Makes 6 large buns
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup flax milk or plant-based milk
1 flax egg (Mix 1Tbsp of ground flax seed + 3 Tbsp of water & chill a bit in fridge)
2 tablespoons melted coconut oil
2 tablespoons organic cane sugar
1 teaspoon Kosher salt
3 cups bread flour
Sesame seeds add enough to shake on buns
1 Tbsp Earth Balance butter or use additional coconut oil to spread on the tops of buns before baking
- Add 1/2 cup warm water and yeast to a large mixing bowl, or add to your Kitchen Aid mixer. Let sit until frothy, or about 10 minutes.
- In a separate bowl, whisk together the plant-based milk, flax egg, melted coconut oil, cane sugar, and salt. Add this to the frothy yeast mixture and stir until combined.
- Next, add the flour and mix until it starts to clump together. Use a dough hook or knead for 10 minutes. At this point the dough should come together in a ball, look smooth and spring back a bit when you touch it with your fingertips.
- Lightly oil the large mixing bowl you previously used, add the dough and cover. You can cover the bowl with a towel or use the lid of a sauce pan.
- Let the dough rise in a warm spot until doubled in size or about an hour. My home is typically cool. To help my dough rise, I will preheat my oven to 170 degrees, add my ceramic bowl of dough to the oven with a cover, and then turn the oven off. I never use plastic to cover my dough.
- Using a pastry cloth, or a clean area on your counter dusted with flour, divide the dough into six pieces and then mold into six balls. Transfer the balls to a parchment-lined baking sheet and rise again until they puff up, or roughly 35 minutes.
- Preheat the oven to 375°F.
- Melt the Earth Balance butter, or additional coconut oil, and brush over the risen buns. Shake sesame seeds on top of the balls. Finally, bake the buns until golden brown: 15-18 minutes.
- Let the buns cool completely before using. If you rush this part, the buns will easily get smushed.
- Slice and enjoy!
Adapted from a non-vegan recipe listed by The Kitchn.