Herbed Buns (vegan)

Ingredients

• • 2 Cups warm water

  • 2 Tbsp white sugar

  • 4 1/2 Tsp dry yeast (2 packets, 22 ml)

  • 6 Cups bread flour (or all-purpose)

  • 1 Tbsp non-iodized salt

  • 1/4 Cup olive oil

Flavouring for Onion Buns

• 1/2 Medium onion, finely chopped

• 1 Tbsp dried dill (or 2 tbsp fresh)

• 1 Tsp caraway seeds

Flavouring for Garlic Buns

• • 6 Large cloves fresh garlic (or 10 small), finely chopped

  • 2 Tbsp fresh oregano, finely chopped (or 1 tbsp dried)

  • 2 Tbsp fresh basil, finely chopped (or 1 tbsp dried)

Preparation

• 1. In a stand-mixer bowl, dissolve the sugar in the water.

  2. Stir in the yeast, and let stand for 5-10 minutes, until foamy and smells fermented.

  3. While yeast is activating, in a separate bowl, mix together the flour and salt.

  4. Once the yeast has activated, add the desired flavouring, the oil, and about 2/3 of the flour mixture.

  5. Mix with hook attachment on speed 2 until flour is moistened, then add remaining flour, 1 tbsp at a time, allowing it to mix into the dough each time.

  6. If dough is too dry (doesn't form a ball), add 1 tbsp of water at a time, until dough forms a ball.

  7. Knead on speed 3, for 4 minutes.

  8. Cover with a dish towel, and let rise in a warm, draft-free spot for about 30 minutes, until doubled in size.

  9. On a floured surface, punch down the dough, and cut into 16 equal chunks, with a pastry knife (cut in half, then half, then half, then half again).

  10. Form into balls, and place evenly on a large baking sheet, lined with parchment paper.

  11. Cover with a dish towel, and let prove, for about 1 hour (until doubled again).

  12. While waiting for the proving, preheat oven to 350 degrees F.

  13. Optionally, after proving, remove towel from buns and brush some coconut oil or aquafaba on top of each bun.

  14. Bake on upper rack, leaving space to rise, for about 25-30 minutes (until lightly browned on top).

  15. Remove from oven and let cool for 20 minutes before removing.