Soft Rolls Hamburger Buns

Soft Rolls Hamburger Buns

 

Finally a soft rolls hamburger bun that is suitable for my double decker California style vegan cheeseburger with all the works! (scroll to the bottom to see that masterpiece! yummmm!)

They almost didn’t make it to the burger part though since I was devouring these soft rolls faster than they could cool down out of the oven!

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 and well….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.


5.0 from 2 reviews
Soft Rolls Hamburger Buns
 
1 egg =
Ground Flax Seeds 1 Tablespoon (8g)
Hot Water 3 Tablespoons (45ml)

IF YOU WANT SMALLER ROLLS FOR A DINNER BASKET, JUST WEIGH THEM AT 2 OUNCES EACH
Serves: 12 - 4ounce Rolls
Ingredients
  • Almond 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 Yeast 1½ teaspoon (4g)
  • Earth Balance ¼ cup (56g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 2½ tsp (15g)
  • * optional Aquafaba for the wash as needed
Instructions
  1. THE ALMOND 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 EGGS 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
soft-rolls-hamburger-buns

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21 Comments

    1. I actually just used Gardein Frozen patties! LOL woops! But I do have a really great homemade one I can share soon! the cheese is Chao

  1. Gretchen, you are the best! This recipe appeared in my inbox yesterday just in time for a friends-and-family grilling gathering. These buns turned out beautifully — flavorful, fragrant, soft. I opted for the non-vegan version (whole milk, egg, butter) and then added a variety of toppings to the buns prior to baking: chopped and slightly caramelized onion; “everything bagel” topping; poppy seeds; sesame seeds; sunflower seeds; and a little fresh grated Romano. Everyone found his/her favorite. Once again, Gretchen, you’ve made me look *very* good! Thanks so much for everything you do for all of us.

  2. Hi Gretchen

    Thank you for another what looks like a fantastic recipe, cant wait to try it. Just one question though, why are the measures not also given in weights this time? I ask because of oh so many times my recipes flopped (before I found you) where I tried to follow recipes with cup measures and now am a strong believer of weighing my ingredients. Am I the only one missing obvious conversions? Sorry for the trouble.

    1. Thanks Ive been having so website problems so my work has been short and sporadic while it is under construction, Ill update now (just refresh your browser for the updated version)

        1. Sorry here you go Almond Milk 1½ cup (360ml)
          Ground Flax Seeds 3 Tablespoons (24g)
          Hot Water 6 Tablespoons (270ml)
          Bread Flour 5-6 cups adjust as needed (650g-780g)
          Dry Yeast 1½ teaspoon (4g)
          Earth Balance ¼ cup (56g)
          Granulated Sugar ¼ cup (50g)
          Salt 2½ tsp (15g)
          * optional Aquafaba for the wash as needed

  3. I just love all your recipes Gretchen, and specially this one. Thanks a lot for all the lovely recipes. Please keep in touch.

  4. Hi Gretchen,

    You know that I love making your recipes and sadly this one has been on the to-do list for far too long.

    Just want to confirm the 270 ml of water. I am assuming it is the water for the flax and then extra for the recipe, as apposed to just for the flax?

    Looking me trying vegan. Next thing you will have me singing Kumbaya and changing my mind about cucumber and mushrooms (yuk).

    1. Hi Dan! Awesome that you are trying this recipe! LOL you are too funny! BUT WOW thankyou for catching this! Hmm, how is 6 Tbs 240ml!?? NOT! it is 90ml for the flax egg and the other liquid in the almond milk, you can of course use water as most bread recipes, but I think the milk addition gives it a nice richness! thanks again for catching this error!

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