Thanks for sharing this recipe. I made them and they are so good! Everyone I shared them with really enjoyed how light and not so sweet these buns were. I made a black bean and lentil burger to eat it with. It was a lot of work cooking from scratch but it was all worth it.
Every time Mary puts up a new video I'm like, better get a pen and paper ready to write a shopping list :) Everything always look amazing and super easy to make!
@Julia Sun Your google settings don't allow me to reply to you directly. If this isn't intentional, you can search "Why can't others reply to my youtube comments" to fix this. To answer your question, you can use any sweet potatoes you like. You can even use other root vegetables, thought the flavour will be slightly different. I used part of a large orange sweet potato in this video. :-)
***** Sorry I missed your comment, dear. Are you referring to candida? It's strange because I hear about it on TV but never encountered it in real like. No woman I knew IRL ever talked about having that issue and, indeed, in my circle of girlfriends we've talked about how it's strange that we hear about it on TV/media but no idea what ppl are doing that makes candida infections a thing.
***** Nutritional yeast is actually dead yeast; it's not active. Dead yeast cannot infect and multiply. However, I know that knowledge is no help when infections come back and there isn't a clear answer on what to do. Luckily, you don't need nutritional yeast to make cultured vegan cheese at all! On this channel, you can find my cashew cultured cream cheese recipe. From there, you can add flavourings that you like. A nice alternative for the umami taste of nooch is miso paste; particularly low-sodium varieties. I hope that helps!
I made these and they came out great, very spongy. Great recipe! The only thing that didn't go according to plan was that I set out to make mini burgers, but they came out regular size, they really expand. Next time I'll remember to make them even smaller.
I have to say that all your recipes so far have been yummy, I have made the beet seitan the times and my new vegan family loves it. Can't wait to try this one ;)
Doris Ortiz aww I am so happy to hear that! And how wonderful that you can share them with your vegan family! Thanks for your lovely comment, dear. I hope you enjoy these buns too.
I love your recipes. They are always super delicious and budget friendly. I'm about to try this one. thanks for all your awesome vegan recipes. You Rock💞😀
OMG, these will be the perfect complement to summer lentil or bean or store bought veggie burgers, right on through to fall and wild mushroom and nut burgers, and onto winter as a root vegetable stew accompaniment. I am almost in frenzy here! Thanks so much for posting : )
tamcon72 mMmm Thank you for taking me on a taste journey through your comment! lol I can't believe you have me dreaming about winter vegetable stew as I sit here in humid 84F but you did it!
Mary's Test Kitchen | Vegan Cooking Made these yesterday and ate them with store bought vegan sliders(felt slightly naughty, as though I was "cheating" somehow). They were perfect, and I am already devising new recipes--vegan Caribbean sloppy Joes, anyone?--to use these with in future. Thanks, again, for posting this recipe!
So sorry I just noticed that you wrote back. I apologize for not getting back with you sooner. I appreciate you sharing your recipes with everyone. You have helped me to learn to cook vegan. I have just started about 5 months ago or so.. Thanks again sweetie
SimplyLaChandra aww thank you! They tasted really good. It is easy...once you get the hang of it ;-) I think the trick is to not worry about it too much.
These hamburger buns look so yummy! I really like sweet potato. I'm guessing they're a variation of your flax hamburger buns? :) I'll be making them for sure, along with the burgers you posted recently, which I haven't made yet! (but I will for sure) Again, and as always, great recipe and thanks for sharing!
Lita Steele You are right! I start most of my breads the same way and usually include flax seed for all my baking. Thank you for your kind comment, dear. I appreciate your encouragement!
Karo Karo They will still be very nice. I made them with yukon gold potatoes before and they turned out very similar to this. The color and texture changes slightly but I think they are still very good. Good luck, my dear! :-)
I bought some sweet potatoes and the buns turned out great :-D I stored them in the fridge overnight and unfortunately they got firm and unfluffy. So I'm going to freeze them next time as you do.
Thank you for your videos, made this sweet potato bun and your hot dog buns today, both tasted nice , but I messed up with too dense on the sweet potato bun, after reading your blog about troubleshooting dough and yeast I think I had a combination of things go wrong, first I didnt knead long enough probably as while I thought I was when I think back I was adding flour over and over as it was just so sticky (i still didnt end up using the 4 cups though) and i was probably doing less kneading during the 5 to 10 minutes suggested and more of just trying to get it not to be so sticky, then 2nd issue was that it was very slow to rise the first time, probably 2.5 hrs and was in cool stainless steel bowl (I turned the heat up in the house was set at 25 deg, but felt cool, but they did rise/dbl in an hour after shaping the buns, they turned out soft enough to touch on outside, but fairly dense inside, and made 6 mid size buns....interestingly the hot dog buns also were very slow to dbl in size the first time, but also dbl in size after shaping in an hour, but turned out a little less dense, also made 6 reg sized hotdog buns.
