Eggless Burger Buns | Eggless Buns

When I am on a baking mode I bake a lot and the goodies just disappear within a day. But the pics are always stashed away into the drafts.These buns were baked in May during the holidays and though I call them burger buns, I never got to make any burgers.The kids happily ate it with jam and butter and coolly asked me made another batch for the burgers!!

I adapted this recipe from the Conchas I had baked that month since they had turned out so well. Infact, I baked this the same day the conchas were baked!I shared a portion of both the buns with my parents and the kids finished off the other half.

I used:
Makes- 10 - 12 buns [Depends on how big you roll them]

For the starter :

All purpose flour / Maida- 1 cup
Instant yeast- 2 teaspoons
Warm Milk-3/4 cup

For the dough:

All purpose flour /Maida- 2 1/4 cups - 2 1/2 cups
Egg replacer powder- 1 tablespoon mixed in 3 tablespoons of water
Butter- 3 tablespoons
Powdered sugar-1/2 cup
Vanilla essence- 2 teaspoons

Milk and butter for brushing
Sesame seeds to sprinkle on top

For the starter :

Combine milk and yeast in a bowl and add the flour. Mix well .Cover and set aside till frothy/ bubbly/ double in volume.

Once the starter is ready, add all the other ingredients for the dough and knead to a smooth but a little sticky dough.Start with 2 1/4 cups of flour and then if it is too sticky add another 1/4 cup,spoon by spoon and not at one go.Keep in an oiled vessel,covered till it doubles in volumes approx 1 1/2 hours.

Once the dough has doubled, take it out from the bowl and punch it down to remove the air. Make golf sized balls.Brush with milk and sprinkle sesame seeds and press down gently.Place the balls on a greased / a tray lined with parchment sheet for 30 minutes.Bake in a pre heated oven at 200 degrees for 15 minutes or till the top starts browning . Remove from oven, cool on a wire rack, brush with melted butter and serve / use it make burgers.

Bon Appetit...

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