Soft as a cloud and easy to bake, these little brioche buns are suitable for vegans and those with an allergy to eggs. The dough is enriched by adding oil, instead of butter, and warm water instead of eggs.
Be mindful of the temperature. If very cold, try to add more yeast, about a 1/4 of a spoon, or proof overnight in the fridge. Before shaping, bring the dough to room temperature.
Reducing the salt and adding 50 g of caster sugar, will give you a sweet version perfect for breakfast.
I have done the second proof in a muffin tin, however, these quantities are also suitable for a bread loaf tin.