@@marystestkitchen yes learning lots..today I found the hot dog buns had become much denser than yesterday, I wondered if taking them off the cooling rack too soon contributed...is it normal for bread to become even denser overnight?
J Hancock I'm sure they will be. I have made this recipe with pumpkin before and they still turn out well. The texture and taste is a bit different but you still get the benefit of adding the extra starch from the vegetable. :-)
Railene Huxter You're welcome, my dear :-) I'm so happy you enjoyed this video. Please let me know what you think of the buns after you try them. Thanks for your comment!
schnuuf1 Yes! They do fine. Just wait until they are cooled to room temp before placing them in freezer bags and squeezing out excess air. To thaw, I just leave them on the counter (room temp). Thanks so much for your support, dear. I really appreciate it. :-)
Mary's Test Kitchen | Vegan Cooking I once saw you comment on an interview of Alissa White Gluz (a vegan death metal singer), so I guess you're at least a little bit into metal music, you (and everybody really) should check out VeganBlackMetalChef, it's hilarious and the recipes are solid
The whatever works mama Thank you! You can freeze the cooked buns after they have cooled to room temperature. Simply store in a freezer bag. To thaw, I just leave them on the counter for an hour or so (depending on the current room temp). After being frozen, they are best if you split and toast them. I haven't tried freezing the uncooked dough so I'm not sure how that would turn out. Please let me know if you decide to experiment :-) I hope that helps!
I love this! But...I am in the process of making this and I found I only needed 6 - 1/2 cups of flour and not 8 which is 4 cups of flour. Is that ok. I guess I will find out too soon!
naomigoesvegan - Yes. Whenever you sub whole wheat flour for all-purpose flour, simply use a smaller quantity. In general, for every cup of all-purpose flour called for, use 3/4 cup. Thanks for your comment, dear. :-)
Cupcake Lovely The flax seed does contribute to the texture and stability of the buns. However, if you leave out the flax seed and just add more flour, you will still make some delicious buns. I hope that helps! Thanks for your lovely comment, dear.
OMGoodness! You answered my wish! Thank you soooo much for sharing your recipe. I can't wait to make these!!! Although I'm 110% certain that I could eat all 18 buns myself, it's probably not the best decision! Which leads to my question...Do you think they would be good a day or two after baking? Thanks again and many hugs! =)
Just A Murmur Yes! They are good for a few days. Since they may have some chunks of sweet potato in them, it's probably safest to store them in the fridge if you're not eating them the same day. Thanks so much for your kind comment and your question, dear :-) Enjoy!
ᕿᒪᗩᘉᖶ ᗷᗩᔕᗴᗬ ᒪᓰᖴᗴ They do! Just wait until they cool to room temperature before placing in a freezer bag, squeeze out excess air, and place in the freezer. To defrost, simply let them thaw at room temperature. :-)
Be gentle. How I cook burgers really depends on the burger itself. Some burger recipes just suck though. Lol But as a general rule: once you place the burger on the pan/grill, don't touch it until it's ready to flip. Don't press on it with the spatula, attempt to see how the underside is going, etc. Also, make sure your pan/grill is heated up to the right temperature before beginning to cook. I hope that helps, dear. Please feel free to ask me any further questions. :-)
Do you think I could make this with potato flower? My husband is allergic to gluten and rice so I'm not able to use plain or gluten-free flours. I'm desperate to find a recipe for bread that works. Do you have any ideas?
No, this recipe won't work as is with potato flour. You'll want to look for recipes that specifically use the gluten-free flour of your choice rather than try to fit your gluten-free flour into a recipe that uses gluten. Vegan Richa has a number of gluten-free bread recipes. Good luck!
+Tia Childers Instead of flax, you can use powdered egg replacer (1 egg's worth) or 2 tablespoons of aquafaba. I hope that helps! Thanks for your question, dear.
+Mary's Test Kitchen | Vegan Cooking Thank you for your response! :) I didn't have it or the ingredients to make it. But I ended up making half the dough into buns and the other half into pumpkin spice cinnamon roles hopefully the rolls taste delicious!
+Mary's Test Kitchen | Vegan Cooking Oh and my kitchen smells fantastic! The hamburger buns might not make it until lunch tomorrow.. haha oh well I'll just have to make more!
