Hella fast hamburger buns

  1. Mix
  2. 10 min rest
  3. 12 min bake

wut?!

Mise en place

  • stand mixer
  • dough hook
  • warm the water
  • pre-heat oven to 400 °F

Activate the yeast

  • Active dry yeat 1 Tbsp
  • warm water + extra 132 gr 1 C + 1 extra Tbsp; warm (110°F - 115°F)
  • sugar 2 Tbsp
  1. Dissolve sugar in the warm water
  2. Add yeast
  3. Let it sit for 5 minutes

Make the dough

  • vegetable oil 40 mL 8 tsp, about 1/6 of a cup
  • aquafaba 22 mL 1.5 Tbsp
  • salt 0.5 tsp
  • all-purpose flour 1.5 - 1.75 cup
  1. Add aquafaba, vegetable oil, salt; mix
  2. Add flour (starting with 1.5 C)
  3. Mix in stand mixer to form a soft slightly sticky dough; add a little more flour as needed
  4. Keep the mixer going for about 10-15 min.

It should become really smooth and separate totally from the bowl when on high speed.

Divide this into 4 pieces to make good sized buns. Shape them into balls. The countertop rolling in a hand technique works well here.

Optionally, for a seasame bun, add a teaspoon of aquafaba for each ball into a bowl. Put a bunch of sesame in there and roll!

Put them onto a silpat or greased baking sheets. Give them a few inches of space as they’ll flatten out.

Rest for 10 minutes.

Bake

Bake at 400 °F for about 16 minutes until golden brown.

Cool on a wire rack.

Based on the non-vegan recipe from recipe from TasteOfHome.