Tuesday, November 8, 2011
I make these awesome veggie burgers with millet and quinoa sometimes, and tonight I decided that I might as well make the hamburger buns from scratch as well.
They turned out great and were pretty darned easy!
Here's the recipe!
To make 6 buns:
1/2 cup soy milk
1/2 cup water
1 tablespoon earth balance
1/2 tablespoon sucanat (if you don't have sucanat you can use sugar)
3/4 teaspoon salt
1 1/4 cups whole wheat flour
1 1/2 cups all purpose flour
1/2 an envelope of dry yeast (.125 oz)
small handful of sesame seeds (optional)
In a small saucepan, combine the soy milk, water, earth balance, sucanat, and salt. Heat until thoroughly melted and mixed. Remove from the heat and let cool until lukewarm. If the mixture is too hot when you add it in step 2, it will kill the yeast.
In a medium-large bowl, combine the flour and yeast. Add the wet ingredients to the dry ingredients. Stir until the dough pulls together.
If you have a kitchen aid, use the dough hook attachment to mix for 7-8 minutes.
If you do not have a kitchen aid, knead the dough on a floured surface for 10-12 minutes (don't add too much extra flour though!).
Place dough in a greased bowl and turn it to coat. Cover and let it rise for 1 hour!
Punch down the dough and divide into six balls. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Put the sesame seeds in a saucer. Using a pastry brush, glaze the tops of the dough balls with water and then roll the tops in the sesame seeds. Place on a baking sheet lined with a silpat (or parchment paper). Let sit for 1-2 minutes. Flatten each ball with the palm of your hand until they are about three inches wide. Set rolls aside to rise again for about 45 minutes.
Preheat oven to 400 degrees fahrenheit.
Bake for 15 minutes. As soon as you remove them from the oven, glaze the tops of the buns with earth balance. Place on a cooling rack.
And here's Jonathan's veggie burger...with vegan mashed potatoes!