Now that I’m making everything I possibly can ‘homemade”, it was inevitable that Homemade Vegan “Hamburger” Buns would show up on my “to-make” list.
Yes, I do realize that calling them “vegan hamburger bun” is an oxymoron, but I wanted to make sure they weren’t mistaken for dinner buns or dinner rolls.
We eat a lot of veggie burgers, and I just recently made these Vegan Black Bean and Quinoa Veggie Burgers for the very first time, and they were pretty good.
Normally, I would buy the regular “Whole Market” buns from Whole Foods.
Until I realized they weren’t organic and had canola oil – which is one of the top 5 GMO ingredients.
And even though I’ve done it a handful of times, I just can’t bring myself to pay $5.00+ for a pack of organic hamburger buns anymore.
Sure, you can get a pack of store-bought hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns? Nothing good.
Ingredient List for S.A.D. (Standard American Diet) Hamburger Buns
Typical Ingredients: Unbleached Enriched Wheat Flour (Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Soybean Oil (Non-Hydrogenated), Yeast, Salt, Contains 2% or Less of the Following: Wheat Gluten, Soy Flour, Dough Conditioners (Monoglycerides, Sodium Stearoyl Lactylate, Ethoxylated Mono and Diglycerides, Ascorbic Acid, Enzymes, Soy Lecithin, Azodicarbonamide, Yeast Nutrients (Ammonium Sulfate, Monocalcium Phosphate), Calcium Sulfate, Calcium Propionate (To Prevent Spoilage), and May Be Topped with Sesame Seeds
They contain GMO ingredients like high fructose corn syrup, soybean oil, soy flour and soy lecithin and the synthetic chemical, “azodicarbonamide”.
So, what to do?
Make your own homemade hamburger buns…it’s really easy!
There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them.
I was worried they wouldn’t pass the “husband + kid approval test”, but they passed with flying colors!
They were so soft and fluffy on the inside and sliced very nicely with a bread knife.
Tip #1: I made some with and without organic sesame seeds. I’m not sure what the secret is for them to not come out toasted, but I lightly covered the tops with coconut oil and sprinkled some on top. I have a very bad oven, so I don’t know if it was just my oven or if that wasn’t a good idea. Also, the tops of some of my buns were a little dark (again, it could just be my oven).
Tip #2: I used the standing mixer option but if you don’t have a mixer you can make and knead them by hand by following the original recipe instructions.
Tip #3: Because my kitchen is really drafty, I put my mixing bowl in my dehydrator (with all the trays removed) set at 95 degrees for the one hour rising period and it worked great!
Tip #4: This recipe will make 8 regular sized hamburger buns.
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