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Burger Buns

What you need: 

1/4 cup warm water
3 tablespoons yeast
1/4 cup sugar
1/4 cup vegetable oil
2 cups nondairy milk (I use soy)
2 teaspoons salt
5-6 cups flour, as needed

What you do: 

If you have a bread machine... combine everything in the correct order and make the dough. Otherwise,
1. Dissolve yeast in warm water. Let sit 10 minutes. Add sugar, oil, and milk to yeast mixture. Mix well. Add salt and gradually add the flour until the dough is thick enough to knead, but not too stiff.
2. Knead for 8-10 minutes, until dough reaches and elastic consistency. Let rise 15 minutes. Separate dough into 12 balls. (If you want smaller buns, make about 20). Knead/form each ball well, and place on a baking sheet about 1 1/2" apart.
3. Cover with a damp dish cloth and place in a warm spot. (An oven that was heated but has cooled quite a bit works well). Let rise 20-30 minutes, or until the edges of the buns are about 1/4'' apart. Preheat oven to 400 degrees F.
4. Bake for 15-20 minutes, until brown on the top. Best served warm; store in a plastic bag to keep in the moisture if keeping overnight.

Preparation Time: 
1 1/2 hours, Cooking time: 15 - 20 minutes
Cooking Time: 
15 - 20 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

I've been reading reviews about this recipe for some time and was eager to try it out.  I used expired yeast (expired 11/09) and they still came out great!  I opted to through everything in my KitchenAid mixer with the dough hook and used that to knead the dough.  Lining the pan with parchment paper was a fantastic hint and I'm glad I did it.  The tops of the buns I brushed with vegan butter and sprinkled sesame seeds over the tops before baking.  I almost moved half of them to a separate baking sheet, but I'm glad I didn't.  They baked up light and fluffy and were DELICIOUS!  My only problem is that the sesame seeds fell off when I picked the buns up so I am going to have to figure that out another time.  These were simple to make and no there is no excuse for fresh burger buns in my house!

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@frasercarly89 - how long did you knead the dough?? generally you will  need to knead it vigorously for at least 15 minutes to get it to be any sort of elastic, i actually mix / knead it for 15 mins, let it rest 10 minutes, then knead it another 5. You might want to hold back on adding the water too, depending on your climate the bread might not need it.

Hold back on adding what water? Were we supposed to add water? I just added soy milk....I also used my bread machine, which was kneading it for a very very long time, then it sat for about 30 mins. Maybe I should try this by hand? Did anyone else get a pasty mixture? Does it work if it is pasty? It seems like it would be lighter, so maybe next time I won't add a bunch load of flour for no reason (I use all spelt)

~Carly

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@frasercarly89 - how long did you knead the dough?? generally you will  need to knead it vigorously for at least 15 minutes to get it to be any sort of elastic, i actually mix / knead it for 15 mins, let it rest 10 minutes, then knead it another 5. You might want to hold back on adding the water too, depending on your climate the bread might not need it.

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Hi Everyone,

I am new here (just joined). Anyway, I was reading the great reviews of this recipe so I decided to try it. I used a bread machine, but the mixture just looked like paste, and very very wet. So I added a lot more flour, which made it more thick. The buns turned out alright, very tasty but much too dense. Is it OKAY if the mixture is very pasty? Will they bake up more fluffy if I just leave them like this? Thank you!!!

Carly

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Awesome and way easier than I thought it'd be.  I used 3 cups ww pastry and 2 cups unbleached white flour and 3 packets of active dry yeast.  The buns are so fluffy and perfect tasting - my shaping skills need honed though.

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Yeah, I guess I've let mine rise longer both times I've made them. I think for the first rise I've waited about an hour, and then the short second rise. In that time, the dough rose quite a bit both times, and then more in the oven.

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I've reviewed this before -- love it, love it, love it! it's the bread recipe I use more than any other, for buns OR loaves -- but have something new to add... yesterday I made up a batch of this dough, made 12 small-medium sized buns, then used the rest of the dough for flatbread...squeezed off about 2" doughballs, rolled 'em out flat; brushed electric griddle w/ oil, then cooked at 300 degrees until each side was nicely browned, brushing the tops w/ oil again b4 flipping... I cut each one in quarters, & served warm with hummus. Worked great! I also rolled out a lg rectangle of the dough, about 9X12 or so, and grilled that... gonna use it for pizza. LOVE this recipe!

Also, in response to other reviews: this recipe doesn't rise much til it goes in the oven... I've left it longer, to let it rise more when I make it into a loaf, but for buns just a short rising time is fine even if it doesn't look like they're doing anything... they'll rise in the oven, so don't be alarmed!  ;-)

Last thing: I always use either 1 Tbsp (if I have a jar of yeast) or 1 pkg of yeast (if I don't)... turns out fine, doesn't really seem to need more, to me. Yum!

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while I was making these I was really disappointed, because the dough didn't rise, then I split into rolls, and they didn't rise, but by this time we were having burgers for dinner anyway and I just pushed on and chucked them in the oven anyway.... where they rose and baked beautifully and came out super soft and yummy inside and firm enough outside and generally awesome!

I'm still a bit perplexed, because I make bread all the time, and know my yeast was fine, but whatever, the end product was great, so I'll definitely give this one another spin.

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Made these with part wheat flour this time, and they are even better!

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I made these according to recipe, except did a longer first rise, and they came out perfectly! The best rolls I've made. It is a lot of yeast, and quite a bit of sugar, but it worked for me!

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