Homemade sesame buns are SO WORTH IT. There is a massive difference between fresh, soft homemade hamburger buns and the who-knows-how-old-these-are, what-is-even-in-these buns from the bread aisle in the store.
When these came out of the oven, I debated if tears were warranted. They were so golden-brown, eye-pleasingly round and beautiful.
I used to be so scared of any recipe that contained yeast. I had quite a few bad experiences with the stuff-dough I worked long and hard on that never rose or was dense as an old piece of stale bread after baking. But now, I can’t get enough of it. I love the feeling of working with dough…kneading, forming it and watching it rise. I feel a sense of pride when it works out, because I know it was a little extra work to make it but it paid off.
A whole new world of delicious possibilities have opened up to me since I got over my fear of yeast. These are a great starting point if you haven’t worked with a lot of yeasted dough before, because they’re easy and don’t take much effort to form them. Plus they are so impressive when they come out of the oven that you will for sure feel a sense of pride!
The first time I made these I used a muffin top pan as the original recipe calls for-you can do this if it’s easier for you, but I found the strange shape they formed after baking slightly off-putting. Free-hand forming is definitely my preference.
You can make a batch and throw some in the freezer to have homemade buns any time you need them. I’ll throw a few recipes at you that specifically use these buns so you have even more of a reason to make them! Now that you’ve had a chance to bathe in their beauty, make them for yourself and try holding back your tears.
[tasty-recipe id=”936″]
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