Vegan Burger Buns
Forget those boring vegan buns! These fluffy, flavorful buns use a secret weapon – mashed potatoes! Get ready for the softest, pillowy-soft buns that will level up your veggie burgers.
Equipment
Ingredients
- 2 tbsp Olive oil
- 425 g Bread flour
- 7 g Yeast
- 100 g Mashed potato
- 265 g Water 63% hydration
- 7 g Salt
For coating
- 1 tbsp Soy milk
- 2 tbsp sesame seeds
Instructions
- Prep potato: Microwave potato until cooked. Peel, mash, and spread around a bowl to cool.
- Activate yeast: Combine lukewarm water and yeast. Let sit briefly to bloom (optional).
- Mix dough: Combine flour, mashed potato, salt, and yeast mixture. Mix until mostly combined.
- Add oil: Knead in olive oil until incorporated.
- Develop gluten: Knead for several minutes until smooth, OR fold the dough every 15 minutes for an hour, tucking the edges under for the final fold.
- First Rise: Let dough rise, covered, until doubled in size (about 1 hour).
- Shape: Divide dough into 6 pieces. Shape into tight balls (see notes).
- Final rise: Arrange on a baking sheet, cover, and let rise until doubled (about 1 hour).
- Bake: Preheat oven to 180°C (350°F). Brush buns with soy milk, sprinkle with seeds. Spritz oven with water and bake for 14 minutes, or until golden.
- Finish: Brush with olive oil or vegan butter and cool on a wire rack.
Notes
- Folding technique: Lift a corner of dough and fold it to the opposite corner. Repeat for all corners. This helps develop gluten for fluffy buns.
- Shaping: Cup hand over each dough piece and roll in a circular motion to create a tight, smooth surface.
Nutrition
Calories: 392kcal | Carbohydrates: 67g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 477mg | Potassium: 292mg | Fiber: 3g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
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