Dairy-Free Slider Buns
 
Prep time
Cook time
Total time
 
You'll never go back to store bought once you bake these soft, tender, delicious rolls. But please note that the Prep time is hands-on time only. This is a great recipe to make while doing chores, relaxing, or running quick errands. The dough benefits from two rising times, which are completely hands off.
Author:
Recipe type: Bread
Cuisine: American
Serves: 24 mini buns
Ingredients
  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast (equivalent to one .25-ounce packet)
  • 3 cups all-purpose flour or bread flour, plus additional as needed
  • 1 ½ tablespoons vital wheat gluten (omit if using bread flour)
  • 1 ¼ teaspoons salt
  • 1 egg (see post above for egg-free options)
  • 3 tablespoons sugar
  • 3 tablespoons melted dairy-free butter alternative or oil, plus additional for brushing
Instructions
  1. Pour the warm water into a mixing bowl, and add the yeast. Let sit 5 to 10 minutes to proof. It should foam or bubble a bit. If not, your yeast might be inactive. Get fresh yeast and start again!
  2. While the yeast is proofing, whisk together the 3 cups flour, wheat gluten (if using), and salt in a large bowl.
  3. Add the egg, sugar, butter alternative or oil, and half of the flour blend to your mixing bowl with the water-yeast mixture. Mix (I use the dough hooks on my cheapy hand mixer) until mostly combined. Add the remaining flour blend and mix or stir until it comes together into a loose dough.
  4. The dough will be sticky. Add just enough additional flour, a couple tablespoons at a time until you can either knead it with your hands or with the help of a silicone spatula for 5 to 10 minutes. If you have a mixer with dough hooks, you can use that instead. But try to resist adding more than ¼ to ½ cup of additional flour.
  5. Lightly cover the dough and let it rise in a warm, draft free place for 1 hour, or until double in size.
  6. Punch the dough down. Line a jelly roll pan or baking sheet with parchment paper. Melt a little butter alternative (a couple tablespoons or so) or oil in a small bowl.
  7. Divide the dough into 24 portions (around 1.2 ounces each – though the exact weight will vary). Shape each portion into a round or ball.
  8. Place the dough pieces a couple inches apart on your baking sheet. Put them further apart if you don’t want them to touch while baking, closer if you don’t mind them touching.
  9. Leave them as rounds if you want narrower, taller buns, and brush the tops with the melted butter alternative or oil. For slightly wider, flatter buns (my preference), press your fingers in the melted butter or oil, and then press the dough balls down just a little, to make roughly 2-inch rounds.
  10. Lightly cover the baking sheet with plastic wrap, and place it in a warm, draft-free place. Let the dough rise for about 1 hour, or until double in size.
  11. Preheat your oven to 375°F.
  12. Bake the buns for about 12 to 15 minutes, or until lightly golden on top.
  13. Let the buns cool completely before slicing or storing. Store leftover buns in an airtight container or plastic bag for up to 3 days at room temperature, or slice and store in the freezer for longer keeping.
Nutrition Information
Serving size: 1 bun Calories: 86 Fat: 1.9g Saturated fat: .5g Carbohydrates: 14.7g Sugar: 1.6g Sodium: 139mg Fiber: .6g Protein: 2.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/homemade-dairy-free-slider-buns