• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Yeast Bread » Spinach Burger Buns

    How to make Burger Buns Recipe with Spinach

    Published: Apr 13, 2021 by Pavani · 19 Comments

    2238 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video

    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.

    Parchment paper with a split Spinach Burger Bun

    Table of contents

    • About the Recipe
    • Ingredients
    • Video Recipe
    • Instructions
    • Storing and Serving Suggestions
    • Expert Tips
    • You might also like

    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.

    Parchment lined baking sheet with spinach flavored dinner rolls

    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.
    Ingredients needed - details in recipe card

    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.

    Ingredients mixed in a bowl to form a 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.

    Dough after first rise, divided into 8 pieces and rolls into buns

    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.

    Spinach buns placed on baking sheet, brushed with milk, topped with seeds and baked until golden

    Remove the rolls from the oven and cool them on a wire rack. Enjoy your spinach burger buns warm or at room temperature.

    Slit spinach flavored sandwich roll on a parchment paper

    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.

    Blue plate with veggie burger sandwich and fries on the side

    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:

    • Sweet Potato Chickpea Burger | Vegan recipe
    • White plate with chakli and veggie sandwich.
      Sowcarpet Murukku Sandwich Recipe
    • Mumbai Style Pav Bhaji
    • Refried Bean Burger Recipe | Vegan
    Blue Plate with Roasted Veggie and cheese sandwich

    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.

    Baking sheet with Spinach burger buns

    Spinach Burger Buns

    These naturally colored burger buns are flavored and colored with spinach puree. They are easy to make and are soft with a beautiful crumb. Perfect for any kind of sandwich or can be even served as dinner rolls.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 20 mins
    Rising Time:: 1 hr 30 mins
    Total Time: 2 hrs 20 mins
    Course: bread, breads, sandwich
    Cuisine: American
    Servings: 8 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.

    Nutrition

    Serving: 1Burger Bun | Calories: 260kcal | Carbohydrates: 45g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 549mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1581IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Yeast Bread

    • Tray with stack of potato bolani.
      Potato Bolani Recipe
    • Wooden board with Nan e barbari bread.
      Naan-e-Barbari Recipe | Persian Bread
    • Black plate with a stack of pizza pinwheels and a bowl of marinara sauce.
      Veggie Pizza Pinwheels | Video
    • Chopping board with a loaf of hummus bread
      Humus Bread Recipe | Video
    2238 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Kalyani

      June 12, 2018 at 6:43 am

      My my my ! How gorgeous and inviting these rolls are 🙂 great pick, Pavani and amazing shots as always !!👌👌

      Reply
    2. Stacy

      June 12, 2018 at 8:57 am

      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!

      Reply
    3. Karen

      June 12, 2018 at 3:20 pm

      Oh my goodness you went all the way! These are a work of art! Beautiful photos too.

      Reply
    4. Mayuri Patel

      June 13, 2018 at 5:45 am

      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.

      Reply
    5. Shobha Keshwani

      June 14, 2018 at 7:37 pm

      Wow.. these healthy spinach buns look awesome. well done.

      Reply
    6. Ruchi

      June 15, 2018 at 3:16 am

      OMG , look at that vibrant colour. So innovative superb bake. Just Amazing

      Reply
    7. Priya Suresh

      June 15, 2018 at 2:31 pm

      Catchy and very pretty sandwich rolls, how gorgeous those green bread rolls looks. Even i love to bake much with spinach, inviting sandwich there.

      Reply
    8. themadscientiststskitchen

      June 16, 2018 at 7:19 am

      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.

      Reply
    9. Renu

      June 17, 2018 at 1:37 pm

      This looks simply awesome...the rolls have got such lovely colour from the spinach...

      Reply
    10. Jayashree

      June 18, 2018 at 4:12 am

      Oh !love these coourful ones, they look so good. They must have tasted great too.

      Reply
    11. Avin

      June 18, 2018 at 7:05 am

      Your bread rolls looks superb. Any tips on.how to not tear bread on side when baking these?

      Reply
    12. Freda

      June 18, 2018 at 3:29 pm

      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 🙂

      Reply
    13. Seema Doraiswamy Sriram

      June 18, 2018 at 11:11 pm

      I really dont know where to start. the mindblowing shades of green in the pics or a recipe that competes equally for a try....

      Reply
    14. Meghna

      June 18, 2018 at 11:44 pm

      Gorgeous bread and wonderful photography:) now I am very inclined to bake one of these. Thanks for the share, your buns look incredible:)

      Reply
    15. Uma Srinivas

      June 19, 2018 at 2:36 pm

      Looks so good with green color. And I loved your presentation and clicks. Totally awesome Pavani

      Reply
    16. code2cook

      June 21, 2018 at 1:41 am

      Really these spinach roll came out so fluffy and spongy. Adding spinach is superb idea. Bookmarking this recipe, really loved it and its eggless.

      Reply
    17. Pradeep

      September 10, 2018 at 7:02 am

      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.

      Reply
    18. Cathie

      October 31, 2021 at 11:31 pm

      Can I make these without milk powder or with regular milk?

      Reply
      • cookshideout

        November 04, 2021 at 8:06 am

        Hi Cathie, yes you can make these without milk powder. Replace with 1/2 cup milk and reduce the amount of water.

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    2238 shares