Plain. White. Buns.
1 cup (235 ml) plain soymilk
1/2 cup (120 ml) water
1/4 cup (56 g) nondairy butter
4 1/2 cups (563 g) all-purpose flour, divided
1/4 ounce (7 g) quick-rise yeast
2 tablespoons (25 g) sugar
1 1/2teaspoons salt
Equivalent of 2 eggs*
Line 2 baking sheets with parchment or a silicone baking mat.
In a saucepan or a microwave-safe bowl, combine the soymilk, water, and butter, and heat just until the butter is melted. In the microwave, I do this in about 1 minute. Set aside.
In a large bowl, combine half of the flour and the yeast, sugar, and salt.
Add the soymilk mixture to the flour and mix well, then add the egg replacer.
After well incorporated, mix in the remaining flour 1/2 cup (62 g) at a time.
Once all of the flour has been added, and the dough begins to form into a large mass, turn it out onto a floured surface and knead for 5 to 8 minutes, until smooth and elastic.
Divide into 8 equal pieces. Roll each piece into a smooth ball. Place on the baking sheets, 4 per sheet, and press down to flatten a little (like a disc, instead of a ball). Cover loosely and let rise for 1 hour.
Preheat the oven to 400°F (200°C, or gas mark 6).
Bake for 12 to 14 minutes, or until golden on top.
Let cool for 5 minutes on the pans before transferring to racks to cool completely.
YIELD: 8 BUNS
* I have made this with flax eggs, tofu eggs, and Ener-G. The best buns were with the Ener-G. The others tasted fine, but didn’t puff up as much.
These easy flatbreads make a great stand-in for pitas, and work well as a transportation device to get some of those yummy Middle Eastern-influenced burgers directly into your mouth!
1 1/2 cups (180 g) whole wheat flour
1 1/2 cups (188 g) all-purpose flour
1 tablespoon (18 g) sea salt
1 1/4 cups (295 ml) water
Combine the flours and salt in a large bowl. Slowly add the water.
Mix with your hands until you get a nice big dough ball. Knead for a few minutes.
Divide into 16 equal pieces. Press each piece flat (about the size of a small pancake).
Using a dry, nonstick pan, cook each piece, one at a time, over high heat for 1 1/2 to 2 minutes on each side.
If you have a gas stove, turn on an extra burner. After cooking in the pan, using tongs, place the flatbread on the open flame for a few seconds. It will puff up and deflate quickly. Repeat on the other side.
Stack on a plate, under a dish towel to keep warm, until all the breads are done.
YIELD: 16 FLATBREADS
These are not Grandma’s fluffy buttermilk biscuits. They are much more dense. But they hold a Green Castle Slider (page 87) nicely, and if you have them with breakfast, they won’t get too soggy when soaked in gravy.
2 cups (240 g) whole wheat pastry flour
2 cups (250 g) all-purpose flour
2 1/2 cups (590 ml) water
1 tablespoon (15 g) baking powder
1 tablespoon (15 ml) vegetable oil
1/2 teaspoon sea salt
3 tablespoons (63 g) agave nectar
1/2 cup (112 g) nondairy butter, melted
Preheat the oven to 450°F (230°C, or gas mark 8). Coat 2 baking sheets with butter-flavored cooking spray.
In a large bowl, combine the flours, water, baking powder, oil, salt, and agave and mix well.
Drop ice cream scoop-size mounds of dough onto the prepared baking sheets.
Bake for 10 minutes, remove from the oven, and brush on the melted butter.
Return to the oven and bake for 5 minutes longer.
YIELD: 16 BISCUITS
Okay, so the name is a little goofy. But these buns are really rustic looking… and tasting. They are hard and dry on the outside, with nooks and crannies revealing the soft orange inside. Yummy!
1/2 cup (60 g) chickpea flour
11 /2 cups (188 g) all-purpose flour, plus more for coating
1/4 ounce (7 g) quick-rise yeast
1/2teaspoon baking powder
1/2teaspoon baking soda
1/4 teaspoon salt
1/4cup (28 g) finely chopped sun-dried tomato pieces
2 cloves garlic, minced
2 tablespoons (30 ml) extra-virgin olive oil
1/2 cup (120 ml) water, plus more if needed
In a mixing bowl, combine the chickpea flour, 1 1/2 cups (188 g) all-purpose flour, yeast, baking powder, baking soda, and salt.
Add the tomatoes, garlic, and olive oil, and stir to combine.
Add the 1/2 cup (120 ml) water and knead well. Add more water, if needed, 1 tablespoon (15 ml) at a time, until a smooth, firm dough ball is formed. Knead for a few minutes, until uniform.
Divide into 4 equal pieces. Form each piece into a ball and then flatten slightly.
Pat a bit of all-purpose flour onto each bun to coat. Place on an oiled baking sheet. Cover loosely and let rise for 1 hour.
Preheat the oven to 350°F (180°C or gas mark 4).
Bake for 10 to 12 minutes, or until you see cracks forming on the tops.
YIELD: 4 BUNS
Sweet and soft, these buns work nicely with almost all of the burgers in the book, especially the breakfast burgers and the Seitanic Stuffer on page 100.
1/4 ounce (7 g) active dry yeast
1 tablespoon (12 g) sugar
1/4 cup (60 ml) warm water, plus more if needed
4 cups (500 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup (235 ml) soymilk
1/2 cup (112 g) nondairy butter, melted
1/4 cup (88 g) molasses
1 teaspoon oil
In a small bowl, stir the yeast and sugar into the 1/4 cup (60 ml) warm water. Let sit for 10 minutes, until foamy.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt.
