I am going milk free, instead of buying organic whole milk, I am switching to unsweetened almond milk (but planning to make my own almond milk). I am still buying organic yogurt (occasionally, but thinking of stopping it), butter and natural cheese though, just not the milk. And then I realized that lots of my baking recipes used milk in the recipe. So, again I had to experiment with my old recipe again. This is a soft bun recipe that I loved and luckily it worked out well with almond milk. Hence, my first dairy-free bun uses almond milk was created. I am not sure but it might work with just plain water, who wants to experiment?
This dairy-free bun is soft and fluffy and goes so well with my matcha kaya! Next experiment will be to play with the whole wheat version of this bun. These days, I mostly make my own bread/bun or buy organic bread or all natural bread from Sprouts or Whole Food. Please read the ingredient list, not all the breads are created equal!
400ml unsweetened almond milk
2 Tbsp. soften butter
4 tsp. cane sugar
3 1/2 cup unbleached bread flour
1 tsp. sea salt
2 tsp. instant yeast
1. Add everything according to list into your bread maker. Turn it to Dough function.
2. When done, take it out and shape into buns and let it proof for 1 hour or until double in size, whichever comes first.
3. Brush the top with egg wash. Sprinkle some sesame seeds on top. Bake in preheated 375'F oven for 12-14 minutes.
4. Let cool on wire rack completely before storing it in an air-tight container. Or freeze for later.
~Yield about 18-20 buns, depending on the size.