Vegan Milk Bread Buns

Step 1

Mix together the ingredients for the tangzhong, 28g (3 tbsp) flour and 113g (1/2 cup) plant milk. Heat in a pot on the stove, whisking, until it thickens to a paste. Or microwave in increments of 20-30 seconds, whisking between each one, until it thickens to a paste.

Step 2

In a large mixing bowl (or bowl for the stand mixer) combine the cooked paste and the rest of the plant milk. Stir to distribute and check the temperature. It should feel lukewarm and be under 110 ºF, otherwise let it cool to this point.

Step 3

Add the water, sugar, salt, potato flour or Ener-G Egg Replacer, and instant yeast and whisk to dissolve. If using active dry yeast let it sit for about 10 minutes until it gets a little foamy.

Step 4

Add the bread flour and mix with a wooden spoon or your clean, wet hand to form a shaggy dough. Let sit and autolyse for 20-30 minutes.

Step 5

Add the softened vegan butter to the dough. Knead the dough in a stand mixer, bread machine, or by hand (adding flour to the counter as necessary to prevent sticking) for 10 minutes. The dough will first incorporate the vegan butter, then turn slippery, then the gluten will develop and turn into a supple and soft dough. If kneading by machine, turn the dough out onto a counter and knead for 30-60 seconds to make any last adjustments with flour if needed. Shape into a ball.

Step 6

Add some oil to a large mixing bowl or the bowl of the stand mixer and turn the dough in the oil to coat. Cover with plastic wrap or a damp tea towel and let rise for about 60-90 minutes or until double in size.

Step 7

Turn the dough onto a counter (lightly floured to prevent sticking if necessary) and divide into 8 pieces (about 122g each). Can also make 12 pieces of about 81g each for smaller rolls or hot dog buns.

Step 8

To shape the dough: press into a rectangle, then fold the sides in like an envelope. Flatten the rectangle, then roll the short edge up like a jelly roll. To make a bun shape, cup your hand over the dough and move your hand in a circle to roll the bun into a ball shape. To make a hot dog bun: roll the jelly roll back and forth under your flattened hands to make it 5-6" long. If making a simple bread roll, skip both of these last steps.

Step 9

Place the shaped dough onto a parchment lined baking tray, leaving a few inches between each roll. Cover and let rise for 30-40 minutes until about 1 1/2 the size.

Step 10

Preheat the oven to 350 ºF about 20 minutes before baking.

Step 11

If you wish to stick seeds on your buns, combine 2 tsp of potato flour or Ener-G Egg Replacer in a microwave safe dish and microwave for 30-45 seconds checking and stirring every 10 seconds until thickened. Right before baking the buns, brush them with the starch mixture and then sprinkle with poppy seeds.

Step 12

Bake the buns for 25-30 minutes or until they are a pale golden brown. Enjoy fresh the same day, subsequent days warm up in the oven or toast before eating.