J Martinez Whole wheat flour absorbs more moisture than all-purpose flour does. Therefore, use about 25% less flour than in the recipe. Keep in mind that there are many factors affecting how much flour to use. By adding flour gradually, you'll be able to stop when you get to the desired dough consistency. I hope that helps!
I feel like a moron for asking this but do i make the yeast at home or am i supposed to buy it. i'm a beginner and i always wondered and because i didn't want to ask i avoided any recipes with yeast, but i just couldn't pass on this one!! it looks amazing!
shay yahalomi You can ask me any question, my dear! :-) Yeast used for baking can be bought in most grocery stores that have a baking aisle where they sell flour, sugar, baking powder. You will find the yeast there. There are usually two kinds: Instant and Traditional. The only different is the "grains" of yeast are smaller in instant yeast so it blooms faster than traditional. I use traditional in all my recipes but instant is OK to use. They come in jars, blocks, or paper envelopes. Some people like to use the paper envelopes as they are already measured out to 2 1/4 teaspoons. That's why you'll often find this amount used in recipes. Thank you for your question, dear. I'm sure many others who haven't made yeasted bread before had the same question but were afraid to ask. :-)
you've done it again! these look super good and the flax/linseed's omega3 & sweet potato beta-carotene add excellent nutrition. Do you think it would work with beetroot or pumpkin as well?
Disco Nouvo Yes! Well, I have not tried beetroot but I have with pumpkin. :-) Now I want to try them with beets! Thanks for the most wonderful idea, my dear.
Yes and no. It makes a difference to the texture and how "strong" the bun is. The flax makes the bun a bit more sturdy while still being soft so it can hold up to juicy burgers. But you'll still get a decent bread without. Hope that makes sense!
+Carmen St-Denis The measurements are in the directions as linked in the description, dear. :-) For quick reference, that's 3/4 cup reserved from the potato cooking liquid. I recommend always reading the full directions before diving into the recipe.
+Mary's Test Kitchen | Vegan Cooking I wrote the recipe by hand while watching the video a few times then I looked for your written version. I must have not seen it. Thanks for the quick reference.
@@huangfeihonggongfu when I give metric volume measurements, it's because I measured by volume and not weight. I can't go back in time ¯\_(ツ)_/¯ so sorry. I give weights when I can but I don't generally redo old recipes unless they really need it. This one doesn't require very exact measurements for success
have you done a pumpkin pie recipe ? if not will you please ? I am going to my entirely non vegan families house for thanksgiving & they always mock me because I eat " twigs and leaves " lol . so , I would like to wow them with one of your recipes . They never fail to impress me . (:
+christina vancise I have not made one yet, dear. I won't have one in time for this year's holidays but I have tried one similar to this recipe (www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html) that was really really nice. Good luck, my dear. Remember to "rehearse" your holiday recipes and you will knock their socks off!
you're welcome. I'm sorry I'm not more help in this area. Maybe check out Vegan Richa. She has quite a number of gluten-free bread recipes on her blog.
Massiel Celi I simply eat a variety of grains, legumes, vegetables, fruit, and nuts and keep in mind some simple nutrition guidelines. I also supplement with B12. I had a fairly good working knowledge of human nutritional needs before going vegan so it was easy to figure out which foods to sub in for any non-vegan foods I used to eat. If you want to learn more, I suggest following Julieanna Hever and ***** who are Registered Dietitians. :-)
Massiel Celi p.s. You can see what I eat in my Wednesday "What I eat" videos. Everyday is a bit different and I don't sweat the small stuff if I don't get enough of one thing in a day since I can always balance out with having extra of that thing on the following day. I hope that helps! :-) Always feel free to ask more questions.
Thanks for sharing this recipe. I made them and they are so good! Everyone I shared them with really enjoyed how light and not so sweet these buns were. I made a black bean and lentil burger to eat it with. It was a lot of work cooking from scratch but it was all worth it.
Akosua Roney You're most welcome. Thank you for sharing your experience with me. I'm so happy that you enjoyed them
Every time Mary puts up a new video I'm like, better get a pen and paper ready to write a shopping list :)
Everything always look amazing and super easy to make!
kerry lousie crossland aww That's so sweet of you to say~! Thank you so much, my dear. I hope you love these sweet potato buns as much as I did. :-)
@Julia Sun Your google settings don't allow me to reply to you directly. If this isn't intentional, you can search "Why can't others reply to my youtube comments" to fix this. To answer your question, you can use any sweet potatoes you like. You can even use other root vegetables, thought the flavour will be slightly different. I used part of a large orange sweet potato in this video. :-)
***** Sorry I missed your comment, dear.
Are you referring to candida? It's strange because I hear about it on TV but never encountered it in real like. No woman I knew IRL ever talked about having that issue and, indeed, in my circle of girlfriends we've talked about how it's strange that we hear about it on TV/media but no idea what ppl are doing that makes candida infections a thing.
