don't be surprised if these buns are gone in seconds!
1 packet quick-rise instant dry yeast
2 1/2 cups plus 3 tbsp bread flour, plus more for kneading
1/3 cup vegan butter
1/2 cup unsweetened non-dairy milk
1/3 cup granulated sugar
1 teaspoon sea salt
3/4 - 1 1/2 cups TBH
- Grease a 9x9 or 9x13 casserole dish and set aside.
- For the dough: In a small bowl, add the warm almond milk. Stir in the granulated sugar until mostly dissolved and then stir in the yeast until dissolved. Set aside for 8 min to allow the yeast to activate and bloom. It will look foamy when it's ready.
- Add bread flour to a large mixing bowl.
- Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. Allow the mixture to cool down until lukewarm. Once cooled, stir in the yeast mixture until combined.
- Pour the yeast mixture over the bread flour and stir with a wooden spoon, incorporating all of the dry flour.
- Using your hands, knead into a shaggy dough and then turn it out onto a floured surface.
- Knead the dough for 4 minutes until it is no longer sticky and becomes smooth and elastic. Sprinkle on flour as needed while kneading.
- Lightly oil the same mixing bowl and shape the dough into a ball. Flip dough around to lightly coated in oil.
- Cover the bowl with plastic wrap or a large towel and let it rise in a warm place for 60 min.
- After the first rise, flour your work surface and rolling pin and flip your dough out onto surface. Roll the dough into a large 14x9 in. rectangle.
- In a small bowl melt 3/4-1 cup TBH in the microwave for 15 seconds.
- Spread the slightly melted TBH all over the dough.
- Tightly roll the dough up, starting from the short side. Gently pinch the seams closed and place it seam side down.
- Cut your rolls into 1-inch pieces and place in the prepared baking dish. Cover with a clean kitchen towel or plastic wrap and let them rise for 45 min in a warm place.
- Preheat the oven to 350F.
- Place risen TBH buns into the oven and bake for 23-25 minutes, just until lightly golden brown on the edges. Allow them to cool for 10 minutes before glazing with about 1/2 cup of additional TBH.