Delicious burger buns that are 100% dairy-free!
These homemade burger buns are hands down one of the best breads I've ever baked; they are incredibly tender (and I do mean tender), they don't take up a lot of hours to leaven and the tase is so much better than any store-bought burger buns.
In a small bowl stir together water, molasses and dry yeast. Let it sit for 5 minutes, until the yeast activates and small bubbles appear on the surface.
Mix together flours and salt in a large bowl using a hand whisk.
Transfer the flour mixture to the bowl of your stand mixer fitted with the dough hook. Add in yeast mixture and olive oil. Start mixing on low speed and increase the speed a few seconds later. Mix until a soft ball of dough forms, around 6 minutes.
Transfer the dough to a lightly floured surface and knead by hand. Working the dough for 10 minutes approximately will be enough if you aerate the dough well: push it down, stretch it and fold the top half back towards you. Repeat the process and sprinkle the dough with more whole wheat flour if it's too sticky; it should be more humid than the average bread dough but shouldn't stick too much to your fingers and/or the working surface.
Shape the dough into a ball, transfer back to the bowl and cover well with plastic wrap. Let it rise in a warm place for 1 1/2 hours, until the dough is puffy and doubled in size.
After this first rise, divide the dough into 4 equal portions and shape them into round burger buns; tap them gently to deflate the dough.
Place the buns on a baking sheet lined with parchment paper and remember to leave enough space between them. They will puff up again after the second rise so it is very important to leave that space.
Loosely cover the baking sheet with plastic wrap (or a dump cloth) and let it rest for 30 minutes.
Preheat oven to 400º F (200ºC) after the first 15 minutes have passed (approximately).
Uncover the baking sheet, brush the tops of the buns with a bit of vegan milk and sprinkle with the black sesame seeds. Bake for 15 minutes, until they look golden on top and sound hollow when you gently tap the bottoms with your knuckles.
Let cool on a wire rack.