Recipe Instructions:
For the dough:
245 grams (about 2 cups) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons instant yeast
1/4 teaspoon salt
150 milliliters (⅔ cup) warm water
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For the filling:
1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed
1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)
1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes
1 handful chopped scallions
Salt, to taste
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For the “egg wash” and topping:
1 tablespoon unsweetened soy or oat milk
1/2 tablespoon maple syrup
Toasted white sesame seeds, for sprinkling
Plant-based butter, melted
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.
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).
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.
Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.
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).
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.
Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.
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.
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.
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.
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°F.
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.
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.
