Slider Buns
Soft, melt in your mouth, and vegan! These slider buns are perfect for just about any tiny burger or sandwich creation, and they can even be used as dinner rolls. You can even make them Gluten Free. All the wins!
Servings - 18 Buns
Equipment
- 9x13" baking pan or a Lloyds 10x14" pan
Ingredients
- 1 1/4 cup unsweetened oat milk (could other non-dairy milk)
- 1 tablespoon instant yeast (or 1 packet, not Dry Active)
- 3 cups unbleached all purpose flour
- 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1/4 cup sugar
- 6 tablespoons avocado oil or melted vegan butter (room temperature shortening works too)
Instructions
- Warm the milk in a sauce pan or in the microwave. It should feel like bathwater, not above 105°F. Stir in the yeast and let it sit while you prep the other ingredients. You don't need to soak instant yeast, but it does help it "wake up" so that your dough rises faster.
- In a large mixing bowl whisk together the flour, salt, and sugar. Pour in the warmed milk with yeast and add the oil or melted butter. Use a heavy spoon to mix the dough until it comes together and becomes too difficult to mix with a spoon.
- Rub a little oil on your hands to avoid having the dough stick to them, and knead the dough in the bowl until no dry spots remain and it looks somewhat smooth. About 3 minutes of kneading.
- Place the dough in a lightly oiled bowl, cover, and let rise for one hour.
- Preheat oven to 400°F. Lightly oil a 9x13" baking dish. Set aside.
- Turn the dough onto a work surface. Divide the dough into 18 equal pieces. Roll the dough pieces on the work surface using the palm of your hand. The dough ball should be smooth and round. Place the dough balls into the baking dish. They will come close to touching. Cover the baking dish and let the dough balls rise for 30 minutes while the oven preheats.
- Bake the buns for 17-20 minutes. The tops should be slightly browned. To give them even more color, remove the buns from the oven at the 15 minute mark and brush the tops with some non-dairy milk then return to the oven for 5 more minutes of baking.
- Once the buns are finished cooking carefully remove from the baking dish and let cool on a wire rack. The easiest way to transfer the buns is to tilt the pan slightly and use a spatula to get the buns to slide over the side.
Notes
This recipe works great with a 1:1 gluten free baking flour blend. Make sure that the blend you're using contains xanthan gum or check the instructions on the bag to see how much to add. These buns are soft and airy and a GF flour blend gives you the same results as a wheat flour.