Creative Household Co.

Homemade buns don't take a lot of effort, but you do need to wait around for them to rise for about three hours- hooray for multitasking!

Sesame seed buns can be used for hamburgers, chicken sandwiches, Sloppy Joes/Joses, pulled pork, and more.

Brioche is french bread which contains dairy products: milk, butter, and eggs.

Where I live in Manitoba, I find I have to use less flour in my baking than most recipes call for, so this recipe is optimized for us in Canadian climates.

These directions use a stand mixer but you can do this all by hand... It may require intense effort mixing and kneading, though.

To start, in the bowl of your stand mixer, add these ingredients:

2.5-cups all purpose flour (plus more if too sticky)
3-tsp instant yeast
2.5-tbsp of sugar
1.5-tsp of salt

Give it a quick whisk, then add:

1-cup warm water (lukewarm, don't kill your yeast)
3-tbsp milk
3-tbsp melted salted butter
1 egg (beaten first)

Put your dough hook on the stand mixer and begin mixing up the ingredients. You may need to stop it to scrape down the sides and help combine it.

Keep kneading it with the dough hook for about five minutes until the dough is tacky, soft, and elasticy. Form into a ball.

Pour 1-tbsp olive oil into a bowl, wipe it up the sides, then toss your dough ball in the bowl upside down, spin it around, and flip over.

Wipe olive oil all over it- this helps trap the moisture inside the dough ball. Wet a tea towel with warm water, then cover the bowl and let the dough double in size. I find this takes about 60-90 minutes.

You want to place it in a dark, warm place. Your oven is a good place- just don't turn it on!

Once the dough has doubled, punch it down and knead back into a ball.

Weigh it, then divide into 12 equal pieces. I squish these into balls, pulling and pinching the ends together to get a smooth top. Squish them down into short, wide pancake-like discs.

Flatten each one and place on a baking sheet lined with parchment paper. I spray them quickly with olive oil from a can, then re-wet my tea towel with warm water and drape over again.

Place these on top of the oven to let double in size again, which will take about 30-60 minutes.

Preheat the oven to 425 degrees.

Once the dough has finished rising a second time, beat an egg with a splash of water and lightly brush onto each bun. This will help brown your buns and hold the sesame seeds in place.

Sprinkle sesame seeds on each using the 'high and wide' method, then bake for 10 minutes. Turn the sheet around and bake for another 10 minutes.

The buns will feel firm and sound hollow when knocking on top.

Let them cool before using or freeze right away to look in the freshness.

Homemade buns will elevate all of your cooking when entertaining guests.