Every time I make bread I am surprised by how simple and easy it is. The whole process for these buns takes about four hours but you can be absent for about 80% of that time. To make basic bread you bloom the yeast, mix in flour, let it rise, punch it down, let it rise again, and bake. That’s IT! The final product is so rewarding and much better than anything generic in the grocery store. Also, these buns freeze incredibly well (I even unfroze and refroze for one of them and it was perfectly fine) so you can make a batch and just have them on hand. I made a version that was 50% whole wheat to get a bit of a healthier product. These specific burger buns held an agave glazed salmon burger that I paired with fresh arugula leaves and a homemade chipotle mayo (pictured below). Definitely recommend doing this at your next BBQ!
From: Holy Cow Vegan
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour.
1 1/2 tsp active dry yeast
1/2 tsp baking soda
1 tsp salt
1 1/2 cups warm water
2 tsp sugar
3 tbsp vegetable oil
Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to foam (this is blooming the yeast)
Sift all the flours and baking soda into the bowl. Knead by hand for about 5 minutes, trickling in 1 cup of water until you have a dough that’s smooth but slightly sticky.
Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
Spray a bowl with cooking spray and add dough to bowl and cover with a kitchen towel, and set aside for 2 hours until the dough has risen (now go do something productive)
Punch down the dough and divide into 6 balls
Shape them into smooth balls. Place the buns on a lightly greased and floured baking sheet, at least a couple of inches apart. Flatten the tops slightly with your fingers, and let the buns rise for an hour.
Preheat the oven to 370 degrees. Place the buns in the oven and bake 25 minutes.
Remove to a rack and allow the buns to cool