Fresh out of the oven. Salt Free and Vegan. For Burgers, Sandwiches or just as a fresh roll with butter. So, So Delicious!
Ingredients:
2 C. + 6 TBS. Bob Red Mills Unbleached All Purpose White Flour
2 C. + 6 TBS. Bob Red Mills Whole Wheat Flour ( I use organic but all their bread flours are phenomenal )
3 TBS. raw unfiltered honey ( none of those cheap fake honeys )
2 1/4 tsp. Rapid Rise Yeast ( about one packet )
1 1/2 C. warm water ( not hot )
4 TBS. Extra Virgin Olive Oil ( be sure it’s a quality’ “Real “ Olive Oil )
Vegan Egg Wash:
3 TBS. Unsweetened Vegan Milk
1 tsp. Real Maple Syrup
1 tsp. Regular Yellow Mustard
Mix of Black and White Sesame Seeds
Instructions:
In a large bowl add the flours and yeast and mix well.
Pour honey around inside near rim of bowl away from center of bowl.
Create a well in center of bowl and slowly add your warm water and olive oil.
Mix together until just incorporated ( the dough should look shaggy )
Flour a clean surface with a little of your white flour and dump your dough onto surface. ( you can also flour your hands a bit to prevent sticking ) Fold the dough together and knead for 10 min.
Make into a large ball and pinch the under seam.
Pour a splash of olive oil into a medium sized bowl. Place your dough ball into bowl and carefully roll it around and use hands to fully coat with the oil.
Cover the bowl with plastic wrap and let sit on the counter in a warm area for 1. hr. ( if your kitchen is too cold and you do not have a warm room, you can place it in your turned OFF oven with a pilot light on ) your dough should about double in size.
Punch dough down and fold over. Carefully shape into a fat log loaf making sure the ends and middle of loaf are the same width.
Use serrated knife to mark dough log into 8 equal pieces. With your knife cut 1st piece, and using your fingers, pinch and pull the undersides to shape each piece of dough into a round ball ( If seams come apart just pinch them back and pat them down )
Place onto a large cookie sheet lined with parchment paper and pat down SLIGHTLY.
Continue to make the rest of your buns and placing them about 4 in. apart.
Cover loosely with paper towels and place back on counter for another 45 min. ( You can begin preheating oven to 400 degrees. )
Use a pastry brush or hands and brush the vegan egg wash over the buns and sides and sprinkle your sesame seeds over the top.
Bake for 15 min.
Remove and allow to cool for 5 min. then transfer to your cooling rack and allow to cool for another 10 min.
Slice bun open with sharp serrated knife and enjoy! Whatever you don’t eat now, after 15 minutes out of the oven IMMEDIATELY INDIVIDUALLY wrap each bun tightly in Saran Wrap and keep in your bread area ( DO NOT keep in fridge ( this will help retain their perfect softness and prevent air pockets from making them lose their softness ) Let me know in comments how you liked them.
Vegan Egg Wash:
Mix together the milk, maple syrup and mustard ( mix well. You do not have to use all of the vegan egg wash just enough to coat them well so they brown nice and give a mustardy sweet taste to the crust )