Vegan Bread Buns Recipe

I absolutely adore this recipe because it’s my go-to for creating deliciously fluffy and wholesome buns that are perfect for any occasion. The blend of all-purpose and whole wheat flour with the slight nuttiness of almond milk and apple cider vinegar makes them irresistibly scrumptious and ideal for sharing with friends.

Creating recipes that bring comfort and nutrition together is what I love to do. My Vegan Bread Buns are a perfect example.

They’re made with a mix of all-purpose and whole wheat flour. They’re enriched with almond milk.

A touch of apple cider vinegar adds just the right amount of tang. They’re not only delicious; they’re also quite nutritious.

Ingredients

• All-purpose flour: Provides structure and a soft, tender crumb in the buns.
• Whole wheat flour: Adds fiber and nuttiness, enhancing nutrition and flavor.
• Active dry yeast: Leavens the dough, creating airy, fluffy buns.
• Sugar: Feeds the yeast for a light texture; adds slight sweetness.
• Almond milk: A plant-based alternative, adding moisture and subtle flavor.
• Vegetable oil: Ensures buns are moist and tender by adding richness.
• Apple cider vinegar: Helps in dough rising and adds a hint of tanginess.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (about 110°F/45°C)
• 1/4 cup sugar
• 1/4 cup almond milk or any plant-based milk
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 tablespoon apple cider vinegar
• Optional: sesame seeds or poppy seeds for topping

Instructions

1. Combine warm water and sugar in a small bowl, then sprinkle active dry yeast over the top. Let sit for about 5-10 minutes until very frothy.
Ingredients:

1/4 cup (60 ml) warm water (110°F/43°C)
1/2 tsp (2 g) sugar
1 tsp (3 g) active dry yeast

2. In a huge mixing basin, whisk together the all-purpose flour, the whole wheat flour, and the salt. Mix thoroughly to guarantee an even distribution.

3. In another basin, combine the almond milk, vegetable oil, and apple cider vinegar, and then introduce this blend to the bubbly yeast.

4. Combine the wet mixture with the dry ingredients and mix until a soft dough forms. It’s okay if the dough is a little sticky.

5. Put the dough out on a floured surface and work it by hand for about 8-10 minutes, until it feels smooth and elastic.

6. Put the dough that has been kneaded in a bowl that has been lightly oiled. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place until it has doubled in size. This should take about 1-2 hours.

7. After it has risen, punch it down to release the air and divide it into 10-12 parts, shaping each part into a ball.

8. Position the dough balls onto a baking sheet lined with parchment paper, re-cover, and allow them to rise for another 30-40 minutes.

9. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up. If you wish, you can brush the buns with a small amount of plant-based milk and then sprinkle sesame or poppy seeds atop them as a finishing touch.

10. For 15 to 20 minutes, bake the buns, or until they are golden brown. Allow them to cool slightly before serving.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Mixing spoon or spatula
7. Surface for kneading (e.g., countertop or pastry board)
8. Bench scraper (optional)
9. Damp cloth or plastic wrap
10. Baking sheet
11. Parchment paper
12. Pastry brush (optional)
13. Oven

FAQ

• Can I use only all-purpose flour instead of a mix?Yes, but a combination of all-purpose and whole wheat flour adds flavor and texture.
• Is there a substitute for active dry yeast?Use instant yeast, but reduce the amount to 2 teaspoons.
• What can I use instead of sugar?Alternatives to maple syrup or agave include other sweeteners. When using them, adjust the quantity to your taste.
• Can I use a different type of plant-based milk?Yes, any milk alternative, such as soy or oat milk, can be used.
• Is the apple cider vinegar necessary?It aids in the lift and crumb, so it’s best to use it. But if you don’t have it, and it’s a pinch, you can leave it out!
• How should the buns be stored?Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• Can I make these gluten-free?It may work if you substitute with a flour blend that is free of gluten, but the texture could vary.

Substitutions and Variations

Universal flour: Swap it with wheat flour for a chewier consistency, or use flour from the spelt grain for a flavor that’s more nutty.
Whole wheat flour can be substituted with either whole wheat pastry flour for a lighter texture or rye flour for a different taste.
Sugar: Substitute maple syrup or agave syrup to achieve a different kind of sweetness.
Soy milk, oat milk, and coconut milk are alternative options for flavor and creaminess to almond milk.
Using vegetable oil: For a taste boost, use olive oil. For a hint of tropical coconut flavor, use melted coconut oil.

Pro Tips

1. Proofing the Yeast: To ensure your yeast is fully activated, make sure the water is at the right temperature (about 110°F/45°C). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly. It’s crucial for achieving a good rise.