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Adding vibrant spinach to homemade burger buns brings a touch of color and a nutritious boost to family dinners. These spinach burger buns are soft fluffy and perfect for holding your favorite burger fillings without falling apart. They are also a brilliant way to sneak greens into meals for picky eaters and can easily be made vegan without sacrificing that delightful pillowy texture.
The first time I made these was for a backyard barbecue and everyone—kids and adults alike—was excited by the cheerful green buns. They disappeared in minutes and I have made them countless times since.
Ingredients
- Fresh baby spinach or regular spinach: Fresh spinach keeps these buns bright in color
- All purpose flour: Choose unbleached if possible for best flavor and structure
- Instant yeast: Fast acting and reliable helps the dough rise evenly
- Nonfat dry milk: Adds tenderness and a hint of richness to the dough
- Egg replacer powder: Makes these easily vegan or substitute with a real egg if you prefer
- Salt: Bring out the flavors and helps the bread rise
- Vegetable oil: Use a neutral oil for softness and moisture
- Water: To bring the dough together adjust as needed based on humidity
- Unsweetened nondairy milk: For brushing gives color and helps toppings stick
- Everything bagel seasoning: Adds crunch and flavor on top choose a blend with quality sesame and poppy seeds for best taste
Step-by-Step Instructions
- Prepare the Spinach:
- Steam or lightly boil fresh spinach just until wilted to keep the vibrant green color. Once cooled squeeze out any excess liquid and puree until very smooth. Measuring accurately is important as you need exactly one cup of puree.
- Mix the Dry Ingredients:
- In a large bowl combine all purpose flour instant yeast nonfat dry milk egg replacer and salt. Whisk thoroughly to ensure the yeast and salt are evenly distributed throughout the flour.
- Combine Wet Ingredients and Form Dough:
- Add the spinach puree and vegetable oil to the bowl with the dry ingredients. Begin mixing and slowly incorporate one fourth cup water. If the dough feels dry drizzle in a little more water one tablespoon at a time. Knead by hand for ten to twelve minutes or use a stand mixer for about six to eight minutes until the dough is smooth and elastic.
- First Rise:
- Transfer the dough to a lightly greased bowl. Cover with a clean towel or plastic wrap. Let the dough rise in a warm place until doubled in volume about forty five minutes to one hour.
- Divide and Shape:
- Gently turn the dough onto a floured work surface. Press down softly to release air bubbles. Cut into eight even pieces aiming for similar sizes so the buns bake uniformly. Shape each piece into a smooth ball and place on a parchment lined baking sheet.
- Second Rise:
- Cover the baking sheet and let the buns rise again thirty minutes or until puffy and nearly doubled.
- Topping and Baking:
- Brush the tops of each bun with unsweetened non dairy milk to help them turn golden and encourage toppings to stick. Sprinkle on the everything bagel seasoning if desired. Bake in a preheated three hundred seventy five degree oven for seventeen to twenty minutes until golden and firm to the touch.
- Cool and Store:
- Remove from the oven and cool on a wire rack to keep the bottoms from getting soggy. Once completely cool store wrapped at room temperature for up to four days or freeze for a month.
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My favorite part of this recipe is seeing the bright green color emerge after baking. It always reminds me how much fun it is to bake with vegetables and how much the kids love helping blend the spinach and shape the rolls.
Storage Tips
Keep spinach burger buns in an airtight container at room temperature for up to four days. If you want to keep them longer slice and freeze each bun in a freezer bag. They thaw quickly on the counter or can be warmed in the oven for a just baked taste. Bread stays freshest if you avoid refrigerating since that can dry it out.
Ingredient Substitutions
If you do not have nonfat dry milk leave it out or swap in soy milk powder for a similar result. For a classic taste use a real large egg instead of the egg replacer. Whole wheat flour can be used for a more rustic bun just add an extra tablespoon or two of water. For topping you can use plain sesame seeds or leave them off entirely.
Serving Suggestions
Stuff these buns with veggie burgers grilled mushrooms or your favorite plant based patties. They make excellent sliders or sandwich rolls too. Try toasted with a spread of vegan mayo and a thick slice of tomato for a lunchbox treat. We sometimes even use leftovers for breakfast sandwiches with tofu scramble tucked inside.
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These vibrant spinach burger buns are as delicious as they are visually stunning. Give them a try and brighten up your next family meal!
Frequently Asked Questions
- → How does spinach affect the bread flavor?
Spinach adds a subtle earthy taste and mild sweetness, while keeping the buns light and soft. The flavor is gentle enough to pair with various fillings.
- → Do the buns stay green after baking?
Yes, the buns retain a soft green hue, thanks to the pureed spinach in the dough, making them visually appealing for sandwiches.
- → Can I use fresh or frozen spinach?
Both fresh and frozen spinach work well. Ensure the spinach is wilted, drained, and pureed smoothly before use.
- → How to make the buns extra soft?
Knead the dough thoroughly and make sure not to overbake. Adding a bit of extra water as needed helps maintain moisture.
- → What toppings work besides everything bagel seasoning?
Try sesame seeds, poppy seeds, oats, or leave plain for a classic soft bun surface—choose your favorite texture and taste.