These vegan slider buns contain no dairy or eggs but still give us a fluffy chewy bread perfect for your next BBQ. Use these vegan slider rolls for appetizers or a main course, but make enough for everyone because they're going to go fast.
In a bowl whisk together the flour, yeast, and salt.
Make a well in the center and add to it the sugar, oil, and water.
Stir to combine.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Feed it more flour as needed to get it no longer sticky. You may need to add up to another cup of flour.
Place in a greased bowl and cover. Let rise until doubled, about 1 hour in a warm place.
Punch down and divide into 12 equal sized pieces. I like to roll them into balls, flatten them and then tuck the edges up and underneath so I create a rounded top (like a bell shaped mushroom) so that they bake with a smoother appearance on top.
Place into a greased 9x13 baking dish. There will be space between each roll.
Cover again and rise until doubled (about another hour). The rolls should be touching their neighbors now.
Bake in the oven at 400 degrees F for 15 minutes or until golden brown on top.
Brush top with a vegan butter spread or olive oil immediately after removing from oven.
Bread machine option
Place ingredients in order of owner manual for your specific bread machine.
Turn the machine to "dough cycle" and close the lid. Waiting for the beep.
Once the dough has been proofed, punch it down and continue with the above recipe starting off where the dough is divided and shaped into rolls for a greased baking dish.
Notes
Knead the dough until it's springy and fills in an indent when poked.
Divide the dough into 12 equal-sized balls, roughly 2 ounces each.
For vegan sesame buns, brush with a vegan egg wash and sprinkle with sesame seeds before baking.
Freshly baked buns will have hard tops, but they'll soften as they cool, with possible wrinkles on top, indicating a moist and delicious interior.