These vegan burger buns are not only freaking delicious, they incorporate some healthy Omega-3s in the form of flax seed meal, a bit of healthy fiber.but not too much! *scroll down for full recipe*\r
\r
Finding quality vegan hamburger buns is not always easy. The mainstream store-bought brands usually have weird ingredients like l-cysteine (mainly from hair and feathers), mono- or diglycerides (often animal-sourced dough conditioners). Plus, they taste.well.mass produced.\r
\r
These fluffy flax hamburger buns toast wonderfully and will hold up to the juiciest of mushroom burgers, the heartiest of grain burgers, the beefiest of beefless burgers! Also, they are easy as HECK to make and everyone at your next BBQ will be impressed that you made your own hamburger buns!\r
\r
FLUFFY FLAX BUN RECIPE\r
Makes 6 large buns\r
Get the printable recipe at: \r
\r
Ingredients(US):\r
1 cup warm water (40C or 104F)\r
2 1/4 teaspoons dry yeast (instant or traditional)\r
1 tablespoon sugar\r
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance)\r
2 tablespoons ground flax seed (the more finely ground, the better!)\r
1 teaspoon salt, optional\r
3 or more cups all-purpose white flour\r
\r
Ingredients(Metric)\r
240ml warm water (40C or 104F)\r
10cc dry yeast (instant or traditional)\r
15cc sugar\r
30ml vegetable oil (eg. organic canola, olive oil or melted Earth Balance)\r
30cc ground flax seed (the more finely ground, the better!)\r
5cc salt, optional\r
375g or more all-purpose white flour\r
\r
Directions: \r
In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.\r
Let stand for 5 to 10 minutes. Youll know the yeast is ive when it blooms.\r
\r
Mix in the oil, salt, and flax seed.\r
\r
Incorporate the flour, a half cup or so at a time until it becomes doughy.\r
\r
Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.\r
\r
Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.\r
\r
Punch down the dough and turn it onto your flat kneading surface again.\r
\r
Cut the dough into six even pieces.\r
\r
Knead each piece into a round shape, gathering the edges into the center and squeezing together.\r
\r
Place the puckered side down on to a backing sheet with parchment paper on top.\r
\r
Repeat with the other piece and place them evenly on to the baking sheet.\r
\r
Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.\r
\r
Preheat your oven to 350F (177 C)\r
\r
Let rest for 45 minutes or until the buns have doubled in size.\r
\r
Carefully remove the cloth or plastic wrap.\r
\r
Optionally, brush the tops with melted Earth Balance buttery spread.\r
\r
Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.\r
\r
Let cool completely before slicing, toasting, and loading with your favourite burger fillings.\r
Enjoy!\r
\r
Connect on \r
Instagram; \r
Twitter: \r
Facebook: \r
Check out for more frequent vegan recipes, crafts, DIY ideas, and other randomness.