Like everyone else during this pandemic, I’ve been baking bread. After months of it, I’m becoming pretty confident in my bread baking and that’s a plus I’ll always take away with me. I’ve been tweaking recipes a lot and thinking about them more which made me realize how robotic I was at times, pre-pandemic. Everything was rush rush rush…on autopilot. I had stopped blogging for a few years and stopped really connecting to the process. I didn’t see that before, but looking back, I do now.
Full-time blogging isn’t in the cards, but when there’s something really worth sharing, I’m going to try to slow down and take the time to share it. I’m happy to share this one. Everyone in this house thinks these pull-apart buns are amazing. I might even say it’s one of Lon’s favorite breads now. They are super soft and fluffy, making them perfect as a dinner roll or to make breakfast sandwiches. My absolute favorite use for this bun though is for a pulled pork slider. (Ironic, given it being a vegan recipe.)
This is also a relatively quick bread recipe. It’s not one where you need to be home all day, making this is a keeper. Eventually we’ll all start leaving the house regularly again, right?!?
Vegan Pull-Apart Buns
~makes 16 small buns
- 4 cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 teaspoon fine sea salt (table salt if you don’t have)
- 1 1/2 tablespoons rapid rise yeast
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1/4 cup vegan butter + extra for topping
- 1/2 cup almond flour
Instructions-
- Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside.
- In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F).
- Whisk the almond milk mixture into the flour mixture and beat for 2 minutes. Scrape down sides if necessary.
- Add 1/2 cup of flour and beat for another 2 minutes.
- Mix the remaining flour and almond flour in with a wooden spoon. When all of the flour/almond flour has been incorporated, knead until it’s a smooth elastic dough, about 7-10 minutes. You can dust your hands and bowl with extra flour if it’s too sticky. Cover with a kitchen towel and rest for 10 minutes.
- On a lightly floured cutting board, divide the dough into 16 pieces. Roll each into a ball and place in a 9×13 baking pan. Cover with plastic wrap and rest in a warm place until doubled in size, about 30 – 45 minutes
- Meanwhile, preheat oven to 375 degrees F.
- When ready, brush some melted vegan butter on the tops and bake until golden and fluffy, about 18 – 20 minutes. (Please excuse the annoying news in the background of the video.)
