Preheat Your Oven

While the dough is proofing, preheat your oven to 350°F (180°C). This is crucial because a well-preheated oven ensures that your buns will bake evenly.

5. Check for Perfect Proofing

Gently press one of the dough balls with a finger. If it slowly springs back, your dough is ready to bake. This ensures the buns will rise properly in the oven, providing a soft and airy texture.

6. Add the Finishing Touches

In a small bowl, beat together one large egg and one egg yolk. Use a pastry brush to gently coat the tops of each dough ball with the egg wash. Sprinkle a generous amount of sesame seeds over each bun for that classic hamburger bun look and taste.

7. Bake Until Golden

Place the pans in the preheated oven and bake the buns for 20 to 25 minutes. Keep an eye on them; you're looking for a rich golden color, similar to coffee with milk. Once they’re done, let them cool on a wire rack before slicing and serving.