Friday, May 14, 2010

Vegan Whole Wheat Hamburger Buns

I was domestica to the max yesterday! Feeling a little bad that I have been 'less than creative' in the kitchen, (I haven't been feeling all that hot lately; that's my excuse) I thought I should get my tail in gear! It also happens to be teacher appreciation (I already mentioned that in the cinnamon roll post) and I get to bake for some of the teachers. I did fall back on my good ol' standards for that but I did make a pretty kick butt dinner in between my pastry madness!

Honey walked in from work, took one look around the kitchen and said 'whoa, what ARE you doing?' Yeah, that' how bad it was... and I'm a pretty tidy cook so the pandamonium of baking and cooking was fairly impressive if I do say so myself.

Before I began my baking/cooking fever, I thought burgers sounded good on this lovely sunny day. I was going to have honey BBQ, but I got so sidetracked we didn't get that far. I did get obsessed with making my own buns though. I tweaked my pizza dough recipe and I tell you what, I am never buying store buns ever again! They were fantastic! So easy to do, really, way better for you and tasty as all get out.



Need: (this amount yields about 15 buns)
2 Tablespoons egg replacer
4 Tablespoons soy milk
1 3/4 cups warm water
1/2 cup vegetable oil
1/4 cup agave nectar
3 Tablespoons active dry yeast
1/2 Tablespoon salt
2 1/2 cups whole wheat flour
2 3/4 cups white whole wheat flour
Note: you may need a little extra flour and some for the kneading process

Do:
In a small bowl, with a fork, whip the egg replacer and soy milk. Set aside.

In a large bowl, combine warm water, oil and agave nectar and stir to combine. Then add the yeast; stir just to combine and let sit about 8-10 minutes so the yeast can activate... it will get all bubbly and yeasty.


After your yeast has grown, add the egg replacer mixture, salt and whole wheat flour. Using a fork, combine the ingredients into a wet paste. When combined, add the rest of your flour.

Note: Before everything is fully mixed together, start using your hands to mix. And don't forget to take off your rings! The dough is sticky and will make a mess of whatever it gloms on to.

Once fairly combined... it doesn't have to be totally solid, turn out onto a lightly floured surface and knead. The whole mixing process should only be about 5 to 8 minutes.

Roll your ball into a fat tube and break off little sections about 3 to 3 1/2 inches across. Form lightly into balls. Note: don't form or handle the dough too much.


Place on a baking sheet, cover and let rise in a warm spot for about 15 to 20 minutes. Note: I turn on the toaster oven at 375 for about 5 minutes then turn it off and put the tray on top of the toaster oven.

Preheat oven to 425.

When your rise time is up, pop the tray into the oven and bake for 12-15 minutes. Start with 12 and see how they look. If they're still doughey, let them go a little longer.

(this is what they look like after they have risen, just before being put in the oven)

When done, remove from oven and let cool, then use!


Serve:
I used them with the spicy black bean burgers, (see post for recipe) but they would be great for sandwiches or anything else. I think I might make sandwiches for the teachers today!

Enjoy!

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