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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
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Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time:: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
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
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