Soft, sweet buns that are perfect with a soup or stew, or with jam for breakfast in the morning! These are a family recipe, which only required a couple modifications to make vegan, and tastes just as good!
Prep time: ~3 hours.
- 1/4 cup canola oil (or other neutral oil).
- 1/4 cup sugar.
- 1 tsp salt.
- 1 1/2 cups almond milk (other vegan milks, and even water, work fine too!)
- 2 tsp dry-active yeast.
- 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water, let sit for 5 minutes).
- 4 1/2 cups flour.
Place the oil, milk, and sugar in a small pot over low heat. Stir occasionally, until the sugar is dissolved.
In a large bowl (or stand mixer if you have one), mix together 2 cups of the flour and the salt.
Once the sugar is dissolved, take the pot off the heat. Let it cool down until it’s just warm, then stir in the yeast. Wait a few minutes for the yeast to begin to activate, then form a well in the flour and add in the milk mixture and the flax egg.
Beat until smooth, using either your hand or a firm spatula (if using a stand mixer, use a dough hook). Gradually add in the remaining flour, working the dough until smooth and elastic. If it’s too sticky, add a bit more flour, and if the dough is too dry, add a bit more water.
Remove the dough from the bowl and form it into a smooth disk. Rinse the bowl (don’t use soap, just warm water!), then grease the bowl with a tiny bit of oil. Place the dough back in the bowl, flipping it a couple times to make sure all sides are nicely greased.
Cover with a clean kitchen towel or some plastic wrap, and set in a warm place to proof for 45 minutes to an hour, until it has doubled in size.
When your dough is ready, remove it from the bowl and knead on a floured surface for 5 minutes. Cover it with a towel or plastic wrap, and let it rest for 5 minutes.
Grease 2 loaf tins with a good amount of oil. Divide the dough in half, and roll each half into a snake about 10 inches long. Cut them into even pieces 1 1/2 to 2 inches long. Roll each piece into a smooth ball, tucking the sides underneath until the top is nice and smooth. You should end up with 6-8 balls of dough per loaf tin, depending on how large you cut the pieces.
Place the buns into the loaf tins, then cover them and set aside for another 45 minutes.
Preheat the oven to 375 F/ 190 C. Bake the buns for 15-20 minutes, until they’re golden on top and sound slightly hollow. If they begin to brown too quickly, turn the heat down to 350 F/180 C.