Vegan hamburger And Sandwich Buns
Homemade sandwich rolls are usually made with an egg and/or milk to make them softer. Along with hamburger buns, egg yolk is definitely applied on them. Since hamburger buns are dairy-free anyway, it's not that hard to make them vegan (though it's a bit of a challenge, I'll get there too), but making sandwich buns vegan requires quite a bit of change.
As a matter of fact, I wanted to collect both hamburgers and sandwich breads in the same recipe instead of sharing separate hamburger and sandwich bread recipes, since when I removed dairy products from sandwich bread, it technically turned into hamburger bread. Same dough, different shapes and different breads used for different purposes.
Now let's come to the difficulty of making the hamburger buns I mentioned above vegan. This, of course, is due to the egg yolk brushed on the buns. Egg yolk not only provides a nice browning on the top of the bread, but also makes sesame seeds stick on the bread. Even if the top of the hamburger bun is not necessary to brown a lot, it would be incomplete without sesame seeds for me.
The mixture of flour and water, prepared as aan alternative to the egg yolk do its job; it not only helps the sesame stick to the bread, but also provides a crispy crust. I'm talking about a crunch like the freshness of fresh grocery store bread. Of course, the longer the bread waits, the more it looses its crispiness, and the bread gets softer, unfortunately. But it's nice to enjoy that crunch when eaten fresh.
Another vegan option that can be used to brush the bread is water and molasses mixture, which you are familiar with from simit and izmir gevrek recipes. There is only one drawback to this method. Since there is a large amount of sesame seeds in stale simits, not much attention is paid to them, but when you touch a stale simit, it sticks to your fingers from time to time. That's what happens when you use molasses on bread. Although it is acceptable for stale simits, it cannot be said to be very enjoyable in hamburger buns. I just wanted to share it as an alternative if you still want to try it.
You can make more hamburger and sandwich breads than you will use and freeze them for up to 1 year. When you want to use them, you can thaw them in the microwave and use them as if you had just baked them.
Enjoy the recipe...
- 2 cups of lukewarm water,
- 10 g of instant yeast,
- 1 tablespoon of sugar,
- 1 teaspoon salt,
- 2-3 tablespoons of olive oil,
- 4-4.5 cups of flour,
For the topping;
- 2 teaspoons of flour,
- 1 cup of water,
- Sesame seeds.
- Mix water, sugar and yeast in a deep bowl,
- Start kneading by adding flour gradually,
- After adding half of the flour, add the salt and olive oil, mix,
- Add the remaining flour and knead until you get an elastic dough,
- Make a ball of it and cover it with cling film,
- Rest for 45 min.-1 hour, until doubles in size,
- Knead it again, cover it and let it sit for 20 minutes more,
- Knead the dough and divide it into eight parts and roll the pieces into round or long shapes or arrange them on a baking tray lined with grease-proof paper,
- Cover and rest for 15-20 mins.,
- For the topping, mix the flour and water and brush it on the buns,
- Sprinkle sesame seeds over,
- Bake in a preheated oven at 220 degrees until golden brown.