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Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer (or a large mixing bowl). Sprinkle the yeast and 1 tsp of the sugar over the surface and stir gently to combine. Let stand for 5–10 minutes, until the mixture is foamy and visibly active.
Add the remaining sugar, flour, and salt to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes. Add the softened vegan butter and increase to medium speed. Knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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