The BEST EVER Classic Burger Buns
These classic burger buns are simple to make but deliver fantastic flavor and texture!
Ingredients
- 1 tbsp flax meal & 3 tbsp water
- 1 packet (1 tbsp) active dry yeast
- 1/4 cup organic cane sugar
- 1/2 cup water, warmed to 110 degrees Fahrenheit
- 1/2 cup almond milk, plain, unsweetened and warmed to 110 degrees Fahrenheit
- 3 tbsp coconut oil, melted
- 3 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1/4 cup coconut oil, melted (This will be for brushing on top of the buns.)
- Topping ideas: white sesame seeds, sea salt, diced caramelized onions
Instructions
- In a small ramekin, stir together the flax meal and the 3 tablespoons of water. Allow resting for 10 minutes. This mix creates a flax "egg."
- Into a standing mixer, add the yeast, sugar, and warm water. Stir and let rest for 15 minutes.
- To the standing mixer bowl, add in the flax egg, warmed milk, and melted coconut oil. Stir well.
- Add in all of the flour and the salt.
- Using the bread dough hook attachment, combine the mixture at low speed. Once everything is combined, and no visible flour is showing, continue mixing for 10 minutes at low speed.
- Lightly oil a large mixing bowl with coconut oil. Scrape the dough out of the mixer and place it into the greased mixing bowl. *It will be pretty sticky, so use a rubber spatula to get it all out of the mixer. Then spray or pat a little bit of coconut oil on top of the dough as well.
- Press plastic wrap directly onto the dough and then wrap the bowl in another piece of plastic wrap or a tea towel.
- Place this bowl in a dark, warm place and let it rest for 1 hour or longer until it has doubled in size. The dough should be fluffy and airy looking. Air pockets/bubbles are a good sign that the dough is doing well!
- Flour the countertop to prevent the dough from sticking. Use as little flour as possible; otherwise, it will be hard to roll the buns tightly.
- Divide the dough into 8 even balls for a classic burger bun size. Divide the dough into 12 balls if you want to turn them into sliders! Place them on the lightly floured counter and cover them with plastic wrap to prevent them from drying out.
- Place one ball of dough in your hand and pinch the outer edges together into the middle. Turn it over, so the pinched part is on the counter. Using both hands, roll the ball around in a circle, as tight as you can.
- Using a bench scraper, lift the buns carefully and place them on a parchment-lined baking sheet at least 2 inches apart from each other.
- Brush the entire tops and sides of the buns with the melted coconut oil. If you're putting a topping onto them (such as sesame seeds or sea salt), sprinkle that on now. Gently press the toppings on to adhere them to the dough.
- Gently lay a piece of plastic wrap on top of the buns and place in a dark, warm place to rest for 1 hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Place the pan on the middle rack and bake for 16-18 minutes, rotating the pan halfway through. If all 8 buns do not fit on one large sheet pan, bake only one pan at a time. The other buns sitting out may rise a little bit bigger in the meantime, but its fine. *If making sliders, bake them for about 14-16 minutes. *Keep a close eye on the buns towards the end of their baking to ensure they don't burn as all ovens heat slightly different! If they look like they're getting too dark on top, but are not done baking in the center, simply lay a piece of foil over them while they finish baking!
- *Optional: Fresh out of the oven, very gently pat a little bit more coconut oil on the tops of the buns using a pastry brush. The oil will give them a bit of shine! Be careful if you put sesame seeds on top, as it is easy to brush them off accidentally.
- Allow cooling completely before slicing in half.
Tried this recipe?Let me know how it was!