Fluffy soft burger buns that do not crumble and make every burger perfect. Beetroot juice provides the pretty pink color and also makes the buns a little healthier. Just the perfect homemade burger buns. 💕
Preheat oven to 180° C | 360° F.
Mix flour, chia seeds, salt & guar gum in a large bowl.
Lightly heat the beetroot juice in a pan. IMPORTANT: the juice should really only be lukewarm (ideally 35-38° C | 95-100° F), otherwise the yeast will die and your buns will turn out rock hard.
If you are unsure, simply test with a spoon on your wrist. If it feels pleasantly lukewarm there, it's the right temperature.
Pour the warm juice into a small bowl and add the sugar and yeast. Stir well until the yeast has dissolved.
Add the yeast-juice mixture, the yoghurt and the oil to the dry ingredients and mix everything into a dough. Then knead for 5 minutes on a lightly floured surface until you have a flexible, slightly moist yeast dough.
Form 12 round burger buns and place on a baking sheet lined with baking paper. Cover with a dishcloth and leave in a warm place for 1 hour.
After the resting time, the buns should have visibly enlarged. Now bake them for 12 minutes.
Allow the finished buns to cool on a stove rack.
The burger buns can be easily frozen and after thawing taste just as fresh and delicious.
* I have used all purpose wheat flour. You can also replace some of the flour with wholegrain flour, but the consistency of the buns will be less fluffy then.
** The guar gum ensures that the buns stay a bit 'moist' inside and thus get the perfect burger bun consistency.
*** Or any other plant-based yoghurt of your choice.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