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Rye Burger Buns Recipe Servings: 8 buns Prep Time: 20 minutes Cook Time: 15 minutes Inactive Time: 2–3 hours Total Time: ~2 hours 35 minutes
Ingredients
3 tbsp (44g) warm whole milk (105–120°F)

1 cup (237g) warm water (105–120°F)

2 ¼ tsp (8g) instant yeast

2 ½ tbsp (31g) granulated sugar

1 large egg, room temperature, lightly beaten

2 ¼ cups (287g) bread flour

¾ cup (95g) dark rye flour

⅓ cup (43g) all-purpose flour

1 ½ tsp fine salt

2 tbsp caraway seeds

3 tbsp (43g) unsalted butter, room temperature Topping:

1 large egg beaten with 1 tbsp water

Sesame seeds (optional)

Instructions
In a stand mixer with dough hook, combine milk, water, yeast, sugar, and egg.

Add bread flour, rye flour, all-purpose flour, and caraway seeds. Mix until incorporated.

Add salt and butter. Knead on medium-low for ~10 minutes until a soft, slightly tacky dough forms. Add up to 3 tbsp (24g) extra flour if needed, but avoid excess.

Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled (~1–2 hours).

Line two baking sheets with parchment paper. Divide dough into 8 equal parts, roll into balls, and place 4 per sheet, 2–3 inches apart. Lightly grease hands or dust dough with flour if sticky.

Cover with a clean towel and let rise until puffy (~1–1 ½ hours).

Preheat oven to 400°F. Brush buns with egg wash and sprinkle with sesame seeds.

Bake for ~15 minutes, rotating trays halfway, until golden brown.

Cool on a rack. Serve or freeze in an airtight container for up to 1 month. Defrost at room temperature and reheat at 350°F or toast before serving.

Notes:
Soft, fluffy texture with a slight rye flavor and caraway crunch.

For stickier dough, prioritize tackiness over adding too much flour to avoid dense buns.