AuthorTeaPut water, milk, sugar and yeast in a bowl. Stir and allow the yeast to activate.
When the yeast is activated, add baking powder, salt, oil and 500g of flour. You will add the remaining 80g when you knead the dough with your hands. Stir with an electric mixer or blender until all the lumps break.
When you get a smooth, sticky dough, sprinkle a little flour on the work surface, then transfer the dough to it. Add a little more flour and start kneading the dough gently with your hands in a circular motion. Add the flour until you have used up all 80g, then divide the dough into 10 equal parts and shape it into balls.
Arrange the balls on a baking tray lined with baking paper. Coat each ball first with soy milk and then with olive oil. Sprinkle a little sea salt on top if you want salty buns. Bake them for 20 minutes at 220ºC. Immediately transfer the baked buns to the cooling rack so that they do not evaporate in the hot pan. Keep them in a plastic bag for 2 to 3 days or freeze.
Ingredients
Directions
Put water, milk, sugar and yeast in a bowl. Stir and allow the yeast to activate.
When the yeast is activated, add baking powder, salt, oil and 500g of flour. You will add the remaining 80g when you knead the dough with your hands. Stir with an electric mixer or blender until all the lumps break.
When you get a smooth, sticky dough, sprinkle a little flour on the work surface, then transfer the dough to it. Add a little more flour and start kneading the dough gently with your hands in a circular motion. Add the flour until you have used up all 80g, then divide the dough into 10 equal parts and shape it into balls.
Arrange the balls on a baking tray lined with baking paper. Coat each ball first with soy milk and then with olive oil. Sprinkle a little sea salt on top if you want salty buns. Bake them for 20 minutes at 220ºC. Immediately transfer the baked buns to the cooling rack so that they do not evaporate in the hot pan. Keep them in a plastic bag for 2 to 3 days or freeze.