The homemade colored hamburger buns are beautiful and full of joy, perfect to be filled with your favorite ingredients. The colored bread is also good in the vegan version. Grandma Benedetta advised me to make them without eggs, and when she saw the final result, she was speechless, definitely different from those at McDonald’s but more wholesome.
Here is Bonci’s recipe for hamburger buns. Here is how to prepare burger buns with the Bimby. Here is Misya’s recipe with honey.
SUITABLE for a party, buffet, or gathering. The colorful bread bites are much appreciated by children and people of all ages.
EASY bread-bun recipes
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 45 Minutes
- Portions: 12 buns of about 2.8 oz
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons
- Energy 196.71 (Kcal)
- Carbohydrates 35.62 (g) of which sugars 4.20 (g)
- Proteins 6.01 (g)
- Fat 3.78 (g) of which saturated 2.11 (g)of which unsaturated 1.28 (g)
- Fibers 1.31 (g)
- Sodium 236.52 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Colored Hamburger Buns
DOSES for 12 buns of about 2.8 oz.
- 1.25 oz liquid sourdough (or: 1.4 oz solid sourdough, 0.1 oz fresh yeast or 0.04 oz dry yeast)
- 2.8 oz all-purpose flour
- 2.8 oz Manitoba flour (or all-purpose flour)
- 0.35 oz sugar
- 0.53 oz plain yogurt (for vegans: soy yogurt)
- 1 teaspoon turmeric powder (or 1 sachet of saffron)
- 3.2 oz water (or milk – for vegans vegetable milk)
- 0.53 oz butter (for vegans: soy butter or 0.42 oz oil)
- 0.07 oz salt
- 1.25 oz liquid sourdough (or: 1.4 oz solid sourdough, 0.1 oz fresh yeast or 0.04 oz dry yeast)
- 2.8 oz all-purpose flour
- 2.8 oz Manitoba flour (or all-purpose flour)
- 0.35 oz sugar
- 1 tablespoon dried oregano (about 0.1 oz)
- 0.53 oz plain yogurt (for vegans: soy yogurt)
- 2.1 oz tomato paste
- 1.8 oz water (or milk – for vegans vegetable milk)
- 0.53 oz butter (for vegans: soy butter or 0.42 oz oil)
- 0.07 oz salt
- 1.25 oz liquid sourdough (or: 1.4 oz solid sourdough, 0.1 oz fresh yeast or 0.04 oz dry yeast)
- 2.8 oz all-purpose flour
- 2.8 oz Manitoba flour (or all-purpose flour)
- 0.35 oz sugar
- 0.53 oz plain yogurt (for vegans: soy yogurt)
- 1 teaspoon spirulina algae (OR 1.8 oz raw spinach or kale minced with a little water)
- 3.2 oz water (or milk USE less if using freshly minced vegetables)
- 0.53 oz butter (for vegans: soy butter or 0.42 oz oil)
- 0.07 oz salt
- as needed vegetable milk
- as needed sesame seeds (or white or black poppy seeds)
For a more colorful effect, as in the photo, brush the buns with 1 egg yolk (or honey) diluted with water (or milk), for vegans use agave syrup (or maple syrup) diluted with water (or vegetable milk).
Colored Hamburger Buns
- Whisk handheld
- Stand Mixer
- Baking Paper reusable
- Brush kitchen – food grade
Colored Hamburger Buns
Prepare the natural yeast
In the evening, take the natural yeast out of the fridge and refresh it after about an hour, with these portions:
– 1.25 oz of liquid sourdough, 1.1 oz flour, 1.1 oz water at room temperature
OR
– 1.4 oz of solid sourdough, 1.4 oz flour, 0.7 oz water at room temperature
If you use yeast (fresh or dry), you can prepare a pre-ferment the night before for a softer result; or skip this step.
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Half an hour before kneading, take the butter out of the fridge to soften it.
Knead the yellow bread
Place in a bowl: the flours, yeast, sugar, and turmeric, then whisk the powders to make the color uniform. Then add the yogurt and water, work everything with the stand mixer or by hand. When the dough is incorporated, add the softened butter pieces, a little at a time, and continue to work it for another 10 minutes. If necessary, add a little water to obtain a smooth and elastic dough. Finally, mix the salt for a few minutes.
