Soft and Fluffy Burger Buns

In a large bowl, combine the all purpose flour (4.75 cup), granulated sugar (2 tbsp), instant yeast (2.25 tsp), and sea salt (2 tsp). Whisk until well mixed.

Create a well in the center of the dry ingredients. Gradually add the warm water (1.5 cup) and olive oil (4 tbsp), mixing with a spatula until just combined into a shaggy dough.

Flour a clean surface, then transfer the dough onto it. Flour your hands and knead for 8-10 minutes until smooth and slightly elastic, adding up to 0.25 cup additional all purpose flour as needed to prevent stickiness. Start 8m timer

Lightly grease the dough ball with a bit more [olive oil] and return it to the bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size. Start 60m timer

Gently punch down the risen dough and fold it over itself.

Divide the dough into 8 equal portions and roll each into a smooth ball. Pinch the undersides with your fingers to ensure a round shape.

Arrange the balls on one or two baking sheets, leaving about 4 inches between them to allow for puffing.

Cover the buns with a light kitchen towel and let them proof for another 45 minutes. Start 45m timer

Preheat your oven to 400°F (200°C) during the last 20 minutes of proofing. Start 20m timer

To make the vegan egg wash, mix unsweetened vegan milk (3 tbsp), maple syrup (1 tsp), and regular mustard (1 tsp) until thoroughly combined. Brush this vegan egg wash over the tops and sides of the buns. Sprinkle mix of sesame seeds (1 tbsp) over them.

Bake for 15 minutes until golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The buns will soften further as they cool. Start 15m timer

Slice, tear, and enjoy your fresh homemade vegan burger buns!