Edd Kimber recommends to place about 4 tbsps of the flour and 80ml of the milk in a pan and heat up into a thick paste, to place in the mixer or dough immediately. I have not tried this recipe without doing this, so I am not sure what the result will be if you do skip that part

I used a stand mixer for this, to make it much cleaner and simpler.

I mixed all the dry ingredients first

Then I placed all the wet ingredients in the mixer, and let it blend together

I then added the flour paste last

My mixture did come out a little gooey, hence why my recipe indicates 15g more of flour than Edd Kimber's original. If your mixture does come out gooey, sprinkle a little more flour (bit by bit) until the dough looks a little more firm than just a thick gooey paste.

Divide the dough into 8 equal parts on a flat parchment covered baking tray (make sure the parchment paper is sprinkled with flour)

Cover lightly with a kitchen towel and let the dough rest to double in size.

Depending on the temperature of the room you let this sit in, it should not take more than 45 minutes to 1 hour for the dough to double in size.

I made the mistake over over-proofing my dough, so keep a constant look out.

If you do happen to over-proof your dough, don't worry. All you need to do is to degas your dough by kneading it again, and releasing the gas out of the dough. Then you can let it rest for another few minutes to naturally rise again.

After your buns have perfectly risen, lightly brush the vegan butter or normal butter over the buns and lightly press down any garnishes you wish to have. Normally a light wash of egg white is used here, but if you don't want to waste another egg (I never use the leftover yolk) then this is an alternative method. I added sesame seeds (unfortunately I did not press down firm enough so they fell off after baking, so make sure you firmly press down))

Place these buns in the oven for about 20 minutes on 180°C

Use right away for your burgers!