Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tsp active dry yeast
  • 1 1/2 cups warm water ((sub ½ cup water with nondairy milk for softer buns))
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tbsp vegetable oil ((sub with 1 tbsp room temperature, softened vegan butter for softer crust))

Instruction

  • Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for five minutes or until the mixture starts to froth, indicating the yeast is alive and well.
  • Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth and supple. You might not need all of the water.
  • Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
  • Place the dough in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside in a warm spot for 1 ½ hours until the dough has more than doubled.
  • Fold the dough over itself to deflate. Form into a ball again, then divide into 8 equal sized pieces. Shape each piece into a smooth ball.
  • Place the buns on a baking sheet that's either been lightly greased or is lined with parchment. Space the buns at least a couple of inches apart. Flatten the tops slightly with your fingers, if you like. Cover the buns loosely with a kitchen towel and set them in a warm spot to rise for an hour.
  • Preheat the oven to 370 degrees.
  • Before the buns go into the oven, you can sprinkle seeds on the tops of the buns if you like. To do this, mix 1 tsp vegetable oil, 1 tbsp nondairy milk and 1/4 tsp maple syrup in a bowl. Brush the tops with this mixture, then sprinkle sesame seeds or poppy seeds on the tops.
  • Place the buns in the oven and bake 25 minutes. Remove the buns to a rack and allow them to cool thoroughly before serving.