Vegan Sourdough Burger Buns #BreadBakers
Vegan Sourdough Burger Buns are soft and chewy, eggless burger or sandwich buns made using a mixture of all-purpose flour (plain flour) and whole wheat flour. The buns are easy to make and a beginner in sourdough bread making can easily make this at home too.
I bet once you are hooked to sourdough baking or baking breads at home you will be reluctant to buy bread from the store and find an excuse to bake bread at home.
Time Require for making Sourdough Burger Buns
As these sourdough rolls are made using natural yeast that is sourdough starter, making these burger buns needs a bit of planning. You need to start a day before for the dough to naturally ferment. You need to give approximately 16-20 hours if you have an active starter. Time may vary depending on the climate.
Long Fermentation Process
Do not deter from the long fermentation process. A long time to prove the dough results in good bread, helps in digestion as it breaks down the starches and carbs in the food, and eventually helps in gut health.
Taste of Vegan Sourdough Burger Buns
As with fermented foods or sourdough breads they would eventually add on the sour taste. Some like it, some do not. I love the distinct taste and flavour of sourdough breads. The flavour intensifies as the bread ages. That is they would be sour on day 2 then day 1 and more on day 3 then day 2.
Storing and Eating
Once baked, I have kept this bread wrapped in a muslin cloth over the counter for 3-4 days. One can freeze it for longer if required. I slightly warm the bread on a grill pan before serving to lightly toast it. One can even microwave it to make it more soft. When microwaving any bread, always keep a small glass or cup of water along with the bread, else the bread will harden.
I had to feed my starter in the morning as I had not fed it for more than 10 days. So the first thing I did was feed my starter early in the morning. I had an active bubly starter in 5-6 hours.
I do maintain a 100% Rye Starter. So I feed my starter with 100 gram Rye Flour, 20 gram Sourdough discard and 100 gram Water. One can replace the Rye flour with wheat or all purpose flour or as they do maintain their starter.
Links to details on how I created my first sourdough starter and my first every sourdough bread can be found in this Spelt and Rye Breakfast Sourdough Bread.
Recipe Process of Sourdough Burger Buns
After my sourdough starter was ready, I started the process of making these Vegan Sourdough Burger Buns. I have used a stand mixer but one can very well use hands to knead the dough. In the bowl, I added the flour, water, and sugar. Gave everything a quick mix and let the dough rest for an hour. After an hour, I added the salt and again mixed everything.
Kneading the dough
Then comes the main ingredient, our active Sourdough starter. I added it and kneaded the dough using the dough hook on slow speed initially for 2-3 minutes. Then let the dough rest for 1 min. I again repeated the same i.e. kneaded for 2-3 minutes and let it rest for 1 min. This was followed 3 times. After around 8-10 minutes of kneading the dough, I was able to form a shape. It was tight and had an elastic stretch. I let the dough rest overnight in the bowl itself. Just lightly cover the dough with a muslin cloth.
My dough was well-fermented in 15 hours. I did not check before that, it must have been done around 12 hours. So if you can check it earlier or if you are in a warm climate it might be well before 15 hours.
I then divided the dough into 8 equal parts and shape them into burger buns or rolls. Arrange these rolls on a baking tray or a baking stone by keeping proper space in between. Cover with a muslin cloth and let it rest for 4-6 hours until double.
Before baking, preheat your oven to 200 Deg C or 400 Deg F. Lightly brush the buns with vegan milk or milk of your choice. This is to give it a glaze. Sprinkle it with sesame seeds and bake it in a preheated oven for 30 minutes.
So here goes the recipe of Vegan Sourdough Burger Buns
Vegan Sourdough Burger Buns
- Stand Mixer (Optional)
- 3 Cups Flour – 475 grams (I used 1.5 Cups All-purpose Flour + 1.5 Cups Whole Wheat flour)
- 1 ¼-½ Cup Room Temperature Water – 325 ml to 400 ml
- 1.5 teaspoon Salt – 9 grams
- 1 tablespoon Sugar – 12-13 grams
- ½ Cup Active Sourdough Starter – 140 grams
- 2-3 tablespoon Milk of your choice for Brushing the buns
- 1 tablespoon Sesame seeds to sprinkle on the top
- In a stand mixer or a wide bowl seived the flour.
- Add in the flour, water, and sugar.
- Using a dough hook, mix everything and let the dough rest for an hour.
- After an hour add the salt and give it a quick mix.
- Now add the active Sourdough starter.
- Knead the dough using the dough hook for 2-3 minutes.
- Let the dough rest for 1 min.
- Repeat the above 2 steps for 3-4 minutes until you form a tight and an elastic stretch dough.
- The total kneading will be around 8-10 minutes in a stand mixer and if using hands would be around 15-20 minutes.
- Lightly cover the dough with a muslin cloth and let it rest overnight in the bowl over the counter.
- After overnight proofing or around 12-15 hours, the dough should double in size.
- Divide the dough into 8 equal parts.
- Roll each piece of dough on the counter. Stretch the dough from outside to inside and form a tight ball.
- Shape it in the form of rolls using your hand.
- Arrange this rolls on a baking tray or a bakign stone. Keep even spacing in between.
- Cover with a muslin cloth and let it rest for 4-6 hours until double.
- Once the rolls are double or proofed, preheat the oven to 200 Deg C or 400 Deg F.
- Lightly brush the buns with vegan milk or milk of your choice. (This is optional, but adds a wonderful brown glaze on the rolls).
- Sprinkle with sesame seeds and bake it in a preheated oven for 30 minutes.
- Once baked remove and let the rolls cool completely on a wire rack.
- Cooling on a wire rack is essential as it helps in the buns not getting soggy from the bottom.
- Once cool, slice and enjoy with your favorite filling.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Only All-Purpose or Plain flour can be used too
- Milk is added only for glaze and is optional
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Linking this with:
Welcome to Bread Bakers! This month, our them is Sandwich Bread and our host is Karen of Karen’s Kitchen Stories.
- Eggless White Sandwich Bread by Sneha’s Recipe
- Farmhouse White Sandwich Bread by Making Miracles
- Just Bread Sandwich Loaf by A Messy Kitchen
- Pain de Mie aka Pullman Loaf by Food Lust People Love
- Sourdough Burger Buns by Cook with Renu
- Sourdough Discard Sandwich Bread by Ambrosia
- Sourdough Whole Wheat Sandwich Bread by Zesty South Indian Kitchen
- Struan Bread by Passion Kneaded
- Subway Sandwich Bread by Anybody Can Bake
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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