The dough for these soft buns are beaten in a mixing bowl for just two minutes. This grilling season make your own burger buns with a touch of cheese that can hold your favorite patty and all of its toppings.
By Pavani Hideout
Today I have the recipe for delicious burger buns that require minimal hands-on time thanks to the no-knead method of preparing them. They are soft, but sturdy enough to hold a veggie or meat burger and all of its accouterments.
- All purpose flour - 1½cups
- Whole wheat flour - 1¼cups (or use 2¾cups of all purpose flour)
- Vermont Cheese Powder - ⅓cup (alternates: freeze some of your favorite cheese and grind it into a powder. Or omit it completely and add a little bit more flour)
- Instant Yeast - 2½tsp
- Sugar - 1tbsp
- Salt - ¾tsp
- Onion powder - 1tsp (optional, but tasty)
- Softened Butter - 4tbsp
- Egg - 1 large (I used 1tbsp egg replacer whisked with 3tbsp water)
- Lukewarm water* - ⅔~¾ cup
- For egg wash - 1 egg beaten with 1tbsp water.
- OR Vegan Egg wash - 2tbsp soy milk
- Sesame & Poppy seeds - as needed
- Combine all the ingredients and beat at speed, using an electric mixer (hand mixer with dough hook should work), for 2 minutes. Place the dough in a lightly greased bowl, cover and let it rise for 60~90 minutes, until noticeably puffy.
- Gently deflate the dough and divide it into 6 ~8 pieces. Round each piece into a ball and place them on a parchment lined baking sheet. Gently flatten the buns a little.
- Cover the buns and let them rise for 60~90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
- Brush each bun with the egg wash (or soy milk) and sprinkle with seeds. Bake the buns for about 20 minutes or until they're a light golden brown and the interior temperature is 200°F, measured with a digital thermometer.
- Remove the buns from the oven and transfer them to a wire rack to cool completely.