In a separate bowl, combine the yeast mixture, soymilk, butter, and molasses.
Add the wet ingredients to the dry and knead until a soft, elastic dough is formed, adding more water, 1 tablespoon (15 ml) at a time, if needed.
Knead for about 10 minutes. Form into a ball.
Coat very lightly with the oil and cover with plastic wrap. Let rise for 45 minutes to 1 hour.
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment or a silicone baking mat.
Punch down the dough and divide into 8 pieces, roll into balls, and flatten into a bun shape. Place on the prepared baking sheet and let sit for about 10 minutes.
Bake for 12 to 14 minutes, or until just beginning to brown.
YIELD: 8 BUNS
These soft and slightly sweet buns take potato rolls to a whole new level and remind us of why we make our own bread.
1 large sweet potato or yam
1/2ounce (14 g) active dry yeast
2 teaspoons sugar
1/2 cup (120 ml) warm water
1/4cup (56 g) nondairy butter, melted, plus more for brushing
1 cup (235 ml) soymilk
2 tablespoons (42 g) agave nectar
4 cups (500 g) all-purpose flour, plus more if needed
1 teaspoon salt
Bring a pot of lightly salted water to a boil.
Peel and cut the sweet potato into chunks and boil until mushy.
Meanwhile, stir the yeast and sugar into the warm water. Let sit for 10 minutes, or until doubled in size.
Drain the potatoes. Return to the pot, and mash.
Add the 1/4 cup (56 g) butter, soymilk, and agave nectar. Mash until very, very smooth, with as few lumps as possible.
In a separate, large mixing bowl, combine the 4 cups (500 g) flour and salt.
Add the yeast mixture to the flour and salt and stir to combine.
Add the potato mixture and knead for 8 to 10 minutes, adding more flour if the dough is too sticky.
Knead until a soft, elastic dough ball forms. (I knead it right in the bowl.)
Cover loosely with a dish towel, and let rise for 1 hour.
Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment or a silicone baking mat.
Punch down the dough and knead for about 2 minutes. Add a little more flour if the dough is too sticky.
Divide into 12 equal pieces, roll into balls, and flatten slightly. Place 6 on each baking sheet.
Bake for 12 to 15 minutes.
Remove from the oven, brush with extra melted butter, and bake for 5 minutes longer, or until golden brown on top.
YIELD: 12 BUNS
Shiny bagel buns are a great way to serve up your breakfast burgers!
1/4 ounce (7 g) active dry yeast
1 tablespoon (12 g) sugar
1 cup (235 ml) plus 1/4 to 1/2 cup (60 to 120 ml) warm water, divided
4 cups (500 g) all-purpose flour
1 1/2 teaspoons salt
1 tablespoon (15 ml) vegetable oil
Stir the yeast and sugar into 1 cup (235 ml) warm water and let sit for 10 minutes.
In a mixing bowl, combine the flour and salt.
Add the yeast mixture and oil. Knead for about 10 minutes, adding more of the remaining water, 2 tablespoons (30 ml) at a time, until you get a smooth, elastic dough ball.
Lightly coat with the vegetable oil, cover with plastic wrap, and let rise for 1 hour.
Punch down the dough. Knead for 2 to 3 minutes.
Divide the dough into 8 equal pieces. Roll into a ball and flatten each ball into a bun shape.
Once again, lightly coat with oil, cover, and let rest for 20 minutes.
Meanwhile, bring a large pot of water to a boil and preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment or a silicone baking mat.
Add 2 or 3 bagel buns to the boiling water and boil for 1 minute, flip over, and boil for 1 minute longer.
Remove from the water with a slotted spoon, let dry for about 1 minute, and place on the prepared baking sheet. Repeat until all 8 bagels have been boiled.
Bake the bagels for 10 minutes, remove from the oven, flip, and bake 10 minutes longer.
YIELD: 8 BAGELS
Sweet and soft wheat buns for all of your burger needs.
1/2 ounce (14 g) quick-rise yeast
1 1/2 cups (188 g) all-purpose flour, plus more as needed
1 1/2 cups (180 g) whole wheat flour
1 teaspoon salt
1/2 cup (120 ml) nondairy milk
1/4 cup (84 g) agave nectar
1/4 cup (56 g) nondairy butter, melted
1/2 cup (120 ml) water
In a large mixing bowl, combine the yeast, 1 1/2 cups (188 g) all-purpose flour, the whole wheat flour, and the salt.
In a microwave-safe bowl, combine the milk, agave, butter, and water. Warm in the microwave to 110° to 120°F (43° to 48°C), about 1 minute. This step is necessary to activate the yeast.
Slowly add the wet ingredients to the dry and knead into a soft, elastic dough. If your dough is too sticky, add more flour, 1 tablespoon (8 g) at a time. Cover the dough with a dish towel and let sit for 10 minutes. You probably won’t see a noticeable rise here, but that’s okay.
Line a baking sheet with parchment or a silicone mat.
Punch down the dough, and break into 8 equal pieces. Form into bun shapes, place on the prepared baking sheet, cover with a dish towel, and let rise for about 45 minutes, pr until doubled in size.
Preheat the oven to 350°F (180°C, or gas mark 4).
Bake for about 25 minutes, or until golden brown.
YIELD: 8 BUNS