1st rise (4 – 5 hours)
Place the loaf to rise in a bowl covered with a cloth or lid, in a warm environment away from drafts (I use an oven preheated to 122°F and then turned off).
2nd rise (1 to 2 hours)
When the dough has doubled or tripled in volume, place it on the work surface and divide it into 4 parts. Work it, roll it, flatten it, and finally turn the bread roll on itself using the palm of your hand until you form four uniform balls.
Place the buns, spaced apart, on a baking sheet lined with parchment paper, press them slightly on top, brush them with water or milk and sprinkle the seeds over them.
Place the buns to rise in a warm place away from drafts (I use an oven preheated to 122°F and then turned off).
Knead the red bread – pizza flavor
Place in a bowl: the flours, yeast, sugar, oregano, yogurt, tomato paste, and water, and work everything with the stand mixer or by hand. Then add the softened butter pieces, a little at a time, and continue kneading for another 10 minutes. If necessary, add a little water to obtain a smooth and elastic dough. Finally, mix in the salt.
1st rise (4 – 5 hours)
Place the loaf to rise in a bowl covered with a cloth or lid, in a warm environment away from drafts (I use an oven preheated to 122°F and then turned off).
2nd rise (1 to 2 hours)
When the dough has doubled or tripled in volume, place it on the work surface and divide it into 4 parts. Work it, roll it, flatten it, and finally turn the bread roll on itself using the palm of your hand until you form four uniform balls.
Place the buns, spaced apart, on a baking sheet lined with parchment paper, press them slightly on top, brush them with water or milk and sprinkle the seeds over them.
Place the buns to rise in a warm place away from drafts (I use an oven preheated to 122°F and then turned off).
Knead the green bread
Place in a bowl: the flours, yeast, sugar, and spirulina algae, then whisk the powders to make the color uniform. Then add the yogurt and water, work everything with the stand mixer or by hand. When the dough is incorporated, add the softened butter pieces, a little at a time, and continue to work it for another 10 minutes. If necessary, add a little water to obtain a smooth and elastic dough. Finally, mix the salt for a few minutes.
1st rise (4 – 5 hours)
Place the loaf to rise in a bowl covered with a cloth or lid, in a warm environment away from drafts (I use an oven preheated to 122°F and then turned off).
2nd rise (1 to 2 hours)
When the dough has doubled or tripled in volume, place it on the work surface and divide it into 4 parts. Work it, roll it, flatten it, and finally turn the bread roll on itself using the palm of your hand until you form four uniform balls.
Place the buns, spaced apart, on a baking sheet lined with parchment paper, press them slightly on top, brush them with water or milk and sprinkle the seeds over them.
Place the buns to rise in a warm place away from drafts (I use an oven preheated to 122°F and then turned off).
Bake in a preheated static oven at 392°F for about 15 minutes or until cooked.
Let the colored hamburger buns cool before slicing.
STORE the colored hamburger buns
Store the colored hamburger buns: in the fridge for up to 3 days, in the freezer for up to 3 months.
To enjoy them at their best, bring them to room temperature: about 30 minutes if taken out of the fridge, 2 hours if taken out of the freezer. Slightly warm before serving.
FAQ
Can they be filled immediately after being taken out of the fridge or freezer?
It’s better to wait until they become soft at room temperature: this way they will be softer and won’t break.
How to make them even more fragrant?
Heat them in the oven at 320°F for 3-4 minutes, or cut them in half and lightly grill them: the aroma will be irresistible.
Do they taste different from a “normal” bun?
Only slightly, they have the same soft and delicate taste as a classic bun: the color is a fun and creative touch.
Can they be used without a hamburger?
Yes, they are also great with grilled vegetables, hummus, cheese, or any other vegan or vegetarian filling.
Do the colored buns stain?
No, the color is natural and does not leave marks on hands or teeth.
Are they suitable for children?
Yes, they are perfect: the color is fun, and the natural ingredients make them safe and wholesome.
