If any one knows what a potato roll tastes like? This is a the best way I can describe how these taste.
They are so soft and light, yet they will hold up to the drippiest of decadent burgers or sandwiches.
Make them slightly smaller and serve them up in a basket along with your dinner spread.
They also freeze nicely!
What more can you ask for!?
They are super easy to make and even if you don’t have a stand mixer you can do all the mixing by hand!
Watch the video for a demonstration of the professional rolling technique for making perfectly shaped rolls in no time.
For the BEST AWARD WINNING VEGGIE BURGER CLICK HERE!
Soft Rolls Recipe Hamburger Buns
CLICK HERE for more information about FLOUR If you do not have Bread Flour- You can use All Purpose, but add in ¼ cup vital wheat gluten in place of ¼ cup of the flour.
Serves: 12- 4OUNCE BUNS
Ingredients
- Plant Milk 1½ cup (360ml)
- Ground Flax Seeds 3 Tablespoons (24g)
- Hot Water 6 Tablespoons (90ml)
- Bread Flour 5-6 cups adjust as needed (650g-780g)
- Dry Active Yeast 1½ teaspoon (4g)
- Earth Balance ¼ cup (56g)
- Granulated Sugar ¼ cup (50g)
- Salt 2½ tsp (15g)
- Aquafaba for the wash 2-3 Tbs
Instructions
- THE PLANT MILK IS AT ABOUT 90°F ADD THE YEAST AND LET STAND FOR 5 MINUTES
- COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES
- MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL
- ADD THE SUGAR AND SALT
- THEN GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
- ADD THE MILK YEAST MIXTURE AND THE FLAX PASTE AND CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
- GIVE IT SOME HELP SINCE THE DOUGH HOOK ALWAYS NEEDS A HELPING HAND IN THE BEGINNING STAGES OF MIXING
- ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE EARTH BALANCE AND CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.
- THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
- IF YOUR DOUGH SEEMS PARTICULARLY WET AND STICKY YOU CAN ADD A BIT MORE FLOUR
- LIGHTLY OIL A BOWL AND PLACE THE DOUGH INSIDE
- COVER AND LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS
- TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND GENTLY PRESS OUT THOSE GASSES AND SHAPE TO ABOUT 12" X 18" X ¼"
- CUT THE DOUGH IN HALF LENGTHWISE AND THEN INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH THESE ARE DEFINITELY FOR HAMBURGER BUNS
- NEXT TAKE EACH PIECE OF DOUGH AND KNEAD IT LIGHTLY INTO A BALL
- TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER
- REPEAT THE PROCESS WITH ALL THE ROLLS
- COVER THEM AGAIN AND PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR
- THEY WILL BE FLUFFY AND PUFFY AGAIN AND JUST AT THE LAST 15 MINUTES OF PROOFING, GET THE OVEN PREHEATING TO 375°F
- BRUSH WITH AQUAFABA AND THIS WILL GIVE THEM A REALLY GREAT COLOR AND SHINE TO THE FINISHED BUNS
- BAKE FOR ABOUT 15 - 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE AND VICE VERSA
Ok Gretchen you cant give us a super bun recipe and not provide an amazing veggie burger recipe to go with it ?
woops! LOL yes… It is on the list…. I have been wanting to for a long time share my best Veggie Bean Burger recipe! This was good nudging! 🙂
Gretchen,
We are making this now. How do I support your efforts? Is there a link where I can donate to you? Also
which Mozzarella cheese recipe of non-daily Evolution cookbook would you recommend? I see a coupe of Mozzarella recipes in his book. We want to make the cheese you mentioned in your margarita pizza recipe.
I just made the Mozzarella Fior di Latte from the book. It was quick to make, was shreddable in 24 hours, and has been the best vegan mozzarella I’ve had! I bought the non-dairy cheese book like a year ago based on Gretchen’s recs, but I’ve been intimidated to make anything. Glad I finally made something. Next up on my list is the golden cheddar.
YAY! Awesome! I’m glad you tried it! Yes the Cheeses out of The Non Dairy Evolution Cookbook are great!
Nice Vegan Buns Recipe but would you have anything like Chickpea Flour buns. Plus I didn’t want to make a large batch until I can practice on a smaller size baking project. I would be replacing the Burger Buns that start out with unBleached Enriched white flour. Thank you!
Hi Thanks I do not have any recipes here using chick pea flour sorry!
Hi Gretchen,
In addition to being vegan my husband has celiac disease. Quick question. Would all purpose flour work? Can you recommend a Gluten free Bread flour?
I am not a GF baker but what I have been told is that it is not so easy to sub in a 1:1 flour with VEGAN recipes. I would direct you to the best GF + Vegan baker I know, Deborah at Vegan Kitchen Magick she is great and will answer all your questions (and she know MY recipes too! 🙂
This looks delicious. What kind of plant milk do you find works best? I was thinking unsweetened almond milk
Yes that would work fine, I tend to use soy milk in almost all my baking. I find it is the best.
I agree. I’ve been plant based baking for 30 years. Nothing works better than a high quality soy milk. The best imo is Unsweetened Eden Soy!! So good!! The difference is noticeable! 🙂