Add your warmed almond milk, and sugar to a mixing bowl and whisk together. Next, add the yeast to the bowl and whisk. Let sit 5 minutes to make sure the yeast is activated and forming bubbles.
Once you're sure the yeast is active, add in your oil and pizza dough spices and whisk together. Then, begin adding your flour ½ cup at a time with the salt and mix together until a thick dough forms.
If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, mix in all the flour to start. Then, flour your hands and turn the dough out onto a well-floured surface and knead for 5-7 minutes. The dough should be tacky, but not sticky, when kneaded and should be easy to stretch without tearing.
Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl (I lightly coat my bowl with olive oil), cover with plastic wrap, and let rise in the fridge for 24-48 hours.
About 1 hour before you are ready to fill & bake the buns, remove the dough from the fridge, punch the dough down, form back into a ball, and let rise 1 more hour before shaping the dough. The dough will be stiff right out of the fridge and needs this time to reactivate.