***** Nutritional yeast is actually dead yeast; it's not active. Dead yeast cannot infect and multiply. However, I know that knowledge is no help when infections come back and there isn't a clear answer on what to do. Luckily, you don't need nutritional yeast to make cultured vegan cheese at all! On this channel, you can find my cashew cultured cream cheese recipe. From there, you can add flavourings that you like. A nice alternative for the umami taste of nooch is miso paste; particularly low-sodium varieties. I hope that helps!
***** You're welcome, my dear. I understand that it's a complicated thing you're dealing with. **hugs**
OMG!! I made the sweet potato buns last nite and the mushroom lentil burgers today!!!
They are Amazing!! So thankful that I found you!
YAY!
I made these and they came out great, very spongy. Great recipe! The only thing that didn't go according to plan was that I set out to make mini burgers, but they came out regular size, they really expand. Next time I'll remember to make them even smaller.
Hi i used whole wheat flour instead, the buns turnout really good thanks for the recipe.
+Jas Ghutarora That's fantastic. Thanks for sharing :-)
Mmmmm looks sooo Yummy! I will definitely make these once I get home from my holidays! 😋🍠🍠🍠🍠 I love sweet potatoes!!
I have to say that all your recipes so far have been yummy, I have made the beet seitan the times and my new vegan family loves it. Can't wait to try this one ;)
Doris Ortiz aww I am so happy to hear that! And how wonderful that you can share them with your vegan family! Thanks for your lovely comment, dear. I hope you enjoy these buns too.
Mary's Test Kitchen | Vegan Cooking how much water do I use for activating the yeast?
Doris Ortiz 3/4 cup :-)
Another brilliant recipe! You give me so many wonderful ideas to serve for my daughter, who just celebrated her 3 year veg-iversary!
Thank you! What a wonderful occasion to celebrate! Congratulations to your daughter!
I love your recipes. They are always super delicious and budget friendly. I'm about to try this one. thanks for all your awesome vegan recipes. You Rock💞😀
Definitely on my to make list. They look so yummylicious!!! I love your recipes. They are never bland. Thanks for sharing.
Scrapitydoodah Thank you!!! I really appreciate your feedback.
OMG, these will be the perfect complement to summer lentil or bean or store bought veggie burgers, right on through to fall and wild mushroom and nut burgers, and onto winter as a root vegetable stew accompaniment. I am almost in frenzy here! Thanks so much for posting : )
tamcon72 mMmm Thank you for taking me on a taste journey through your comment! lol I can't believe you have me dreaming about winter vegetable stew as I sit here in humid 84F but you did it!
Mary's Test Kitchen | Vegan Cooking Made these yesterday and ate them with store bought vegan sliders(felt slightly naughty, as though I was "cheating" somehow). They were perfect, and I am already devising new recipes--vegan Caribbean sloppy Joes, anyone?--to use these with in future. Thanks, again, for posting this recipe!
tamcon72 ahahhaa the moment when buying cruelty-free plant-based food makes you feel *naughty* XD oh dear!
Mary's Test Kitchen | Vegan Cooking
I really did; I was like, I am so glad I'm alone because this is wrong! Wrong!
So gonna try these, also glad you liked the review i did of your vegan burger recipe.
Proud Vegetarian I hope you enjoy these just as much!
I have made these, & they are great! Thanks for sharing..
Yay I'm so glad to hear it! Thank you so much
So sorry I just noticed that you wrote back. I apologize for not getting back with you sooner. I appreciate you sharing your recipes with everyone. You have helped me to learn to cook vegan. I have just started about 5 months ago or so.. Thanks again sweetie
These look amazing!!! You make bread making look soooo easy!!!
SimplyLaChandra aww thank you! They tasted really good. It is easy...once you get the hang of it ;-) I think the trick is to not worry about it too much.
These hamburger buns look so yummy! I really like sweet potato. I'm guessing they're a variation of your flax hamburger buns? :) I'll be making them for sure, along with the burgers you posted recently, which I haven't made yet! (but I will for sure) Again, and as always, great recipe and thanks for sharing!
Lita Steele You are right! I start most of my breads the same way and usually include flax seed for all my baking. Thank you for your kind comment, dear. I appreciate your encouragement!
