Whole wheat flour
Extra Virgin Olive OIl
Instant Coconut milk powder (optional)
Salt, Water, Active Dry Yeast
Pretzel salt (for topping)
12 burger buns
2 hours 15 minutes
Mix the bread flour, whole wheat flour, coconut milk powder if using, sea salt, and yeast in a large mixing bowl.
Make a well in the middle of the bowl. Add the liquid ingredients. Start with 1 ½ cups of water and increase if needed to make the dough come together.
Mix with a dough whisk until it combines into a shaggy mixture.
Knead the dough for up to 8 minutes; shape it into a ball, and place the ball of dough in a clean and lightly oiled large bowl.
Cover the bowl with plastic wrap or a towel. Place the bowl in a warm area to rise until the dough has doubled, 60 to 90 minutes.
Punch the dough down and fold it over on a clean surface. Divide the dough into twelve equal pieces with a bench scraper. Shape the pieces of dough into balls.
Cover the balls with a clean kitchen towel while they rise in a warm place.
Preheat the oven and sprinkle pretzel salt on the buns before baking.
Bake until golden on top; remove the buns from the oven and allow to cool on the baking sheet for a few minutes. Then transfer them to the cooling rack to cool completely.