Multi-Seed Hamburger Buns

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Multi-Seed Hamburger Buns

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Published prior to 2008

These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives flexibility in timing. You can start them one day and bake them in the cool of the next morning, or start them before you leave for work and finish them just before your evening meal.

1/2 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
2 tablespoons caraway seeds
1 tablespoon dry yeast
2 cups warm water
2 tablespoons honey
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
5 cups (approximately) King Arthur Unbleached All-Purpose Flour
vegetable oil

Place the sesame seeds, poppy seeds, flax seeds and caraway seeds in a skillet. Cook over medium-low heat, stirring often, until the sesame seeds have turned golden brown. This takes about 10 minutes. Remove from the heat and cool.

In a large bowl, stir yeast into water to soften. Add honey, salt, shortening, cooled seeds, and 2 cups flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.

Knead, adding flour as necessary, until you have a smooth, elastic dough. Leave dough on work surface. Cover with a towel and let rest for 10 minutes.

Divide the dough into 12 equal pieces. Shape each piece into a ball. Cover the balls with a towel and let rest for 5 minutes.

Flatten each ball into a 3 1/2-inch circle. Make them slightly concave in the center. Place 1/2 inch apart on a well-greased baking sheet. Brush the tops lightly with vegetable oil, and lay a piece of plastic wrap over the buns. Cover the wrap with a cloth towel. Refrigerate for 12 to 24 hours.

Twenty minutes before baking, remove the buns from the refrigerator and let sit, covered, at room temperature.

Bake in a preheated 400°F oven for 20 minutes, or until done. Immediately remove buns from baking sheet and cool on a rack. Makes 12 buns.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.


  • star rating 07/13/2012
  • doroultimo from KAF Community
  • Good balance of flavor and texture. I substituted 1 cup white whole wheat flour for an equal amount of the all-purpose flour, and found I didn't need the full 5 cups. Also, I used instant yeast so just mixed it in with the dry ingredients. I used parchment paper sprayed with no-stick coating and sprinkled with cornmeal on the baking sheet. I found the recipe made 12 appropriately sized buns. Using a scale to divide, they worked out to be 3.5 oz. each. I will make this recipe again.
  • star rating 05/29/2011
  • robynechristmas20 from KAF Community
  • These rolls are great! I changed things slightly by using KAF Six Grain Flakes instead of just rolled oats and used Aritisan Bread Topping on half.The dough is a dream to work with.The other thing I will change next time is the size.Instead of twelve rolls,I will try making eight.Happy Baking!