1 cup Wholewheat Flour ((or use 2¾cups of all purpose flour))
2 tsp yeast (Instant)
2 tbsp sugar
1 tsp salt
2 tbsp butter (or Oil)
¾ cup water (Lukewarm)
1 egg (Large (I used 1tbsp egg replacer whisked with 3tbsp water))
2 tbsp sesame seeds
1 tsp onion (Powder)
a pinch ((optional) Diastastic Malt powder)
1 ~ 2 tbsps Soy milk (, for brushing the tops (use can also use egg wash instead))
Combine all of the ingredients, mix and knead them, by hand or stand mixer, to make a soft dough.
Place the dough in a lightly greased bowl, cover and let it rise in a warm place for an hour or until it's almost double in size.
Turn the dough out into a lightly greased surface, flatten slightly, and divide into 4 pieces.
Shape each piece into 6" long rolls. Place on a parchment lined baking sheet. Repeat with the rest of the pieces. Cover with lightly greased plastic wrap and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
Brush the rolls with soy milk.
Bake the rolls for about 18~22 minutes or until they are golden brown. Remove from the oven, cool on a wire rack.
View the recipe instructions at Cook's Hideout
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