Vegan Garlic Butter Buns
Beautifully soft vegan garlic butter buns, baked to perfection with a golden brown top and pull-apart middle.
Servings: 12 Buns
For the Tangzhong
- 30 g strong white bread flour (aka bread flour)
- 100 ml unsweetened plant milk (I used soy)
For the Bun Dough
- 2 tsp instant yeast
- 1 tsp caster sugar (aka super-fine sugar)
- 100 ml unsweetened plant milk lightly warmed but no more than 30c (I used soy)
- 300 g strong white bread flour (aka bread flour)
- 20 g caster sugar (aka superfine sugar)
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 4 tbsp aquafaba (the liquid from a tin of unsalted chickpeas)
- 30 g vegan butter at room temperature (I used Flora)
For the Garlic Butter
- 120 g vegan "block" butter at room temperature (I used Naturli)
- 5 cloves garlic (peeled and finely crushed or grated)
- 1 tsp flaky sea salt
- 2 tbsp finely chopped parsley
To Make the Tangzhong
Place the tangzhong ingredients in a small saucepan and place over medium heat. Whisk constantly until the mixture thickens to a strong paste (around 3 minutes). Remove from the heat.
Transfer the tangzhong to a bowl while hot and cover with a piece of greaseproof paper/baking parchment to prevent a skin from forming. Set aside on the counter to cool and move onto the next step.
To Make the Bun Dough
In a measuring jug, mix together the instant yeast, caster sugar and warmed plant milk. Whisk well then set aside on the counter to "bloom" (around 3-5 minutes).
While the yeast blooms, place the strong white bread flour, caster sugar, fine sea salt, garlic powder, aquafaba and bloomed yeast mixture in the bowl of a stand mixer fitted with a dough hook. Add the slightly cooled tangzhong and knead on medium speed for around 5 minutes.
By this point, you should have a sticky, stretchy dough which doesn't form a ball and sticks to the sides of the bowl. Add the 30g of soft vegan butter and knead on medium speed for a further 3-5 minutes. When done, the dough should still be sticky and stretchy but also very smooth.
Cover the bowl with reusable wrap or a damp teatowel and leave at room temperature (or slightly above) to proof for 1 hour.
To Make the Garlic Butter
Place the garlic butter ingredients into a medium bowl and whisk well by hand until fully combined. Set aside. Meanwhile, line a 26 x 20cm deep baking tray with greaseproof paper and set aside.
Once the dough has proofed and doubled in size, lightly flour your hands and knock down the dough to remove any large air bubbles. Turn out the dough onto a lightly floured surface and sprinkle the top of the dough with a little more flour. Roll out into a roughly 35 x 25cm rectangle with the long edge closest to you.
Spread the garlic butter over the dough in an even layer then roll it up gently, starting with the long edge closest to you and rolling away from you. You should now have a 35cm long roll of dough.
Measure roughly the half-way point on the roll and slice. You should now have two shorter rolls. Divide each roll into 6 equal sized discs so you're left with 12 rolled discs of dough. TIP: if you're struggling to slice the dough with a knife, pull a thin piece of thread under the dough and bring the two ends up and over, crossing them to slice the dough.
Arrange the discs of dough neatly spaced in the prepared baking tray and cover with reusable wrap or a damp teatowel. Leave to proof for a further 30-45 mins. Preheat the oven to 170c/340f (fan).
Once proofed, place the tray in the pre-heated oven and bake for 20-25 minutes or until the tops of the rolls are golden brown. Remove from the oven and allow to cool to room temperature before serving.
Calories: 199kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 2g | Sodium: 477mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg