In a large mixing bowl add the flour.

In a separate mug or mixing bowl add in the lukewarm water*** and stir in the yeast, salt and coconut sugar. Stir until well combined.

When I use only water and no milk I use my kettle and set it to 40 Celsius degrees. I wait a few seconds and use that water as my lukewarm water.

If you are using (part) plant-based milk then add the milk to a separate mixing bowl (or small saucepan over medium heat) until warm. If it’s too hot, it can kill the yeast.

Add the wet ingredients to the dry ingredients and with a fork combine the wet and dry ingredients.

Transfer to a lightly floured surface.

Knead until smooth and compact. Simply fold the batter to the middle, creating a ball of dough. Start with little pressure and end with more pressure by using the palms of your hand.

Add only more flour to make a soft dough and to prevent a sticky dough.

Cover with a clean towel and let proof/rest for 45 minutes at room temperature.

Flour the dough lightly and divide into 8 pieces. I find the easiest to do that with a knife.

Create little buns by folding the dough to the middle (same technique as before). You want to create little balls.

Score the rolls gently with a knife. Scoring is the technique term for cutting bread dough before baking. It creates weak spots in the crust, allowing for expansion instead of burst seams.

Place on a lined baking sheet.

Cover and let proof until doubled in size – about 45 minutes.

Preheat oven to 350 °F (180 °C).

Bake for about 20 minutes on the top tray, or until fluffy and light golden brown. Keep an eye on it as times may vary depending on your oven.

Serve immediately or store them loosely covered with a kitchen towel for up to 3 days on the counter.