Vegan Burger Buns

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I realised I had burgers the other day, but nothing to eat them in. With limited ingredients, I whipped up these vegan burger buns. 

I used warm water in mine instead of warmed plant based milk, as that's all I had! I just opted to add an additional 5ml of olive oil to the mix! 

This recipe yields 4 burger buns, perfect for smaller families without having to grab a cook book and do pesky maths! 




Ingredients

200g strong white bread flour

10g sugar

4g instant yeast

120ml warm plant-based milk (e.g., soy, oat, or almond) or warm water

15g olive oil

5g apple cider vinegar


For the topping (optional):

10ml plant-based milk (for brushing)

Sesame seeds or poppy seeds



How to do 

In a mixing bowl, combine flour, sugar, and yeast. Make a well in the center and pour in the warm plant milk/ water, olive oil and apple cider vinegar. Mix until a sticky dough forms.


Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.


Place the dough in a lightly oiled bowl, cover, and let it rise for about 1–1.5 hours or until doubled in size.


Punch down the dough and divide it into 4 equal pieces. Shape them into smooth balls and place them on a lined baking tray, spaced apart.


Cover loosely with a damp cloth or oiled clingfilm and let them rise for another 30–45 minutes until puffy.


Set your oven to 180°C (fan) / 200°C 


Lightly brush the tops with plant milk and sprinkle sesame seeds if desired. Bake for 15–18 minutes until golden brown.


Let the buns fully cool on a wire rack before slicing


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