dairy free bread rolls made with coconut cream and other healthy ingredients
First recipe of the Gourmet Burgers Project: dairy free bread rolls, so soft, you’ll ask “where’s the trick?”.
I made this coconut cream (heavy cream substitute) dairy free bread inspired by my fabulous Hamburger Gourmet book by Blend and I am very happy with the result: sweet, soft and tasty buns.
dairy free buns recipe
Servings 8 buns
- 9.5 oz manitoba flour 270 gr
- 5.3 oz “0” flour + 50-100 gr for additions/dough working 150 gr
- 0.3 oz fresh baker's yeast 10 gr
- 1.4 oz brown cane sugar 40 gr
- 1.7 oz water 50 ml
- 0.3 oz salt 10 gr
- 6.7 oz coconut cream 200 ml
- 2 eggs
- 1 oz room temperature butter 30 gr
- sesame seeds
Dissolve yeast and sugar in water and place the mixture in your mixing bowl (I used my stand mixer with the dough hook). Add flours, baking powder, salt and sugar, stir. Add 1 egg, 1 yolk (keep the white for later) and coconut cream. Mix few minutes.
Cut butter in small pieces and add it to the dough. Mix for 3-4 minutes. You should get a sticky and elastic dough (if not, add more flour):
Cover with plastic wrap and let rise for at least 1.5 hours.
Divide the dough in 8 pieces. Flour your hands (and sprinkle some flour over the dough too) to be able to work the sticky dough and form a ball with each piece. Place the “buns” on a baking sheet lined with parchment paper and sprinkled with flour. Cover them with plastic wrap and let them rise for about an hour.
Preheat the oven to 190-200°C. Brush the egg white over the buns and sprinkle each one with a pinch of sesame seeds.
Bake 15-18 minutes or until golden brown.
enjoy your dairy free buns