HEALTHY "HAMBURGER" BUNS

After being frustrated at the lack of healthy hamburger buns at local grocery stores, I decided to try making my own. These are not difficult to make though do take a little bit of time so the dough can rise. My husband says they are the best buns! My kitchen smelled divine.

You can find the recipe at “The Healthy Family and Home”: Vegan Hamburger Buns.

I used Instant yeast which I had on hand and “proofed” it but that step was unnecessary as my yeast was still in the sealed packet and had not expired. You can read about yeasts and proofing here: What's the Difference Between Instant, Active, and Fast-Acting Dry Yeasts?

Here is the McDougall Newsletter with the recipe for Corn Butter. I just put all the ingredients in a pot on the stove and once thickened, removed from heat and smoothed it out in my Vitamix.

What I did differently:

-Used white whole wheat flour instead of all-purpose flour Because of this, I added 2 TBSP extra water and let the dough rest for 30 minutes before kneading

-Used warmed soy milk since I did not have almond milk

-Instead of coconut oil used 2 TBSP McDougall Corn Butter

-Reduced sugar to 1 TBSP

-Used one 1/4 oz package quick rise yeast

-Added the sugar to the warm 110 degree water (1/2 cup + 2 TBSP water), stirred in the yeast, let it set until frothy. Then in separate bowl whisked together the milk, McDougall corn butter, salt, and flax egg.

-Kneaded the dough by hand for several minutes instead of using a mixer. In doing this, I ended up adding about 1/4th cup additional flour

-Did not brush the top of the buns with anything