Gently heat the soy milk in a saucepan. Dissolve honey and butter in it and let everything cool down a little. The temperature should be about lukewarm. Dissolve the yeast in the mixture.
Mix both types of flour and salt in a bowl with a whisk. Pour in the yeast mixture vigorously and mix with a little flour. Cover with a clean cloth and let stand for about 10 minutes until bubbles have formed.
Then knead everything together with the egg into a smooth yeast dough. The dough should be kneaded until it no longer sticks and loosens from the edge of the bowl. Cover the bowl again with a clean cloth and let the dough rise for about 1 hour in a warm, draft-free place. The dough should have roughly doubled in volume by then.
After rising, knead the dough briefly again by hand, shape it into a roll and divide it into 16 portions. Knead portion by portion into a ball.
Place 8 rolls with enough space between each other on two baking sheets lined with baking paper. Press the buns quite flat. Cover and let rise in a warm, draft-free place for another 30 minutes.
Bake in the oven preheated to 180 ° C for 10-15 minutes. Make a test! Then leave to cool on a wire rack.
The hamburger buns are great for freezing. If necessary, simply bake fresh in the oven. Thanks to the wholemeal flour it contains, you are very full!
Total 39 points / with 16 rolls per roll 2.5 points.
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