- 50g Insteadah Cheddah
- 300ml oat milk
- 2 tsp Marmite
- 50g vegan butter (plus more to brush after baking)
- 515g strong white flour
- 1 tsp sea salt
- 3/4 tbsp granulated sugar
- 7g easy bake yeast
- 1 flax egg (1 large tbsp milled flaxseed mixed with 3 tbsp water)
- 1 tbsp sunflower seeds
- 1 tbsp flax seeds
- 1 ½ tbsp sesame seeds
- The cross - 75g plain flour + 5 tbsp water
*This recipe is adapted from Kellie’s Food To Glow’s savoury marmite buns.
Place the oat milk in a saucepan and heat until it reaches a fast simmer, then remove from the heat and add the marmite, the vegan butter and the cheddah. Leave the milk to cool until it’s just warm.
Meanwhile, put the flour into a large mixing bowl and stir in the sugar, salt and yeast. Make a well in the centre of the flour and pour in the warm milk, then the flax egg. Stir well with a spoon, using your hands when it starts to come together. Keep mixing it together until you have a sticky dough. Heavily flour a work surface and tip your dough on to it. Knead your dough (keeping the dough in place with one hand and stretching it with the heal of the other hand, then folding it back on itself and repeating), flouring the surface again when needed. After 5 it should have become smooth and stretchy.
Place the dough in an oiled bowl, cover with clingfilm (or even better, an eco-friendly alternative) and place somewhere warm to rise for an hour. Once risen, add the seeds and knead again until the seeds are well distributed through the dough. Place the dough back in the bowl, cover and again and leave to rise for another hour.
Once it’s doubled in size, take out the dough and split the dough into 12 even pieces. Roll into smooth balls and place on a lined baking try, with enough space for them to expand a little. Cover and put back to rise for one last hour.
Preheat your oven to 200c. Make the cross for your buns by mixing the flour and water until you have a smooth white paste. Add to a piping bag and pipe those classic crossed lines across your buns, or if you don’t own one and don’t mind them being a little messy like ours, just use a toothpick or knife and a steady hand!
Bake for approx. 18 mins or until nice and golden brown. Once cooked, brush them with butter so it melts over the top and forms a lovely glaze. Eat whilst warm, or toasted with a generous layer of Herbivoursin cheese or extra Insteaddah Cheddah.