One of the first vegan buns I managed to bake.
I have never been good at baking. It has always been a nightmare and something I fear doing as I seem to never be able to tell whether something is done or not. If the recipe did not tell me for how long to bake something – I would either burn it or it would come out raw.
It took me quite a long time to actually be able to bake anything at all. But these buns… I would choose to eat them over any store-bought bread ANY time! If you’re looking for something sweeter – you can try the best budget-friendly vegan banana bread too.
Easy Vegan Olive Buns
These vegan buns are budget-friendly, easy and require only a few ingredients. They can also be made gluten-free with gluten-free flour.
Serving size: 16 small/medium buns
- 600 g flour (4 3/4 cups)
- 250 ml water
- 50 ml olive oil (or another type of oil you got)
- 1/2 cube of fresh yeast
- 1 teaspoon salt
- 100 g (or more to taste) olives (any kind of olives you like)
- optional nuts or seeds to drizzle on top
How to make the vegan buns:
- First you need to activate the yeast by melting it in very slightly warm water (almost lukewarm, but slightly warm), along with 3-4 tablespoons of flour.
- Stir around and let it stay for 10 minutes to activate.
- Add flour to a big bowl and make a hole in the middle.
- Add to the whole the activated yeast, oil and salt.
- Stir around and using your hands mix it all well together turning it into dough.
- At the end at the olives and mix around with hands.
- Cover the flour with a cloth and let it sit for 40 minutes minimum and see it almost double its size.
- After, form into around 10 buns and put them on baking paper, lined up on your baking pan.
- Put them in the oven and warm them up for 10-15 minutes on 50 °C (122°F) – You will see the buns expand and become bigger.
- Afterwards, you can touch up the buns with some oil on top, optional, (add also optional seeds and nuts), before returning them back into the oven at 180°C (356°F) for around 30 minutes.
- The vegan buns are ready!
- I have never tried to make these gluten-free but it should be the same process if you got gluten-free flour.
- Olives can be replaced with anything you like, or completely omitted.
- I did the buns without adding any additional oil on top after the first 10-15 minutes and they turned out perfectly fine.
- Shaping them into fairly small to medium balls, I get around 16 buns.
Benefits of eating olives
Olives are very high in vitamin E and are often considered powerful antioxidants. Olives have further be shown to be good for the heart and may protect against osteoporosis and cancer.
The nutrition facts for 3.5 ounces (100 grams) of ripe, canned olives are (3Trusted Source):
- Calories: 115
- Water: 80%
- Protein: 0.8 grams
- Carbs: 6.3 grams
- Sugar: 0 grams
- Fiber: 3.2 grams
- Fat: 10.7 grams
- Saturated: 1.42 grams
- Monounsaturated: 7.89 grams
- Polyunsaturated: 0.91 grams
Vitamins and minerals present in olives:
- Vitamin E
- Iron (important for transporting oxygen)
- Copper (lack of copper may increase risk of heart disease)
- Calcium (essential for bone, muscle and nerve function)
Can you eat too many olives?
Olives are generally healthy, but as with everything else moderation is key. Eating too many can add too much salt into your body due to the high content of sodium in the brine in which they are usually packaged in (saltwater).