Ever have one of those times when a hamburger or veggie burger sounds so good (say, for example, right before watching a Super Bowl game), but you don’t happen to have any buns on hand? Problem solved. These hamburger buns are insanely fast to whip up, because they do not require any rising time (just a few minutes of rest) …
I followed the original recipe pretty closely, but now that I am comfortable with it, I have plans to experiment further, perhaps reducing the sugar, trialing it with other flours, going sans egg for a vegan option, etc. But, in the meantime, I wanted to share it with you as it is just so darn helpful!
Speedy Wheat Hamburger Buns
Adapted from Recipezaar
This recipe is dairy-free (no milk, lactose, or casein), peanut-free, tree nut-free, and soy-free. You can substitute 1 Ener-G egg for a good egg-free and vegan option too (thanks Carolsue!) or you can use a “flax egg” as Melissa did here at Vegan Cooks.
2 Tablespoons Active Dry Yeast
1 Cup plus 2 Tablespoons Warm Water (I used just 1 cup, and they still turned out nicely)
1/3 Cup Oil (I used grapeseed)
1/4 Cup Sugar (your choice)
1 Teaspoon Salt
2 Cups All-Purpose or White Bread Flour
1 1/2 to 1 3/4 Cups Whole Wheat Flour
In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.
Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
Pop them in the oven and bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
Yields 8 buns