Homemade Eggless Burger Buns are soft yet still sturdy to hold any burger and toppings. The recipe is easy to make for your burger parties.
I decided to do at least two weeks of BM in this space as well, seeing how badly I need the push factor to get going. I guess there are moments in life when you simply want to shut down everything and just close your eyes and sleep. Yay, simply sleep. I strongly embrace the thought that life is just too short to be wasted sleeping. This thought has seen me through many nights and days, without a wink, trying to do as many things as I could.
However, for the first time in my life, I felt I should simply not bother with anything and l should just forget I have two blogs that need to be actively fed with new recipes. In fact of late my quality of recipes has gone very bad. I no longer seem to have the zeal to think for many interesting dishes, dishes that hardly would get my family's fancy. If all I want to make is a simple chutney, I just do.
Life is not that simple right, we carry on, carry on with the thought that this might be a freak period in life that comes to everybody, and one fine day you wake up and think it was just a dream. Anyway, the reasons are quite simple, work-life and family life has become so hectic. Though it wasn't as hectic it was some seven summers back when we had infant babies on hand, yet I blogged nonstop on daily basis. Maybe I need to wait for my mojo to come back. I strongly believe, what goes, comes back.
So with that thought in mind, I present the Tame the Yeast Challenge, we took upon ourselves. This month we had Gayathri and Priya Suresh Challenging us to make some Eggless Burger Buns. Unfortunately, I didn't find enough time to make the second one.
So I made Gayathri's Eggless Burger Buns and planned on some long pending versions of dishes with these burgers.
The recipe was supposed to make 4 buns, however, I made smaller ones and got 6 buns. Konda has always loved it so much and wouldn't let me get on with the recipes I had in mind. I told her that I would surely be baking these again.
Konda was all for eating these as such, however, I told her, with the given time I had on hand, I simply couldn't afford to bake another batch right away.
If you are looking for ideas to use these homemade burger buns, then this Roasted Vegetable Sliders
Resting time for first rise - 2 hrs
Second Rise - 45 mins
Baking Time - 25 mins at 170 C
Unsalted Butter - 1 tbsp
Curd / Yogurt - 1/4 cup + a pinch of Baking Soda (this acts as the egg substitute)
Sugar - 1/8 cup
Luke Warm Water - 1/3 - 1/2 cup
Salt - 3/4 tsp
Instant Yeast -1/2 tbs (If using dry yeast use the same amount)
When the dough is doubled in volume, punch it down and knead it again.
Divide the dough into 6 equal parts. Roll each ball by cupping it inside the palm and rolling it in circles until you get a smooth finish.
In a greased baking tray, place the balls with enough place for rising. Next, flatten each ball and keep it covered with a towel until it doubles.
When the time is almost up for baking, preheat the oven to 170C. When the balls are ready, brush the top with milk and sprinkle sesame seeds on top.
Place the tray in the oven and bake for 15-25 minutes or until the top is golden.
Remove the tray from the oven and brush the buns with melted butter.
Allow it to cool completely before handling.
The temperature you bake also depends on the baking tray you use. If you use a black tray, bake it at a lower temperature. The recipe asks for 160C, however, mine has only 170C.
Also, I was not planning on making typical burgers but something else, so for that sake, I had to make these smaller. Come back tomorrow to check out what all I made!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45