Updated: Oct 9, 2022
These Homemade Burger Buns are super soft, fast, easy and delicious! The buns look so good and even taste better. It is one of the best feelings when you eat them fresh out of the oven
Plant Based Milk - 200 ml
Sugar - 2 Teaspoons
Yeast - 1 Teaspoon
All Purpose Flour - 400 Grams
Salt - 1 Teaspoon
Activated yeast milk
Melted Vegan Butter - 4 Tablespoons
Olive Oil - 1 teaspoon
1) Start by activating the yeast, take 200 ml of warm soy milk or plant based milk of your choice. Then add 2 tablespoons of sugar and mix well. Then add 1 teaspoon of yeast, mix a little and let it rest for 10-15 mins. Make sure you use a good quality yeast
2) To prepare the dough, take 400 grams of all purpose flour, then add 1 teaspoon of salt, activated yeast milk, 4 tablespoons of melted Vegan butter and mix a little. I am going to use the stand mixer to knead it, but this can easily be done by hand too.
3) Knead the dough till it’s soft, if you feel that the dough is not soft enough, add some more plant based milk to balance it
4) Once the dough is done, remove the dough from the stand mixer and knead it a little. Tuck it from outside to inside and then make a dough ball out of it
5) Then to the same pan, add some olive oil and brush it across evenly. Add the dough ball to it and cover it and let it rise for 1-2 hours
6) Once the dough has risen. Deflate it and then make a round dough again, now divide it into equal parts, depending on your pan
7) Roll the individual doughs into round dough balls, stretch it from outside to inside - it should be super soft almost like a soft pillow
8) Take the pan, add olive oil, spread it evenly, you can use Vegan butter too
9) Place the dough balls to the pan, cover and let them rise for upto 30 mins
10) Brush them with some Vegan butter and bake over 180 C for 30-35 mins
11) The dough will turn into beautiful golden buns.
You might feel that the top of the buns is a little hard, brush them with some more Vegan butter, cover them with a damp towel and let them rest for 10 mins.
By then the pan will also cool down a little. Once you can, remove the buns from the pan and let them cool on a wire rack.
If you let them cool down on the pan, they will get soggy from the bottom. The buns should be super soft now.
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