These buns are my go to for the seitan burgers I make so often. Wheaty but never heavy. From American Vegan Kitchen by Tamasin Noyes. many thanks to Tami for letting me re-print her recipe. I can't recommend this book enough. Support your vegan cookbook writers!
3/4 c soymilk, warmed
1 T agave
2 1/4 t dry yeast
1/4 c warm water
1 T ground flax
1 1/2 c all purpose flour
1 1/2 c white wheat flour
1 1/2 t salt
3 T canola oil
1 1/2 T sesame seeds
-In a small bowl combine the milk, agave and yeast and let sit about 5 minutes
-In another small bowl combine the flax and water and mix well
-In a large bowl combine the flours and salt and mix. Add the yeast mix, the flax mix and the oil and mix well. Knead for about 10 minutes on a floured surface and form into a ball. The dough should be smooth and elastic.
-Lightly oil a large bowl and place the dough ball inside, turning to coat with oil. Cover with a clean towel and let rise about 1 1/2 hours.
-Lightly oil a baking sheet. Divide the dough into 6 balls and flatten slightly on the sheet. Cover and rest about 10 minutes and then flatten again and bruch with water and sprinkle with sesame seeds. Cover the sheet with a towel and let rise about 1 hour.
-Preheat the oven to 375 and then bake for about 14-17 minutes.
(Used by permission. Recipe from American Vegan Kitchen by Tamasin Noyes (c) 2010.)
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