Homemade Eggless Hamburger Buns

April 25, 2020

Homemade Eggless Hamburger Buns

These buns are light, fluffy, sturdy and delicious with a hint of sweetness. I have been waiting to make buns at home and I am happy to finally able to cross them off my list. This is a perfect recipe and you would not need to look for another recipe. I felt that the procedure is bit lengthy but I am very happy how they turned out.

Which flour do I use:

I have used All purpose flour and Bread flour in the ratio of 1:1. You could use All purpose flour entirely for this recipe and seriously, I did not find any big difference in the results. You can use whole wheat flour and All purpose flour, but the buns get a little dense after baking.

This recipe makes about 12 to 14 buns.

Ingredients

2 cups - Bread flour

2 cups - All purpose flour

4 tbsp - All purpose flour

1 cup - Water

1 1/4 cup- Warm water

6 tbsp - Dry milk powder

6 tbsp - Sugar

Salt to taste

4 1/4 tsp - Active dry yeast (2 packets of 7 gms each)
1tbsp - Cumin seeds/ Jeera for flavor ( optional)

6 tbsp - Oil

2 tbsp - Milk for applying on buns

Butter for applying on baked buns

Instructions:

Heat a pan, add 4 tbsp APF and 1 cup water and mix well. Keep stirring the mixture and it slowly starts to thicken. This mixture is called Roux.
In the stand mixer bowl, add warm water, salt, sugar, yeast and milk powder. Mix well. Keep the bowl covered for 10 mins.
Place the bowl under the stand mixture and attach the dough hook. Add All purpose flour, bread flour, Roux mixture, cumin seeds and turn on the mixer on low speed. (2-3 speed)
Once the flour starts to combine with the yeast mixture, turn on the speed to medium. ( 4-6 speed). This should take about 8-10 minutes.

Add oil to the dough after it is almost done and allow the mixer to run for another 4 to 5 mins. Adding oil to the dough, makes it soft.
Keep the dough covered for 1 hour and let it rise. The dough should double in size.
After an hour, punch the dough and remove air.
Preheat the oven at 390 Degrees F.
Divide the dough into 12 to 14 equal portions. Shape them into balls and slightly press them on top to form shape of a bun.
Place the buns on the greased baking tray. The buns should be kept apart from each other to give them enough space to rise.
Cover the buns with a damp cloth and Keep them for the second rise for 20 mins.
Brush the top of the buns with milk and sprinkle sesame seeds. Milk will ensure even golden brown color on the buns.
Place the buns in the oven and bake them for 15 to 20 mins or until the top of the buns turn golden brown.
After they are done, remove them from the oven and place them on cooling rack. Brush the top with butter to make them soft and shiny.

Tips:

Use unexpired yeast For this recipe. Don’t not use the yeast if it doesn’t activate.
You can use the instant pot to keep the dough for rising. Use yogurt setting.
Place the buns on the top most rack of the oven. If you keep the buns in the middle or lower rack, then keep an eye on them after 12 mins, so that they don’t get burnt at the bottom.
If you tap on the bottom on a baked bun, it sounds hollow.
Buns are fresh and light if eaten on the first day. They tend to become a bit dry the next day. Warm them a little if they feel dry and dense.