Last week I got inspired to make burgers and not just any burgers but veggie burgers, imagine! I was determined to make everything from scratch, the buns and the patties.

For the buns, I turned to my friend Dr. Google for some easy recipes and as always she didn’t disappoint. I didn’t edit the recipe much and I can say I loved the outcome. This is the recipe I used as a guide.

The ingredients I used.


Just like in making pizza dough, you need to activate the yeast. In a jug I put lukewarm water, sugar and the yeast. Let the mixture stand for 5 minutes.

The yeast all foamy and ready for action. At this point add the egg and oil and stir.


I am trying to eliminate white flour from my cooking and I am gradually easing into using brown flour, so I decided to use two cups of the atta mark flour and one cup of the white flour. You can just use plain white flour if you aren’t big on brown flour.


In goes the sugar.


Add in the salt.


Combine the dry ingredients then make a well at the centre.


Pour in the wet ingredients.


Using a wooden spoon or your hands, combine the dough. If the dough is still sticky add in some flour a little at a time until the dough is well formed and no longer sticky.

I added some little flour,no more than half a cup really.


Turn out the dough onto a floured surface and get to kneading.


Once the dough is smooth and elastic, you are ready to form it into balls. I followed the recipe and made twelve balls. The result yielded mini buns and in case you want bigger buns, divide into 8 balls.


The recipe requires one to rest the dough for about ten minutes.

In the meantime, grease your baking dish or tray. I lined my tray with some aluminium foil then I grease with some little olive oil.


I baked mine for 15 minutes and this is how they looked.

Yikes, nowhere near browned at the top. The inside was cooked but the top looked the same, I was almost panicking thinking that I’ve messed up. Trying to salvage the buns, I make an egg wash, that is an egg and some little water about a tablespoon then you lightly beat them together. Using a brush, apply the egg wash on the buns and then return back into the oven for about five minutes.

Much later (read today) I read the reviews on the recipe just to realise that others had faced the same predicament.


Egg wash to the rescue, now they look like buns.




The buns were soft and very sweet, the sweetness can be attributed to the sugar. Both hubby and Dharma (my neighbour) loved them.

Next, we’ll make the veggie burger patties.


See Detailed Nutrition Info on
  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar + 1 teaspoon of sugar
  • 1 egg
  • 1 teaspoon salt
  • 2 cups atta mark /brown flour
  • 1 - 1 1/2 cups white flour
  • For the egg wash

  • 1 egg
  • About a tablespoon of water


In a jug, add the lukewarm water, stir in a teaspoon of sugar then add the yeast.

Let the mixture stand for 5 minutes.

In a bowl add in all the other dry ingredients, flour, sugar and salt.

Once the yeast is activated, add in the oil and the egg.

Make a well in the dry ingredient mixture and pour in the yeast mixture.

Using a wooden spoon or your hands combine the dough.

Once the mixed, turn out the dough onto a floured surface and knead.

In case the dough is sticky add some little flour, knead until smooth and elastic.

Form into 8 to 12 balls and let them stand for about 10 minutes.

You can lightly pat the balls to yield less peaked buns.

On a greased baking dish or tray arrange the balls, using a brush lightly apply the egg wash (mix of one egg and some water) on the top of the buns.

Bake in a pre heated oven at 425 degrees F or 220 degrees C for 10 -15 minutes or until browned.





  1. Funny you should talk about veggie burgers I made some bean burgers just two night ago lol great minds:)Those buns look delicious I want to grab one through the screen hahaha I love bread food items hot straight from the oven

  2. All yeast bread recipes that I have ever come across ask for letting the dough rise for 1 hr, deflating it then forming it into whatever shape. This is interesting because it cuts an hour from my wait time!

    • Hey Mary?
      I also found the recipe to be interesting, I think because of the amount of yeast used the proofing time is eliminated.

  3. hi, i tried it out and enjoyed the buns, how do i store them to be soft for breakfast in the morning if i make them in the evening.


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