Vegan Milk Buns

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Milk bread buns

Yield: 8

Author: Ori Harrington

Prep time: 25 MinCook time: 35 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

Buns

• 1 cup non-dairy milk (I used Silk)
• 3 ½ cups bread flour
• 1/2 tsp salt
• 5 tbsp. white sugar
• 1 tbsp. traditional yeast
• 3 tbsp. just egg (or your favorite egg substitute)
• 3 tbsp. vegan butter- melted (I used Becel)

Top wash

• 2 tbsp. Maple syrup
• 1 tbsp. non-dairy milk (I used Silk)

Instructions

1. Warm up the milk for 40 seconds in the microwave. Make sure the milk is not too hot and it doest cause discomfort to the touch. Mix in the yeast and whisk. Set aside for 10 minutes.
2. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer, using the hook attachment.
3. Pour the milk mixture in, followed by the butter and just egg. Add in 1 cup of flour and mix at low speed, once the flour has incorporated add in another cup of flour until you are done with it.
4. Allow the dough to knead for 15-20 minutes or until the dough is no longer sticky.
5. Gather the dough into a ball. Oil a large bowl with grease and place the dough in, covered with a kitchen towel. Allow it to proof for 40 minutes to 1 hour or until it has doubled in size.
6. Deflate, and divide the dough into 8 equal pieces. Shape each piece into a ball, place the nine balls into a baking pan, lined with parchment paper. Cover with a kitchen towel.
7. Allow it to rise for about 45 to 60 minutes.
8. Mix in the maple syrup, and milk in a small bowl, once the buns have doubled in size, brush with the maple syrup mixture and bake in a preheated 330F oven for 30-35 minutes, or until the buns are golden brown.
9. Enjoy!

Nutrition Facts

Calories

289.71

Fat (grams)

3.44 g

Sat. Fat (grams)

3.11 g

Carbs (grams)

51.83 g

Fiber (grams)

1.57 g

Net carbs

50.26 g

Sugar (grams)

11.48 g

Protein (grams)

8.43 g

Sodium (milligrams)

205 mg

Cholesterol (grams)

32.07 mg