These simple buns are a great addition to a weekend breakfast table or for snacks for the whole week. From this recipe you’ll get around 16 buns so you can adjust the recipe to match your needs and preferences.
You can pair the buns with some vegan butter and vegetables or even some citrus marmalade and vegan cheese if you feel adventurous!
Simple Oat Buns 🍞
22 g Dry yeast
700 ml Plant based milk (I used Oat milk)
1 heaping tbsp Brown sugar
7-8 dl Flour mix of your choice (I used a mix of wheat and rye)
6 dl Oats
2 tsp Salt
100 ml Neutral oil (e.g. avocado or rapeseed)
2 tbsp Soy yoghurt
Making the buns:
- Heat up the plant milk to about 42 C in a saucepan (42 C = feels not hot but very warm to touch). Pour the warmed milk to a big bowl and add in the dry yeast. To the milk and yeast mixture, add the sugar and mix.
- To the bowl, add in the oats and salt and mix again. Start adding 2 dl of the flour to the bowl and mixing everything together fully before adding more. Once you’ve added half of the flour, add in the oil and mix. Continue adding and mixing the rest of the flour into the now dough like mixture.
- Once all the flour has been added, you can transfer the dough to a lightly floured surface and knead the dough gently until all the flour has been incorporated to the dough.
- Divide the dough to 16 equal size pieced and roll each piece to a ball. Place each piece to a lined baking sheet (make sure to leave some room for spreading!). Cover the baking sheet with a cloth and leave to rise in a warm place e.g. on top of the oven that’s warming up for 30 minutes.
- Pre-heat the oven to 225 C. Once the buns have risen for 30 minutes, you can spread a thin layer of soy yoghurt on top of the buns before baking. This creates a “glaze” on top of the buns (not necessary).
- Bake the buns for around 12 minutes until the bottoms of the buns are nice and brown. Let the buns cool for 10 minutes before serving and ENJOY 💛
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