In a small bowl, place 2 T. sesame seeds, and set aside. In an upright mixer or food processor, place the remaining sesame seeds, 2 cups flour, sugar, yeast, and salt, and pulse a few times to combine. Add the Spectrum Spread and pulse a few times to combine. Add the warm water and soy milk and blend for 1 minute. Add 2 cups flour, blend for 1-2 minutes to fully incorporate it, then add an additional 2 cups flour, and blend 1-2 minutes or until the dough comes together to form a ball.
Transfer the dough to a lightly floured work surface, knead in the remaining 1 cup flour, as needed, to form a dough that is smooth and elastic, about 6-8 minutes. Drizzle a little safflower oil into a large bowl, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover the bowl with a towel and place it in a warm place to rise for 1 hour or until doubled in bulk.
Using a little safflower oil, lightly oil (or spray with a light mist of oil) two non-stick cookie sheets, and set aside. Punch down the dough. Transfer the dough to a work surface, divide it into 18 equal pieces, and roll each into a ball. Transfer the balls of dough to the prepared cookie sheets and press dough on each, slightly, to flatten. Brush the tops of each with a little cold water and sprinkle with the reserved sesame seeds. Cover them with towels and leave to rise for 1 hour or until doubled in bulk. Bake at 375 degrees for 15-20 minutes or until lightly browned on the bottom and top. Remove the buns from the cookie sheets and allow them to cool on a rack. Use as buns for your favorite veggie burgers or sandwiches, or as rolls.
Yield: 18 buns
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