Making the dough:

Boil the potatoes, peel them, and mash them in a large bowl. Let them cool.

Gently heat the oat milk, but no more than 30°C / 86°F! Stir in the cane sugar until dissolved, then add the dry or fresh yeast. Let it sit for about 5 minutes to activate. You should see bubbles forming on the surface.

Take the bowl with the mashed potatoes, add the soaked flaxseed, melted vegan butter substitute, flour, salt, seitan wheat protein, and apple cider vinegar. Mix everything.

Pour in the yeast milk and continue mixing. Knead the dough with your hands until well combined. Transfer it to your kitchen counter and knead for another 5 minutes. The longer you knead, the firmer and more elastic it becomes. Shape the dough into a ball and place it in a large, lightly oiled bowl.

First Proofing of the Yeast Dough:

Cover with a clean damp kitchen towel and let it rest in a warm, draft-free spot for 1-2 hours. It should double in size. You can also proof the dough in the oven. Then preheat the oven to 25 – 30°C / 77 – 86°F, then turn it off. Place a bowl of hot water inside to create a warm, humid environment – yeast loves that!

Once the dough has risen, gently press out the air and transfer it to your work surface. Divide it into six equal pieces. I used a scale for accuracy – first weighing the whole dough ball and then dividing by six. My pieces weigh around 100 – 105g.

Now, shape each piece into a firm, round ball. Stretch the dough from the sides and tuck it underneath to create surface tension. Then, roll the dough gently between your palms in a circular motion until smooth. Place the buns on a baking sheet lined with parchment paper, leaving enough space between them to expand.

Second Proofing of the Vegan Burger Buns:

Cover the buns with the kitchen towel or place the tray back into the warm, slightly humid oven. Let them proof for 30 minutes until slightly puffy.

Meanwhile, preheat your oven to 200°C / 390°F.
Place a tray of water on the bottom rack to create steam.

The Topping for Vegan Potato Burger Buns:

Mix the soy cream with maple syrup and turmeric. Once the buns have finished proofing, brush them generously with the soy cream mixture and sprinkle sesame seeds on top.

Bake in the oven for 10 minutes.
Then, remove the water tray and lower the temperature to 180°C / 350°F.
Bake for another 10 – 12 minutes until golden brown.
You’ll know they’re done when they sound hollow when tapped on the bottom.
Transfer the ready-baked burger buns to a cooling rack.