Ingredients

• 1-2 cups - Whole-wheat flour
• 1 cup - all-purpose flour
• 4 tsp - vital wheat gluten (if you're not using this, flip the proportions of all-purpose and whole-wheat flours and you should be fine)
• 1 tbsp - active dry yeast
• 1/4 cup - warm water
• 1/2 cup - soymilk
• 2 tbsp - vegetable oil, like canola
• 1/3 cup - sugar
• 1 tbsp - flax meal + 3 tbsp water, mixed
• 1/4 tsp - salt
• 1/4 to 1/2 tsp - saffron threads

How to Make Saffron Buns

• Mix together the yeast, water and saffron (use more if you want more colour and flavour. I used 1/4 tsp and the flavour was very exquisitely mild) and let stand about 10 minutes. Make sure the yeast has started multiplying, or flowering, before you move on with the recipe.
• Add the all-purpose flour and one cup of the whole-wheat flour, vital wheat gluten, soymilk, oil, sugar, salt, and flax meal mixture and knead by hand or in a stand mixer until well-incorporated. Add the remaining whole-wheat flour slowly, until you have added enough to make a smooth dough.
• Continue to knead another 10-12 minutes until you have a smooth dough.
• Place in an oiled bowl, cover with a kitchen towel and let it rise for two hours until doubled.
• Now turn the dough onto your work surface and punch it down. Cover and let it stand for about 10 minutes.
• Divide the dough into 12 pieces and roll them into balls or rectangular loaves.
• Place in an oiled 9 X 12-inch baking sheet, close but not touching each other. Cover the baking dish and let the rolls rise for another two hours.
• Brush the tops of the rolls with a mixture of 1 tsp soymilk + 1 tsp oil for some added gloss. Sprinkle some sugar on top.
• Preheat an oven to 370 degrees. Bake the breads for about 20-22 minutes until the tops are all richly golden.
• Cool for at least 10 minutes on a rack before you eat.
• Recipe courtesy: Holy Cow Vegan