Vegan Cornmeal Buns (Pãezinhos de Milho)
Pãezinhos de Milho are beloved soft Portuguese rolls: golden, fluffy, and slightly sweet, made with cornmeal for a warm, sunny colour and gentle earthy flavour. This 100% vegan version uses no eggs, dairy, or animal fat, preserving the tender crumb, soft crust, and comforting taste that makes these rolls perfect for breakfast, soups, or sharing with meals.
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Soft Corn Buns;
- 150 g fine yellow cornmeal.. 250 g strong white bread flour
- 7 g (1 sachet) instant dried yeast.. 1 tbsp coconut sugar or caster sugar
- 1 tsp fine sea salt.. 2 tbsp olive oil or melted coconut oil
- 250–270 ml warm unsweetened plant milk (oat or soy works best)
- Extra cornmeal for dusting
👩🍳 Instructions
- 1
Make dough: In a large bowl, mix cornmeal, bread flour, yeast, sugar, and salt. Add oil and gradually stir in warm plant milk to form a soft, slightly sticky dough. Knead for 6–8 minutes until smooth and elastic.
- 2
First rise: Cover the bowl and leave in a warm place for 45–60 minutes until doubled in size.
- 3
Shape: Punch down the risen dough, divide into equal portions, and roll into smooth round buns. Place on a floured baking tray, dust lightly with extra cornmeal. Cover and rise again for 30–40 minutes until puffy.
- 4
Bake: Preheat oven to 190 °C (375 °F). Bake for 18–20 minutes until golden and the bases sound hollow when tapped.
- 5
Cool: Transfer to a wire rack and let cool slightly — best enjoyed warm or at room temperature.