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…
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Submitting this to Yeastspotting
wow!!!!buns look so soft and fluffy Gayatri…Am bookmarking this eggless version!!!
Awesome Gayathri..would surely want to try this sometime..:)
Perfect looking buns, soft n spongy…
Looks perfect, let me try you recipe. Can we use self raising flour?
Wow looks super soft….burger buns looks perfect
Oh! ThAt looks super soft. I have tried buns myself for vada pave. But these looks very appealing and inviting. Bookmarked for sure.
this is superb recipe, am waiting to buy my stock of fresh yeast as I have given up on dry yeast now on…then i know what to make
its a job to get fresh yeast here…n i hate dry yeast…awsum buns;)
These look so nice and fresh Gayathri! And i’m in awe of all the blog appreciations and badges! way to go 🙂
Awesome burger lovin it :)….do visit mine in ur free time.
Preeti
Preeti’s Kitchen Life
a professional bake….sio perfect burger buns…
looks so delicious..very tempting clicks!!
I can’t believe that they are home-baked ones!!
Utter soft, spongy, so perfect in appeal and texture, and that too without eggs!!
You are a super-cook!! 🙂
Ongoing Event: Cakes, Cookies and Desserts
http://anjali-cooklog.blogspot.com/2012/02/announcing-my-first-event-cakes-cookies.html
Buns look perfect Gayathri!
Simply superb, so soft and fluffy and eggless too, yumm..
the buns look tempting and perfect too!!
WOaaah!!! I was seriously looking for a good eggless recipe for this one! Coool! 😀
This is great gayatri.. and an eggless version too… bookmarked!
egg less and only 1tspn butter is really good. The burgers are lip smacking good.
Love Ash
Totally YUMMY
Aarthi
http://www.yummytummyaarthi.com/
wow…those eggless buns looks so soft n too good…perfect buns!!
Spicy Treats
OnGoing Event:Show Me Your HITS~Healthy Delights
Glad to follow your blog
Saranya
http://www.foodandtaste.blogspot.com/
Fabulous buns, Gayathri.
buns look perfect… thanks for sharing the recipe…
OMG! perfect buns dear….luv it ….gr8 job gayathri….
is it maida flour or wheat flour?
It is Maida…
its worth trying gayathri as they r so tempting.
Ongoing Event: MurariAnniversary-Giveaway-2012
very beautifully done gayathri they are simply too cute
Perfect buns Gayathri. Looks inviting. Love the step by step pictures, awesome clicks.
Looks Perfect…
They look better than the ones in the bakery.Perfectly baked…
Perfectly done…
Bookmarked.
Hey, I tried this recipe and it came out fantastic!! Here’s the link to it where I have mentioned a link back to your page as well. 🙂
Thanks a ton for this one, Gayatri. 🙂
http://anjali-cooklog.blogspot.com/2012/04/home-baked-eggless-paavbuns.html
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
Hi Meenakshi, I am sorry. It was a typing error. I have changed it. It is baking soda.
can you please tell baking temperature ?
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 🙂
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.
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.
Thanks a lot. Over kneading does not make buns hard. When you knead a lot, the dough becomes very smooth and elastic and the buns will be very soft.
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?
Hi Karuna, Thank You. For baking in MW Convection mode you can use the same temperature and time…
Thats great 🙂 thanks a ton…
Hey perfect buns I tried the recipe my buns outer surface was little hard .Wat can I do for that
Hi Durga, Did you brush the top of the dough with milk? Or you could have over baked it in low temperature?
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!
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.
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
Hi
does the dough raise inside the oven too
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…
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…
Thank you, Gayathri
Thanks for the recipe.It turned exactly like store brought.Everyone said can start a bakery now
Thanks for the recipe.It came out exactly like store brought soft and perfect .
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
It is 2 tbs..
Hi Gayathri,
Can I use wholewheat flour instead?
Yes, you can.
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
You mean even without the egg? Try using home made curd because store bought will have chemicals which might give that taste. Thanks for reading!
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.
Hi, what kind of flour have you used. And what type of yeast are you using. It would be better for me to guide, if I know how you made it.
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.
Usually burger buns are denser than the normal buns. They are not as fluffy as pav buns. So I guess the proving and everything were done properly.
Thanks mam.