A Soft Bun Recipe for basically everything!
Burgers? Sandwiches? Throw’ em in a basket for dinner rolls?
This recipe is not only easy but the perfect bun for anything you call a sandwich!
So soft and light, yet they will hold up to the drippiest of decadent vegan burgers or sandwiches.
Make them slightly smaller and serve them up in a basket along with your dinner spread.
Bread recipes can be daunting to some but trust me this one is so easy to make
And even if you don’t have a stand mixer you can do all the mixing by hand!
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Notes for Success
If you do not have Bread Flour- You can use All Purpose but add in 1/4 cup vital wheat gluten in place of 1/4 cup of the flour
WATCH THE VIDEO TO SEE HOW TO MAKE THIS SOFT BUN RECIPE
Soft Bun Recipe
Ingredients
- Plant Milk 1½ cup (360ml)
- Ground Flax Seeds 3 Tablespoons (24g)
- Hot Water 6 Tablespoons (90ml)
- Bread Flour 5-6 cups (650g-780g) *see notes
- Dry Active Yeast 1½ teaspoon (4g)
- Vegan Butter soft ¼ cup (56g)
- Granulated Sugar ¼ cup (50g)
- Salt 2½ tsp (15g)
- Aquafaba for the wash 2-3 Tbs
Instructions
- THE PLANT MILK IS AT ABOUT 90°F ADD THE YEAST & LET STAND FOR 5 MINUTES
- COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES
- MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL, ADD THE SUGAR & SALT
- GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL
- ADD THE MILK YEAST MIXTURE & THE FLAX PASTE & CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL
- ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE VEGAN BUTTER & CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.
- THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES
- IF YOUR DOUGH SEEMS PARTICULARLY WET & STICKY ADD A TBS OR MORE FLOUR
- LIGHTLY OIL A BOWL & PLACE THE DOUGH INSIDE
- COVER & LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS
- TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE & GENTLY PRESS OUT THOSE GASSES CUT INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH FOR HAMBURGER BUNS
- NEXT TAKE EACH PIECE OF DOUGH & ROLL IT LIGHTLY INTO A BALL
- TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER
- REPEAT THE PROCESS WITH ALL THE ROLLS
- COVER THEM AGAIN &PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR
- THEY WILL BE FLUFFY & PUFFY AGAIN &
- NOW GET THE OVEN PREHEATING TO 375°F
- BRUSH WITH AQUAFABA & THIS WILL GIVE THEM A REALLY GREAT COLOR & SHINE TO THE FINISHED BUNS
- BAKE FOR ABOUT 15 – 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE & VICE VERSA
Notes
As with any yeast recipe these soft buns are best served the day they are made but will stay fresh in an airtight container at room temperature for up to 3 days
For longer storage freeze in a ziploc bag for up to 2 months
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