A couple of days ago I was in the mood for vegan burgers. With all the unhealthy, unnecessary extra ingredients in most breads on the market I decided to make whole-wheat buns from scratch. I found this great recipe on RecipeSource that was extremely easy to veganize, so I tried it. The buns were absolutely delicious, very light, fluffy and with a slightly nutty flavour from the whole-wheat flour. The best thing about the recipe is that it does not require to let the dough rise for a long time.
Whole-Wheat Burger Buns
- 1 1/4 cups warm water (not hot)
- 1/3 cup oil (I used sunflower)
- 1//4 cup unrefined caster sugar
- 2 sachets (7 g each) dried active yeast
- 2 1/2 cups whole-wheat flour (I like to use the type that has coarsely ground bran in it)
- 1 cup bread flour (I had to add about 1/2 cup more because the dough was too sticky)
- 2 tsp salt (the original recipe calls for 4 tsp, but that was too much for my taste)
Shape the dough into a ball. Lightly dust your work surface with flour and roll out the dough until 1 - 1.5 cm thick.
Using a cookie cutter, cut the dough into 7.5 cm (3") rounds (I used a regular can that I opened at both ends and washed). I got 13 of them. You can make them larger, but I needed them to be about the size of portobello mushrooms for my burgers. Sprinkle some coarse semolina onto a baking tray and place them onto it.
Melt 2 Tb vegan butter/margarine and brush the buns with it. Sprinkle some coarse sea salt and sesame seeds over and let the buns rise while preheating the oven to 375°F (190°C). In the original recipe the buns should be allowed to rise for 30 minutes. In the 10 minutes it took for preheating the oven they rose high enough for what I needed.
Bake for 10-12 minutes until golden/light brown on top. Check 1 or 2 of them with a toothpick to make sure they are cooked through. Remove the tray onto a wire rack and let the buns cool completely.
Use as soon as they are cold (or slightly warm) for the best texture, or place in a plastic or paper bag and store for 1-2 days. I used the last bun the next morning and it was still fresh and soft.
They are excellent as they are not very crumbly. These sweet & salty buns went perfectly well with my Portobello Mushroom Burgers and Potato Broccoli Burgers.
Enjoy and spread the magic:)
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