Recently for Aishu’s Birthday Party I Wanted to make everything at home. Made Vegetable Burger for a birthday that time I could able to make the Buns and bought it from the store. I am not satisfied with the Store bought Burger Buns. I have failed my attempted of making burger buns and did a lot of changes and adjustment to get it perfect. I got a foolproof recipe, now I can recommend it for everyone. Try this recipe, am sure you won’t buy burger buns outside hereafter.
You can check few bun recipes like Dil Kush Buns, Coconut Buns, Stuffed vegetable buns.
Eggless Burger Buns Step By Step Instructions,
Pre-Preparation, Grease the tin and make it ready.
Step : 1 Yeast Proofing to make Burger buns,
It is good to proof the yeast first before making the buns. Yeast plays an important role in making the burger buns. To do this take the warm milk(not the hot milk) in a bowl, add the yeast and sugar mix well. Leave it for 10-15 mins. After 10 mins you can see that the yeast nicely form a creamy foam on top, it proves that the yeast is ready for making burger buns.
Step: 2 Burger Buns Dough Making,
Take a mixing bowl add the plain flour,salt and mix well. Add the oil crumble the flour. Add the Yeast mix and mix well.
Now your dough is sticky add little more oil and knead again for about 5-8 mins. Then wrap the bowl and rest the dough at least for 45 mins or till it become double the size. After 45 mins you can see the dough become double up nicely. Take the dough punches it down and lets the air go, start to knead it in a worksurface just for 2 mins.
Now start making the buns, Divide the dough since I have used 2 cups flour this recipe yields only 4 buns so I have divided the dough into 4. Roll the dough like round buns and then arrange it on a greased tin.Wrap the tin, cover and keep for the second rise of buns for 10-15 mins.
Brush the top part with milk or butter and then sprinkle little sesame seeds on top. Now the burger buns are ready for baking.
Step:3 Bake the Burger buns
Once the buns have risen nicely we can start baking. Bake it for 15-20mins at 180-degree celsius. Once the buns started golden at the top remove it from the oven. Allow it to cool down on a wired rack for few minutes and then enjoy your burger.
A Quick Recap of Burger Buns Recipe,
- For Proofing Yeast:
- ½ Cup warm milk
- 1 Tbsp Sugar
- 1 tbsp active dry Yeast
- For the Dough:
- 2 Cups All purpose flour(maida)
- ½ teaspoon Salt
- Proofed yeast
- 2 Tablespoons Butter or Oil(i have used olive oil)
- Extra oil for kneading the dough
- For brushing the Burger buns:
- Milk or butter
- Take a mixing bowl add the plain flour,salt and mix well.
- Add the oil crumble the flour. Add the proffed Yeast mix and mix well.
- Now your dough is sticky add little more oil and knead again for about 5-8 mins. Then wrap the bowl and rest the dough at least for 45 mins or till it become double the size.
- After 45 mins you can see the dough become double up nicely. Take the dough punches it down and lets the air go, start to knead it in a worksurface just for 2 mins.
- Now start making the buns, Divide the dough since I have used 2 cups flour this recipe yields only 4 buns so I have divided the dough into 4.
- Roll the dough like round buns and then arrange it on a greased tin.
- Wrap the tin, cover and keep for the second rise of buns for 10-15 mins.
- Once the buns have risen nicely we can start baking.
- Bake it for 15-20mins at 180-degree celsius.
- Once the buns started golden at the top remove it from the oven.
- Allow it to cool down on a wired rack for few minutes and then enjoy your burger.
If you are using the instant yeast no need to proof it you can use it directly with flour.
don't use hot water or milk. Always use the warm milk or water.
resting time of the dough depends upon your climate of your country so better keep the dough in a warm place to get it risening.
Eggless Burger Buns Recipe Video,
Thanks and Try this burger bun Recipe on Weekends and Let me know you Feedback!!!
i tried this recipe and damn. way better than store bought. I just have a question. how would you quantify the proofing yeast, lets say if i’d double or triple the recipe?