If you are looking for a naturally colored burger buns recipe, then you have come to the right place. These homemade spinach burger buns are very easy to make. Spinach puree adds a vibrant color and a mild sweet taste to the buns.
My version of these burger bun bread recipe is eggless and fool-proof. These spinach bread rolls turn out soft with a beautiful crumb. They are great to eat with burgers or other sandwich fixings. And also perfect to serve as dinner rolls.
Table of contents
About the Recipe
I have always wondered on how to make colored burger buns or colored bread. So after trying my hand at making sweet potato naan and spelt sweet potato paratha, I tried this yeast bread with spinach puree.
Initially I wasn't sure how bright and green these spinach burger buns will end up to be after baked. But I was pleasantly surprised to see how pretty the rolls looked as they came out of the oven. The best part is when slit in half - they were soft, vibrantly green and very inviting.
The best part about these colored burger buns is that they are not only pretty but they also add extra vitamins and antioxidants to the bread.
So try this easy burger buns recipe and give your own spin to it. Feel free to customize the recipe by using your favorite fruit or vegetable puree. For example use beet puree (like in this vegan chocolate beet cake recipe) or pumpkin puree.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
You need basic baking ingredients to make these simple burger bun recipe.
- Spinach puree - simply blanch spinach until wilted, cool and grind to a puree.
- Flour - you can use either 100% all purpose flour or mix it with whole wheat flour for some added nutrition.
- Instant Yeast
- Non dairy milk powder - this makes the bread softer and adds flavor. Look in the tips section for substitutes.
- Egg replacer - I use commercially available egg replacer powder to make this eggless burger bun recipe. You can also use ground flaxseeds. If you don't mind the egg, then use 1 large egg.
- Vegetable oil, salt, water
- For Topping (optional) - non-dairy milk and everything bagel Seasoning - I love the crunch and flavor it adds to these burger buns. If you don't have this on hand, simply top with sesame seeds.
Video Recipe
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Start by making the spinach puree. Then make the dough. In a large bowl or the bowl of a stand mixer, combine all the ingredients. Mix and knead to form a smooth, pliable dough.
Transfer to a lightly greased bowl, cover and set aside to rise until the dough is almost doubled in volume, about 45 minutes to 1 hour.
Remove the dough onto a lightly floured work surface. Gently deflate the dough and divide it into 8 equal pieces.* Place them on a parchment lined baking sheet, cover and let rise for 30 minutes or until almost doubled in size.
Brush the rolls with milk and sprinkle with the everything bagel topping, if using.
Preheat the oven to 375°F. Bake for 17~20 minutes or until the tops are golden and feel firm with pressed lightly.
Remove the rolls from the oven and cool them on a wire rack. Enjoy your spinach burger buns warm or at room temperature.
Storing and Serving Suggestions
These burger bun bread can be store, well wrapped, for up to 3 days at room temperature. For longer storage, freeze them, well wrapped and stored in a ziploc bag up to 2 months.
These spinach flavored bread buns are great to serve as sandwiches. Add homemade bean burgers or spread some hummus and make a veggie sandwich.
Expert Tips
- To add flavor and spice to the spinach puree, add a green chili.
- You can use frozen spinach to make the puree. Simply thaw about 1 cup of spinach and puree until smooth.
- I add up to 1 cup of whole wheat flour to all purpose flour to make the burger buns a little more fiber rich and nutritious.
- Use 1 large egg instead of egg replacer.
- Depending on the consistency of your spinach puree, you will have to adjust the amount of water added to the dough. Start with ¼ cup and add more as needed.
- You can also divide them into 6 larger buns or 12 small rolls.
- Baked burger buns can be stored well wrapped for up to 3 days at room temperature. Store them in the freezer for up to 2 months.
You might also like
Here are a few more delicious sandwich ideas that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Spinach Burger Buns
Ingredients
For the Dough:
- 4 cups Baby Spinach or Chopped regular spinach*
- 3~3¼ cups All Purpose flour*
- 2 teaspoon Instant Yeast
- ½ cup Nonfat Dry Milk
- 1 tablespoon Egg replacer powder (1 large egg)
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil
- ¼~½ cup Water
For the Topping (optional):
- 1 tablespoon Unsweetened Non-dairy Milk (oat or almond)
- 2 tablespoons Everything Bagel Seasoning (sesame, poppy seeds etc)
Instructions
Make Spinach Puree:
- Steam or boil 4 cups of fresh baby or chopped regular spinach until wilted, but still bright green, about 1~2 minutes. Drain and let the spinach cool completely. Then blend the wilted spinach into a smooth paste. You need 1 cup of spinach puree total.
