A lot of shop bought buns have both dairy and sesame seeds as ingredients - not good for people with dairy and nut/seed allergies!

These buns are dairy-free and sesame seed free and are really, really simple to make. They are delicious too and can be used for burgers or sandwiches! As much as we love our rice, it can’t be rice all the time and sometimes a burger just hits the spot!

The measurements for these buns are in baking cups because it’s easier than weighing the ingredients!

Ingredients
1 cup (250ml) warm water (about 45ºC)
2 tablespoons active dry yeast
⅓ cup flavourless oil (like sunflower, grapeseed etc)
2 tablespoons of white sugar
1 egg (see Vegan Option below for egg free)
2 cups white bread flour
1 teaspoon salt
1 cup white bread flour or whole wheat flour if you prefer

Method

  1. Line a baking sheet with baking paper or prepare a silicone baking mat.
  2. Put the warm water in a large bowl and sprinkle in the yeast. Let sit for 5 minutes to proof and ensure the yeast is active. It should bubble or foam. If it doesn’t your yeast might be inactive. Start again with fresh yeast.
  3. Add the oil, sugar, and egg to the yeast mixture and whisk to combine.
  4. Add the 2 cups white bread flour and salt and stir to combine.
  5. Gradually stir in the 1 cup of additional flour, as needed, until soft dough forms. Bring the dough together with your hands when it becomes too thick to stir. It should be slightly tacky, but should not stick to your hands.
  6. Turn out the dough onto a lightly floured surface. Knead it for about 5 minutes, or until smooth and elastic.
  7. Leave covered with clingfilm for an hour to double in size.
  8. Tip the dough out onto a lightly floured surface and divide the dough equally into 8 pieces. Shape each piece into a round and place them on your prepared baking sheet. Lightly cover the dough with a plastic bag and let it rest while your oven preheats (about 10 to 15 minutes).
  9. Preheat your oven to 200ºC.
  10. Gently remove the plastic bag, sprinkle lightly with flour and bake for 10 to 12 minutes, or until lightly golden.
  11. Let cool on the baking sheet or a wire rack for 5 to 10 minutes before slicing.

Store in an airtight container at room temperature for up to 3 days, or individually wrap and freeze to enjoy later.

Vegan Option: Substitute the egg with 1 powdered egg replacer (about 1 tablespoon powder + 2 tablespoons water, depending on the brand) or whisk 1 tablespoon ground flaxseed or ground chia seed with 3 tablespoons water and let it gel for 5 minutes before adding.