In a small bowl, add yeast and sugar and pour the warm water over. Stir gently to mix and let sit for 7-10 minutes while the yeast activates and blooms.

In a large bowl, add the flour and salt. Whisk to combine. Make a small well or divot in the center.

When the yeast has fully bloomed, pour the mixture into the well you created in the dry mix. Make sure you get all the sugar from the bottom.

Add the non-dairy milk and 2 tablespoons of the melted butter.

Mix the ingredients well until you have them fully incorporated and have achieved a shaggy dough.

Turn the dough onto a very lightly floured counter and knead until you have a soft, smooth dough. It should take about 4-5 minutes.

Drizzle the oil to the sides of your empty bowl and replace the dough ball in the bowl.

Cover and let prove for 75-90 minutes until the dough has doubled in size. This could take as long as 2 hours on slightly colder days.

Turn the risen dough onto a clean counter. Deflate the risen dough and cut to 8 equal pieces.

Roll each piece of dough to a ball, then press it gently to flatten it slightly.

Place the buns on a parchment lined baking sheet about 1/2 inch apart and cover lightly with a tea towel. Let rise a second time for about an hour.

Near the end of the second rise, you can start to preheat your oven to 375°F.

Just before you put them in the oven you can brush them gently with some of your remaining melted vegan butter.

Bake at 375° for 15-17 minutes until fluffy and golden brown.

Remove the buns from the oven, brush with the last of the melted butter and top with sesame seeds or poppy seeds if desired.

Cool the buns for at least 10-15 minutes on a baking rack before slicing.