My booty could learn a few things from these buns. They are shapely and golden brown. They are also really delicious, but I’m not sure how applicable that is to my booty. Awkward.
This is basically just a re-vamp of my white bread. The recipe is pretty much the same with a few minor differences. I also made a video showing how to form what I think is the perfect burger bun. Hopefully I’m not the only one who thinks making bread/buns is super hard. I used to avoid making bread because I thought it was too difficult. It’s not. Truth is, as I’ve said before, it’s all to do with your belief that it will rise. Show no fear, have no doubt. The buns are all in the wrist – easy!
The Perfect Buns
5.5-7 cups All-Purpose Flour
3 packets Rapid Rise Yeast
5 tbs white sugar
4 tsp salt
1 stick (4 oz) Earth Balance Butter (softened)
2 cups hot water
You can look at more detailed instructions + photos here: http://tofukitty.wordpress.com/2012/05/23/whole-wheatwhite-bread-vegan-style/
I didn’t take many photos this time around. I use a Kitchen Aid mixer with a dough hook so you will have to improvise if you use something different.
First, combine the yeast, salt, and sugar in a large mixing bowl. Then add 5.5 cups of all-purpose flour and the butter stick.
Mix on the stir setting for about a minute, then add the hot water slowly. Mix for another minute then slowly add the remaining flour (you don’t have to add all of it!) until it clings to the dough hook. I usually turn the speed up to 2 for a minute or so just so it’s kneaded a little more. It should look like this:
Remove the mixing bowl from the mixer and place it in a sink filled with hot/warm water. Cover the top with plastic wrap and a towel. Let it rise for about 20 minutes (longer if you want!). Use this time to lightly flour a counter and grease your pans. I used a cookie tray and a 9″ round pan. Form your dough into buns. Brush with vegetable oil and cover with plastic wrap. Allow to rise for at least 30 minutes at room temperature. Pop any gas bubbles that may form as it rises then bake for about 25-30 minutes at 400F.
If you want to make pull apart dinner buns like I did, roll them into little balls and arrange them in a circular pattern around a middle dough ball. They don’t need to be touching because when they rise they nearly double in size! I’ve posted a poorly lit, embarrassingly narrated video to help you:
The buns I made are on the larger side. Use less dough if you want a smaller size (think McDonalds-size bun). The large buns are 289.5 calories/6.8g protein/2g fiber.
The finished result:
If you want to see the bun in action with a delicious Veggie burger go here: