THE PLANT MILK IS AT ABOUT 90°F ADD THE YEAST & A PINCH OF SUGAR & LET STAND FOR 5 MINUTES

COMBINE THE FLAX MEAL WITH THE HOT WATER LET STAND 5 MINUTES

MEASURE ABOUT 5½ CUPS OF FLOUR INTO YOUR MIXING BOWL

ADD THE SUGAR AND SALT

GET IT MIXING WITH THE DOUGH HOOK TO COMBINE WELL

ADD THE MILK YEAST MIXTURE AND THE FLAX PASTE AND CONTINUE MIXING ON LOW SPEED TO INCORPORATE EVERYTHING WELL

GIVE IT SOME HELP SINCE THE DOUGH HOOK ALWAYS NEEDS A SCRAPE DOWN IN THE BEGINNING STAGES OF MIXING

ONCE IT STARTS TO COME TOGETHER INTO A FRAGMENTED LOOKING DOUGH ADD THE VEGAN BUTTER AND CONTINUE MIXING ON LOW SPEED FOR ABOUT 5 MINUTES.

THEN GIVE IT ANOTHER FLIP WITH YOUR SPATULA TO HELP IT MIX EVENLY AND MIX ON MEDIUM SPEED FOR ANOTHER 3 MINUTES

IF YOUR DOUGH SEEMS PARTICULARLY WET AND STICKY YOU CAN ADD A BIT MORE FLOUR

LIGHTLY OIL A BOWL AND PLACE THE DOUGH INSIDE

COVER AND LET IT REST IN A WARM SPOT TO DOUBLE IN SIZE THIS SHOULD TAKE ABOUT AN HOUR IN MOST NORMAL CONDITIONS

TURN IT OUT ONTO A LIGHTLY FLOURED SURFACE AND GENTLY PRESS OUT THOSE GASSES AND SHAPE TO ABOUT 12" X 18" X ¼"

CUT THE DOUGH IN HALF LENGTHWISE AND THEN INTO EQUAL SIZED PORTIONS AT 4 OUNCES EACH FOR HAMBURGER BUNS *2 ounces for small dinner rolls

NEXT TAKE EACH PIECE OF DOUGH AND KNEAD IT LIGHTLY INTO A BALL

TRANSFER EACH ROLL TO A SHEET PAN WITH A SILICONE MAT OR PARCHMENT PAPER

REPEAT THE PROCESS WITH ALL THE DOUGH

COVER THEM AGAIN AND PLACE IN A WARM SPOT TO RISE ABOUT 40MINUTES TO AN HOUR

THEY WILL BE FLUFFY AND PUFFY & JUST AT THE LAST 15 MINUTES OF PROOFING, GET THE OVEN PREHEATING TO 375°F

BRUSH WITH AQUAFABA AND THIS WILL GIVE THEM A REALLY GREAT COLOR AND SHINE TO THE FINISHED BUNS * I also give them a sprinkle of sea salt *optional

BAKE FOR ABOUT 15 - 22 MINUTES IT REALLY DEPENDS ON WHAT SIZE YOU MADE~THE BIGGER THE BUNS THE LONGER THE BAKE AND VICE VERSA