Dairy-Free Soft and Fluffy Baked Buns
Indulge in the perfect comfort food with these Dairy-Free Soft and Fluffy Baked Buns, a delightful recipe that’s easy to make and completely free of dairy! With simple pantry staples like all-purpose flour, plant-based milk, and a touch of neutral-flavored oil, these buns are irresistibly tender and airy. The dough requires minimal effort with just a bit of kneading, and the natural rise time ensures a light and pillowy texture. Ideal for those following a vegan or dairy-free lifestyle, these buns are versatile enough to pair with your favorite savory toppings, sweet spreads, or enjoy on their own. Plus, they’re adaptable for everyday meals, special occasions, or as a freezer-friendly staple bread option. Perfectly golden and completely homemade—once you try these buns, they’ll become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Warm water
- 0.25 cup Unsweetened plant-based milk (e.g., almond, soy, oat)
- 0.25 cup Neutral-flavored oil (e.g., vegetable, sunflower, or canola)
- 2 tablespoons Aquafaba (chickpea water) or plant-based milk (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Stir until evenly mixed.
In a separate bowl or measuring cup, combine the warm water, plant-based milk, and oil. Make sure the liquid mixture is lukewarm to activate the yeast (approximately 100-110°F or 37-43°C).
Gradually pour the liquid mixture into the bowl with the dry ingredients. Mix with a wooden spoon or a dough hook attachment if using a stand mixer until the dough starts to come together.
Knead the dough on a floured surface for 8-10 minutes (or 6-8 minutes in a stand mixer) until it is smooth, soft, and slightly tacky but not sticky.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 60 minutes, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions and shape each piece into a smooth ball.
Place the dough balls on a parchment-lined baking sheet, spacing them a few inches apart. Lightly cover with a kitchen towel and let them rise again for 30 minutes until puffy.
Preheat the oven to 375°F (190°C). If desired, brush the tops of the buns with aquafaba or plant-based milk for a glossy finish.
Bake the buns in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the buns from the oven and let them cool on a wire rack. Serve warm or store in an airtight container for up to 2 days. For longer storage, freeze in a sealed bag.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 25.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
