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  • Writer's pictureEgg Free Mama

Auntie June's Bunny Buns

So these little gems got their name when my Little had them for the first time. She kept saying "I need more bunny buns!" The name stuck. This is literally the easiest little quick bread recipe that can be whipped up for a brunch that will impress your toughest guests. Serve these will jam and a slice of dairy-free cheese, or as the base for a breakfast sandwich or vegan benny. Did I mention these are made on the stove instead of in the oven, so they're awesome for hot summer days?


1 cup plain dairy-free yogurt

2 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt


Microwave the yogurt for 45 seconds to a minute

Combine dry ingredients in a large bowl. Add warmed yogurt. Combine using a wooden spoon, then get in there with your hands. The dough is very sticky, so add in flour as needed to get a workable dough. Do not add too much flour, as you need moisture in the dough for it to rise in the pan.

Form your dough into a cylinder and divide it into six even pieces. Flatten each of the six pieces into disks, about 1/4 inch thick. Cover with a damp tea towel and allow to rest approximately 10 minutes.

In a large frying pan with a lid which fits snugly, add a small amount of a neutral oil (I use canola). Bring to medium high so that your buns will sizzle a little but not burn. Add the six buns to the pan and cover with the lid. DO NOT PEEK. You'll be dying to look, but you need to keep the lid on for 10 minutes to allow the steam to build.

After 10 minutes, remove the lid and flip each bun. Cover again and cook for 10 minutes.

Remove the lid and allow your buns to dry 1 minute on each side. Transfer to a cooling rack and let the buns rest for 15 mins. Don't cheat! You need to let them rest so they aren't gummy and weird when you cut into them.

These keep super well in the fridge, if they last long enough. Thanks Auntie June!!

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