Vegan Hamburger Buns

Tools:

• Electric mixer with dough hook
• Dough scraper
• Pastry brush
• Scale
• Proofing bowl
• Oven

Ingredients:

• 8 cups (1 kg) all purpose flour
• 1/4 cup (20 g) vital wheat gluten (optional)
• 4 tbsp (50 g) dry yeast
• 1 cup (240 ml) room temperature water
• 1 cup (250 ml) non-dairy milk
• 2 Flax eggs (2 tbsp of ground flax with 6 tbsp of filtered water)
• 1/4 cup (55 g) sugar
• 2 1/3 tbsp (30 g) brown sugar
• 1/2 cup (100 ml) olive oil
• 1 stick (113 g) of vegan butter
• 3 tsp (17 g) table salt

Topping:

Mixture of:

• 1 tbsp of non-dairy milk
• 1 tbsp of olive oil

Topping of your choice: Poppy seeds/ Sesame seeds/ Onion flakes etc. 

1. Prepare the Flax eggs: Place the ground flax meal in a small bowl/ glass and mix with water. Let the mixture sit and thicken for a couple of minutes.
2. In the mixer bowl, pour room temperature water and milk, with the dry yeast and mix so there aren’t any lumps. Let the yeast and liquids sit together for a couple of minutes.
3. Pour the flour on top of the water, add the gluten if using. Make sure to cover all the area touching the water with flour.
4. Melt the vegan butter and add to the oil, the butter should be room no hotter than room temperature. Add the fats to the mixer and start kneading on low speed.
5. Add the flax eggs and the sugars to the mixer bowl and increase the kneading speed to medium speed. Let the dough knead for about 8 minutes.
6. If needed, use a dough scraper to scrape pieces of dough that stuck to the bottom or sides of the bowl.
7. The dough should be unified and flexible, don't let the dough get too warm. (warm dough will cause the dough to rise too fast, before the gluten is able to rest)
8. Remove the dough into a lightly floured bowl, cover with plastic film and place in the fridge for at leas 2 hours.
9. If you are looking for a faster process, you can leave the dough at room temperature, the dough will be ready to work after at least 30 minutes rest (letting the gluten rest is a must). Notice that the dough with be a little more wet and a little harder to work with if not put in the fridge before.
10. Cut the dough up into 20 pieces (approx. 95 g each). Pull the edges of every piece into the bottom, to create a shape similar to a ball. Leave the rough balls to rest, covered for about 10 minutes.
11. After the buns rested, pick the first dough ball and roll around on a lightly floured surface.
12. Roll each ball of dough into a tight ball, using the palm of your hands, make a circular motion until the dough is tight. (Avoid using a lot of flour at this point as it will make the process harder).
13. Place the tight ball in a lined baking paper, with 2 inches space between two balls.
14. Cover the buns in a clean towel or with a plastic bag. If you have a proofing option in your oven, you can use it. Make sure to not allow the buns to dry (you can use a spray bottle filled with water to spray the buns and prevent them from drying).
15. The buns a re ready to bake when they are doubled in size. Pre heat the oven to 375 F.
16. Mix the non-dairy milk and oil, brush each bun with a pastry brush very gently.
17. Add your choice of topping (poppy seed/ sesame etc.).
18. Bake in the oven for 20-25 minutes.
19. Enjoy!