Hickory Ridge, AR

Crusty Sesame Seed Buns

Gin Lee
Crusty Sesame Seed BunsPhoto byGin Lee

Crusty Sesame Seed Buns

Crusty sesame seed buns are a delightful addition to any meal, offering a delectable combination of softness and crunch. Adorned with a generous sprinkling of sesame seeds, these buns possess an irresistible nutty flavor that elevates their taste to unparalleled heights. Whether savored individually or utilized as the base for gourmet sandwiches, they are the ideal companions for gourmet burgers, succulent pulled pork, or even a simple tuna salad sandwich.


  • 3 cups of self-rising flour
  • 1 1/4 teaspoons of instant yeast
  • 1 1/2 cups of very warm water
  • 2 to 3 tablespoons of melted butter to brush over the top of your buns and to grease the pan
  • 2 to 3 tablespoons of sesame seeds to be sprinkled on top of the buns


In a bowl, add 3 cups of self-rising flour and 1 1/4 teaspoons of instant yeast. Stir well. Then add 1 1/2 cups of very warm water and mix until combined.


Cover your dough with a tea towel and set the dough aside for 4 hours, allowing it to rest.


Now, sprinkle flour on your workspace and transfer the dough on top of the flour. Add extra flour to your dough as it's needed, and keep your hands floured because the dough will be soft and sticky.


Do not knead the dough. Instead, just flip the edges of it up towards the center. Do this about 12 to 15 times. Divide the dough into 8 to 10 separate pieces.


To shape the buns, flip the edges up towards the top centers of each piece and pinch the seams together.


Grease a baking tray with melted butter, then place the prepared pieces of dough on the tray with the pinched seam sides down.


Cover the baking tray with a tea towel, and allow the buns to rest for about 40 minutes.


Once the buns have rested, brush the tops with melted butter and sprinkle sesame seeds over the top. Place the baking tray into a 425-degree oven and bake for about 20 minutes.


Allow the buns to cool completely on a wire rack. Then serve and enjoy!



If you'd like your buns to be crustier (no pun intended), you can preheat your oven for 30 minutes before baking them.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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