Roasted Vegetable Sandwich with Homemade Cheesy Burger Buns

By Pavani @napavani
As I was thinking about the theme for this week, "Cooking with Appliance", one appliance I use a lot after my blender is my oven. Here in the US, ovens are standard in every house, even rental apartments come with a standard size oven. For today's recipes I've used the stand mixer and the oven to make a complete meal.
I wanted to make my own buns for the sandwich and  found this No-Knead Cheese Burger buns recipe on the King Arthur Flour website. Only change I made is to add whole wheat flour along with all-purpose flour.  As the name suggests, these are no-knead burger buns and the dough comes together really quickly. I used my stand mixer, but you can also use a hand mixer. I think a food processor will also do the job. Here's how I made the Burger buns:
Ingredients: Whole wheat flour - 1¼cups All purpose flour - 1½ cups Yeast - 2½ tsp Vermont Cheese powder - 1/3 cup or ½ cup finely grated Sharp cheddar cheese or Parmesan cheese
Butter - 4tbsp, softened
Flaxseed meal - 1tbsp mixed in 3tbsp water and left for 2 minutes (or use 1 egg or equivalent other egg replacer)
Sugar - 1tbsp
Salt - ¾tsp (use 1tsp if using grated Cheddar cheese)
Lukewarm water - 2/3 to ¾cup
Butter - 2tbsp, melted
Method:
  • Add butter to 2/3 cup water and warm in the microwave to melt the butter. Set aside to cool a little. n the mean time combine all the other ingredients in a large bowl. Add water and butter mixture and using a stand mixer or electric mixer, beat on high speed for 2 minutes. Add more water if the dough seems too crumbly. 
  • Place the dough in a lightly greased bowl or use the bowl of your stand mixer and let rise in a warm place for 60- 90 minutes or until noticeably puffy.
  • Gently deflate the dough and divide into 6 pieces.
  • Roll each piece into a ball and gently flatten the base until they are 3½" to 4" wide. Place them on a lightly greased or parchment lined baking sheet, cover and let rise for another 60-90 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F. 
  • Brush the rolls with 1tbsp melted butter and bake for 20 minutes or until the rolls are light, golden brown and  internal temperature is at least 200°F.
  • Transfer the rolls over to a wire rack, brush with the remaining melted butter and let cool completely before digging in. Store at room temperature.
I was in a hurry and sliced the buns right after they got their second coating of yummy butter. These buns are cheesy, soft and delicious. They have a great texture and are sturdy enough to hold a veggie burger or my roasted vegetables.  Roasted Vegetables: Ingredients: Eggplant - 1 medium, chopped into ¼" circles Zucchini - 1 medium, sliced into ¼" circles Peppers - 2 medium, chopped (I used orange & yellow peppers) Red onion - 1 large, cut into thick circles Olive oil - 2tbsp Herbes de Provence - 1tsp Salt & Pepper - as per taste
Method:
  • Preheat the oven to 425°F and line a large baking sheet with aluminum foil.
  • Combine all the ingredients and spread them evenly on the baking sheet making sure that they are in a single layer. Bake for 20-25 minutes or until the veggies are tender and lightly browned around the edges. Don't forget to stir them in the middle once or twice.
  • Remove from the oven and enjoy on the cheesy burger buns or in a pasta or on a salad.
To Assemble the Sandwich: Cut the burger bun in half, spread mayonnaise or tomato pesto or the creamy spread with ricotta cheese and pesto on both the halves. Pile up all the roasted veggies that you can and a slice of cheese (I used Swiss cheese), cover with the other half of the sandwich. Enjoy!! Lets check out what my fellow marathoners have cooked today for BM# 24.