Sesame Buns

Sesame buns are the kind of project that turns a basic batch of bread dough into something that suddenly looks bakery-professional. The egg white wash is the unsung detail here: it gives the buns that classic glossy-but-not-yellow finish you see at every corner deli, while also creating a tacky surface that grips sesame seeds reliably. A whole egg wash works too, but the deeper golden color competes with the seeds visually.

The shaping technique matters as much as the dough. Round each piece tight, then press flat with your fingertips. Tight balls hold their shape during the second rise; loose balls flatten and merge in the oven. The 30-minute warm-spot proof gives just enough lift for soft, pillowy interiors without over-proofing into yeasty-tasting buns.

Pro Tips

• Use a kitchen scale to divide dough evenly. Eyeballed pieces bake unevenly with smaller buns burning before larger ones finish.
• Brush wash thinly. Pooled egg white burns dark in spots and looks blotchy on the finished buns.
• Warm your seeds slightly in a dry skillet first if you want toastier flavor. They’ll crisp further in the oven.
• Test for doneness by tapping the bottom of a bun. A hollow sound means done; dull means more time needed.

Variations

• Use poppy seeds, everything bagel seasoning, or a mix of sesame and onion flakes for variety.
• Bake larger as 4 sandwich rolls for sub-style sandwiches, adjusting time slightly upward.
• Add a teaspoon of honey to the egg wash for slightly sweeter, more browned tops.