Homemade Buns
Indulge in the soft, pillowy goodness of these homemade buns. Made with type 00 flour and plant-based milk, these buns offer a delightful texture and subtle sweetness. Perfect as a side for your favorite meals or as a base for sandwiches, these versatile buns are sure to become a staple in your baking repertoire.
Instructions
- In a large mixing bowl, combine the flour, instant dry yeast, sugar, and salt. Mix well to distribute the yeast, sugar, and salt evenly.
- Warm the oat milk until it's lukewarm to the touch. Add the warm milk and sunflower oil to the dry ingredients.
- Knead the dough for about 10-12 minutes until it becomes smooth and elastic. This can be done by hand or with a stand mixer fitted with a dough hook.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Once risen, gently punch down the dough and divide it into 6-8 equal portions, depending on your desired bun size.
- Shape each portion into a smooth ball, then gently roll it into an oval shape. Using the handle of a wooden spoon, press firmly down the center of each oval, creating a deep indentation.
- Place the shaped buns on a baking sheet lined with parchment paper. Cover them loosely with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 200°C (400°F). If you have a steam oven, prepare it for baking with steam. If not, place a small oven-safe dish filled with water on the bottom rack of your oven.
- Bake the buns for 10 minutes. Then, brush the tops with a little oil and continue baking for another 5 minutes, or until they're golden brown.
- For soft crusts, cover the baked buns with a damp cloth as they cool. For crispier crusts, let them cool on a wire rack.
- Enjoy your homemade Oat Milk Buns while they're still slightly warm, or store them in an airtight container once fully cooled.
Notes
- Warm the oat milk only to lukewarm—hot liquid can weaken or kill the yeast.
- If you want exactly 6 buns, divide into 6 equal portions; the recipe text mentions 6–8 as an option.
- Use parchment paper to prevent sticking and keep the bottoms from over-browning.
- Steam helps with oven spring; if you add the water dish, make sure it’s truly oven-safe.
- Brush with oil near the end for shine and softer tops.
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Measuring Cups
- Whisk
- Stand Mixer
- Rubber Spatula
- Kitchen Towel
- Bench Scraper
- Wooden Spoon
- Sheet Pan
- Parchment Paper
- Baking Dish
- Pastry Brush
- Oven
- Wire Rack
Nutrition Facts
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