Omg I'm hungry now! These burgers look soooo delicious!
Raw Reiki aw I hope you get to try these soon :-) Thanks for your kind comment, dear.
Thank you for the recipe! I was already motivated to make bread, and now I see this..out of sweet potatoes? I'm definitely going to try it! Be well xx
Oh my gosh Mary! You've done it again! These looks amazing! Gonna have to try! :) Thank you for posting!
seaotter1975 No, thank you for watching! :-) I hope you love them.
WOW!!! These look soooo delish! Thanks for sharing
Kate Whorton Thank you! I hope you get to try them sometime :-) I appreciate your kind comment, dear.
Wow this looks amazing! Thank you.
Omg 😍😍😍 Omg !!! So yummy awesome video Mary as usual
This look great! I am going to make them this weekend
You are amazing as always, Mary.
Grass That is so sweet. Thank you
I try flaxseed burger bun yummy
Good choice!😄
Those look deliciously yummy!
Thank you, they are!
Hallo Mary, I will make them on Sunday with "normal" potatoes. I hope the result will be fluffy too.
Thank you for the recipe :-)
Karo Karo They will still be very nice. I made them with yukon gold potatoes before and they turned out very similar to this. The color and texture changes slightly but I think they are still very good. Good luck, my dear! :-)
I bought some sweet potatoes and the buns turned out great :-D
I stored them in the fridge overnight and unfortunately they got firm and unfluffy.
So I'm going to freeze them next time as you do.
Oooh, this recipe looks great! Think I'm going to try it out as soon as tomorrow :D Thanks!
Aicha Annab Thank you~! I hope you enjoy it as much as I did! :-) Happy baking!
Another great recipe I have to try.
Marvin Double Thank you, dear. I hope you like them! :-)
Thank you for your videos, made this sweet potato bun and your hot dog buns today, both tasted nice , but I messed up with too dense on the sweet potato bun, after reading your blog about troubleshooting dough and yeast I think I had a combination of things go wrong, first I didnt knead long enough probably as while I thought I was when I think back I was adding flour over and over as it was just so sticky (i still didnt end up using the 4 cups though) and i was probably doing less kneading during the 5 to 10 minutes suggested and more of just trying to get it not to be so sticky, then 2nd issue was that it was very slow to rise the first time, probably 2.5 hrs and was in cool stainless steel bowl (I turned the heat up in the house was set at 25 deg, but felt cool, but they did rise/dbl in an hour after shaping the buns, they turned out soft enough to touch on outside, but fairly dense inside, and made 6 mid size buns....interestingly the hot dog buns also were very slow to dbl in size the first time, but also dbl in size after shaping in an hour, but turned out a little less dense, also made 6 reg sized hotdog buns.
Sounds like you're on your way to the perfect sweet potato buns now :-)
@@marystestkitchen yes learning lots..today I found the hot dog buns had become much denser than yesterday, I wondered if taking them off the cooling rack too soon contributed...is it normal for bread to become even denser overnight?
It's like you read my mind!!! I have some pumpkin leftover that I will use to make these. Hopefully it'll be as good. :)
J Hancock I'm sure they will be. I have made this recipe with pumpkin before and they still turn out well. The texture and taste is a bit different but you still get the benefit of adding the extra starch from the vegetable. :-)
I made these today. They didn't turn out as good as yours (due to my oven of dodginess) but they were super yum! Thanks Mary :)
Cherie Stokes aww I know the world of dodgy ovens very well! I'm glad yours still turned out tasty :-) Thanks for sharing your experience, my dear.
YUMMY. I LOVE THEM!!!
OMG I CAN'T WAIT TO TRY THIS!!!!!
Chi-anna Nycole :D Thanks for your lovely comment, dear. And thanks being the FIRST commenter on this video.
Omg drool! I need to make these asap. Thanks Mary :)
Railene Huxter You're welcome, my dear :-) I'm so happy you enjoyed this video. Please let me know what you think of the buns after you try them. Thanks for your comment!
Very nice and healthy. Can I use wholemeal flour to make it healthier
got to try this...super excited..thanks:)
Yum... I make my own bread rolls but didn't think to put sweet potato in them... they look delicious/! Definitely on my to do list :-)
Deborah Woods Thank you, dear :-) I hope you love them as much as I do.
WOW! thanks Mary!!
You're welcome, my dear! Thanks for watching
This is a fantastic recipe!!
