Halloween Recipe: Black Slider Buns

Halloween Recipe: Black Slider Buns

Happy Halloween, everyone!

Here is a recipe for the black slider buns I used for my Halloween party this past weekend. These were a huge hit, as my guests were able to customize their vegan lentil “meatball” burgers with toppings of their choice:

  • Lettuce/Spinach
  • Tomatoes
  • Onions
  • Pickles
  • Jalapenos
  • Ketchup
  • Mustard
  • Hot sauce

You can experiment with sliced beets, avocados, roasted zucchini or eggplant, etc. So many combinations to try out!

Black Slider Buns

October 31, 2017
: 25
: 2 hr
: 12 min
: 2 hr 12 min
: Medium

Mini burger buns for sliders that are made with activated charcoal powder to give them a beautiful dark grey color -- perfect for Halloween!

By:

Ingredients
  • 1 1/2 cups warm water
  • 2 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 2 tbsp canola oil
  • 1 tsp salt
  • 2 tsp everything bagel spice (optional)
  • 2 tsp activated charcoal powder¹
  • 3-4 cups all-purpose flour
Directions
  • Step 1 Heat your water to around 100°F – 110°F either in the microwave or on your stove top. If you don’t have a food thermometer, just make sure it’s warm, but not hot. You don’t want to kill the yeast!
  • Step 2 Activate your yeast by sprinkling it on top of the water (it’s best to use a Pyrex measuring cup here) with the sugar (to feed the yeast). Let sit for about 5-6 minutes until it becomes foamy.
  • Step 3 In the meantime, mix together 3 and 1/2 cups of flour, salt, everything bagel spice, and activated charcoal powder in a large bowl. I sifted the flour just to make sure there were no lumps to begin with.
  • Step 4 Once the yeast has been activated, mix in the canola oil.
  • Step 5 Slowly pour the yeast mixture (liquid) into the flour mixture (dry) and use the dough hook attachment (on your hand-held or stand mixer) or the back of a wooden spoon to knead the dough just until it starts pulling away from the sides of the bowl. The dough shouldn’t be too sticky and should be able to hold its shape. Use your judgement for the amount of flour, I ended up using around 4 cups but you might not need it.
  • Step 6 Pour this out onto a pastry mat or a floured/lightly greased granite countertop and knead for about 10-15 minutes, or until smooth. Alternatively, you can knead the dough in your stand mixer for around 5-6 minutes.
  • Step 7 Let the dough rise in a large, oiled bowl with a lid or a kitchen towel for around an hour (until it has doubled in size).
  • Step 8 Punch down the dough and divide into around 25 pieces. It’s best to be accurate here, so use a food scale if you have one. Each one should be about 38-40ml.
  • Step 9 Place these on two baking sheets and keep them in your unheated oven² for about 45 minutes.
  • Step 10 Take them out to rest on the counter while you preheat your oven to 400°F.
  • Step 11 Bake for 12 minutes and then let these cool at least 15-20 minutes before eating. They might feel hard to the touch when you take them out of the oven, but be rest assured that they will be wonderfully soft as they cool down.
  • Step 12 Enjoy them with falafel balls or lentil “meat” balls, shredded spinach/lettuce, tomatoes, red onions, and some delicious hot sauce!

Notes:

1: Activated Charcoal Powder – This is the one I used, and it worked great with this recipe. It is odorless and tasteless.

2: Green Tip – Instead of using plastic wrap for covering your bread as it rises, just keep it in a warm place safe from drafts, such as your oven.

These were adapted from this amazing recipe I found on Bake. Eat. Repeat.

 

Have a fun and safe Halloween!


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