Golden on the outside, soft and fluffy on the inside, these Vegan Hamburger Buns are perfect for your next sandwich.
Okay, you’ve finally found your favorite vegan burger patty by trying every brand in the freezer section. Perhaps you’ve even mastered your own recipe, but now you need the perfect vegan hamburger buns to serve your sandwich. I’ve got you covered with an easy-to-make recipe that yields delicious results.
Vegan buns can be found in the grocery store, but sometimes they contain unwanted ingredients or additives you cannot pronounce. This recipe requires items you likely have on hand, such as all-purpose flour, sugar, instant yeast, salt, olive oil, almond (or other plant-based milk), maple syrup, and sesame seeds (optional). It doesn’t get much easier than that.
Making these buns gluten-free is also possible. I recommend using a 1:1 all-purpose gluten-free flour mix containing xanthan gum to help the dough rise. That way, you can enjoy GF vegan buns for all your favorite sandwiches.
Don’t skip these crucial steps for the best results
It may seem tempting to cut the kneading time or skip the final proofing, but don’t! If necessary, set a timer to ensure you knead the dough for six to nine minutes. Seriously, go the distance and knead for the full time. The result will be worth it. I use the kneading time to catch up on TV shows. You may have to add more flour if you live in a humid climate like I do. Add a tablespoon at a time if your dough feels too sticky.
Placing your dough in a warm area for an hour is crucial to let it double in size. I often stick the bowl in my oven since it is free of drafts. Of course, keep the oven off during this time. Allowing the formed buns to proof for the entire 45 minutes is also crucial to help them puff up before cooking. Follow these steps, and you will have delicious vegan burger buns for all your sandwich needs.
How do I store leftovers?
Once cooled to room temperature, store your vegan buns on the counter in an airtight container for up to 5 days. Cooling is crucial before storing to prevent molding. These buns also freeze well for up to 3 months when stored in freezer-safe plastic bags or containers. Wrap each bun individually to avoid freezer burn. Defrost them at room temperature overnight for the best results. I recommend slicing the buns before freezing.
Serving suggestions
These vegan hamburger buns have many uses. They can be sliced and topped with plant-based butter and garlic powder to serve as garlic bread for dipping into your favorite marinara sauce, or use this delicious Tomato Sauce Recipe. Create delicious sandwiches with Vegan Crab Cakes and Vegan Tartar Sauce, Falafel Burger and Vegan Tzatziki, and Vegan Meatloaf with Kansas City BBQ Sauce. You can also shape the buns into hoagie rolls to make delicious meatball subs with this recipe for Vegan Meatballs. Add a sprinkle of nutritional yeast for a “cheesy” taste.
Ingredients
- 4 3/4 cups all-purpose flour plus extra, for kneading
- 1 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water 110°F
- 4 tablespoons olive oil
- 3 tablespoons unsweetened plain almond milk plus more, for brushing
- 1 1/2 teaspoons maple syrup
- White sesame seeds for topping
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Make a well in the dry mix and gradually add the warm water and olive oil. Stir until a rough dough begins to develop. Next, incorporate the almond milk and maple syrup, mixing gently until everything is combined.
- Transfer the dough onto a lightly floured surface. Knead for 6-9 minutes until it is smooth and slightly tacky. Add a bit more flour if the dough is too sticky.
- Form the dough into a ball, lightly grease the bowl, then place the dough back in. Cover it with a clean towel and allow it to rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Form each piece into a round bun by gently tucking the edges underneath to create surface tension.
- Arrange the buns on a baking sheet lined with parchment, leaving about 4 inches of space between each. Lightly cover them and allow to proof for 45 minutes, or until they become puffy.
- Preheat your oven to 400°F. Brush the tops of the buns with a little extra vegan milk and sprinkle with sesame seeds.
- Bake in the preheated oven for 15 minutes or until the buns are golden brown. Remove from the oven and let cool on a wire rack before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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