These spelt buns are so good! I can confidently say that they are super tasty. After making them for yourself, you’ll see what I’m talking about.They are soft, chewy and moist; but they’re also sturdy. Therefore you can make any burger you want with them. In addition, they make the house smell amazing while they’re baking.
FYI: These spelt buns are also delicious warm from the oven, topped with butter and jam. The butter just melts right into the bread.
And the jam (my favorite is strawberry) gives the buns an even more amazing taste. The perfect treat, I’d say.
These easy to make vegan hamburger buns, and also these whole-wheat biscuits taste amazing with butter and jam as well.
| Cook Time: | 23 min |
| Prep Time: | 140 min |
| Total Time: | 163 min |
| Category: | Bread and Rolls |
| Yield: | 6-7 buns |
| Method: | Baking |
Preparation
1. *If you’re using instant yeast, you can just add it to the warm water mixture, then add in the other dry ingredients to form the dough*
2. After the active dry yeast has been activated, add in the remaining dry ingredients (salt and both flours).
3. If you prefer, you can add the ingredients to a bread machine, and proceed with the recipe.
4. On a floured surface, knead the dough (by hand or using a machine) for 8-10 minutes; until it becomes only slightly sticky.
5. You may need to sprinkle (just a) tad more flour over the dough, if necessary. But not to where it becomes too stiff.
6. After the dough has been kneaded, form it into a ball. Then oil a large bowl (or the bowl you mixed the ingredients in). Add the dough to the bowl, and roll it around until it’s coated with the oil.
7. Cover the bowl loosely with a kitchen towel, then let the dough sit in a warm place; for an hour. The dough will double in size during this time..
8. After the hour is up, cover a large baking sheet or pan with parchment paper. On a floured surface, divide the dough into 7 pieces (can divide into 6 pieces for larger buns).
9. Form each piece into a ball, then place on the baking sheet; spaced apart. Using the heel of your hand, press each ball of dough down until it’s flatter. Flatten them according to how thick you want your buns to be.
10. After all of the dough is shaped, cover the pan with a large kitchen towel (you may need more than one). Let the dough rest again for 33-35 minutes until they rise again.
11. Preheat your oven to 375 degrees. Brush the tops of the dough with an egg wash (1 egg lightly whisked with 1/4 tsp water and milk) for a more richer crust.
12. For a vegan/dairy free option, brush the tops of the dough with nondairy milk.
13. Bake the buns for 5 minutes at 375 degrees. After the five minutes is up, turn the oven temp down to 350 degrees.
14. Bake the buns for 18 more minutes or so, until they’re golden brown.
15. *For even baking, rotate the pan halfway through the baking time*
16. Brush the tops of the buns with melted dairy/nondairy butter right after you remove them from the oven. This adds even more flavor, and an appealing shine.
17. Cool to your desired warmth before serving (doesn’t take long).
2. After the active dry yeast has been activated, add in the remaining dry ingredients (salt and both flours).
3. If you prefer, you can add the ingredients to a bread machine, and proceed with the recipe.
4. On a floured surface, knead the dough (by hand or using a machine) for 8-10 minutes; until it becomes only slightly sticky.
5. You may need to sprinkle (just a) tad more flour over the dough, if necessary. But not to where it becomes too stiff.
6. After the dough has been kneaded, form it into a ball. Then oil a large bowl (or the bowl you mixed the ingredients in). Add the dough to the bowl, and roll it around until it’s coated with the oil.
7. Cover the bowl loosely with a kitchen towel, then let the dough sit in a warm place; for an hour. The dough will double in size during this time..
8. After the hour is up, cover a large baking sheet or pan with parchment paper. On a floured surface, divide the dough into 7 pieces (can divide into 6 pieces for larger buns).
9. Form each piece into a ball, then place on the baking sheet; spaced apart. Using the heel of your hand, press each ball of dough down until it’s flatter. Flatten them according to how thick you want your buns to be.
10. After all of the dough is shaped, cover the pan with a large kitchen towel (you may need more than one). Let the dough rest again for 33-35 minutes until they rise again.
11. Preheat your oven to 375 degrees. Brush the tops of the dough with an egg wash (1 egg lightly whisked with 1/4 tsp water and milk) for a more richer crust.
12. For a vegan/dairy free option, brush the tops of the dough with nondairy milk.
13. Bake the buns for 5 minutes at 375 degrees. After the five minutes is up, turn the oven temp down to 350 degrees.
14. Bake the buns for 18 more minutes or so, until they’re golden brown.
15. *For even baking, rotate the pan halfway through the baking time*
16. Brush the tops of the buns with melted dairy/nondairy butter right after you remove them from the oven. This adds even more flavor, and an appealing shine.
17. Cool to your desired warmth before serving (doesn’t take long).
Ingredients
* 1 cup water
* 2 tbsp dairy or dairy free milk
* 2 1/2 tbsp honey or pure maple syrup
* 1 packet active dry yeast instant yeast can also be used
* 1 tbsp + 1 tsp extra virgin olive oil
* 1 tsp salt
* 1 1/2 cups spelt flour
* 1 1/4 cups all-purpose flour + 5 1/2 tbsp extra may need to add an extra 2-3 tsp or so as needed
* 2 tbsp dairy or dairy free milk
* 2 1/2 tbsp honey or pure maple syrup
* 1 packet active dry yeast instant yeast can also be used
* 1 tbsp + 1 tsp extra virgin olive oil
* 1 tsp salt
* 1 1/2 cups spelt flour
* 1 1/4 cups all-purpose flour + 5 1/2 tbsp extra may need to add an extra 2-3 tsp or so as needed
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