This is a big family favourite – it’s not summer yet until our family has had veggie burgers on homemade brioche buns. We use them for sandwiches too! Thanks to the Clever Carrot for the base of this recipe.
- 2 cups warm water (75-85o)
- 3/4 warm soy milk
- 4 tsp active dry yeast
- 5 tbsp granulated sugar
- 2 eggs
- 5 cups bread flour
- 2 cups all-purpose flour
- 3 tsp fine sea salt
- 5 tbsp Earth balance, softened
Yield: 12-18 buns
In small bowl, beat the eggs. In a separate medium-sized bowl, whisk together the warm water, soy milk, yeast and sugar and set aside.
Add the flours, salt, and Earth balance to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the Earth balance is the size of crumbs.
Next add the yeast mixture and beaten eggs. Run the mixer on medium-low until a sticky dough forms (approx. 5 minutes).
Cover bowl with a damp kitchen towel and let the dough rise until it has doubled in size (this takes about an hour in my house but could take longer depending on the liveliness of your yeast and the temperature in your kitchen). Once doubled in size, press down the dough.
Line a baking sheet with parchment paper (I use Silpat). Divide the dough with a dough scraper – use a scale if you would like your buns to all be the same size. I don’t mind variety so I wing it.
To shape the dough into balls, cupping the round in your hand – pull up at the dough as if the round has four corners and tuck them in on top of the round. Flip over and smooth by rolling gently in your palm.
Place the balls on your baking sheet a few inches apart. Let rise again until nearly double in size (for me this takes around an hour).
Brush with soy milk or an egg wash before baking.
Preheat your oven to 400o. Bake for about 10-15 minutes or until golden brown. Transfer to a wire rack to cool completely.