Nutritarianism

Monday, November 29, 2010

Whole Wheat Hotdog or Hamburger Buns


Oh me oh my these things are good. If you like mooshy gooshy buns (of the food kind) like I do, you'll understand my enthusiasm over mastering making these squishy blobs of bready joy.

You can shape them into long buns for seitan sausages, or round ones for veggie burgers.

The original recipe is Vegan Dad's. That guy is a seriously talented chef! My adapted version has a much simpler method, and is a half batch. This will give you either 6 sausage or 6 hamburger buns.


Whole Wheat Buns

[Adapted version of Vegan Dad's Whole Wheat Hamburger Buns]

1 1/2 cups whole wheat flour
3/4 cup + 2 Tbsp unbleached white flour
1 1/2 Tbsp vital wheat gluten
1/2 cup water
1/2 cup almond, soy, rice, or hemp milk
1 1/2 tsp active dry yeast
1/2 tsp sea salt
1 Tbsp oil

Combine non-dairy milk with hot water to produce a warm liquid. Add yeast, stir and let sit 10 minutes.

Combine flours, gluten, and salt.

Add oil to liquid and yeast.

Add wet to dry. Mix well with a wooden spoon, then turn onto floured surface and knead until soft.

Place in a well-oiled bowl, turning dough to coat. Cover with plastic wrap and place in a warm place for 1 hour, or until double in size.

I love it when it's risen!

Punch dough down, knead a few times. Form into your buns (sausage/sub size or hamburger buns). Place on parchment paper lined cookie sheet(s). Cover with towel and let rise 30-45 minutes.

Preheat oven 450.

Bake 10* minutes.

*Mine were done in 5 minutes! Tap the bottom of the buns to check for that "hollow" sound. That means they are done.

1 comment:

  1. Love your description of the buns. They sound like the kind of buns that get eaten in one sitting!

    ReplyDelete