Yeast Free Hamburger Buns
Servings: 12 Buns
Print Recipe
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 400 ml can organic coconut milk
- 2 tablespoon plant based milk
- Sesame seeds for garnish
Instructions
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with a silicone mat or lightly grease. Set aside.
- Into a large mixing bowl, combine the flours and baking powder together.
- Pour the coconut milk over the flour. Stir gently until mixed. Dough should be soft and just firm enough to be shaped.
- Shape dough into a ball. If it is too soft and sticky, and sticks to the bowl, add a little more flour. Once formed cover the bowl with a clean dishtowel and let sit at room temperature for one hour.
- After an hour, turn the dough onto a large floured surface. Roll dough out gently until about 1/2 inch in thickness. Cut out with a biscuit cutter, reusing dough scraps.
- Place 6 buns onto the prepared baking sheet.
- Brush tops with plant based milk and gently pressed down sesame seeds.
- Cover the baking sheet loosely with tin foil. Bake buns for 10 minutes. Remove from oven and remove tin foil. Return to oven and bake for 2-4 more minutes until firm but soft to the tough with a mealy crumb while sliced.
- Remove buns from oven. Place buns on cooling rack.
- While still hot, slice in half lengthwise with a bread knife, using a pot holder or cloth to hold buns while slicing. Let cool completely.
- Repeat baking with the rest of the dough.
- Store cooled buns in the fridge or freeze for later.
Notes
You can use any flour but this will affect amount of liquid and baking times. Adjust as needed.