Hi guys,
Today I'm going to show you how to make these delicious, fluffy flax seed hamburger buns now that grilling season is upon us
They're so delicious and easy, I hope you try it!
Now we'll start with a warm cup of water
This is about a 104 degrees Fahrenheit, that's 40 degrees Celcius.
Which is like, eh, warm but not too hot.
I'm adding two teaspoons and a quarter of traditional yeast, you can use the instant stuff if you want, it doesn't really matter.
But to help the blooming process along, I'm adding a tablespoon of sugar.
Now presto-change-o it's bloomed!
But not really, this took about ten minutes.
If you disturb the yeast, you can see that it will bloom a little bit more. 
This lets you know that your yeast is alive and kicking, and it's going to help you make those fluffy, fluffy, fluffy buns!
Now, to this I'm going to add a half cup of all purpose flour at first.
 I'm going to use a total of about 3 cups, 
but I'm going to incorporate some of this flour in first, and two tablespoons of milled flax seed.
 This is full of great Omega's, the healthy kind of fats,
As they say.
And fiber.
Now I'm going to add some not so healthy fats. Two tablespoons of olive oil. 
On no, I think I used canola in this case.
But you can use olive oil, you can use melted Earth Balance butter, it's all good.
Now add a bit of salt, that was a teaspoon.
And two cups, no, this was two half cups of all purpose flour.
And then I'm going to stir it in, incorporate it, until none of the dry bits remain. 
And after this, I'm actually going to add another cup of all purpose flour,
keep doing this, incorporating the flour in, until it becomes 
this ball that's just a little bit sticky.
You know, it starts to look like this and then I'm going to
flour my hands and pull everything
into a dough ball.
If you get the dough all sticky on your hands, just flour your hands
 Try not to add too much as you don't want your dough to become stiff afterwards with too much flour
And then just turn it out on to your board here. 
I'm using a cutting board which as you can see, was probably not the choice.
And also this table is not what I usually use to knead dough on.
You can see it bending in the middle. I'm afraid I'm going to break it!
And that's why I'm being kind of delicate with it.
Now I'm going to knead it for about ten to fift-- wait, Sorry!. Five to ten minutes! Yeah righ, fifteen minutes? Heck no.
Put it in a bowl and stick a lid on it.
Then leave it alone for about 45 minutes until
Presto-change-o! It doubles in size.
Now for some reason, out of habit, I put some flour on top, then I punch it down.
Then I'm going to gather it all into a cohesive dough ball
The texture here is a lot smoother than you began with.
And it will be a lot easier to knead. 
So basically the motion is folding it over, pressing it down, and folding it over, and pressing it down into this kind of ball shape.
Now to divide it up into the buns, I'm going to cut it into six pieces.
This kind of method lets me do it a little bit more evenly than I would if I just separated them with my hands.
Although, one of my buns is always way bigger than the rest.
Now you can see here, I'm giving up on trying to knead dough on a cutting board on top of a table. That was a dumb idea to begin with..
So I'm just going to knead each piece, kind of taking the edges and folding it into the middle and making this little 
bun shaped package and squeezing the edges into this little puckered dumpling thing.
And turn it over and squish it down. Now, I'm just going to repeat with the rest of the dough balls.
Next, I instantly have this baking sheet with parchment paper on it, lovely parchment paper, and putting the dough balls. 
Now, I'm kind of stretching the buns out a bit here, 
Pulling the dough at the edges and kind of flattening it out at the same time.
I'm goin to show you in a sec, I'm going to show you another angle so you can kind of get a better idea of what I'm doing.
I'm going to make these buns larger in diameter but not flatten them out too much.
Just pulling it gently so it doesn't tear or anything.
Now I'm going to cover these with a plastic sheet that has some flour on one side so it doesn't stick.
You can also use a dish towel that's been soaked with water, then wrung out.
Now, this has been sitting here for about 45 minutes and it's doubled in size. 
And I'm carefully taking off the plastic wrap.
Now I'm putting on some melted Earth Balance butter, just very gently brushing it on.
This is an optional step, you do not have to do this. You can actually just pop it into your preheated oven. 
Your oven wants to be-- or you want your oven to be, 375 degrees Fahrenheit pre-heated
before you put these buns in the oven.
So here I am, just making them perfect and covered with that delicious Earth Balance buttery spread.
I'm telling you guys, that stuff is so freaking  delicious. This is NOT sponsored by the way. Of course not.
And this is what we have after 20 minutes in the oven.
Some fluffy buns that are just a bit golden on the top and, I'll let you hear, hollow-sounding when tapped on the bottom.
And I'm going to let them cool completely, before I toast them, and stick some burgers on top. 
So this here what I'm using is and Almond Grain burger..
Not my favourite actually. It used to beone of my favourites, and now I'm like..hmm...I dont know.
My favourite, probably, of the "beefy" types is the Gardein Beefless burger and that is..
it's kind of weirdly meaty. Like dangerous weird. Like you don't believe it's plant based...but it is...plant based.
Anyways, I hope you enjoyed this recipe.
If you liked it, please hit the like button and subscribe for more videos each week. By for now!
