Burger buns – soft crumb rolls

These buns can be made with dairy-free margarine, making them dairy-free as well as egg-free.  Allergy kid and the 5 year old love soft crumb buns for their burger and these, very easy to make, fit the bill perfectly.  I often turn this recipe into a hybrid  (recipe for that below).

Potato flour can be bought in health food shops.  Don’t be tempted to increase the potato flour amount or you’ll end up with crumb that is “cotton-wool” in texture.  The potato flour will speed the process up and in warmer weather you will find these can be turned around very quickly.

They are all-purpose rolls, I make them for packlunch sandwiches or toast them for breakfast.  They’re particularly good toasted because of the maillard reaction of the potato flour.  A favourite sandwich of mine is to toast them, smothered with mayonnaise and layer it chicken, avocado and tomato.

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How to make the burger buns

Mix the flour, potato flour, salt, yeast, sugar together.  Add the melted butter to the water and add that to the flour.

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Mix the dough well enough until all the flour is hydrated and leave it to rest for 10-15mins.  You are aiming to fold 3 times within the next 1 – 1.5hrs.  After the first fold the dough will turn from looking the mess it does (above left) to looking more like the dough you would expect (above right).

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Have a look at my post for more photos on how to fold the dough here.  Turn the bowl 2-3 times while all the time stretching the dough.

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After the dough has had its third stretch and rest, cut the dough into 100g pieces.  Roll each dough piece into balls.  When you finished with the last ball, go back to the very first ball you made, dust the bottom and top with flour and start rolling slightly out into a bap shape, roughly 8cm in diameter.

 

Resting dough in-between handling 

The reason you start with the first ball you made when rolling out is because by that time the dough will be relaxed again and easier to roll out.  Every time you handle the dough it tightens and makes it harder to then roll or shape, allowing to relax for a few minutes will make your life easier.

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Place the buns on non-stick baking paper and let them rest for 30mins – 1 hr.  In warmer weather they will be ready in 30mins.  You want to let them visibly rise, you should notice they have puffed up and filled-in the gap between each bun.

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Pre-heated oven 200˚C fan for 25-30mins.  Add water to a tray at bottom of oven for steam, again have a look at this recipe for steam details here.  Bake rolls for 12-15mins or until the brown colour you desire.

If you want your rolls on the paler side bring down oven temperature to 180˚C fan, and bake them for the shorter time.

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When out of the oven cool them on wire racks.  As soon as they are cold bag them to stop from drying on the top.  They freeze well and if wanting to toast them straight from frozen, pre-cut them before freezing.

I scored these rolls because they have butter in them and I needed a way to identify them from the plain dairy-free ones, for the sake of allergy kid.  I like the scoring.

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Burger buns - soft crumb rolls
 
Ingredients
  • 1kg bread flour
  • 50g potato flour
  • 10-12g dried fast acting yeast
  • 40-50g sugar
  • 10g salt
  • 80-100g butter, melted (dairy-free margarine 110g)
  • 670-700g water, room temperature (if using very strong flour you will need more water)
Instructions
  1. Mix the flour, potato flour, yeast, sugar, salt together. Add the melted butter to the water and then add it to flour. Mix the dough well leave it to rest.
  2. Within 1-1.5hrs fold the dough 3 times, resting in-between each time.
  3. After the last resting time, divide the dough into 100g size dough pieces. Roll them using your hands into a tight ball. Using a rolling pin roll them out into about 8cm size.
  4. Put them on non-stick baking paper, on top of a baking sheet. Leave them to rise on baking sheets 30mins - 1hr. They should have visibly puffed up.
  5. Before putting them in the oven dust with flour. Preheat oven for 25-30mins at 200˚C fan, or 180˚C for paler crust. Bake for 12-15mins or longer for darker crust.

 

 

Burger buns - soft crumb rolls (hybrid recipe)
 
Because these have sourdough starter in them it will make the crumb 'chewier' than the baker's yeast only rolls.
Ingredients
  • 1kg bread flour
  • 50g potato flour
  • 150g-200g lively starter
  • 5g dried fast acting yeast
  • 40-50g sugar
  • 10g salt
  • 80-100g butter, melted (dairy-free margarine 110g)
  • 670-700g water room temperature (if using very strong flour you will need more water)
Instructions
  1. Mix the flour, potato flour, yeast, sugar, salt together. Add the melted butter to the water and then add it to flour. Mix the dough well leave it to rest.
  2. Within 1-1.5hrs fold the dough 3 times, resting in-between each time.
  3. After the last resting time, divide the dough into 100g size dough pieces. Roll them using your hands into a tight ball. Using a rolling pin roll them out into about 8cm size.
  4. Because they are hybrid you may find especially in colder weather it's slightly slower than the baker's yeast only rolls.
  5. Divide the dough into 100g size. Roll them using your hands into a tight ball. Using a rolling pin roll them out into about 8cm size.
  6. Put them on a baking paper on top of a baking sheet. Leave them to rise on baking sheets 30mins - 1hr.
  7. Before putting them in the oven dust with flour. Preheat oven for 25-30mins at 200˚C fan, or 180˚C for paler crust. Bake for 12-15mins or longer for darker crust.