Hamburger Buns

Add the salt and yeast separately into the flour at first, then mix so the yeast does not come into direct contact with the salt.

The liquids should be only hand-warm (not hot) so the yeast can work reliably.

If the dough is very sticky, use only a little extra flour so the buns stay soft later.

A slightly warmed, switched-off oven (about 30–35 °C) is a good place for proofing.

Alternatively, use baking paper—then the bottoms stay clean and lift off more easily.

To get evenly sized buns, weigh the dough pieces.

Try to keep the dough rounds uniformly thick when rolling so they rise to the same height.

Use a clean cloth or lightly oiled cling film to cover them so nothing sticks.

The buns rise best when the oven is fully preheated.

To help the sesame stick better, brush the surface lightly with water first.

For even browning, swap the baking sheets halfway through if necessary.

On the rack the bottom stays dry and the crust won't soften.