Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine 4 ¾ cups of all-purpose flour, 1 ½ tablespoons of granulated sugar, 2 ¼ teaspoons of instant yeast, and 1 ½ teaspoons of salt. Mix these dry ingredients together until well combined.
- In a separate bowl, combine 1 ½ cups of warm water (110°F), 4 tablespoons of olive oil, 3 tablespoons of unsweetened almond milk, and 1 ½ teaspoons of maple syrup. Stir until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or dough scraper until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, adding more flour as needed until the dough is smooth and elastic. It should spring back when poked.
- Place the kneaded dough into a lightly oiled bowl and cover with a damp kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 8-10, depending on your desired bun size). Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
- Cover the shaped buns with the kitchen towel again and let them rise for another 30-40 minutes until puffy.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
- Brush the tops of the buns with a little almond milk and sprinkle with white sesame seeds for an appealing finish.
- Bake the buns in the preheated oven for 15-20 minutes or until golden brown. They should sound hollow when tapped on the bottom.
- Remove the baked buns from the oven and let them cool on a wire rack. This will help maintain their texture.
Notes
- Let the buns cool completely before storing in an airtight container.
- They can be kept at room temperature for up to 3 days.
- Freeze buns in a freezer-safe bag for up to 3 months for longer storage.