Make sure the milk is warmed to the specifiled degrees. After that,pour it into a small bowl. Add the sugar and the yeast to the milk and stir to dissolve.

Set aside for about 5 minutes until the mixture starts to foam this indicates that the yeast is activated.

In a big bowl, mix together the flour and salt.

Form a well in the middle and pour in the yeast mixture and water.

Add the vegan butter pieces, and mix with a a spoon or your hands until it comes together.

Transfer everything onto a lightly dusted with flour work surface and knead it with your hands for about 5-8 minutes until a smooth dough forms.

After that, form the dough into a ball, place in an oiled bowl. Cover with a damp towel and let it rise in a warm place for about 45-60 minutes, or until the dough has doubled in size.

Once the dough is rested and risen, divide the dough into 9 pieces (roughly 100g each). Form each piece into a bun and place them on a baking tray lined with parchment paper.

Make sure you leave enough space between each bun. Cover with a damp towel and allow the buns to rise for another 20-30 minutes.

After about 15-20 minutes of proofing time, preheat the oven to 356°F (180°C) (so it’ll be hot once the buns are done resting and rising).

Lightly brush your buns with dairy-free milk mixed with a pinch of turmeric (this will create a shiny golden color) and bake for about 25-30 minutes.

Once baked, transfer them onto a wire rack and let them cool.