Vegan Burger Buns
You won’t regret serving these absolutely tasty and super healthy hamburger buns to your family. These buns are perfect for burgers or even your favorite deli meat toppings. They’re versatile like that:)
Ingredients
- 1 1/4 cups warm water (around 110 degrees, or before it gets really hot)
- 1 packet (2 1/4 tsp) active dry yeast (You can also use instant yeast. Instructions below)
- 1 1/2 tbsp quick cooking (instant) oats
- 2 1/2 tsp regular cane sugar
- 1 tsp salt
- 1 1/2 tbsp ground flaxseed
- 2 tbsp extra virgin olive oil (if push comes to shove - you can substitute another light tasting oil such as organic canola, vegetable, etc.)
- 2 3/4 cup + 2 tbsp all-purpose flour
Instructions
- Add the warm water, olive oil, active dry yeast*, oats, and sugar to a large bowl. Let the mixture sit for about 8 minutes. It should turn nice and foamy.If the mixture doesn’t turn foamy, you may need fresher yeast.*If you’d like to use instant yeast, don’t add it to the above mixture. Just add the warm water, olive oil, oats and sugar to the bowl, and let it sit for 5 minutes until the oats soften. Continue on to step 2*
- Now you can add the flour, salt, and instant yeast (if using) to the foamy water mixture. Stir with a fork until the mixture comes together. If it’s too difficult for you, just use your fingers instead.
- Add the dough to a floured surface.Knead by hand (or machine) for 8-10 minutes until the dough is smooth and only slightly sticky. Form the dough into a ball.(You may need to add an extra sprinkle of flour if the dough is still a little too wet)
- Grease the bowl that you took the dough out of.Place the ball of dough into the bowl and roll it around so that it’s coated in the oil/grease. This will help it to not stick to the bowl when you’re removing it later on..
- Cover the bowl loosely with a kitchen towel. Let the dough sit for an hour until it expands and is double in size.
- Remove the dough from the bowl, and add to a floured surface. Cut into 6 equal pieces, or 8 if you want smaller buns.Roll each piece into a ball, and then flatten into a circular bun shape. Place on a parchment-lined baking sheet or tray.
- Loosely cover the pan, and let the rolls sit for 35 minutes. This will allow the rolls to expand again.Combine 1/4 tsp water and an egg together. Brush *very gently* over the tops of the buns, so they won’t deflate.
- Bake at 350 degrees for around 22-24 minutes or until browned to your liking.Immediately brush the buns with a little melted butter right after removing them from the oven. This adds more flavor, softness, and a pretty shine to the crust. Move to finish cooling on a wire rack or other surface before serving.