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These Sesame Seed Rolls are – homemade, soft, fluffy and delicious, made with just a few pantry staples. Perfect for burgers, sliders, sandwiches or with a bowl of lentil potato soup, tomato Florentine soup or cauliflower kale soup.

How to make sesame seed bread rolls?

These bread bubs are made with yeast, for the perfect quick rise.

I also used all-purpose flour, but whole wheat or even gluten-free is also going to work.

Today’s recipe is for soft and delicious sesame seed topped bread buns.

They are great for burgers and sandwiches.

It takes some time to make them, but they are totally worth it.

Feel free to use a stand mixer for the dough, or you can mix and knead it by hand. This recipe makes 12 – 3.5 inch hamburger buns.

I usually brush them with egg wash, before baking and also top them with some sesame seeds.

You can also leave the buns plain or just brush them with egg wash.

They are also very good with poppy seeds.

There also is a secret ingredient, that makes the buns extra fluffy.

Ingredients:
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

All-purpose flour (you can use bread flour and substitute it 1:1 or use whole wheat flour, but reduce the amount with 1/2 cup.
Cold sparkling water (secret ingredient, helps the rolls rise better and become fluffy and airy), you can omit it and use regular filtered water, but the final result will differ.
Dry yeast (regular), but you can use Instant Yeast instead. In this case, keep an eye on the rolls rising, and reduce the rising times. There is no need to proof/activate neither the active dry or instant dry yeast, but I’ve included the option.
Sugar
Table salt or sea salt
Soft butter or vegetable oil
Olive oil (can use vegetable oil instead)
Egg yolk (to make the egg wash and brush the buns on top with it, so the seeds stick easily and bread buns get a nice golden color on top)
Toppings – either black or yellow sesame seeds, poppyseeds, Everything but bagel seasoning or pumpkin seeds.

You are also going to need a baking dish and parchment paper (optional). I prefer mixing and kneading the dough in my Kitchen Aid stand mixer, but you can do so in a bowl and on the countertop by hand.

Homemade bread rolls with sesame seeds on top in a bowl

Directions:

In a small bowl combine the yeast, sugar and sparkling water for 10 minutes.
Combine all ingredients together with the yeast mixture in the bowl of a stand mixer, fitted with the paddle attachment.
Stir until incorporated.
Alternatively mix in a bowl.
Switch with the dough hook and knead for 10 minutes.
Alternatively knead by hand for 6-7 minutes.
Place the dough in an oiled bowl and cover with plastic wrap.
Let it rise in a warm place until it doubles its size. It may take anywhere between 30 and 120 minutes, depending on the type of yeast used and the room temperature.
Preheat the oven to 425 F (220 C).
Extra step for “steam oven effect” (optional) – place a baking dish filled with water at the bottom of the oven. This will create extra steam and help the bread to better rise during baking.
Line baking sheets with parchment paper.
Divide dough into 12 pieces with the same size and shape each one into a tight ball, using some more flour if needed.
Place bowls on baking sheet, leaving enough space between them.
Lightly brush balls with oil and egg yolk. Cover loosely with plastic wrap Optional) and let them rise for another 15-30 minutes.
Uncover dough and sprinkle each ball with sesame seeds or other toppings.
Bake until golden or for about 20 minutes.
Let them cool on a cooling rack.
Store in an air-tight container at room temperature for up tp 3 days.

Bread rolls topped with sesame seeds on a baking sheet

Recipe tips/FAQs

Can I use instant yeast in this recipe? Yes, jut reduce the rising time at least in half, because this type of yeast works faster.
Is it possible to skip the yeast and make these with baking soda and baking powder? I personally have not tried this and prefer using a different recipe for soda bread rolls.
How to store these bread buns?
Is it possible to make the dough in advance? Yes it is. After kneading the dough, place it in a lightly greased bowl, cover it with plastic wrap, and refrigerate overnight. When ready to bake, bring the dough to room temperature and follow the remaining steps in the recipe. You can also refrigerate the already shaped rolls on a parchment paper lined baking sheet overnight. When ready to bake, bring to room temperature. It takes between 30-60 minutes.
Adding herbs or cheese to the dough – is it possible to add dry herbs like rosemary, basil or oregano to the dough. Adding dried garlic or onion is also possible, and up to 1/2 cup of grated parmesan or mozzarella cheese is also acceptable. If you add a lot more cheese, this may change the texture and the rolls may come out underbaked on the inside.
How to tell when the rolls are done baking? They should be firm on the outside with a nice golden color. If you press on top they should quickly spring back up. You can also check the internal temperature of the bread by using a kitchen thermometer. It should be 190-200°F (88-93°C) for fully baked rolls.

Can I substitute with a different type of flour?

Whole wheat flour – if you decide to use 100% whole wheat flour, you may need to reduce the amount with 1/2 cup or if you decide not to reduce the amount of flour, add more sparkling water 2-3 tablespoons to the mixture.
Bread flour – I rarely use bread flour in my recipes. Substitute bread flour to all-purpose flour in 1:1 ratio. Keep in mind that the rolls could be chewier than the original version.
Gluten-free flour – if you substitute it with 1:1 ratio, the dough may lack some moisture. Add 2-3 tablespoons of sparkling water, if the dough appears too dry.
Spelt flour – I have a very exciting recipe for spelt bread rolls coming soon. In this particular recipe, I suggest that you don’t use 100% spelt flour, but use 50% all purpose and 50% spelt flour. The rolls might turn less fluffy and have a nutty flavor. Because spelt absorbs more liquid, you may need to add extra water.
Using almond or coconut flour – these flours are not suitable for a recipe like this, because they do not contain gluten and the rolls will not rise properly.

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