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Been a long time since I bake this soft buns for high-tea with the girls.
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. Vegan double chocolate soft milk bun. Original recipe from @sulyntan
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Ingredients:

• bread flour 250g
• castor sugar – 30g
• sea salt – 3g
• instant yeast – 3g
• butter(vegan) – 20g –> can be replaced w coconut oil for pardon bun 
• cold unsweetened soy/cashew/almond/coconut milk  – 185g 

Methods:

1. Whisk all dry ingredients together (i.e. bread flour 250g, castor sugar – 30g, sea salt – 3g, instant yeast – 3g) 
2. Add in cold milk and knead at low speed for 2mins,
3. scrape down, tuck in butter and knead at medium to high speed until windowpane stage (around 10-12 minutes)
4. Shape the dough into tight ball and let proof till doubled (45 mins to 1 hour)
5. Degas the dough ball, divide and preshape into dough buns (Total dough is 480g, for an 8inch square tray of 16 buns, each ball is about 30g)
6. Let dough buns rest for 15 to 20 mins 
7. Take the first bun, flatten it with rolling pin to get rid of all the bubbles) shape it as desired. I’ve wrapped some chocolate morsels in the buns.
8. Proof the buns in the baking tin till doubled (about 45 mins to 1 hour)
9. You may brush the top of the buns with some plant milk or dust it with some bread flour. Bake at preheated oven of 150Deg for 17-19 mins

Friendly connect and reference:

Dough recipe from @sulyntan
. Replaced 20g of bread flour with cocoa powder @pastrymart
. Replaced milk with @alpro unsweetened oat milk.
. Replaced butter with @earthbalance vegan buttery stick
. Each bun is filled with 5g of Allergy friendly dark chocolate morsels from @enjoylifefoods