Make the Dough:
- In a large bowl or the bowl of a stand mixer, combine flour, yeast, milk powder, egg replacer and salt. Whisk well. Add spinach puree, vegetable oil and ¼ cup of water*. Add more water, if needed. Mix and knead to form a smooth, pliable dough. Takes about 6~8 minutes on a stand mixer and 10~12 minutes by hand.
- Transfer to a lightly greased bowl, cover and set aside to rise until the dough is almost doubled in volume, about 45 minutes to 1 hour.
- Remove the dough onto a lightly floured work surface. Gently deflate the dough and divide it into 8 equal pieces.* Place them on a parchment lined baking sheet, cover and let rise for 30 minutes or until almost doubled in size.
- Brush the rolls with milk and sprinkle with the everything bagel topping, if using.
- Preheat the oven to 375°F.
- Bake for 17~20 minutes or until the tops are golden and feel firm with pressed lightly.
- Remove the rolls from the oven and cool them on a wire rack.
- Store, well wrapped, for up to 4 days at room temperature, or freeze for up to 1 month.
Video
Notes
- To add flavor and spice to the spinach puree, add a green chili.
- You can use frozen spinach to make the puree. Simply thaw about 1 cup of spinach and puree until smooth.
- I add up to 1 cup of whole wheat flour to all purpose flour to make the burger buns a little more fiber rich and nutritious.
- Use 1 large egg instead of egg replacer.
- Depending on the consistency of your spinach puree, you will have to adjust the amount of water added to the dough. Start with ¼ cup and add more as needed.
- You can also divide them into 6 larger buns or 12 small rolls.
- Baked burger buns can be stored well wrapped for up to 3 days at room temperature. Store them in the freezer for up to 2 months.
Kalyani
My my my ! How gorgeous and inviting these rolls are 🙂 great pick, Pavani and amazing shots as always !!👌👌
Stacy
What a gorgeous color they turned out, Pavani! Especially that inside crumb. So green, so vibrant. Makes me think your buns MUST be healthier (and tastier) than normal buns. And I love the addition of the green chili!
Karen
Oh my goodness you went all the way! These are a work of art! Beautiful photos too.
Mayuri Patel
Beautiful clicks and love the brilliant green colour of the buns. Getting that colour with wheat flour is not easy. And not forgetting how flavorful the buns sound with chili and the bagel seed topping.
Shobha Keshwani
Wow.. these healthy spinach buns look awesome. well done.
Ruchi
OMG , look at that vibrant colour. So innovative superb bake. Just Amazing
Priya Suresh
Catchy and very pretty sandwich rolls, how gorgeous those green bread rolls looks. Even i love to bake much with spinach, inviting sandwich there.
themadscientiststskitchen
Lovely clicks Pavani! Like you I was not sure what I will be baking and finally just did not bake. These buns are so beautiful. I think once Girish is better will try my hand at these. They sound so delicious.
Renu
This looks simply awesome...the rolls have got such lovely colour from the spinach...
Jayashree
Oh !love these coourful ones, they look so good. They must have tasted great too.
Avin
Your bread rolls looks superb. Any tips on.how to not tear bread on side when baking these?
Freda
These spinach rolls look so gorgeous, I'm wondering how would they turn out with beet puree, I'm super tempted to add spinach puree the next time I make dinner rolls. Thanks for the idea 🙂
Seema Doraiswamy Sriram
I really dont know where to start. the mindblowing shades of green in the pics or a recipe that competes equally for a try....
Meghna
Gorgeous bread and wonderful photography:) now I am very inclined to bake one of these. Thanks for the share, your buns look incredible:)
Uma Srinivas
Looks so good with green color. And I loved your presentation and clicks. Totally awesome Pavani
code2cook
Really these spinach roll came out so fluffy and spongy. Adding spinach is superb idea. Bookmarking this recipe, really loved it and its eggless.
Pradeep
That looks so yummy and love it will try this for sure and hope to get it the same way you got,a good break fast and snack item Thank you for sharing such a good recipe.
Cathie
Can I make these without milk powder or with regular milk?
cookshideout
Hi Cathie, yes you can make these without milk powder. Replace with 1/2 cup milk and reduce the amount of water.
Sujatha Ernest
Tried out this recipe and was floored by the results. The taste of spinach was subtle and the look was glorious. Excellent use of my garden fresh greens. Would definitely be using this recipe again.
Cath
Can you omit the milk powder or replace the water with milk instead?
cookshideout
Hi Cath, yes you can omit milk powder. But you might not need 1/2 cup of milk, start with just 2 tablespoons milk and add more if needed. Happy Baking! Pavani