Description
With just two minutes of mixing you can make your own burger buns with a touch of cheese to hold your favorite patty and all of its toppings.
Ingredients
- All purpose flour – 1½cups
- Whole wheat flour – 1¼cups (or use 2¾cups of all purpose flour)
- Vermont Cheese Powder – 1/3cup (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* – 2/3~¾ cup
Topping:
- For egg wash – 1 egg beaten with 1tbsp water.
- OR Vegan Egg wash – 2tbsp soy milk
- Sesame & Poppy seeds – as needed
Instructions
- 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.
- Category: Baking, Bread