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Soft Rolls Recipe Hamburger Buns

If any one knows what a potato roll tastes like? This is a the best way I can describe how these taste.

Soft Rolls Hamburger Buns

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.

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Soft Rolls Recipe Hamburger Buns

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

  1. THE PLANT MILK IS AT ABOUT 90°F ADD THE YEAST AND LET STAND FOR 5 MINUTES
  2. COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES
  3. MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL
  4. ADD THE SUGAR AND SALT
  5. THEN GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
  6. ADD THE MILK YEAST MIXTURE AND THE FLAX PASTE AND CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
  7. GIVE IT SOME HELP SINCE THE DOUGH HOOK ALWAYS NEEDS A HELPING HAND IN THE BEGINNING STAGES OF MIXING
  8. 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.
  9. THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
  10. IF YOUR DOUGH SEEMS PARTICULARLY WET AND STICKY YOU CAN ADD A BIT MORE FLOUR
  11. LIGHTLY OIL A BOWL AND PLACE THE DOUGH INSIDE
  12. COVER AND LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS
  13. TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND GENTLY PRESS OUT THOSE GASSES AND SHAPE TO ABOUT 12″ X 18″ X ¼”
  14. CUT THE DOUGH IN HALF LENGTHWISE AND THEN INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH THESE ARE DEFINITELY FOR HAMBURGER BUNS
  15. NEXT TAKE EACH PIECE OF DOUGH AND KNEAD IT LIGHTLY INTO A BALL
  16. TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER
  17. REPEAT THE PROCESS WITH ALL THE ROLLS
  18. COVER THEM AGAIN AND PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR
  19. THEY WILL BE FLUFFY AND PUFFY AGAIN AND JUST AT THE LAST 15 MINUTES OF PROOFING, GET THE OVEN PREHEATING TO 375°F
  20. BRUSH WITH AQUAFABA AND THIS WILL GIVE THEM A REALLY GREAT COLOR AND SHINE TO THE FINISHED BUNS
  21. 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

3.5.3226

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About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

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