Vegan Pizza Buns
Get ready for the ultimate comfort snack! These Vegan Pizza Buns feature a soft, fluffy homemade dough wrapped around a savory filling of tangy pizza sauce and delicious vegan salami, all topped with melted vegan cheese. Perfect for parties, lunchboxes, or just a cozy night in, they're surprisingly easy to make and guaranteed to disappear fast!
Dough Instructions
- In a large bowl, whisk together the flour, salt, sugar, and instant dry yeast.
- Gently heat the water until it's lukewarm – comfortable to the touch but not hot (around 95-105°F or 35-40°C).
- Make a well in the center of the dry ingredients. Pour in the lukewarm water and olive oil.
- Mix everything together until a shaggy dough forms. If you have a stand mixer with a dough hook attachment, use it to mix the dough. If not, turn it out onto a lightly floured surface.
- Knead the dough for a solid 20 minutes (less if using a stand mixer). It should become smooth and elastic. If it feels too dry, add water very carefully, just a teaspoon at a time. If it's too sticky, add a tiny bit more flour.
- Lightly oil a clean bowl. Place the kneaded dough inside, turn it over once to coat lightly with oil, then cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Assembly & Baking Instructions
- Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface.
- Divide the dough into 8 equal portions and shape each portion into a small ball.
- Working one ball at a time, roll it out into a rough square or rectangle, about 5mm (1/4 inch) thick.
- Spread about 1 tablespoon of pizza sauce evenly over the dough square, leaving a small border around the edges.
- Arrange a few slices of vegan salami over the sauce and sprinkle shredded vegan cheese over the salami. Don't use more than half of the cheese, since you will need the rest for the top of the buns.
- Carefully roll up the dough square like a jelly roll, pinching the seam gently to seal.
- Line two baking sheets with parchment paper. Place four rolls seam-side down on each sheet, making sure to leave some space between them as they will puff up more.
- Using a sharp knife, make a shallow cut or a few small slits across the top middle of each roll. This helps steam escape.
- Sprinkle the remaining shredded vegan cheese generously over the tops of the rolls.
- Cover the baking sheets loosely with a kitchen towel and let the rolls rest for another 20-30 minutes.
- Meanwhile, preheat your oven to 200°C (400°F). If using a steam function, prepare it according to your oven's instructions. Alternatively, place a heatproof dish filled with water on the bottom rack of the oven to create steam.
- Uncover the rolls and bake in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up.
- Once baked, carefully transfer the pizza buns to a wire rack to cool slightly before serving. Enjoy them warm!
Notes
- Kneading for the full time develops the gluten, resulting in a wonderfully soft and chewy dough. Don't skimp on this step!
- Make sure your water is lukewarm (around 95-105°F or 35-40°C) – too hot can damage the yeast, too cold and it won't activate properly.
- The '00' flour gives a classic pizza-dough texture, but you can substitute all-purpose flour if needed.
- If you don't have a steam oven, placing a heatproof bowl of water on the bottom rack creates a similar steamy environment, helping the buns get a nicer crust.
- Feel free to customize the filling! Try adding sautéed mushrooms, peppers, onions, olives, or different vegan meats.
- These buns are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days. Reheat gently in the oven or microwave.
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Measuring Cups
- Whisk
- Stand Mixer
- Kitchen Towel
- Plastic Wrap
- Rolling Pin
- Knife
- Sheet Pan
- Parchment Paper
- Baking Dish
- Oven
- Wire Rack
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