1 tablespoon active dry yeast
1 cup rice milk
2 tbsp sugar
2 tablespoons organic coconut oil (melted/liquid)
1 tsp salt
3 cups flour
Olive oil - sesame seeds
In the bowl of a standing mixer, stir the yeast into the rice milk until dissolved. Add the coconut oil, sugar and salt and stir until well combined.
Add the flour and knead at low speed for 4/6 minutes. Let the dough rise for one hour (double size). Divide the dough into 8 pieces and shape each piece into a tight ball. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 – 40 minutes).
Brush your buns with olive oil and bake at 175°C for 15/20 minutes, until golden on the tops).
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