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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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