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Great New Recipes

mushrooms Kitchen Recipe Banner
best bread machine Sesame Seed Sandwich Buns
Printer Version
Updated © 2017
This bread works using with turkey burgers, hamburgers or "giant" sandwiches.  See the hamburger "fixins" in Don's Mushroom Burger.

Makes 12 to 14 buns

Nutritional Information
Sodium Per Recipe: 171.7 mg Sodium Per Bun (12): 14.3 mg
Sodium Per Bun (14): 12.3 mg

Per Bun (12):
Calories: 294.6
Protein: 7.723 g
Carbohydrate: 50.9 g
Dietary Fiber: 2.093 g
Total Sugars: 6.665 g
Total Fat: 6.71 g
Saturated Fat: 1.052 g
Monounsaturated Fat: 3.913 g
Polyunsaturated Fat: 1.215 g
Cholesterol: 18.1 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .059 g
Total Omega-6 FA: 0 g
Potassium: 194.8 mg
Sodium: 14.3 mg
Vitamin K: 2.91 mcg
Folic Acid: 80.4 mcg

Per Bun (14):
Calories: 252.5
Protein: 6.62 g
Carbohydrate: 43.6 g
Dietary Fiber: 1.794 g
Total Sugars: 5.712 g
Total Fat: 5.752 g
Saturated Fat: .901 g
Monounsaturated Fat: 3.354 g
Polyunsaturated Fat: 1.041 g
Cholesterol: 15.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .05 g
Total Omega-6 FA: 0 g
Potassium: 167 mg
Sodium: 12.3 mg
Vitamin K: 2.494 mcg
Folic Acid: 68.9 mcg
  • 1 1/2 cups plus 3-tablespoons orange juice, with pulp (41.2 mg)
  • 1/4 cup low sodium buttermilk or nonfat milk with vitamin A (32.5 mg)
  • 2 tablespoons of cider vinegar (.30 mg)
  • 6 tablespoons expeller pressed canola or extra virgin olive oil (trace)
  • 5 cups best for bread flour (12.5 mg)
  • 2 tablespoons potato flour (7.75 mg)
  • 1 tablespoon vital wheat gluten (2.25 mg)
  • 1/4 teaspoon ascorbic acid (trace)
  • 1 teaspoon soy lecithin (trace)
  • 1/4 teaspoon granulated onion powder (.324 mg)
  • 1/2 medium onion, chopped (1.65 mg)
  • 2 cloves garlic, minced ( 1.02 mg)

  • 2 tablespoons splenda or granulated sugar (trace)
  • 1 tablespoon plus 1 teaspoon bread machine yeast* (8 mg)

    Rolling out Dough
  • 2 tablespoons sesame seeds (1.98 mg)
  • 1-ounce, about 2 tablespoons cornmeal (1.134 mg)

    The Sesame Seed Step
  • 1 large egg white (63 mg)
  • 1/2 teaspoon filtered water ( Chop the onion, set aside.

    The dough will be sticky when done with kneading. Before letting it rise lightly spray your breadpan.

    Combine first 13-ingredients in your bread machine container in the order listed or in the order your manufacturer suggests. Remember to warm the oragne juice to about 105°F. Place yeast on dry flour.

    Set bread machine on dough. You may need to help the dough using a rubber scraper although we've not had a problem when using three different bread machines for this recipe. If it needs help, then after ball has formed, close your machine and allow it to continue on its own.

    About five minutes before dough is ready to come out of the machine, in a separate small bowl beat the egg white with the water. Set aside.

    Prepare cooking sheets (2 of them) by laying parchment paper on them.

    When dough is done, pull of either 12 or 14 evenly sized pieces. Using a bit of flour for the sticky dough, roll into a ball until smooth. Set on baking parchment paper, press down lightly just a little with your thumb. Set all balls this way, evenly spaced, no more than 7 per sheet.

    Using a basting brush, brush buns with the egg white/water mix. Sprinkle the sesame seeds over each bun evenly. Cover the buns with a lightly oiled wax paper and set aside in room temperature or if can use your oven(s) to rise, you won't need to cover them. (Buns should double or triple in size.)

    If you want to make these and save some electrical energy, then let rise in your oven. If you have only one oven, let one set rise in the oven and the other at room temperature bu tin a warm place. After about 45 minutes, turn your oven on with the buns still in there. Turn to 400°F. In about 15 to 20 minutes they should be cooked. Remove and cool on a rack. Place second set in and bake for about 12 to 15 minutes.

    If both sheets are going to rise outside of the oven, then bake at 400°F for 12 to 15 minutes or until golden brown. (Ovens vary.)

    *Bread machine yeast has some ascrobic acid in it. Active Dry yeast does not.

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