Burger Buns
1/4 cup warm water
3 tablespoons yeast
1/4 cup sugar
1/4 cup vegetable oil
2 cups nondairy milk (I use soy)
2 teaspoons salt
5-6 cups flour, as needed
If you have a bread machine... combine everything in the correct order and make the dough. Otherwise,
1. Dissolve yeast in warm water. Let sit 10 minutes. Add sugar, oil, and milk to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.
2. 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 1/2" apart.
3. 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. Preheat oven to 400 degrees F.
4. Bake 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.
SO HOW'D IT GO?
I do the recipe exactly as written except add almond milk instead of soy.Still turns out great.Probably one of the best breads I've ever had.Thank you!
These will be my new go to buns! It's pretty hard where I live to find vegan bread products that don't cost an fortune! These were simple and they turned out awesome. Next time I might try them with whole wheat flour or spelt and i might spread some Earth Balance on them for a little something extra. SWEET recipe. Thanks a ton!
These turned out excellent. I did a half batch and used almond milk. It was easy enough my husband has offered to make the recipe while I am at school on Burger nights. They held up great to a good heaping pile of grilled onions and creminis.
Mmmm... really good with 100% whole wheat flour. I brushed the tops with salted veg shortening before and after baking. Perfection, even non vegans loved them :)
This recipe is AMAZING!!! Even non vegans will love this recipe. I use honey instead of sugar, but otherwise follow the recipe. This is comparable to those expensive whole wheat honey buns you buy in four packs for $4. They are soooo moist and yummy. I use them for my tofu patties, fake chicken patties, or eat them as rolls when I am making soup.
Yummy and very easy to make. I loved these so much that I just might not to go back to store bought. ;)b
OMG these are AWESOME! I expected them to be only passable. Like. I've tried to make sandwich bread and stuff from scratch and it DOES NOT WORK OUT. But, wow! I made these in lieu of vegan buns so I could have a "burger party", and instead of being crusty like normal homemade bread they were so soft and delicious. It was obvious they weren't undercooked; they were just naturally soft!
And they tasted so great on their own. The smaller buns (since I'm a retard and couldn't shape them all to be the same size) were really yummy without any filling, and would go excellently as dinner rolls. These were truly incredible, and totally going to be a repeat recipe for me on burger night.
I'm going to use the leftover ones with some boca chicken patties tomorrow. Yum. :D
Also, I didn't have soymilk, so I used half almond milk, half water (my almond milk is VERY sweet and I didn't want my buns to taste like a dessert). And the 3 tbsp of yeast worked fine for me. Certainly not too much, these rose just the right amount.
:)>>> WOW...can we say A-W-E-S-O-M-E?!? I used equal parts unbleached flour and whole wheat flour and added 1 tablespoon dill weed to the wet mix before adding flour. YUMMY--I won't buy bread anymore. Thanks!
I've been reading reviews about this recipe for some time and was eager to try it out. I used expired yeast (expired 11/09) and they still came out great! I opted to through everything in my KitchenAid mixer with the dough hook and used that to knead the dough. Lining the pan with parchment paper was a fantastic hint and I'm glad I did it. The tops of the buns I brushed with vegan butter and sprinkled sesame seeds over the tops before baking. I almost moved half of them to a separate baking sheet, but I'm glad I didn't. They baked up light and fluffy and were DELICIOUS! My only problem is that the sesame seeds fell off when I picked the buns up so I am going to have to figure that out another time. These were simple to make and no there is no excuse for fresh burger buns in my house!
@frasercarly89 - how long did you knead the dough?? generally you will need to knead it vigorously for at least 15 minutes to get it to be any sort of elastic, i actually mix / knead it for 15 mins, let it rest 10 minutes, then knead it another 5. You might want to hold back on adding the water too, depending on your climate the bread might not need it.
Hold back on adding what water? Were we supposed to add water? I just added soy milk....I also used my bread machine, which was kneading it for a very very long time, then it sat for about 30 mins. Maybe I should try this by hand? Did anyone else get a pasty mixture? Does it work if it is pasty? It seems like it would be lighter, so maybe next time I won't add a bunch load of flour for no reason (I use all spelt)
~Carly
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