05.09.2011 It must be bun(nie)s

These were supposed to be part of the book Tami and I are writing (101 all-vegan sandwich recipes with 50 full-color pictures!) but it turns out we’re gonna be super tight on space so they won’t be making it in.
Too bad, because Madame Shelly describes them as “the closest thing to ‘bakery-bought’ [she has] ever made at home”.

I needed exactly 400 g of flour for this recipe. I know it will probably be different for everyone, but just a heads-up.
You can go halfsies with white whole wheat flour too, if you’d like. They were tested both ways. They’re just a little more perfect with all-purpose alone.

Full disclosure: I did not come up with the wash concept, this one has been floating around baking circles/the internet for as long as I can remember. And I’m old. With a pretty good memory at that, but only when I want to.
If you’re not gonna add seeds, you don’t need to use the wash.
And yes, the wash will look like snot. It’s okay, I laughed about it too.

Burger Buns:

1 cup (235 ml) water (room temperature is fine)
2 tablespoons (30 ml) light olive oil or canola oil
1 to 2 tablespoons (12 to 25 g) granulated sugar, to taste
1 teaspoon fine sea salt
3 1/4 cups (400 g) all-purpose flour
2 teaspoons instant yeast

For the wash, optional:
1/2 cup plus 2 tablespoons (150 ml) water, divided
1 tablespoon (8 g) cornstarch
Sesame seeds or poppy seeds, to sprinkle on top

Combine the water, oil, sugar and salt in a large mixing bowl. Add the flour and yeast on top.
Using a stand mixer fitted with a dough hook, mix until a dough forms. Add more flour, 1 tablespoon (8 g) at a time if needed until the dough is smooth and pliable. Let it mix for about 6 minutes. Gather the dough in the center of the bowl, cover tightly and let rise 60 to 90 minutes, until doubled.

Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and start kneading for about 8 to 10 minutes, adding flour, 1 tablespoon (8 g) at a time if needed, until the dough is smooth and pliable.
Lightly grease a large bowl with 1/2 teaspoon of oil, place the dough in it. Cover tightly with plastic wrap and let rise 60 to 90 minutes, until doubled.

In the meantime, if you want to add seeds on your buns, prepare the wash by combining the cornstarch with 2 tablespoons (30 ml) of water using a whisk in a small saucepan. Add the remaining 1/2 cup (120 ml) water and bring to a boil. Cook for approximately 1 minute, until sightly thickened. Set aside.

Prepare a large baking sheet with parchment paper or a silicone baking mat.
Gently deflate dough. Divide it into 6 equal portions; shape into round burger buns by pulling at the dough from the sides onto the bottom.
Place on the prepared baking sheet. Loosely cover with plastic wrap. Let rest for 30 minutes.

Preheat oven to 400°F (200°C, or gas mark 6). Carefully remove the plastic wrap from the buns. If you’re adding seeds, lightly brush the wash on top of each. Sprinkle a generous pinch of seeds into a thin single layer.

Bake for 14 minutes, or until the buns are golden brown on top and sound hollow when the bottom is lightly tapped. Let cool on a wire rack.

Yield: 6 burger buns