
Making your own hamburger buns is not only appreciated by your guests but it’s a good way to size your hamburger buns after the size of your patties. No more spilling out over the sides!

If you have tried to make a baking soda and apple cider vinegar volcano you know that when mixed the two swell a lot. We are going to make use of that here, but we will use baking powder instead since we also use yeast to make the buns fluffy.

What you want to avoid are hamburger buns that are dense and heavy. You want hamburger buns that are big enough to cover the patty but still fluffy enough so that they don’t take over the hamburger and make you full.

In this recipe, the dough for the buns are mixed in a bowl and then formed into balls immediately without rising. Instead, they will rise on the oven tray. The rising time will be kept to a minimum but they will have to rise to at least double size. The time for this can vary depending on the condition in your baking environment.

You should make use of the hamburger buns soon after baking them, they will taste the best then and the texture is also better when they are fresh.

Try out the black bean vegan burger with your newly baked buns!

Good luck and happy baking!