This recipe for Homemade Vegan Burger Buns is super easy and makes soft, fluffy, and perfect vegan burger buns. Try it now!
I love making my own vegan burger buns because they are delicious, much better than the prepackaged version you buy in a grocery store, and I can actually ensure there are no dairy products in them.
The recipe for these homemade vegan burger buns is really easy, takes minutes of prep time to make, and makes light and fluffy buns that are free from any animal-derived ingredients.
To create these tasty burger buns, substitute milk with a plant-based alternative like almond or soy milk, and replace butter with vegan butter or coconut oil.
These burger buns provide the ideal base for your plant-based patty (and I have a recipe for that coming up next!), fresh toppings, and delicious sauces.
Perfect for your next summer picnic or barbecue!
Homemade Vegan Burger Buns Ingredients
Making homemade vegan burger buns is easy and you only need these ingredients:
- flour, all-purpose works best
- plant milk, we used almond milk in this recipe, but soy milk would also work
- vegan butter, you can also use coconut oil
- sugar
- active dry yeast, you can replace with 42 grams of fresh yeast, but we love working with active dry yeast, as it is very handy to store
- salt
- sesame seeds; toast them lightly in a dry pan before use to release the flavors, then cool down; this step is optional, but the toasted sesame seeds really add to the flavor of the buns; you can skip sesame seeds if you don’t have them or can’t consume them
Besides these main ingredients to make the buns, you will also need:
- plant milk
- maple syrup
You combine the plant milk and maple syrup (I like to heat them lightly while stirring to create a more even and fluid mixture) and then brush the burger buns with the mixture before baking. This will help the sesame seeds to stick to the bread.
How to make Vegan Burger Buns
Making these vegan burger buns is simple and easy.
Start by heating the plant milk until body temperature (not higher than 104°F / 40°C). This will help the yeast activate and rise faster. You can skip this step if your milk is already at room temperature, just make sure it’s not refrigerated cold.
In a bowl, add 1/3 of plant milk, a bit of sugar and flour, and active dry yeast. Stir to combine, then cover the bowl and let the yeast mixture rest for about 10 minutes until the yeast is activated.
How do you know if the yeast is ready? It should double in size and turn bubbly and foamy. It should also smell like fresh yeast.
Meanwhile, combine flour and salt in a large bowl.
Once the yeast is ready, add it to the flour, then add the rest of the sugar, milk, and melted vegan butter.
Mix everything into a sticky dough.
Turn the dough on a lightly floured work surface and knead it for about 10 minutes, until the dough is smooth and elastic, but still a little bit sticky.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a plastic bag (or shower cap). Let it rise in a warm place until the dough has doubled in size, about 1-2 hours. If your room is not warm, place the bowl to rise in the oven with the light on, this will help with the rising process.
Once the dough has doubled in size, turn it on your working surface and divide it into 10 pieces, even in size – I weighed each dough piece at 85 grams (roughly 3 ounces).
Roll each dough piece into a ball, tucking the edges into the center and creating surface tension.
Place each ball on a baking sheet lined with parchment paper. Repeat with the remaining dough.
Cover the shaped dough balls with a kitchen towel and let rise again until doubled in size, about 30-40 minutes.
Meanwhile, preheat the oven to 400°F / 200°C. If you are proofing the dough in the oven, remove it from the oven before preheating.
Combine almond milk and maple syrup, then brush each burger bun with the mixture. Sprinkle with sesame seeds.
Place the buns into the preheated oven and bake for 18-22 minutes, until the buns turn golden-brown in color.
Remove from the oven and set on a cooling rack to cool before using.
If the buns feel a bit hard, cover them with a napkin while cooling to soften them, or brush them with some plant milk again after baking.
Serving suggestions
We recommend serving these burger buns within a day, as they are best when fresh.
Before serving, you can toast or warm the buns to enhance their flavor and texture. You can do this by placing them in a toaster, oven, or on a grill for a few minutes, just until they become slightly crispy or warm.
You can serve these burger buns with vegan or non-vegan burgers, or use it as a side bread, or bread for sandwiches.
Storage tips
Once your buns are properly cooled down, store them in an airtight container or resealable bag to maintain freshness.
You can also freeze the baked vegan burger buns by placing them in an air-tight zip-lock bag and freeze. Keep frozen for up to 3 months. Once frozen, let thaw on the kitchen counter overnight before serving.
More similar recipes:
- Vegan Hummus Chickpea Burger
- Vegan Garlic Butter Dinner Rolls
- Vegan Pumpkin Bread Rolls
- Vegan Hot Cross Chocolate Buns
Homemade Vegan Burger Buns
This recipe for Homemade Vegan Burger Buns is super easy and makes soft, fluffy, and perfect vegan burger buns. Try it now!
Ingredients
- 300 milliliters of almond milk
- 30 grams sugar
- 7 grams active dry yeast
- 500 grams all-purpose flour
- 45 grams vegan butter, melted
- 6 grams salt
- 2 tbsp toasted sesame seeds
Brush:
- 2 tbsp almond milk
- 1 tbsp maple syrup
Instructions
- Lightly heat the almond milk until body temperature (not higher than 104°F / 40°C). In a bowl, add 1/3 (100 milliliters) of plant milk, 1 teaspoon of sugar, 1 teaspoon of flour, and 7 grams of active dry yeast. Stir with a wooden spoon to combine, then cover the bowl with a napkin and let the yeast mixture rest for about 10 minutes until the yeast is activated - bubbly, and foamy.
- In a large bowl, combine flour and salt.
- Add the yeast mixture to the flour, then add the rest of the sugar, milk, and melted vegan butter. Mix into a sticky dough.
- Turn the dough on a lightly floured work surface and knead it for about 10 minutes, until the dough is smooth and elastic, but still a little bit sticky.
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a plastic bag (or shower cap). Let it rise in a warm place until the dough has doubled in size, about 1-2 hours. If your room is not warm, place the bowl to rise in the oven with the light on.
- Once the dough has doubled in size, turn it on your working surface and divide it into 10 pieces, even in size - I weighed each dough piece at 85 grams (roughly 3 ounces). Roll each dough piece into a ball, tucking the edges into the center and creating surface tension. Place each ball on a baking sheet lined with parchment paper. Repeat with the remaining dough.
- Cover the shaped dough balls with a kitchen towel and let rise again until doubled in size, about 30-40 minutes.
- Preheat the oven to 400°F / 200°C. If you are proofing the dough in the oven, remove it from the oven before preheating.
- Combine almond milk and maple syrup, then brush each burger bun with the mixture. Sprinkle with sesame seeds.
- Place the buns into the preheated oven and bake for 18-22 minutes, until the buns turn golden-brown in color.
- Remove from the oven and set on a cooling rack to cool before using. If the buns feel a bit hard, cover them with a napkin while cooling to soften them.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 236mgCarbohydrates: 44gFiber: 2gSugar: 5gProtein: 6g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.