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?
These were very yummy! Mine turned out HUGE and really soft and fluffy. Next time I might add a bit less yeast as they were a little bit hard to cut open.
I did 1 cup of the milk and did 1 1/4 cup warm water. Also, I will add only one tablespoon of sugar next time. I prefer my bread without that touch of sweetness.
I am freezing the rest of the rolls and I guess I will find out tomorrow if it works! ;D
These are great!
I used 1 T yeast and added a bit of honey to that.
They turned out perfect.
I'll be making these any time I need buns or rolls ;)
These were good as rolls, but I think that they are much too dense to be burger buns.
Thanks!
These buns are fabulous!!! ;)b
I was concerned that they made so many buns and the recipe says that they have to be eaten right away.....not the case..they keep well in the fridge and with a quick zap of the microwave (15 sec) they are great!!!! I wonder how they freeze???? Has anyone attempted to freeze them???
Great recipe! I followed it exactly, except that I was out of soy milk so made oat milk (posted recipe in 'Oat Milk' in milk alternatives unless it's still in 'new recipes')... divided dough in half, & made 6 jumbo buns with one half; put the rest in a greased loaf pan & let it rise for about an hour vs. 15 min, & made it sandwich bread... The loaf was done in 20 min, but I took it out of the pan & returned it to oven for 5 min to brown crust. Both buns & loaf are delicious! The extra rising time made the loaf really light & fluffy-- both forms, though, have a great taste & texture. Next time I'll make 12 vs. 6 buns, out of the 1st half of the dough-- I think they're bigger than they need to be for my v-burgers... but very yummy: 5 stars! Thanks!
does the sugar serve a purpose, or is it just for flavour? I'd like to leave it out. I'm making them right now with the sugar and if they turn out well I'd like to not add the sugar next time, unless there is a reason it needs to be there.
Generally, when baking bread, you need some sort of sugar or sugar substitute (agave, molasses) to feed the yeast. The reason bread rises is because of the gases released when yeast eats and digests sugars. You could try it with less sugar, but you need at least some to make the hungry yeast happy! Good luck!
does the sugar serve a purpose, or is it just for flavour? I'd like to leave it out. I'm making them right now with the sugar and if they turn out well I'd like to not add the sugar next time, unless there is a reason it needs to be there.
I'm home for the holiday and my mom didn't have any vegan bread. I've never made bread before, but these rolls came out so good that my mom asked me to make a big batch for Thanksgiving! Thanks for the well-explained recipe!
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