Burger Buns Recipe
By The Vegan Allrounder
🔪Prep Time: 110 minutes
👩🍳Cook Time: 12-15 minutes
For the burger buns:
8g Dry Yeast
340ml Warm Water
30g Melted Butter
1Combine the flour and the salt in a bowl, set aside.
2Dissolve the sugar in the water and sprinkle the yeast on top, let sit 1-2 minutes then whisk and add to the flour together with the melted butter.
3Stir with a wooden spoon until combined.
4Pour the dough onto your work surface and knead for approximately 5-10 minutes until soft but still a little sticky.
5Transfer dough back to the bowl and cover with a wet tea towel, let rise for 60-90 minutes.
6Take the dough out and divide into 8 equal pieces, form the dough pieces into dough balls by folding the rim of the dough to the middle like if you are trying to fold the blossom of a flower back into the bud.
7Put the dough balls on to a lined baking sheet (seam side down), cover and let rise for another 20 minutes.
8Preheat the oven to 450F° (230C°), brush the buns with melted butter, melted coconut oil or simply plant milk, if you like you can sprinkle them with sesame.
9Pop them in the oven for 12-15 minutes, when they are done take them out the oven and let them cool down.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!