In a large bowl, dissolve the fresh yeast in the lukewarm water and the sugar.
Add plant milk and turmeric.
Add grated carrots and seeds to the liquid and stir with a wooden spoon or spatula.
Add the flour a little at a time while stirring.
Add the salt and a pinch of pepper and keep stirring and mixing.
Continue working with the dough while adding flour until you get to a dough that is still moist and soft, but does not stick to the spatula.
Cover the bowl with a kitchen cloth and let proof for 30 mins.
On a baking tray with parchment paper or silicon baking mat, shape 9 buns and distribute evenly on the tray. To be more precise you can weight each bun before shaping it. Each should weigh 115 grams.
Preheat the oven at 200°C (390°F), while allowing the buns to proof on the tray for another 20 minutes. If you want, you can sprinkle some seeds on top of the buns.
Before baking, brush the top of the buns with some water, and bake for 30 minutes.
If you can, let the buns cool down before eating them.