Delicious and soft, with a nice tight crumb. Originally screamed to me by gretchensveganbakery.com

• 1 1/2 c non-dairy milk (oat was good)
• 3 T ground flax seeds
• 6 T hot water (NOT 270 ml wtf)
• 5-6 c bread flour (650-780g)
• 1 1/2 t yeast
• 1/4 c earth balance
• 1/4 c sugar
• 2 1/2 t salt
• aquafaba as a wash, very optional

1. Proof the yeast in the not-milk at 90F. Combine the flax and hot water (“flax egg”). Let both sit 5 minutes.
2. Mix 5 1/2 cups flour with sugar and salt. Add the not-milk and flax egg to form a rough dough.
3. Add the earth balance and knead ~5mins until smooth.
4. Let rise until doubled, about an hour.
5. Punch down and form balls. 80g pieces make small-ish burger buns.
6. Proof ~40mins. Apply wash if you want them to shine.
7. Bake at 375F for ~20mins for 80g rolls.

originally submitted by jes_p on Aug 09, 2020