Welcome to the new year! If your 2017 is going to be anything like my 2016, then you will need this recipe to get some rich bunly goodness into your meals post haste. They are a little more stodgy than a regular bun, but, hey, you can make these in one hour and 15 minutes and they taste better than anything from the grocery store. The key is to have a nice warm place to help the dough rise quickly. The baking powder also gives them a better oven rise.

Makes 6 buns
INGREDIENTS
– 15 oz bread flour
– 1 tsp baking powder
– 1 tsp salt
– 3 tbsp sugar
– 1 tbsp instant yeast
– 1/2 tsp apple cider vinegar
– 4 oz warm soy milk
– 5 oz warm water
– 1.5 oz oil

– warm soy milk for brushing
– sesame seeds

METHOD
0:00 – 10:00: Whisk together flour, baking powder, salt, sugar, and yeast. Whisk apple cider vinegar into the soy milk, then whisk in water. Add to flour along with the oil. Bring into a dough and knead until smooth. Shape into a ball.

10:00 – 30:00: Place dough in an oiled bowl, cover, and let rise in a warm place.

30:00 – 35:00: Shape dough into 6 boules. Place onto a baking sheet lined with parchment paper. Flatten into more of a puck-like shape. Brush with warm soy milk.

35:00 – 50:00: Let buns rise in a warm place, brushing with soy milk one more time half way through  the rise. Preheat oven to 400 degrees.

50:00 – 60:00: slash buns about 1/3 of the way through with a sharp knife. Brush once more with soy milk and sprinkle with sesame seeds. Finish the rise. The final buns won’t have as much rise as a regular dough but don’t worry, they have a good oven rise.

1:00:00 – 1:15:00: Bake the buns for 7.5 minutes, then rotate pan and bake for another 7.5 minutes. Cool and serve.