Hi Mary! have you tried freezing the buns? Thx and thumps up for your videos...
schnuuf1 Yes! They do fine. Just wait until they are cooled to room temp before placing them in freezer bags and squeezing out excess air. To thaw, I just leave them on the counter (room temp). Thanks so much for your support, dear. I really appreciate it. :-)
Yum! This whole video looked delicious!
FruityFoodie Thank you, my dear. :-)
thank you for the recipe! making it just now, how much sweet potato water did you use in the dough, a cup?
Meeri Vahtramae 3/4 cup. The detailed instructions are linked in the description under the ingredient amounts :-)
I made these, not perfectly according to your recipe, but they were great! Never buying buns again 🤗
What kinds of sweet potatoes do you recommend?
Love your vegan videos!
when you were making your sweet potato buns what kind of flour did you use was it the all-purpose flour or gluten-free the all-purpose flour?
Outstanding.
Thank you, Al!
OMG those look delicious!!!!!!!!!
They are! I hope you get to try them sometime :-)
i just bought some sweet potatoes. making them tonight.! thanks again for sharing!
I'm definitely making this!! Looks delicious! :D
NaturallySweetVegan Yay! I hope you love them as much as I do. Thanks for your comment, dear.
Looks yummy af !
Pancake Invaders lol Thank you, dear! :-)
Mary's Test Kitchen | Vegan Cooking I once saw you comment on an interview of Alissa White Gluz (a vegan death metal singer), so I guess you're at least a little bit into metal music, you (and everybody really) should check out VeganBlackMetalChef, it's hilarious and the recipes are solid
This is amazing!
hmm I wonder if this would work with a brown rice flour. lovely vid!!
omg omg omg! how did I not find you sooner? you have amazing recipes! =D
Cynthia Keeman :-) Thank you, my dear. You are very kind!
I need to be gluten free, so I am wondering if Bob's Red Mill 1 to 1 Bak ng blend will work. Thank you for your awesome recipes.
So sorry no gluten free flour doesn't work for this recipe
These turned out great for me. Thank you! You have a new subscriber. :)
Yay! Thank you! :-)
These look absolutely delicious! Could you freeze the uncooked dough or
cooked buns?
The whatever works mama Thank you! You can freeze the cooked buns after they have cooled to room temperature. Simply store in a freezer bag. To thaw, I just leave them on the counter for an hour or so (depending on the current room temp). After being frozen, they are best if you split and toast them. I haven't tried freezing the uncooked dough so I'm not sure how that would turn out. Please let me know if you decide to experiment :-) I hope that helps!
Hi! Do you use 240 or 250 for cup measurement? Thanks
I love this! But...I am in the process of making this and I found I only needed 6 - 1/2 cups of flour and not 8 which is 4 cups of flour. Is that ok. I guess I will find out too soon!
These look amazing! Could I substitute the flour for whole wheat flour? Thanks !
naomigoesvegan - Yes. Whenever you sub whole wheat flour for all-purpose flour, simply use a smaller quantity. In general, for every cup of all-purpose flour called for, use 3/4 cup. Thanks for your comment, dear. :-)
HELLO... 2 QUICK QUESTIONS INSTEAD OF DRY YEAST CAN I USE BAKING SODA AND CAN I STILL BAKE MY BREAD WITH OUT THE FLAX SEED POWDER?
+YANETHTHELOVELYCHIKIZ No for baking soda. Yes for no flax seed powder. :-)
omg matcha hamburger buns mary
Can i sub the flax seed with anything or can i just omit it and btw i love your video .you are amazing
Cupcake Lovely The flax seed does contribute to the texture and stability of the buns. However, if you leave out the flax seed and just add more flour, you will still make some delicious buns. I hope that helps! Thanks for your lovely comment, dear.
OMGoodness! You answered my wish! Thank you soooo much for sharing your recipe. I can't wait to make these!!! Although I'm 110% certain that I could eat all 18 buns myself, it's probably not the best decision! Which leads to my question...Do you think they would be good a day or two after baking? Thanks again and many hugs! =)
Also would they freeze well? They really look so good!
Just A Murmur Yes! They are good for a few days. Since they may have some chunks of sweet potato in them, it's probably safest to store them in the fridge if you're not eating them the same day. Thanks so much for your kind comment and your question, dear :-) Enjoy!
ᕿᒪᗩᘉᖶ ᗷᗩᔕᗴᗬ ᒪᓰᖴᗴ They do! Just wait until they cool to room temperature before placing in a freezer bag, squeeze out excess air, and place in the freezer. To defrost, simply let them thaw at room temperature. :-)
Mary's Test Kitchen | Vegan Cooking Freezing? I hadn't even considered that option! Even better!! Thank you!! =)
can i preserve any left overs of the dous or the mashrom burger by freezing
Arrggghhh! No matter which veggie burgers I try to make they always fall apart during cooking! Any advice?
