Summer Barbecue Burger Buns
Vegan¹ — 3 Carb Choices
© 2008, 2013
Make these perfect hamburger buns, then package them four to a large zip lock bag and freeze up to three months for storage. Keep out what you'll use in the next few days. They stay fresh in airtight containers for up to a week.
Note: Also see Sesame Seed Burger Buns
1. Bread Machine
2. Bread board
3. Rolling pin
4. English muffin rounds or 3 ½-inch round cookie cutter*
5. Jelly roll pans (baking sheets)
6. Parchment paper
7. Small bowl and whisk or fork
8. Basting brush
Place egg on countertop or in a small bowl to bring to room temperature while bread is kneading.
Just before bread is ready to come out of machine, separate egg white and put into bowl. Whisk with fork or whisk and ½ teaspoon of water. Set aside for brushing buns.
Place first eleven ingredients into bread machine as listed or per your manufacturer's instructions. Set for dough and start.
Prepare two jelly-roll pans (cookie or baking sheets) by covering with parchment paper. Place on rack(s) in oven or ovens and bring oven(s) up in temp by turning on to 200° F for two minutes. At two-minutes, turn oven(s) off and keep doors closed.
When dough is ready (it may be a bit sticky), roll out onto floured bread board. Cut dough in half and set one half aside. Gently flatten dough with a floured rolling pin until it is about ½ to ¾" thick. Bring pans out of oven(s) and set on countertop. Close oven door(s).
Cut out buns and place evenly on parchment paper (on pans).
You will have dough scraps. Ball these up and work them a minute until they are relatively smooth again. Flatten and cut out one or two more buns. You should get from 7 to 9 buns out the recipe for each half for a total of 14 to 18 buns.
Baste buns with egg white. Sprinkle sesame seeds on tops. You can be generous with these, using more than the recipe calls for if you like. To set for rise using double-ovens.
If you have double-ovens then place one sheet into each of the ovens on their middle rack. (If you have double ovens you should have warmed both.) You do not have to cover the buns. Let rise for 45 minutes to one hour. Buns will double in height, but not quite get there. Not to worry.
When ready to bake, leave buns in the oven and set oven to bake at 375° F for 15 to 18 minutes or until buns are golden brown. They will rise now to almost triple height. When cooling, the buns will settle a bit, but look just like the buns you buy in the store or at a good bakery.
To set for rise using a single-oven.
Set racks in oven so that you can get two pans into it for the rise. As above, warm oven and let sit with door closed. When ready, place freshly formed buns into oven, one sheet on each rack. Close door.
When ready to bake, carefully remove pans and set on countertop. Don't jar or bump. Move one of the racks to the middle. Place a pan into the oven and close door. Turn oven on to 375° F. Bake for 15 to 18 minutes or until golden brown. Remove pan from oven and leave the door open while you slide buns onto a cooling rack using the paper to pull them off the pan. Let cool.
Place other pan into oven and close door. Bake this batch for 12 to 16 minutes or until golden brown.
Serve fresh or within 7 days after storing in airtight containers. (We use ZipLoc bags.) May also freeze in bags for up to three months. Thaw on countertop or in a microwave on a defrost setting for about 15 to 30-seconds.
¹ Honey may alter this rating for some. Honey may be replaced by exchanging it for sugar.
*May be 3" cutter, but don't recommend anything smaller. You can purchase a set of four English muffin rounds (like cutters) at your local kitchen store or from Amazon.com at
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