In a large bowl, whisk together the flour, sugar, yeast, and salt.

Make a well in the dry mix and gradually add the warm water and olive oil. Stir until a rough dough begins to develop. Next, incorporate the almond milk and maple syrup, mixing gently until everything is combined.

Transfer the dough onto a lightly floured surface. Knead for 6-9 minutes until it is smooth and slightly tacky. Add a bit more flour if the dough is too sticky.

Form the dough into a ball, lightly grease the bowl, then place the dough back in. Cover it with a clean towel and allow it to rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

Punch down the dough and divide it into 8 equal pieces. Form each piece into a round bun by gently tucking the edges underneath to create surface tension.

Arrange the buns on a baking sheet lined with parchment, leaving about 4 inches of space between each. Lightly cover them and allow to proof for 45 minutes, or until they become puffy.

Preheat your oven to 400°F. Brush the tops of the buns with a little extra vegan milk and sprinkle with sesame seeds.

Bake in the preheated oven for 15 minutes or until the buns are golden brown. Remove from the oven and let cool on a wire rack before serving.