The third time is always the charm. Please welcome back Laura, from The Veggy Side of Me, as she’s back with a brand new recipe for soft sesame buns. Her previous posts Aperizcubes Salty Rice Cubes and Black Olives and Rosemary bread were very well received.
As an Italian living in Paris for 11 years she has a very interesting perspective. Follow The Veggy Side of me on Facebook and of course the blog. Welcome back Laura!
After trying this recipe you’ll never buy hamburger buns in a store again, trust me! They are soft and tasty, with no dairy/egg and fresh from the oven!
INGREDIENTS
1 tablespoon active dry yeast
1 cup rice milk
2 tbsp sugar
2 tablespoons organic coconut oil (melted/liquid)
1 tsp salt
3 cups flour
Olive oil – sesame seeds
PREPARATION
In the bowl of a standing mixer, stir the yeast into the rice milk until dissolved. Add the coconut oil, sugar and salt and stir until well combined.
Add the flour and knead at low speed for 4/6 minutes. Let the dough rise for one hour (double size). Divide the dough into 8 pieces and shape each piece into a tight ball. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 – 40 minutes).
Brush your buns with olive oil and bake at 175°C for 15/20 minutes, until golden on the tops).
