Bread Buns

We like having these buns around for making sandwiches or for toasting with a bit of Earth Balance and serving with soup.


  • 1 tbsp yeast
  • 1 cup lukewarm water
  • 2 tsp granulated sugar
  • 1 cup soy milk
  • 1 cup Earth balance
  • 2 tsp salt
  • 10 cups flour
  • 1 tsp vinegar
  • 1 cup lukewarm water

Yield: 20 large buns

Put yeast in a large bowl with the first cup of lukewarm water with sugar. Let stand for 10 mins. In another large bowl, add 6 cups of flour and set aside.

Heat the soy milk, Earth balance, and salt in a medium saucepan over medium heat until lukewarm. Remove from heat and add to the yeast mixture. Add 4 cups of flour to this mixture and mix until combined.

Put this mixture into the bowl with 6 cups of flour. Gradually add 1 tsp vinegar and remaining cup of lukewarm water gradually. Add more water or flour if necessary. When the dough has come together in a ball, turn out onto a floured surface and knead until soft (not sticky). Return the dough to an oiled bowl and let rise until doubled in bulk, about 1 hour.

Gently punch down and let rise again. Shape into buns. Place on greased baking sheets and rise until doubled in size.

Preheat oven to 375o. Bake 20-25 minutes or until golden on top and interior temperature of the buns has reached 190o. Apply a wash of melted earth balance immediately after removing from oven.

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