Vegan Slider Buns
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.
Servings: 12 sliders
Cost: Recipe $1.36 / Serving $0.11
- 2 ½ cups all-purpose or bread Flour ($0.24)
- 2 ¼ teaspoon Yeast (one packet) ($0.54)
- 1 ½ teaspoon Salt ($0.15)
- 1 cup Water ($0.00)
- 3 tablespoon Vegetable or olive oil ($0.39)
- 2 tablespoon Granulated sugar ($0.04)
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.
- You will know that your bread dough is kneaded enough when you can poke the lump of dough with your finger and immediately see the dough try to fill in that indent with dough. The springiness of the dough trying to fill in that gap is a great indicator that the dough has been well kneaded and the glutens are working in your favor.
- When dividing the dough into 12 little balls, if you have a kitchen scale handy measure the lumps out into about 2 ounce-sized balls. I think mine all came up to about 2.10 ounces and that's what gave me 12 rolls of the exact same size. Your actual measurement may vary though as you could use more or less flour than I did so just measure the dough as a whole and divide by 12.
- To make these into vegan sesame buns simply brush the top with a vegan egg wash and sprinkle with sesame seeds before baking.
- When the rolls come out of the oven the tops will be hard and the bread will sound hollow when tapped. As you allow the bread to sit and cool it will soften and within a few hours you may get wrinkles on the top of your buns. This is actually a great sign that the bread has retained some moisture and that the bread inside is going to be great so don't be alarmed.
Serving: 1slider | Calories: 97kcal | Carbohydrates: 20.2g | Protein: 3g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 292.4mg | Potassium: 35.1mg | Fiber: 0.9g | Sugar: 0.1g | Calcium: 4.9mg | Iron: 1.2mg