Be gentle. How I cook burgers really depends on the burger itself. Some burger recipes just suck though. Lol But as a general rule: once you place the burger on the pan/grill, don't touch it until it's ready to flip. Don't press on it with the spatula, attempt to see how the underside is going, etc. Also, make sure your pan/grill is heated up to the right temperature before beginning to cook. I hope that helps, dear. Please feel free to ask me any further questions. :-)
Can I use oat flour or whole meal flour?
Do you think I could make this with potato flower? My husband is allergic to gluten and rice so I'm not able to use plain or gluten-free flours. I'm desperate to find a recipe for bread that works. Do you have any ideas?
No, this recipe won't work as is with potato flour. You'll want to look for recipes that specifically use the gluten-free flour of your choice rather than try to fit your gluten-free flour into a recipe that uses gluten. Vegan Richa has a number of gluten-free bread recipes. Good luck!
Mary's Test Kitchen // Vegan Cooking thank you! I’ll check out vegan richa!
You friggin rock! Look sso good
Apeeling Lifestyle awww thank you, dear.
you are so talented! Subscribed :)
Mine didn't really raised, I don't think I gave enough time for my yeast to raise, they still tasted amazing ;-)
well that's the important part! ;-) Thanks for sharing your experience, dear
Do I need to add flax? My body isn't a fan of it.. so I was curious to know if I'd need it or can I omit it? Thanks!
+Tia Childers Instead of flax, you can use powdered egg replacer (1 egg's worth) or 2 tablespoons of aquafaba. I hope that helps! Thanks for your question, dear.
+Mary's Test Kitchen | Vegan Cooking Thank you for your response! :) I didn't have it or the ingredients to make it. But I ended up making half the dough into buns and the other half into pumpkin spice cinnamon roles hopefully the rolls taste delicious!
+Mary's Test Kitchen | Vegan Cooking Oh and my kitchen smells fantastic! The hamburger buns might not make it until lunch tomorrow.. haha oh well I'll just have to make more!
+Mary's Test Kitchen | Vegan Cooking Haha, update.. the buns were delicious and the cinnamon rolls ARE HEAVENLY!
Tia Childers that's wonderful to hear, my dear! Thank you for sharing your experience
If using whole wheat flour, how much would you use?
J Martinez Whole wheat flour absorbs more moisture than all-purpose flour does. Therefore, use about 25% less flour than in the recipe. Keep in mind that there are many factors affecting how much flour to use. By adding flour gradually, you'll be able to stop when you get to the desired dough consistency. I hope that helps!
Ok. Thanks,
I feel like a moron for asking this but do i make the yeast at home or am i supposed to buy it.
i'm a beginner and i always wondered and because i didn't want to ask i avoided any recipes with yeast, but i just couldn't pass on this one!! it looks amazing!
shay yahalomi You can ask me any question, my dear! :-) Yeast used for baking can be bought in most grocery stores that have a baking aisle where they sell flour, sugar, baking powder. You will find the yeast there.
There are usually two kinds: Instant and Traditional. The only different is the "grains" of yeast are smaller in instant yeast so it blooms faster than traditional. I use traditional in all my recipes but instant is OK to use. They come in jars, blocks, or paper envelopes. Some people like to use the paper envelopes as they are already measured out to 2 1/4 teaspoons. That's why you'll often find this amount used in recipes.
Thank you for your question, dear. I'm sure many others who haven't made yeasted bread before had the same question but were afraid to ask. :-)
thank you for answering! i can't wait to try and make this bun with your vegan burger recipe! :)))
If I wanted to make this gluten free what would I do differently with the flours?
Sorry don't use this recipe
you've done it again! these look super good and the flax/linseed's omega3 & sweet potato beta-carotene add excellent nutrition.
Do you think it would work with beetroot or pumpkin as well?
Disco Nouvo Yes! Well, I have not tried beetroot but I have with pumpkin. :-) Now I want to try them with beets! Thanks for the most wonderful idea, my dear.
Mary's Test Kitchen | Vegan Cooking
shux I really appreciate everything you are doing. You're amazing ^_^
We don't have a kitchenscale at home unfortunately, is there another way to measure the sweet potatoes?:)
morgen röte The cooked mashed potatoes will make 1 cup. I hope that helps! :-)
It does, thank you! Can't wait to make the buns :)
I did 3 times oh my God so good... ñan ñam
can you substitute the white for whole wheat flour?
