Soft and fluffy buns

These round buns, made with soy milk and seed oil, are deliciously soft and light with a mild flavor that pairs well with any filling.

If you're searching for a truly infallible recipe for homemade buns, this is it! These round buns are wonderfully soft and light, with a delicate flavor that’s perfect for any filling. Follow these simple steps, and you’ll get flawless buns every time, ideal for sandwiches, vegan burgers, or as a side!

PREP TIME         SERVINGS

3 hours  11 buns 

INGREDIENTS:

• 200g warm water
• 100g soy milk
• 10g of sugar 
• 4g active dry yeast
• 500g flour type "0"
• 60g of seed oil (I use sunflower oil)
• 10g sea salt

INSTRUCTIONS:

1. Add sugar and yeast to the warm water and soy milk, stir and set aside.
2. In a bowl, mix the flour with salt and oil.
3. Pour in the yeast mixture gradually, and stir until a rough dough forms.
4. Knead the dough a bit on a lightly floured surface (it doesn’t need to be perfectly smooth).
5. Transfer the dough to a large bowl, cover it with a cloth, and let it rise in a warm spot for 2 hours.
6. Flour the surface and knead the dough a bit by folding it.
7. Stretch the dough and divide it into portions of 80g each.
8. Roll each piece into a smooth, round bun.
9. Place them on a baking sheet lined with parchment paper and brush each bun with warm water.
10. Let them rise again for 1 hour.
11. Preheat your oven to 200°C (392°F). Bake the buns for 20 minutes, or until they are golden brown on top.
12. Let the buns cool on a wire rack for a few minutes.

These buns are infallible and perfect for any occasion! Store them in an airtight container for up to 3 days, or freeze them for up to a month. Enjoy them as is, or with your favorite spreads and fillings. Happy baking!

VIDEO RECIPE: