Delicious Homemade Quarter-Pounder Hamburger Buns Without Sesame SeedsPhoto byGin Lee

Delicious Homemade Quarter-Pounder Hamburger Buns Without Sesame Seeds

Elevate your burger game with these delicious homemade quarter-pounder hamburger buns, free of sesame seeds. Perfect for those with allergies or simply looking for a classic bun option. My recipe yields a baker's dozen, allowing you to enjoy the satisfaction of creating your own buns from scratch.

Ingredients:

• 4 1/2 to 5 cups of all-purpose flour
• 1 tablespoon of active dry yeast
• 1 1/2 tablespoons of granulated Splenda or sugar
• 1/2 teaspoon of seasoning salt
• About 1 pint (2 cups) of warm water
• 2 tablespoons of canola oil for the dough plus 1 tablespoon of canola oil for greasing the bowl

Instructions:

In a large glass bowl, combine 4 1/2 cups of flour, 1 tablespoon of active dry yeast, and 1 1/2 tablespoons of granulated Splenda or sugar. Mix well. Then add 1/2 teaspoon of seasoning salt and stir.

Gradually add 1 pint (2 cups) of warm water and 2 tablespoons of canola oil to the dry ingredients, stirring until well combined.

Knead the dough for 7 to 10 minutes, adding more flour if necessary. You can knead the dough in the bowl or on a floured countertop.

Grease the bowl with approximately 1 tablespoon of canola oil, then return the dough to the bowl and cover with a tea towel.

Grease two baking trays with butter or oil and set aside.

Allow the dough to rest for 1 hour, or until doubled in size. Pinch off tangerine-sized amounts of dough to form the buns, placing them pinched side down. Press the pieces of dough down slightly. 

Let the dough rest for an additional 30 minutes.

Preheat the oven to 425 degrees Fahrenheit and bake the buns for approximately 12 minutes, or until done.

Slice the buns in half once they've cooled completely.