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Best homemade hamburger buns for vegan bbq’s and sloppy joes! Alisa Plantbased Vegan Burger Buns (Makes 4-6 buns) 1/2 cup of warm water 1/2 tsp salt 3 tbsp organic cane sugar 2 tsp active dry yeast 2 cups all purpose flour 3 tsp olive oil 2 tbsp cashew milk toasted sesame seeds (optional) coconut oil spray (optional) To 1/2 cup of warm water, add 1/2 tsp of salt and 3 tbsp of organic cane sugar. Mix until the sugar and salt dissolves, then add 2 tsp of active dry yeast. Mix the yeast into the sugar and salt water and let the mixture rest for 5-10 minutes (you will know when it’s activated when the mixture foams up). Into a large bowl, add 2 cups of all purpose flour. Add the yeast water into the flour, and fold the mixture together using a spatula. Add 1 tsp of olive oil and 2 tbsp of cashew milk into the flour mixture. Knead the dough in the bowl with your hands until the ingredients are well combined . Sprinkle flour on a countertop. Knead the dough for 5-7 minutes, until the dough is smooth and slightly sticky to the touch. Shape into a ball, coat the dough with 1 tbsp of olive oil and place into a large bowl. Cover the bowl with foil or a damp cloth and let it rise for 1 hour in a slightly warmed place (I like to put it in the oven with only the light turned on). After the dough has risen, punch the excess air out of the dough and separate the dough into 4-6 even pieces. Form the pieces of dough into balls and place onto a foil-wrapped or nonstick pan. Cover the dough balls with cling wrap and let it rest for 30 minutes. After 30 min, preheat the oven to 400°F. Brush the top of the shaped dough balls with water and sprinkle with sesame seeds if desired. Bake the buns for 18-20 minutes until golden brown. Spray lightly with coconut oil for extra shine. Serve warm and enjoy. They can be kept in the fridge up to 7 days and frozen for 3 months 😉 Email: [email protected]