Instructions

1. Mix together warm (about 105˚F) soya milk, melted vegan butter, flax egg* and sugar. Sprinkle with dry yeast and set aside for 10 minutes.
2. Now add sifted flour and salt. Stir until combined and start kneading. I used stand mixer first and then continued with my hands. Knead until the dough is elastic and forms a ball. It should be a bit sticky still.
3. Put the dough into a greased bowl, cover with cling film and keep in a warm place for 1 to 1 1/2 hours to double in volume.
4. Divide the dough into 4-6 pieces depending on a size you want your buns to be. Again let it rest on the lined baking tray for 10 minutes. And now form your future burger buns. Cover with cling film again and let the buns double in volume (approximately for 1 hour).
5. Preheat oven to 380˚F.
6. Brush each dough ball with plant milk and sprinkle with sesame seeds.
7. Bake for 15-20 minutes.
8. Remove from the oven and cover the buns with kitchen towel. This will protect them from drying out. Let the buns to cool down under the towel for 15 minutes before assembling burgers.