vegan burger buns

These Vegan Burger Buns are soft, fluffy and easy to make! I share easy step by step tips to guide you through, and show you how to freeze them so you can enjoy fresh burger buns every time!

Vegan Burger Buns

¾ cups all purpose flour

granulated sugar (or liquid

instant yeast

sea salt

olive oil

unsweetened vegan milk (preferably

maple syrup

mustard (or dijon)

mix of sesame seeds,

In a large bowl, add the flour, sugar, yeast, and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough might be sticky at first, but you can add up to ¼ cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.

Lightly grease the ball of dough with some additional oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.

Punch down the dough and fold over.

Divide the dough into 8 equal balls and roll each into a ball. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video&#039;d this for clarification! But you essentially want to make them round.

Line up the balls, about 4 inches apart if you don&#039;t want them to spread into one another/touch, on one or two baking sheets (depending on the size or your baking sheet - you want them decently spread out since they&#039;ll puff up, then spread again while baking).

Cover with a light kitchen towel and allow the balls to proof/rise for another 45 minutes.

You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it&#039;s ready when they&#039;re done rising.

Using a silicone brush/pastry brush, brush the vegan egg wash over the buns and the sides. Sprinkle some sesame seeds over the top and any other seeds you might desire.

Bake your buns for 15 minutes in the oven. Remove, and allow to cool on the baking sheet for about 5 minutes, then transfer to your cooling rack. Allow to cool fully. The buns also get much softer once they begin to cool.

Slice, tear, slather in butter, and enjoy!

Burger Buns

Mix the vegan milk, maple syrup/agave and the mustard thoroughly together to combine. If you don&#039;t want any sweetness, you can lower this to 1/2 teaspoon maply syrup/agave. You don&#039;t have to use all of the vegan egg wash, just as much as you desire for a golden brown top.

Vegan Egg Wash

These homemade vegan whole wheat burger buns are fluffy, soft and healthy, and they are perfect for that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.

Whole Wheat Burger Buns

tsp active dry yeast

water

whole-wheat flour

all-purpose flour

tsp baking soda

salt

tsp sugar

vegetable oil ((sub

Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for five minutes or until the mixture starts to froth, indicating the yeast is alive and well.

Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that&#039;s smooth and supple. You might not need all of the water.

Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.

Place the dough in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside in a warm spot for 1 ½ hours until the dough has more than doubled.

Fold the dough over itself to deflate. Form into a ball again, then divide into 8 equal sized pieces. Shape each piece into a smooth ball.

Place the buns on a baking sheet that&#039;s either been lightly greased or is lined with parchment. Space the buns at least a couple of inches apart. Flatten the tops slightly with your fingers, if you like. Cover the buns loosely with a kitchen towel and set them in a warm spot to rise for an hour.

Preheat the oven to 370 degrees.

Before the buns go into the oven, you can sprinkle seeds on the tops of the buns if you like. To do this, mix 1 tsp vegetable oil, 1 tbsp nondairy milk and 1/4 tsp maple syrup in a bowl. Brush the tops with this mixture, then sprinkle sesame seeds or poppy seeds on the tops.

Place the buns in the oven and bake 25 minutes. Remove the buns to a rack and allow them to cool thoroughly before serving.

Deliciously fluffy homemade vegan burger buns - created using the Japanese &#039;Tangzhong&#039; technique. Simple and easy step-by-step recipe.

Homemade Vegan Burger Buns (Super Fluffy!)

g all purpose flour (plain flour)

180 ml unsweetened plant milk

420 g all purpose flour

sachets dry active yeast (2 x 7 grams)

g sugar

g sea salt

160 ml unsweetened plant milk (at room temperature)

ml olive oil

sesame seeds

tbsp plant milk

Whisk together the ingredients for the Tangzhong in a saucepan with the stovetop turned off.

In a large bowl combine your dry ingredients in a large mixing bowl: flour, yeast, sugar, and salt. In a measuring jug measure out the wet ingredients at room temperature: plant milk &amp; olive oil. If the mix is too cold, place it into the microwave for 30 seconds and stir afterward.

Gently heat the saucepan on the stovetop over low heat, continuously stirring with a whisk until the mixture thickens and becomes sticky,  but smooth. This should take roughly 2-3 minutes. Remove from the heat.

Pour your wet ingredients into the large bowl and roughly combine, then add in the Tangzhong. Stir until the mix becomes too sticky, then transfer the dough to a floured surface and knead for about 10-15 minutes or until the surface becomes smooth &amp; shiny.

Form a ball and place the dough into a greased bowl. Cover with a clean wet kitchen towel or cling film and place in a warm safe to rise for 1 hour.

Once the hour elapses push out the air. Divide the dough into 8 equally-sized dough balls, gently kneading each for 10-15 seconds. Place the buns onto a lightly greased baking tray about 2 inches apart, cover again and allow for them to rise for another hour.

After 50 minutes pre-heat your oven to 180°C.

Place the uncovered buns into the oven and bake for 10 minutes. Carefully remove them from the oven and brush them with the vegan &#39;egg wash&#39;. Sprinkle with sesame seeds and return to the oven for a further 6-8 minutes.

Allow for the buns to cool for a minimum of 15 minutes before slicing. Toast them in a non-stick frying pan before assembling your burger.

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Top 3 vegan burger buns recipes from across the web

The most viewed vegan burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Burger Buns

Whole Wheat Burger Buns

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The most viewed vegan burger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine