Soft Hamburger Buns
These are super soft hamburger buns topped with sesame seeds.
Equipment
- stand mixer
- oven
Ingredients
- 1½ cups warm plant milk 110-120°F
- 2 Tbsp vegan butter or oil
- 1 Tbsp sugar
- 1 Tbsp SAF yeast*
- 2 cups whole wheat flour
- 1½ cups all-purpose flour
- 1 cup mashed potatoes**
- 1 Tbsp sesame seeds
Instructions
- In a stand mixer bowl with dough hook, combine the whole wheat flour and yeast.
- In a separate bowl, combine the warm milk, butter, mashed potatoes, and sugar.
- Add the milk mixture to the flour mixture and mix on low speed for 3-5 minutes.
- Add half a cup of flour at a time and continue mixing until the dough forms and starts to leave the side of the bowl, about 3-5 more minutes. Don’t add too much flour though. The dough should still be sticky and soft, which will keep the buns soft.
- Remove the dough hook and cover the bowl with Saran Wrap.
- Allow to rest until doubled, 1-2 hours.
- Using a little oil if desired, portion and shape your rolls: 3.1 ounce balls for 10-12 large buns, 2.5 ounce balls for 12-16 rolls For regular hamburger buns, and 1.5 ounce balls for 20-24 rolls for slider buns.
- Place your rolls on a baking sheet and flatten slightly.
- Sprinkle the tops with sesame seeds and cover with saran wrap.
- Allow to rise 45-60 minutes.
- Preheat the oven to 375° F.
- Bake t5-18 minutes, depending on the size.
- Remove from oven and cover with a clean towel, allow to cool for 15 minutes.
Notes
• I used King Arthur 2 cups white whole wheat flour and 1 cup all-purpose flour; but feel free to use any whole grain flour or all-purpose flour.
• * I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. Store it in a glass or plastic jar in the refrigerator.
• ** You can use mashed potatoes, potatoes and carrots, or sweet potatoes.