Burger Buns

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Recipe submitted by jessigurr, 03/07/07

Burger Buns

Ingredients (use vegan versions):

2 cups soy milk
1/4 cup vegetable oil
1/4 cup warm water
3 tablespoon yeast
1/4 cup sugar
2 teaspoon salt
5 - 6 cups flour (as needed)

Directions:

If you have a bread machine... combine everything in the correct order and make the dough.

- Dissolve yeast in warm water. Let sit 10 minutes.

- Add sugar, oil, and soy milk to years mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.

- Knead for 8-10 minutes, until dough reaches and elastic consistency.

- Let rise 15 minutes.

- Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1.5" apart.

- Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4'' apart.

- Bake at 400 degrees Fahrenheit for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.

Makes: 12 - 20 servings, Preparation time: 1 1/2 hours, Cooking time: 15 - 20 minutes


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anderale

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Re: Burger Buns

« Reply #1 on: April 08, 2007, 08:56:21 PM »

These buns came out beautifully and are delicious. I am considering just eating the lot of them for dinner.

I used 2c. bread flour and 3c. All Purpose Flour because that is what I had on hand. I'd like to try them with a little wheat flour next time.

I melted some vegan margarine and brushed the tops before baking and added the sesame seeds, too.


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Doodleyboo

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Re: Burger Buns

« Reply #2 on: July 08, 2007, 05:49:35 PM »

Since it's ridiculously hard for me to find any vegan burger buns at all, I am thrilled that this recipe turned out so well.

I used whole wheat flour and quick-rise yeast. I thought 3 tbsp. yeast would be far too much, and it is when you add it to the 1/4 water - it is simply not enough water for all that yeast. That said, I didn't wait for the yeast to sit the full 10 minutes. After 2 minutes I realised there wasn't enough water and simply started adding the rest of the wet ingredients. I added 5 tbsp. sunflower seeds to the dry mixture as well. Brushing the tops of the buns with a tiny bit of margarine and then sprinkling on the sesame seeds made them look lovely. The buns are a generous size. Next time I will add some poppy seeds, flax seeds and whole oats to make them multi-grain.

Like the vegan hand-made bagels, I don't think I'll ever bother to buy burger buns again.I'll just make them because this recipe is so easy to make.


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veg*nation

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Re: Burger Buns

« Reply #3 on: July 14, 2007, 10:05:05 PM »

Oh My GOD. These are sooo good Cheesy

. I made them because I didn't have any Ezekiel buns...I cut the recipe in half, but I'm kicking myself for doing that, they are that good. I used whole wheat flour, quick-rise yeast, and applesauce for the oil and molasses for the sugar. Soooo good. I served the black bean burger recipe from here on them...Thank you!!!!


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sarakoopa

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Re: Burger Buns

« Reply #4 on: July 16, 2007, 08:31:51 PM »

I made these with a combo of whole wheat and whole spelt flour, with hemp milk (subbed for the soy), and some ground flax. They turned out pretty well and were super easy. I just threw it all in the bread machine and let rise in the oven. Thanks as sometimes it is hard to fine vegan ones!


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lkshep

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Re: Burger Buns

« Reply #5 on: August 01, 2007, 05:59:37 PM »

Really enjoyed this recipe. Love homemade bread, and cheaper too to make lots of buns and keep them in the freezer!

Used 1 cup soy milk, 1 1/4 cups water, 3 cups stone ground whole wheat flour, 2 cups white whole wheat flour, and two packets of yeast. Cooked about 10-15 min. Made 20 buns, but next time do slightly less and make them thicker, as they were slightly flat for splitting.

Not too dense of a bread like 100% whole wheat bread and good with the two packets (~3-4 Tb) of yeast. Could add rosemary for extra flavor. Enjoyed these throughout the week, with To-furkey, Bean Burgers, Sloppy Joe's, and as a roll with olive oil.


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Doodleyboo

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Re: Burger Buns

« Reply #6 on: August 01, 2007, 07:53:34 PM »

On a whim, I made a loaf of bread with this recipe, changing only the yeast to quick-rise yeast and halving it to 1 1/2 tbsp. It makes ones of the best, heartiest loaves of bread I have ever tasted, not to mention a very large loaf! The texture is fantastic Cheesy


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harsar

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Re: Burger Buns

« Reply #7 on: September 16, 2007, 10:25:26 AM »

yummy!
is it right that the yeast mixture at the beginning is supposed to be more like a paste?
My buns came out great tasting, but slightly cakey -- is this right?


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healthymomma

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Re: Burger Buns

« Reply #8 on: September 16, 2007, 12:20:07 PM »

Did you use nutrirional yeast? This recipe calls for active dry yeast, it is different. It will end up being foamy and take up more space than when you combine the water and yeast. I usually put a bit of molasses or brown rice syrup to help the yeast grow. If indeed you did use the proper yeast, perhaps it has expired, then it won`t be effective in rising the bread. Keep in mind that humidity and how high above sea level will affect the moistness of baked goods. Good luck next time!


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uhblondie

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Re: Burger Buns

« Reply #9 on: November 14, 2007, 05:27:24 PM »

ABSOLUTELY DELICIOUS!!! I bet it would make good bread, but these buns are great as is! I foresee a lot more veggie burgers in my future...


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healthymomma

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Re: Burger Buns

« Reply #10 on: January 14, 2008, 10:21:06 PM »

I made these using all six cups of spelt flour-- they turned out great! I also added a tablespoon of the sugar to the yeast mixture for it to feed on and it did seem sort of like a paste... that's what you get from having 1/4 cup of liquid added to 4 tablespoons of solid stuff. Good recipe. It was easy and I will make it again.


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healthymomma

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Re: Burger Buns

« Reply #11 on: January 16, 2008, 04:32:56 AM »

In retrospect--- three tablespoons is just to much yeast, I think it was a typo. 3 teaspoons would be sufficient.


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slow_foodie

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Re: Burger Buns

« Reply #12 on: March 18, 2008, 05:11:34 AM »

I've been using this recipe a few times per month--it's really versatile and easy! I've also had great success with freezing the uncooked buns after the first rise (just arrange on a plate in the freezer and transfer frozen buns to a plastic baggie to store). When I want to bake them, I put the frozen buns on a cooking pan in the fridge to defrost, remove to a warm place in the kitchen, and let rise for an hour or so before baking. This is great for planning ahead to have fresh baked rolls anytime!


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KellyNicole

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Re: Burger Buns

« Reply #13 on: March 18, 2008, 04:43:47 PM »

I don't know what i did wrong!!! They smelled wonderful and looked perfect but the tops were hard as a rock and they were way too dense. I'm sure I goofed up somewhere. I will try these again and maybe I'll get it right next time.


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lobsteriffic

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Re: Burger Buns

« Reply #14 on: May 01, 2008, 07:57:39 PM »

I used this recipe to make hotdog buns and got about 15 decent sized buns. I used 50% whole wheat flour and 50% white. I thought the 3 T of yeast sounded extreme so I added closer to 2 1/4 T. But I think even less would still work.


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