BAKES - EGGLESS

Eggless Burger Bun

February 16, 2012 - By 
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As promised earlier, I am giving the recipe for the burger bun now. The original recipe had eggs. But as always, I replaced the egg with its substitute and result was extremely soft and fabulous buns.  The secret lies in the egg substitute. I used 1/4cup fresh curds along with a pinch of baking soda in place of 1 egg. The dough  was also great to work with. The original recipe is from King Arthur and this is their top most recipe to hit the charts. I halved the recipe and got 4 buns. Today is the first day of First week of Blogging Marathon started by Srivalli. I am posting under Eggless and Vegan Bakes theme and linking this post to Kid’s Delight with the same theme guest hosted by Priya and started by Srivalli.




Recipe Adapted from King Arthur Flour Website
Ingredients:
Butter-1tbs
Curd-1/4cup +a pinch of Baking Soda (this serves as the egg substitute)
Flour-1 3/4cup
Sugar-1/8cup
Luke Warm Water-1/3-1/2cup
Salt-3/4tsp
Instant Yeast-1/2tbs (If using dry yeast use the same amount)


Oven Temperature:160C
Rack-Centre


Procedure:
1. In a bowl add flour, salt, sugar, butter, yeast and curd baking powder mixture.
2. Add water to kead a soft and slightly sticky dough. You may not use up the 1/2cup of water So start from 1/4cup and add tablespoons of water as you knead. Stop when the dough consistency is reached.
3. On a counter, knead the dough for 10 minutes to make it soft, silky and pliable. This kneading helps in developing the gluten.
4. Place the dough in a clean bowl and keep it covered for 1 hour or until double. I place the dough in a measuring jar to keep track of its volume.(an idea from the king arthur website)
5. When the dough is double in volume, transfer it to counter and punch it down.
6. Divide the dough into 4 equal parts.
7. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
8. Place the balls on a greased baking tray with enough place for rising.
9. Flatten each ball.
10. Keep it covered with a towel until it has doubled.
11. Preheat oven to 160C. I used a black tray. If you are using an aluminium tray, then set the temperature to 180C.
12. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
13. Place the tray in the centre rack and bake for 15-25minutes or until the top is golden.
14. Do not forget to rotate the tray in between to avoid burning of the corner buns.
15. Remove the tray from oven and brush the buns with melted butter.
16. Allow it to cool completely before handling.
17. Prepare burgers and relish…




Prepare a soft and sticky dough.



Knead for 10 minutes and place it in a measuring jar to rise.



Mine dough tripled with in 1 hour.



Divide the dough into 4 equal parts.



Roll it with in the palm.



Arrange on a baking tray.



Flatten the balls.



When double, brush the top with milk and sprinkle sesame seeds.



Bake till golden and brush with melted butter.



The buns were so soft and crums were very nice.





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Submitting this to Yeastspotting

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

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67 Comments on “Eggless Burger Bun”

  34. hello, want to make this but confused that in your intro para you have mentioned about baking soda but in ingredients list it is baking powder what to use ? secondly please guide on which rack of OTG shold it be baked?
    thanks

    Reply

  36. Hello! I came across your blog site while searching for eggless recipes. Your recipe for these buns sounds simple and easy and I plan to try it today. I must thank you for mentioning the use of curds as an egg substitute; have long suspected that it should work but never tried it so far. Will give you the results of my efforts – hope they turn out as good as yours 🙂

    Reply

  37. Does over-kneading make the buns tough. Cos I followed th exact measurements but then it was not as soft as t should be. Btw the best recipe for buns I’ve ever googled.

    Reply

  38. Hellos. The best recipe for buns that I’ve googled. Does over kneading make th buns tough. Cos t was not as soft as t should hav been.

    Reply

  40. Hello Gayathri, Stumbled on your awesome blog looking for recipes for eggless cake. Can you please let me know if I can use the same baking temperature and duration in a Microwave oven (Convection) to make the buns?

    Reply

  42. Hi Gayathri, thanks so much for this awesome recipe. I tried it and it turned out to be just the way it is in your photos. And all those eggless cake recipes in your blog! Such a delight to even see the pictures. Just awesome. Your are such an inspiration. Thanks again!

    Reply

  43. Hey Gayatri, thnxs a lot for this wonderful reciepie. I tried it & they turned out perfect just as shown in ur pics. Your reciepies are really awesome. Once again thnxs.

    Reply

  44. Hi.. can we substitute active dry yeast exactly the same way as using instant yeast in this recipe? Any change in measurements or method with using active dry yeast?
    Thanks
    Neelmani

    Reply

  46. Hi
    after rolling the buns shall we set the oven tempearature on or do we have to wait till the dough raises? please clarify my doubt. thank you…

    Reply

    1. Raji, the second rise usually takes 30-40 minutes. Roll the balls and set aside. After 20 minutes, switch on oven. The balls will be ready by the time the oven is preheated for 15 minutes. Just place the tray inside. The buns will rise even after it goes into oven. So you will have nice soft crumbs…

      Reply

  49. Hello gayatri, I want to try the burger buns , please can you tell me how much is 1/8 cup in spoons or grams. Thanks in advance

    Reply

  51. Hey Gayathri Am new to your baking and to your blog.
    I use store brought yoghurt – so when i use the yogurt as egg supplement my cake still tasted eggish after baking.
    What is wrong – pls guide me .. Romba Nandri

    Reply

  52. Hi Gayathri Mam, tried these burger buns today. The taste and texture came out just awesome. Only problem I felt is the little dense nature of buns. Please suggest where should I improve to get more light nature.

    Reply

    1. I have used maida and gloripan yeast. Both proofing seems good as I observed dough doubled both times with smooth shining surface. Only think I doubt is that I punched down buns after second proofing. Please guide.

      Reply

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