Recipe Credit: Luba Pavia
Prep time: 15 minutes
Cooking time: 20 minutes
250 ml your favourite milk, warmed (I used soy milk)
1 teaspoon raw brown sugar
1 tablespoon dry yeast
4 tablespoons @grove.avocado.oil Avocado Oil
2 eggs, beaten (optional)
2 tablespoons jalapeno pickle juice
pinch of salt
500 grams all-purpose flour, sifted
1/2 cup chopped pickled jalapenos
1 cup grated cheese (use dairy-free cheese, if vegan)
Whisk yeast, sugar and warm milk in a jug. Set aside for 10 minutes or until frothy. Add flour in a mixing bowl and make a well in the centre. Add in the yeast mixture, avocado oil, eggs (if using), jalapeno juice, salt, diced jalapenos and cheese. Stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with a towel and set aside for 1 hour until the dough has doubled in size. Divide the dough into 12 even portions and round each piece into a small ball. Place side by side in the prepared baking tray lightly greased with oil. Cover with a clean tea towel and set aside for another 30 minutes until doubled in size. Preheat oven to 200°C. Bake buns for 20 minutes, then reduce temperature to 180°C and bake for another 10 minutes until golden brown. Let cool slightly before serving. Enjoy!
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