Dairy-Free Soft Milk Buns
Discover the irresistible delight of Dairy-Free Soft Milk Buns, a plant-based twist on traditional milk bread that offers the same pillowy texture and golden perfection—all without the dairy. These scrumptious buns are made using unsweetened plant-based milk, softened vegan butter, and just the right balance of sugar and yeast for that signature soft and fluffy bite. Perfect for brunch spreads, sandwich creations, or simply enjoying warm with a pat of vegan butter, this recipe is ideal for anyone seeking a dairy-free or vegan alternative without compromising on flavor or texture. Easy to prepare and ready in under two hours, these buns rise beautifully, bake to a light golden hue, and stay tender for days—making them your new go-to for homemade bread.
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 50 grams Sugar
- 7 grams Salt
- 7 grams Instant yeast
- 120 milliliters Unsweetened plant-based milk (such as almond, soy, or oat milk)
- 100 milliliters Water
- 50 grams Plant-based butter (softened at room temperature)
- 1 tablespoon Neutral-flavored oil (like sunflower or grapeseed oil, for greasing)
- 2 tablespoons Plant-based milk (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
In a small saucepan, gently warm the plant-based milk and water until lukewarm (about 37-40°C). Do not overheat as it can kill the yeast.
Gradually add the warm liquid mixture into the dry ingredients. Mix with a wooden spoon until the dough starts to come together.
Add the softened plant-based butter and knead the dough by hand or with a stand mixer for about 8-10 minutes until it is soft, smooth, and slightly tacky but not sticky.
Lightly grease a large bowl with oil and place the dough inside. Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release air. Divide it into 8 equal portions and shape each into a smooth ball. Arrange the dough balls on a baking tray lined with parchment paper, leaving enough space between them to expand.
Cover the shaped buns loosely with plastic wrap or a damp cloth and let them rise for another 30-45 minutes, or until they are puffy and almost doubled in size.
Preheat your oven to 180°C (350°F). Lightly brush the tops of the buns with a small amount of plant-based milk to promote browning.
Bake in the preheated oven for 18-20 minutes, or until the buns are lightly golden on top.
Remove the buns from the oven and let them cool on a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 51.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 248 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 580 mg | 12% | |
*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.
