Dec 3, 2020

homemade burger buns

Updated: Apr 27, 2021

Making your own burger buns is a lot easier than you might think. This recipe takes a bit of time, but they are really easy to make and so much better than store-bought buns.

These are pillowy soft and fluffy and perfect with those homemade veggie burger patties or simply with (vegan) cream cheese and strawberry jam.

Tonight these will be enjoyed with our banana blossom burgers!

How to get that fluffy texture

Kneading is important! Kneading the dough helps work the gluten which is crucial for the texture of these buns as it will help create a springy and elastic dough.

Therefor kneading them as per recommended time will make all the difference.

The burger buns need two separate rises/ proofing times, which is why it takes time to make these. The separate rises help create those beautiful rounded shapes. If you skimp on the rising time it will affect the end product.

Make sure the water is warm but not hot, as it will kill the yeast which will result in the dough not rising properly and hard, dense bread rolls.

How to get that golden finish

Traditionally baked goods are brushed with an 'egg' wash which this is made by beating an egg with milk or cream and brushed on and around the pastries/ dough.

But to keep this recipe vegan I used vegan butter only, but brushing with a bit of non-dairy milk should work as well. There are many vegan 'egg' wash recipes, so feel free to use whichever one you prefer.

Just look at that pillowy texture...

HOMEMADE BURGER BUNS

Pillowy soft and fluffy burger buns.

Warning: Waiting for them to cool down (so you can try one) could be tough...

Yield: 6 buns

Prep time: 20 min

Resting time: 1 hour 50 min

Cooking time: 15 min

Total time: 2 hours 25 min

INGREDIENTS

For the buns

425g all-purpose flour
1 tbsp granular sugar
5g instant yeast
1 tsp sea salt
1 cup warm water (warm but not hot!)
2 tbsp olive oil

To finish

2 - 3 tbsp vegan butter, melted
sesame seeds (optional)

INSTRUCTIONS

In a large bowl mix the flour, sugar, yeast and salt together.
Create a well in the centre of the flour mix and slowly add the warm water and olive oil.
Mix together with a spatula until well incorporated
Flour a clean surface and then transfer the dough onto the surface.
Knead the dough for about 10 minutes with your hands. The dough will be sticky, but you can add more flour if needed. After 10 minutes the dough ball should be smooth and elastic.
Lightly grease the dough with more olive oil and transfer back into the bowl.
Cover the bowl with plastic wrap or a kitchen towel and let it rise for an hour in a warm area.
After an hour the dough should have doubled in size.
Punch the dough down to let the air out and roll into a bowl again.
Divide the dough into 6 equal parts and take time to roll each into a perfect smooth ball.
Transfer the balls onto your prepared backing tray but leave enough space between them as they will rise again.
Cover the tray with a kitchen cloth and let them proof for a second time for 45 - 50 min
After it has risen for 25 min, preheat the oven to 200 degree celsius.
Once ready (after 50 min rising time), brush the top and side of the buns with the melted vegan butter and sprinkle with sesame seeds.
Bake the buns for 15 minutes on the centre shelf of your oven.
Remove them and allow to cool on the baking tray for 5 minutes before transferring them to your cooling rack.
Allow to cool before serving - the buns will get much softer once they cool down.