Hey guys,
These soft and chewy buns are perfect for your next vegan hot dog or sub sandwich. Sure,
you could buy them but homemade bread just tastes better and I swear, bread is way more
magnificent form of bread and it's just plain better. We only need four ingredients so let's get started.
In a mixing bowl, combine two and a quarter teaspoons of dry active yeast with a cup of
warm water. I'm using traditional yeast but you can also use instant.
To get our yeast activated, whisk in about a half cup of flour. Leave it alone for ten
minutes or until you see the yeast has bloomed. It'll look kind of foamy and you can continue
to the next step. If it doesn't foam up, your water may be too hot or too cold or the yeast
has expired and you need to get new stuff. So either way, get it sorted before continuing
on.
Add one more half cup and mix that in really well. The mixture should be lumping up into
dough now. If you're using whole wheat flour, you may not require as much since whole wheat
absorbs more water so add less at first and go from there.
Transfer the dough to a floured surface to knead. We want to add just enough flour to
keep the dough from sticking to our hands but not too much othat the dough becomes stiff.
I probably used about a half cup more of white flour but this amount can vary depending various
factors including humidity. The best way is to go by feel.
Continue to knead the dough for a few minutes if you want to have nice smooth buns; the
longer the better up to about ten miunutes or the dough is smooth and elastic. But honestly,
sometimes I don't even knead it for half a minute and I go to the next step but it's
up to you. Sometimes kneading bread is relaxing, other times it's a pain so go with your mood.
Today, I kneaded for about ten minutes. Put your dough back into the mixing bowl and put
a lid or a damp towel over top and let it rise in a warm, draft free location. If your
kitchen is kind of chilly, you can place the dough in your cold oven with just the oven
light on.
Rising times will vary due to your room temperature, basically the colder it is, the slower the
dough will rise and the warmer it is the faster the dough will rise.
When the dough has doubled in size, take it out and on to a lightly floured surface and
divide into equal portions.
I'm making six out of the white dough and for the whole wheat I actually used a quarter
cup more water in the begining so I have more of that dough and will make eight buns with
that.
Knead each piece into a ball. Now, you can simply roll them into a log shape, about as
long as a hot dog, and that would be totally fine.
Or try this way. Flatten a piece out, fold it in half and pinch along the length. Roll
it gently to give it more length. This method creates more tension on the surface of the
buns so the result is more smooth and puffy looking.
Now, THIS method is kind of an experiment. I've divided one of the whole wheat portions
into two. Then, I'm flattening them out a bit and stacking the two pieces. Then pinching
one side together, flattening out and seeing what happens.
Place your shaped dough onto a baking sheet lined with parchment paper or just grease
it if you don't have parchment so the buns don't stick and cover them with a warm, damp,
clean lint-free kitchen towel and let those rise in a warm place for about an hour or
until they have doubled in size.
I usually start preheating my oven about a half hour in.
Now that our buns have risen nicely you can brush on a light syrup glaze. This is one
tablespoon of water mixed with one tablespoon of maple syrup. Gently brush on the syrup
solution on gently so you don't deflate the buns.
Then bake those in your preheated oven at 400 degrees farenheit or 200 degrees celsius
for about 20 to 25 minutes.
And there you have some beautiful buns. The tops should be golden, these whole wheat ones
are a tiny bit over browned but they're still good. And they should sound hollow when tapped
on the bottom.
The result of our stacked dough method was a success! They have that commercial hot dog bun look
And you can open them up with our a knife or anything like that
So, I hope you give these delicious
buns a try as they are so easy to make and just perfect for loading up with a homemade
vegan dog like this scallion seitan sausage. Let me know what kind of vegan fillings you
would put in these buns in the comments below. I can't wait to see your ideas.
Thank you so much for watching and please give this video a thumbs up if you liked it.
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