Simple Vegan Buns
I love to cook and to bake. But it seems I make more recipes for baking than anything else. Maybe there is less chance of vegan baking recipes? I have no idea, just guessing.
I have been changing baking recipes for a lot longer than I have been making vegan anything. Why? Because I am allergic to eggs. When I tell people, I am allergic to eggs they are shocked. For some reason, people believe “eggs” are allergy free food. THEY ARE NOT. Eggs are one of the top ten common allergies in Canada. I am specifically allergic to the albumen (egg white). I cannot get a flu shot like many Canadians do each year, or eat baked goods or desserts that are made with egg in them.
I have to say, getting bread is a lot easier than any other baked good. Eggs are not always part of bread making. So yes, I can eat store-bought bread. But why buy buns when I can make SUPER yummy ones at home? For you that are not vegan, you can try my recipe or get the original recipe at Allrecipes. Allrecipes is a great source for quick and easy recipes for anyone. My simple vegan buns is a recreation from a recipe called “Tasty Buns”. You can use this basic recipe and change it to however you please, or you can go vegan with me and follow my recipe!
- 5 cups whole wheat flour
- 4 1/2 tsp fleshmans yeast
- 1 3/4 cup coconut milk
- 1 tsp seasoned vegetable base
- 1 tsp apple cider vinegar
- 1/2 cup oil
- 1/4 cup coconut sugar
- 1 tsp sea salt
- Stir together two cups of flour, the yeast, and sugar
- In a separate bowl add all the wet ingredients and heat it just above Luke warm. I like mine slightly hot.
- Mix the wet ingredients with the 2 cups of dry ingredients until smooth.
- Start adding the rest of the flour one cup at a time. Mix in enough to make a soft dough. When it is rigid enough dust a flat surface and need until smooth
- Clean out the bowl first used, oil it and put the dough ball back in, roll the ball until it is covered but not inside/incorporated into the dough.
- Cover the dough with a towel and let rise for 10 minutes.
- Set up a pan for baking the buns. I oil the pan with olive oil, but you do not have to, there is enough oil in the buns, so they will not stick.
- I have a baking pan that is 33cm x 24cm which is an excellent size for 8 – 12 buns.
- When the dough has risen, take it out of the bowl and cut it in quarters. 1/2 of the mixture makes 8-12 buns perfectly.
- I roll one-quarter of the dough in a log and cut it into four or five pieces. Then I roll each piece into a ball and put it in rows in the pan. If you want smaller buns cut the dough into six balls.
- When the dough is all lined up in my pan, I cover it with a towel again and let it rise until it is double in size.
- Heat the oven to 200c or 400f.
- When the dough is double, the size and the oven is at the right temperature, put it in the centre rack — Bake for 12-15 minutes.
- Now that you have a time they should be in the oven, here is my cooking hint of the day. You set the timer, but your nose knows best. If you can smell them, then you should check them even if the time is off. More than not, your nose will be right.
- When your timer or nose tells you, take the buns out and check them. They should be slightly brown on top and a little hollow to tap.
- Let them sit for 5 minutes
- After 5 minutes flip the pan and take the buns out, they are ready!
Mmmmm Fluffy buns! YUMMY!