Soft and delicious, easy to make, and no need to wait for the dough to rise. Ready in 40 minutes Those incredibly fluffy vegan burger buns are perfect for healthy mushroom burgers (recipe is coming out soon) and on their own as well.
I hope you enjoy every stage of making this recipe!
Enjoy, but first, let me introduce you to some information about burger buns.
Although it is disputed where the first hamburger originated, there are two theories. In 1880, Fletcher Davis made a hamburger patty and served it between two pieces of bread; however, many say that this is technically considered a patty melt. In 1891, Oscar Weber Bilby made the first true hamburger by serving a patty sandwiched within the first hamburger bun. However, these buns more resembled rolls.
In 1916, the first hamburger bun as it exists today was made by Walter Anderson. This short and squat bun is what is now the standard for hamburger buns. *source
Find the recipe below!
Prep: 25 min
Cook time: 15 min
Servings: 8 buns
Calories per serving: 256 kcal
Find the recipe & nutrition facts below :
For the yeast:
1 cup warm water (not hot) (or plant milk)
1/4 cup cane sugar or coconut sugar (do not substitute)
1 tbsp flour
2 pcs. active dry yeast (14gr.)
For the dough:
1/3 cup olive, or any other oil
¼ cup cane sugar or coconut sugar
1 flaxegg (1tbsp ground flaxseed + 3 tbsp water (mix and set aside for 5 minutes)
3 3/4 cups all-purpose flour or (half all-purpose and half whole wheat)
1 teaspoon salt
olive oil or soy milk
Step 1: In a medium bowl mix together warm water with sugar,1 tbsp flour, and add the dry yeast. Set aside for 10 mins.
Step 2: In a large bowl place flour and add in salt, oil, flaxegg, and yeast mixture and start mixing until you form a non-sticky dough.
Step 3: Knead the dough for around 5 minutes.
Step 4: Preheat oven to 200C. (425F)
Step 5: Form from your dough around 8 buns.
Step 6: Brush burger buns with olive oil or milk.
Step 7: Bake them for around 12-15 minutes.