I found a recipe similar to this that I modified just a titch. I got it on Pinterest but I can’t find it now so I’m not sure who to credit! If it’s you, thank you so much for such an awesome starter recipe! Full How To Recipe Video Ingredients:
- 1 tbsp ground flax seed + 3 tbsp water
- 3 cups flour
- 1 tsp salt
- 1/2 cup almond milk (any non dairy milk would work)
- 1/2 cup warm water (NOT hot!)
- 1 active dry yeast packet
- 2 tbsp sugar
- 2 tbsp coconut oil, melted (I used ‘butter’ flavor coconut oil this time but I’ve also used vegan ‘butter’ instead, as well)
- In the bowl of your stand mixer, add the yeast packet and warm water and stir. Let that sit until the yeast begins to bloom, about 5 minutes.
- In a small little bowl or cup, mix the flax seed and 3 tbsp water together and let sit for the same time as the yeast.
- While you’re waiting, melt the coconut oil and set aside.
- Then add the salt to your flour and set aside.
- After your yeast has bloomed and your flax ‘egg’ has become gelatinous, you’re ready to start mixing things together!
- Start by mixing your almond milk, coconut oil, sugar and flax ‘egg’ together. Then add this mixture to your mixing bowl that contains your yeast/water mixture. Stir.
- Put your dough hook on the standing mixer and turn it on low. Slowly start adding your flour/salt mix until fully incorporated. It should be a shaggy type dough at this point.
- Then crank up your mixer speed and let it go for about 5 minutes.
- (If you don’t have a stand mixer, you can mix it all by hand and then when it becomes that ‘shaggy’ dough, turn it out onto a floured surface and knead by hand for about 10 minutes)
- The timing of the kneading is less important. What’s the most important is the ‘feel’ of the dough. You know it’s ready when it feels slightly tacky and springs back when you poke it.
- Form dough into a rough ball shape and put it in a greased bowl and cover with cling wrap. Now you let this baby rise for about an hour, until it has doubled in size.
- Once your dough has risen, turn it out onto a floured surface and cut into 8 equal pieces.
- Shape into balls and place in a greased 13×9 sized pan. Cover with cling wrap and let rise another 30 minutes-ish. Your rise times will vary with the temperature it is in your kitchen. The warmer it is, the shorter the time and the colder it is, the longer the time.
- Melt a little more of your coconut oil or non dairy ‘butter’ and lightly brush over the tops of your buns.
- Place buns in a preheated 375 degree (Fahrenheit) oven for about 16-18 minutes until you get a golden brown top! (If my tops are goldening but my buns feel about done, I’ll crank up the oven to broil for about 30 seconds but that’s certainly optional. Pay attention when you turn it up to broil because you can easily burn them.)
We love these for things like my Vegan ‘Crab’ Cakes!
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