I found this recipe on a wonderful TV program called The Vegan Corner. I have altered the method to make it a little easier and I’ve added some 100% Whole Wheat Pastry Flour to boost the nutrition. I’ve tried making it with nothing but whole wheat pastry flour, but I ended up with buns that resembled hockey pucks. I’ll be fiddling with this recipe more in the future to add more whole grain, but what I have right now is pretty darned good!
For a burger bun, you really want a bread that is soft and gives when you bite into it. Harder breads squeeze the ingredients of your sandwich out the sides, creating a big, albeit often delicious, mess. This bun is perfect for making BBQ Jackfruit aka Vegan BBQ “Pulled Pork,” and my wonderfully delicious veggie sandwich made from a variety of sweet, soft veggies and topped with sour, crisp fermented veggies.
I always make two batches of this recipe at one time (in separate bowls). That way, you can cook both batches at the same time and save yourself a couple of hours in the kitchen. These buns freeze well. Eight of them will fit into a gallon size freezer bag and stack the bags in your freezer. Then you can just pull out what you need, zap them in the microwave for 30 seconds to one minute, or just let them thaw naturally on a plate on your countertop. I prefer them toasted. Slice them with a serrated knife (bread knife) and place them into a bagel slot in your toaster to whatever crispness you prefer. Enjoy!
YIELD: 10 Buns Per Batch
2 ozs/60g water
2 ozs/60g sugar
4 tbsp/48g/1.8oz brown sugar
1/2 cup + 2 tbsp/5.6oz/160g water
2 1/4 teaspoon/1/4 oz/1 pkg active dry yeast
1 1/2 tsp/.4oz/10g salt
1 cup/8.5oz/240g plantbased milk
14 ozs/200g mashed avocado (about 1 1/2 med-large avocados)
1 1/3 cup/7oz/200g whole wheat flour or whole wheat pastry flour
5 cups/21oz/600g all purpose flour, plus a little more for kneading
A little EarthBalance to oil pans
1/2 – 1 cup organic rolled oats
1/2 cup toasted white sesame seeds
1/2 cup black sesame seeds
IMPORTANT NOTE ABOUT MEASUREMENTS!!
It is always better to weigh flour than it is go by the volume measurement of a measuring cup. If you weigh it, your results will always be consistent. If you use a measuring cup, the amount of flour can vary according to how densely you may pack the cup. If you don’t have a scale and must rely on volume measurement, be sure to loosen your flour in the beginning before weighing. I keep mine in half-gallon canning jars, so the flour is easily loosened by shaking.
You can attain the same result by transferring your flour from a bag to a large bowl and stirring it with a wire whisk. Then, take the flour out a heaping tablespoon at a time and gently fill your measuring cup. DO NOT SCOOP THE FLOUR OUT WITH THE MEASURING CUP! This will pack the flour and result in more flour than called for in the recipe. Using the back of a knife, rake it across the top of your measuring cup until you have an even cup. Transfer to your mixing bowl and continue this process until you have the right number of cups in your mixing bowl. Now you can put the flour you aren’t using back into your storage bag or container for later use.
For the eggless wash:
Combine the sugar and water in a small bowl and microwave for 30-45 seconds. Stir to dissolve. Set aside to cool.
In a bowl, stir the brown sugar, and water in a large measuring cup until combined. Stir in yeast and allow to rest until frothy. If the yeast does not become active within 10 minutes, it is likely bad. Throw it out and begin again.
While the yeast is activating, in a Vitamix or Cuisanart blend milk, salt, and avocado until creamy. Stir into bowl with yeast.
Gradually stir in wheat flour until incorporated, then stir in all purpose flour with a dough whisk until you can no longer stir it. Set the whisk aside and begin kneading with your hands. Continue to knead for about four minutes and form into a soft ball, adding a little more flour if necessary. The ball should be slightly sticky but should not cling to your hands.
Cover with plastic and allow 1 to 2 hours to rise. Deflate ball of dough and weigh. Divide by 10. Each bun should weight somewhere between 147.5 and 149 grams.
Form balls and press into a four-inch disc. Place each disc into the middle of a 4-inch greased springform pan. Brush tops with eggless wash, cover with a clean cloth and allow to double in size. While they are rising, preheat oven to 355º.
Brush again with eggless wash and sprinkle with oats and sesame seeds. Bake in preheated oven for seven minutes, turn the trays around and switch oven shelves. Cook for another seven minutes.
Allow to cool for 5 minutes in springform pans. Resist the temptation to eat these while they are hot. Release and carefully remove buns. (Alright, you can have one!) Transfer to a cooling rack and allow to cool thoroughly. Breads continue to cook as they cool so this is an important step. Allow to cool thoroughly before cutting. Enjoy!
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All of the food supplies for this recipe can be found easily at your local markets at better prices than you can find them on-line. I’ve listed the kitchen equipment that are relatively difficult to find locally and/or are convenient to purchase through Amazon.
In order to make two batches of burger buns, you will need seven sets of three springform pans. While this may seem like a lot of pans, the use you will get from these quality pans will make you glad you did. If you never plan to bake twenty buns at one time, then you will only need four sets. You can begin with four and decide if you want more later. These pans are also fantastic for making vegan camembert, blue cheese or brie. they are perfect for small dessert dishes, cakes, cheesecakes, fancy stacked dinner presentations and more. When I’m not using them, I keep them out of the way in my basement in a reusable shopping bag hanging on a hook.
This stainless steel cooling rack fits perfectly into a half-sheet baking pan. It works well for cooling your pita bread but is also excellent for cooking foods under your broiler, or for oil-free baking
A seedling mat is fantastic for proofing dough and for making sourdough starter. It keeps the dough 10-15 degrees above room temperature which give me consisted results. I’ve seen others on-line that are a little cheaper, but this is the one I have experience with and I am completely happy with it. What I particularly like about this model is that the cord doesn’t get in the way of placing articles on the mat. I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.
A kitchen scale is an invaluable tool for getting accurate measurements when measuring flour and for determining consistent portion sizes for various dishes. I have had good results with this particular scale. I don’t particularly like flat digital scales (the kind that look like a sheet of glass) because the measurements have wildly inconsistent readings, at least that has been my experience.
I absolutely love my Danish Dough Whisk. It makes working with thick batters a pleasure when a balloon whisk simply cannot handle the task. It will allow you to work with dough right up to the point that you are ready to begin kneading. As you’ll see me mentioning in every video in which I must work with a viscous batter or dough, I don’t know how I ever lived without my Danish Dough Whisk. I highly recommend this product. I have several of them in both sizes, small and large, and have given them as gifts to the delight of my baker friends.
These two types of whisks come in graduated sizes. The smallest are useful for whipping air into sourdough starter in the early stages of development and for mixing small amounts of liquid. The larger are useful in creating creamy sauces, gravies, and thin batters. I have similar sets. The first set is a little more flexible, the one below it is stiffer and more sturdy. I use both sets equally according to the needs of the moment.
Cutting a piece of parchment paper for the surface of your kitchen scale will make cleanup for this project much easier. I sometimes use parchment paper instead of silicone mats for lining baking sheets, when I’m using the mats for other purposes. Your baking sheet will not need to be lined for this recipe.