Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
Sift all the dry ingredients into a large mixing bowl. Then add the wet ingredients to the same bowl and stir until you have a ball of dough. It will be a little sticky.
Sprinkle some flour on a clean cutting board or countertop. Then place your ball of dough on top and knead for 30-45 seconds, sprinkling more flour, as needed. Do not over knead.
Now divide your dough into 6 equal pieces and shape each piece into a round, flattened disk and place them on your prepared tray.
OPTIONAL: Combine the 2 tablespoons of plant milk with the maple syrup in a small bowl and brush each of your vegan burger buns. Then sprinkle the buns with the seeds.
Bake in your preheated oven for 22-25 minutes, until golden brown. Then remove from the oven, let cool slightly and enjoy.
Notes
Weigh your flour for the most accurate results. Scooping flour out of a bag with measuring cups usually results in too much being used, and will produce dry and dense results.Do not over knead the dough. Over kneading can cause dense and chewy results.For a softer bun, use white whole wheat flour also known as whole wheat pastry flour. Or try 50 percent whole wheat flour and 50 percent unbleached white all-purpose flour.These vegan hamburger buns taste best on the same day they're made, but you may keep them at room temperature in a zip-top bag for 2-3 days. Or freeze airtight for up to 3 months and thaw as needed.