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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.