Most commercial hamburger buns contain some form of dairy, be it milk or dairy-derived preservatives, and most homemade hamburger bun recipes call for milk, butter and an egg wash, but these buns are totally vegan and so soft and delicious, you'd never know.
Makes about 12 regular-sized buns or 18 mini buns
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
- 1 cup warm soy milk or almond milk
- 1 cup warm water
- 2 T. white granulated sugar
- 1 .25-ounce package active dry yeast
- 5- 5 1/2 cups all-purpose flour
- 1 1/2 t. salt
- 1 T. soy milk
- 1 T. water
- Sesame seeds, for sprinkling
1. In a large mixing bowl, combine the warm soy milk (or almond milk, if using), water, sugar and yeast. Let stand for several minutes, agitating slightly, until bubbles appear on the surface. In another mixing bowl, combine the flour and salt. Add the flour-salt mixture, 1/2 cup at a time, mixing until the dough comes together and pulls away from the sides of the bowl. The dough should be soft but should not be sticky nor dry. Knead the dough until elastic, then placed in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 hour.
2. Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
3. Punch down the dough and divide into 12 rolls or 18 mini rolls. Knead each on a dry surface until tight, then place each on the prepared sheet. Let the rolls rest for 5 minutes, then flatten slightly with the palm of your hand. Cover loosely with a paper towel or dish towel, and let the buns rise on the pan for 20 minutes or until doubled in size.
4. In a small cup, whisk together the soy milk and the water. Brush the soy milk mixture onto each of the buns, then sprinkle with the sesame seeds. Bake in the preheated oven on the center oven rack for 15 minutes or until golden brown. Let cool on a wire cooling rack and store in a plastic bread bag for up to 3-4 days.