Ingredients:
\n For the dough:
\n 245 grams(about 2 cups) all-purpose flour
\n 1 tablespoonsugar
\n 1 1\/2 teaspoonsinstant yeast
\n 1\/4 teaspoonsalt
\n 150 milliliters(\u2154 cup) warm water
\n \u2014
\n For the filling:
\n 1 1\/2 tablespoonsneutral oil (like canola or vegetable), plus more as needed
\n 1 poundonions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)
\n 1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes
\n 1 handful chopped scallions
\n Salt, to taste
\n \u2014
\n For the \u201cegg wash\u201d and topping:
\n 1 tablespoonunsweetened soy or oat milk
\n 1\/2 tablespoonmaple syrup
\n Toasted white sesame seeds, for sprinkling
\n Plant-based butter, melted<\/p>\n
Directions: <\/p>\n
Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.<\/p>\n
Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).<\/p>\n
Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.
\nCook the filling: Heat a large skillet with 1\u00bd tablespoons of oil over medium heat. Add the onions and a pinch of salt, then saut\u00e9 until soft and translucent, about 5 to 8 minutes.<\/p>\n
Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).<\/p>\n
Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.
\nAssemble the buns: Grease an 8- x 11-inch baking pan with softened butter.<\/p>\n
To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.<\/p>\n
Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.<\/p>\n
Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.<\/p>\n
Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375\u00b0F.<\/p>\n
Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.<\/p>\n
Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For the dough: 245 grams(about 2 cups) all-purpose flour 1 tablespoonsugar 1 1\/2 teaspoonsinstant yeast 1\/4 teaspoonsalt 150 milliliters(\u2154 cup) warm water \u2014 For the filling: 1 1\/2 tablespoonsneutral oil (like canola or vegetable), plus more as needed 1 poundonions, thinly sliced (yellow, white, or red will work, but red will be a bit… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1210","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1210"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1210\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}