Yes but you will probably use less flour since whole wheat flour tends to absorb more water.
Can I use gluten free flour, such as brown rice or millet flour?
Likely not. But I've never tried.
Is coconut sugar ok as a substitute for brown sugar in this recipe?
Yes. That would be fine. :-) Thanks for your question, dear.
Can we replace the flour with bulgur flour or almond flour?
I haven't tried; I don't think so though.
Do we really have to add in flaxseeds??
Can I use gluten free flour pls since the dough loses its elasticity??
+Ocean Sunset I can't tell you. I haven't tried.
hi, can i use chia seeds instead of flax seeds?
Yes!
Can you use coconut flour?
What about a gluten free option for the flour?
is the ground flaxseed optional?
Yes and no. It makes a difference to the texture and how "strong" the bun is. The flax makes the bun a bit more sturdy while still being soft so it can hold up to juicy burgers. But you'll still get a decent bread without. Hope that makes sense!
I want to make these but don't know how much water??? Does anyone know please😢
3/4 c
There is no mention about how much water is used for the yeast ... it determines how the rest of the recipe and its dry ingredients will behave.
+Carmen St-Denis The measurements are in the directions as linked in the description, dear. :-) For quick reference, that's 3/4 cup reserved from the potato cooking liquid. I recommend always reading the full directions before diving into the recipe.
+Mary's Test Kitchen | Vegan Cooking I wrote the recipe by hand while watching the video a few times then I looked for your written version. I must have not seen it. Thanks for the quick reference.
Carmen St-Denis you're welcome, dear. :-)
subscribed before I finished the video.
How much water was used?
3/4 c
Can i use oat flour ???
No. it needs gluten to develop properly.
could you list all your dry ingredients in grams instead of cc thanks
You can find online conversions for the volume measurements.
@@marystestkitchen thanks for the reply using cc for dry weight in baking is a bit unusual hard to find a conversion from 30 cc of flax to grams
@@huangfeihonggongfu i was thinking the same thing if it were water it would be no problem of course
@@huangfeihonggongfu cc is the same as ml
@@huangfeihonggongfu when I give metric volume measurements, it's because I measured by volume and not weight. I can't go back in time ¯\_(ツ)_/¯ so sorry. I give weights when I can but I don't generally redo old recipes unless they really need it. This one doesn't require very exact measurements for success
Can I make these gluten free ?
sorry no
have you done a pumpkin pie recipe ? if not will you please ? I am going to my entirely non vegan families house for thanksgiving & they always mock me because I eat " twigs and leaves " lol . so , I would like to wow them with one of your recipes . They never fail to impress me . (:
+christina vancise I have not made one yet, dear. I won't have one in time for this year's holidays but I have tried one similar to this recipe (www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html) that was really really nice. Good luck, my dear. Remember to "rehearse" your holiday recipes and you will knock their socks off!
can you make a gluten free version please. our home is a celiac home.
+Joan Gonzalez I've been trying over the years with no success.
thank you for your honest reply
you're welcome. I'm sorry I'm not more help in this area. Maybe check out Vegan Richa. She has quite a number of gluten-free bread recipes on her blog.
thank you i will definitely look that up.
I think you did not mention how much water you were using but I guess 1 Cup? I freakin love your channel and your recipes!!
It is 3/4 cup. The amount is in the full directions. :-) Thanks for your lovely comment, dear.
Yeast farts? Lol. Did I hear right? 💕😂😂😂😂💕
YES!
Can you just live in my kitchen?
Anastasia Ragazzia ahaha I already live in mine. XD
Devin Savon
Thank you for sharing :-)
Welcome. Also I had question how do you maintain protein/necessary vitamins? Mary's Test Kitchen | Vegan Cooking
Massiel Celi I simply eat a variety of grains, legumes, vegetables, fruit, and nuts and keep in mind some simple nutrition guidelines. I also supplement with B12. I had a fairly good working knowledge of human nutritional needs before going vegan so it was easy to figure out which foods to sub in for any non-vegan foods I used to eat. If you want to learn more, I suggest following Julieanna Hever and ***** who are Registered Dietitians. :-)
Massiel Celi p.s. You can see what I eat in my Wednesday "What I eat" videos. Everyday is a bit different and I don't sweat the small stuff if I don't get enough of one thing in a day since I can always balance out with having extra of that thing on the following day. I hope that helps! :-) Always feel free to ask more questions.
oh okay Which B12 supplements do you recommend? Thank you as well and I'll follow them. Mary's Test Kitchen | Vegan Cooking
never mind i answer my own question from the comments they posted lol