Red Meat Allergy Friendly Vegan Burger Buns

Total time2 hr 13 min

Prep time25 min

Cook time18 min

Red Meat Allergy Friendly Vegan Burger Buns

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Ingredients

8 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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2 tbsp organic cane sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
3 tbsp vegan butter, melted and cooled slightly
3 tbsp aquafaba (liquid from a can of chickpeas)

For the topping

2 tbsp aquafaba, for brushing
1 tbsp sesame seeds (optional)

Instructions

1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, salt, melted vegan butter, and 3 tbsp aquafaba to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes.

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